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基本信息
周非白


                  博士

专业技术职务             1副教授

导师情况            1博士生导师

                  食品生物工程研究所

研究方向                蛋白质化学与工程、食品生物技术

联系电话               1020-22236089

Email              feibaizhou@163.com

通讯地址            广州市天河区五山路381号华南理工大学13号楼215,广州市南沙区环市大道南25号南沙科技创新中心A1栋4楼


个人简介

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。


科研项目

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。 

学术论文

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.



获奖
副教授

联系方式

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科研工作:020-87114218
教务工作:020-87110738
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