顾璐萍 - 江南大学

个人简介

学习经历 2014/9–2018/6，江南大学，食品学院，博士学位 2010/9–2013/6，江南大学，食品学院，硕士学位 2006/9–2010/6，江苏理工学院，化学与环境工程学院，学士学位工作经历 2018.6-至今江南大学食品学院助理研究员

研究领域

食品营养功能因子的控释与靶向定位研究、抗氧化性载体的开发与性能研究、食品可食性包装材料的开发与功能性质研究

近期论文

查看导师新发文章（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）

1． Luping Gu, Che Pan, Yujie Su, Ruojie Zhang, Hang Xiao, David Julian McClements, and Yanjun Yang. In Vitro Bioavailability, Cellular Antioxidant Activity, and Cytotoxicity of β-Carotene-Loaded Emulsions Stabilized by Catechin–Egg White Protein Conjugates. Journal of Agricultural and Food Chemistry 2018 66 (7), 1649-1657. 2． Luping Gu, Yujie Su, Zipei Zhang, Bingjing Zheng, Ruojie Zhang, David Julian McClements, and Yanjun Yang. Modulation of Lipid Digestion Profiles Using Filled Egg White Protein Microgels. Journal of Agricultural and Food Chemistry 2017 65 (32), 6919-6928. 3． Luping Gu, Ning Peng, Cuihua Chang, David Julian McClements, Yujie Su, Yanjun Yang. Fabrication of Surface-Active Antioxidant Food Biopolymers: Conjugation of Catechin Polymers to Egg White Proteins. Food Biophysics 2017 12 (2), 198-210. 4． Luping Gu, Yujie Su, Mengqi Zhang, Cuihua Chang, Junhua Li, David Julian McClements, Yanjun Yang. Protection of beta-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates. Food Research International 2017 96, 84-93. 5． Luping Gu, Miao Wang. Effects of protein interactions on properties and microstructure of zein–gliadin composite films. Journal of Food Engineering, 2013 119(2), 288-298.