周非白，女，1988年8出生，浙江温岭人，博士，副教授，博士生导师，学术型硕士生导师。本硕博均就读于华南理工大学，博士期间在丹麦University of Copenhagen联合培养。2016年博士毕业后留校从事教研工作，2018年破格晋升副研究员，入选广州市科学技术协会2021年“青年科技人才托举工程”。目前主要从事食品生物技术、蛋白质生物化学、食品营养与健康等相关领域的基础与应用研究。目前已发表学术论文30余篇，其中以第一/通讯作者在J. Agric. Food Chem.、Food Funct.、Food Hydrocolloids等国际刊物上发表SCI论文18篇，参与撰写英文书籍1部，申请发明专利10项（授权4项）。获2018年广东省科学技术奖科技进步一等奖（排名第9）。

研究方向包括：蛋白及两亲生物活性肽的组装及功能调控；食品功能因子稳态化与输送；植物基功能食品开发。

目前主持国家自然科学基金2项、广东省自然科学基金1项、中国博士后科学基金1项、广东省普通高校青年创新人才等国家/省部级科研项目5项，中央高校基本科研业务费2项；参与广东省重点领域研发计划等项目。 

1. D Yuan, FB Zhou*, PH Shen, YHZhang, LZ Lin, MM Zhao*. Self-assembled soy protein nanoparticles by partialenzymatic hydrolysis for pH-Driven Encapsulation and Delivery of HydrophobicCargo Curcumin. Food Hydrocolloids. 2021, 120, 106759.

2. YH, D Yuan, PH Shen, FB Zhou*, QZ Zhao, MM Zhao*. pH-Driven formation ofsoy peptide nanoparticles from insoluble peptide aggregates and theirapplication for hydrophobic active cargo delivery. Food Chemistry,2021, 355, 129509

3. MM Zhao, PH Shen, YH Zhang, M Zhong, QZ Zhao, FB Zhou*Fabrication of Soy Protein Nanoparticles viaPartial Enzymatic Hydrolysis and Their Role in Controlling Lipid Digestion ofOil-in Water Emulsions. ACSFood Sci. Technol. 2021, 1, 2, 193–204 https://dx.doi.org/10.1021/acsfoodscitech.0c00005

4. CQ Xiao, FB Zhou*, L Zheng, YJ Cai, GW Su, DH Luo, MM Zhao*. Chicken Breast-Derived AlcoholDehydrogenase-Activating Peptides in Response to Physicochemical Changes andDigestion Simulation: The Vital Role of Hydrophobicity. Food Research International, 2020, 136, 109592.

5. PH Shen, FB Zhou*, YH Zhang, D Yuan, QZ Zhao, MM Zhao*. Formation and Characterization ofSoy Protein Nanoparticles by Controlled Partial Enzymatic Hydrolysis. Food Hydrocolloids. 2020, 105, 105844.

6. YH Zhang, FB Zhou*, PH Shen, QZZhao, MM Zhao. Influence of Thermal Treatment on Oil-Water InterfacialProperties and Emulsion Stabilization Prepared by Sono-Assembled Soy PeptideNanoparticles. FoodHydrocolloids, 2020, 103, 105646.

7. FB Zhou, S. Jongberg, MM Zhaoa, WZ Sun, L.H. Skibsted*.Antioxidant Efficiency and Mechanisms of Green Tea, Rosemary or Maté Extractsin Porcine Longissimus Dorsi Subjected to Iron-Induced Oxidative Stress. Food Chemistry, 2019, 298, 125030.

8. YH Zhang, MM Zhao,ZX Ning, SJ Yu, N Tang, and FB Zhou*.Development of a sono-assembled, bifunctional soy peptide nanoparticle forcellular delivery of hydrophobic active cargoes.Journal of Agriculturaland Food Chemistry, 2018,66, 4208-4218.

9. CQ Xiao, FB Zhou*,MM Zhao*, GW Su, BGSun. Chicken breast muscle hydrolysates ameliorates acute alcohol-induced liverinjury in mice through alcohol dehydrogenase (ADH) activation and oxidativestress reduction. Food &Function, 2018, 9, 774-784. (Cover paper）

10.YHZhang, FBZhou*, MMZhao*, ZX Ning, DX Sun-Waterhouse, BG Sun. Soy peptide aggregates formed duringhydrolysis reduced protein extraction without decreasing their nutritionalvalue. Food & Function, 2017, 8, 4384-4395.

11.YHZhang, FBZhou*, MM Zhao*,LZ Lin, ZX Ning, BG Sun. Soypeptide nanoparticles by ultrasound-induced self-assembly of large peptideaggregates and their role on emulsion stability. Food Hydrocolloids, 2018, 64, 62-71.

12.FB Zhou,S Jongberg, MM Zhao, WZ Sun, L. H. Skibsted*. Iron(II) initiation of lipid and proteinoxidation in pork. The role of oxymyoglobin. Journal of Agricultural and Food Chemistry, 2016, 64, 4618-4626.