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.