个人简介
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和功能性食品方面的研究。主持国家自然基金、教育部高校博士点基金项目、广东省自然科学基金、广州市科技计划项目各1项及企业委托项目多项，参与省部级以上科研项目5项。参与制定行业标准1项和企业标准多项，完成省部级技术鉴定1 项，在国内外核心期刊上发表论文28 篇，其中SCI收录16篇，申请国家发明专利16件，授权8件。
科研项目
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
近期论文
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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)
学术兼职
担任Food Chemistry, Food Research International等SCI期刊同行审稿人。
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