Personal Information
Name：Feibai Zhou
Introduction：Associate Professor
School of Food Science and Engineering, South China University of Technology
Tel: 020-22236089
E-mail: feibaizhou@scut.edu.cn
Education Background
09/2010-06/2016 Ph.D., Food Science, South China University of Technology, China
09/2014-09/2015 Joint-PhD, Food Chemistry, University of Copenhagen, Denmark
09/2006-06/2010B.S. Food Safety and Quality/Law, South China University of Technology, China
Working Experience
04/2018- Associate Professor, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
10/2016–PresentAssistant Professor, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
Personal Resume
Zhou Feibai, Ph.D., Associate Professor, master supervisor. Both masters and doctors studied at South China University of Technology, and were co-trained at the University of Copenhagen in Denmark during the doctoral period. In 2018, she was promoted to Associate Professor, selected as the 2021 'Young Science and Technology Talent Support Project' of the Guangzhou Science and Technology Association. To date, she has published more than 30 academic papers, and applied for invention 10 patents and 4 authorized. Currently hosting 2 National Natural Science Foundation of China, 1 Guangdong Natural Science Foundation, 1 China Postdoctoral Science Foundation, etc. Participate in projects such as the R&D plan in key areas of Guangdong Province. Won the first prize of the 2018 Guangdong Science and Technology Award for Science and Technology Progress (ranking 9th).
Research Interests
Food protein chemistry, food colloids, protein structural modification and functionality, food nutrition, protein micro-nano assembly, functional delivery, plant-protein-based functional foods.
Publications
1. D Yuan, FB Zhou*, PH Shen, YH Zhang, LZ Lin, MM Zhao*. Self-assembled soy protein nanoparticles by partial enzymatic hydrolysis for pH-Driven Encapsulation and Delivery of Hydrophobic Cargo Curcumin. Food Hydrocolloids. 2021, 120, 106759.
2. YH, D Yuan, PH Shen, FB Zhou*, QZ Zhao, MM Zhao*. pH-Driven formation of soy peptide nanoparticles from insoluble peptide aggregates and their application 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 via Partial Enzymatic Hydrolysis and Their Role in Controlling Lipid Digestion of Oil-in Water Emulsions. ACS Food Sci. Technol. 2021, 1, 2 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 Alcohol Dehydrogenase-Activating Peptides in Response to Physicochemical Changes and Digestion 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 of Soy Protein Nanoparticles by Controlled Partial Enzymatic Hydrolysis. Food Hydrocolloids.2020, 105, 105844.
6. YH Zhang, FB Zhou*, PH Shen, QZ Zhao, MM Zhao. Influence of Thermal Treatment on Oil-Water Interfacial Properties and Emulsion Stabilization Prepared by Sono-Assembled Soy Peptide Nanoparticles. Food Hydrocolloids, 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 Extracts in 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 for cellular delivery of hydrophobic active cargoes. Journal ofAgricultural and Food Chemistry, 2018, 66, 4208-4218.
9. CQ Xiao, FB Zhou*, MM Zhao*, GW Su, BG Sun. Chicken breast muscle hydrolysates ameliorates acute alcohol-induced liver injury in mice through alcohol dehydrogenase (ADH) activation and oxidative stress reduction. Food & Function, 2018, 9, 774-784. (Cover paper）
10. YH Zhang, FB Zhou*, MM Zhao*, ZX Ning, DX Sun-Waterhouse, BG Sun. Soy peptide aggregates formed during hydrolysis reduced protein extraction without decreasing their nutritional value. Food & Function, 2017, 8, 4384-4395.
11. YH Zhang, FB Zhou*, MM Zhao*, LZ Lin, ZX Ning, BG Sun.Soy peptide nanoparticles by ultrasound-induced self-assembly of large peptide aggregates 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 protein oxidation in pork. The role of oxymyoglobin. Journal ofAgricultural and Food Chemistry, 2016, 64, 4618-4626.
