1981年7月出生，广东茂名人，2007年进入华南理工大学硕博连读，2012年博士毕业留校任教。主要从事食品风味化学与功能性食品方面的应用基础研究和产业化推广工作。在蛋白质控制酶解、美拉德反应增鲜、活性多肽分离鉴定、构效关系及风味化学等方面具有扎实的理论基础，以及较强的科研成果转化能力。主持科研项目20余项，其中国家级项目3项，省部级5项，企业委托项目10余项；以第一作者/通讯作者发表SCI论文共40余篇，参编外文著作2部和中文著作1部；以第一发明人申请中国发明专利22件，PCT专利1件，其中授权发明专利12件，转让发明专利2件；在多家企业实现科研成果产业化；协助企业制定企业标准17项（第一起草人14项）。2016年入选广东特支计划科技创新青年拔尖人才。

1.   国家自然科学基金：美拉德反应提升鲜味肽鲜味强度作用机理研究，31301555

2.   广东省自然科学基金：鲜味肽呈味特性的提升及其构效关系研究，S2013040015333

3.   教育部专项科研基金：美拉德反应对鲜味肽呈味特性的影响研究，20130172120022

4.   广州市科技计划项目：核桃酶解提取物及改善记忆功能食品研制与产业化，201604020122

5.   企业委托开发项目：美容肽原料开发

6.   企业委托开发项目：关节肽原料开发

7.  企业委托开发项目：食用菌深加工菇酱产品研究及产业化

1、Guowan Su, Jiaoyan Ren, Chun Cui, Mouming Zhao*. Comparison of Superdex Peptide HR 10/30 column and TSK gel G2000 SWXL column for molecular weight distribution analysis of pure proteins/peptides and protein hydrolysates. Food and Bioprocess Technology，2013, 12(6) 3620-3626. (SCI，一区，IF:3.576)

2、Guowan Su, Jiaoyan Ren, Bao Yang, Mouming Zhao*. Comparison of hydrolysis characteristics on defatted peanut meal proteins between a protease extract from Aspergillus oryzae and commercial proteases. Food Chemistry, 2011, 126(3), 1306–1311. (SCI，二区TOP，IF:3.458)

3、Guowan Su, Lin Zheng, Chun Cui, Bao Yang, Mouming Zhao*. Characterization of antioxidant activity and volatile compounds of Maillard reaction products derived from different peptide fractions of peanut hydrolysate. Food Research International, 2011, 44(10), 3250–3258. (SCI, 二区, IF:2.416)

4、Guowan Su, Chun Cui, Jiaoyan Ren, Mouming Zhao*. Effect of xylose on the molecular and particle size distribution of peanut hydrolysate in Maillard reaction system. Journal of the Science of Food and Agriculture, 2011, 91(13), 2457–2462. (SCI, 三区, IF:1.36)

5、Guowan Su, Chun Cui, Lin Zheng, Bao Yang, Mouming Zhao*. Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS. Food Chemistry, 2012, 2（135）, 479-485 (SCI，二区TOP，IF:3.458)

6、Lin Zheng, Jiaoyan Ren, Guowan Su*, Bao Yang, Mouming Zhao. Comparison of in vitro digestion characteristics and antioxidant activity of hot- and cold-pressed peanut meals. Food Chemistry, 2013, 4（141）, 4246-4252, (SCI，二区TOP，IF:3.458)

7、Guowan Su, Jiaoyan Ren, Moming Zhao*, Dawen Sun. Comparison of Superdex Peptide HR 10/30 Column and TSK Gel G2000 SWXL Column for Molecular Weight Distribution Analysis of Protein Hydrolysates. Food and Bioprocess Technology, 2013, 6（12）, 3620-3626, (SCI，一区，IF:2.691)

8、Yunzi Feng, Guowan Su*, Haifeng Zhao, Mouming Zhao. Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. Food Chemistry, 2013, 6（12）, 3620-3626, (SCI，二区TOP，IF:3.458)

9、Lin Zheng, Yijun Zhao, Chuqiao Xiao, Mouming Zhao, Guowan Su*. Mechanism of the discrepancy in the enzymatic hydrolysis efficiency between defatted peanut flour and peanut protein isolate by Flavorzyme. Food Chemistry, 2015, 168, 100-106, (SCI，二区TOP，IF:3.458)

10、Huiping Chen, Mouming Zhao, Lianzhu Lin, Jufang Wang, Mouming Zhao, Guwan Su*. Identification of antioxidative peptides from defatted walnut meal hydrolysate with potential for improving learning and memory. Food Research International, 2015, 78, 216–223. (SCI, 二区, IF:2.416)

11、Jianan Zhang, Mouming Zhao, Guowan Su*. Physicochemical and sensory characteristics of soya protein isolate hydrolysates with added substrate-like amino acids. International Journal of Food Science Technology, 2015, 51, 69–77. (SCI, 四区, IF:1.504)

12、Mingzhu Zhuang, Mouming Zhao, Guowan Su*. Macroporous resin purification of peptides with umami taste from soy sauce. Food Chemistry, 2016, 190, 338-334, (SCI，二区TOP，IF:3.458)

13、Mingzhu Zhuang, Mouming Zhao, Guowan Su*. Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce. Food Chemistry, 2016, 206, 174-181, (SCI，二区TOP，IF:3.458)

14、Guowan Su, Tiantian Zhao, Yaqi Zhao, Mouming Zhao. Effect of anchovy (Coilia mystus) protein hydrolysate and its Maillard reaction product on combating memory-impairment in mice. Food Research International, 2016, 82, 112–120. (SCI, 二区, IF:2.416)

15、Lin Zheng, Mouming Zhao, Chuqiao Xiao, Guowan Su*. Practical problems when using ABTS assay to assess the radical-scavenging activity of peptides: Importance of controlling reaction pH and time. Food Chemistry, 2016, 192, 288-294, (SCI，二区TOP，IF:3.458)