Dr. Cuihua Chang is an assistant researcher at the School of Food Science and Technology of Jiangnan University (school-employed associate researcher). She graduated from Huaihai Institute of Technology in 2013 and obtained her Ph.D. degree at Jiangnan University in 2018. She has been an assistant researcher at the School of Food, Jiangnan University since 2018. Her research interests include combining theories and technologies in the fields of food science, biotechnology, biochemistry, and food colloids to carry out optimization of protein functionality, development of new protein materials, encapsulation and delivery of bioactive ingredients, and the integration of macromolecules in complex food systems. She has researched interactions among proteins and has achieved certain results in improving protein functionality through biotechnology and chemical methods and in the preparation and application of protein gel particles.
Dr. Luping Gu is an associate researcher at the School of Food Science and Technology of Jiangnan University. She graduated from Jiangsu Institute of Technology in 2010, received her master's degree from Jiangnan University in 2013, and received her doctorate in 2018. From 2016 to 2018, she was a jointly trained Ph.D. at the University of Massachusetts Amherst. From 2018 to 2023, she served as an assistant researcher at the School of Food Science and Technology, Jiangnan University. She has been working as an Associate Researcher since 2023. She is mainly engaged in teaching and scientific research on the controlled release and targeted positioning of food nutritional functional factors, the development and performance research of antioxidant carriers, the development of personalized nutritional foods, the development and functional properties of food edible packaging materials, etc. Work: Hosted 1 National Natural Science Foundation project, 1 national key R&D project sub-topic and sub-task, 1 corporate horizontal project, and participated in more than 10 projects as the backbone of the project; published more than 20 papers in mainstream journals at home and abroad; authorized national invention patents 2 items; and won 2 provincial and ministerial level awards.
Dr. Junhua Li is an Associate Researcher at the School of Food Science, Jiangnan University. He graduated from Shanghai Ocean University and obtained his Master's degree and Ph.D. degree at the Jiangnan University. In 2018, he received the Jiangsu Provincial Natural Science Youth Fund Project, and in 2019, he received support from the National Natural Science Youth Fund Project. His research interests include the construction of a bioactive substance delivery system and research on its steady-state delivery characteristics, research on biomanufacturing and efficient purification technology of active proteins/peptides, and development and engineering technology research on functional livestock and poultry egg products.
Dr. Yujie Su is an associate professor, doctorate, and master's tutor at the School of Food Science and Technology, Jiangnan University. He graduated from Jiangnan University, where he received his master's and doctorate degrees. He served as a visiting scholar at the University of Massachusetts, Amherst (UMass, Amherst). He was named the Second Outstanding Young Person in China's Egg Processing Industry in 2015. His research interests include the Construction and property research of bioactive substance transport systems, separation, extraction, and functional properties research of active proteins/peptides, functional egg product processing technology development, and engineering technology research.
