周非白 - 华南理工大学 - 食品科学与工程学院

个人简介

周非白，女，1988年8出生，浙江温岭人，2014年9月至2015年9月在丹麦哥本哈根大学食品化学组从事蛋白质化学相关研究（联合培养博士）。2016年6月毕业于华南理工大学，获工学博士学位。主要从事蛋白质化学工程、食品生物技术、食品营养与健康等相关研究领域的研究。已发表科研论文13篇，其中SCI收录论文10篇，以第一作者发表SCI论文6篇（均为II区及以上），包括J Agric Food Chem 等I区TOP期刊论文4篇。参与撰写英文书籍1部。授权发明专利1项。科研项目 1.2016年广东省普通高校青年创新人才项目：蛋白结构修饰调控乳液形成及风味特性的机理研究 2017.1-2018.12

研究领域

（1）蛋白结构适度修饰调控食品乳液的稳定及风味、消化特性；（2）功能性肽基纳米颗粒的制备及其生物活性因子输送应用；（3）食品加工及人体消化过程中的蛋白质及油脂氧化行为对营养健康的影响。

近期论文

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1. Fei-bai Zhou, Sisse Jongberg, Mou-ming Zhao, Wei-zheng Sun, Leif H. Skibsted. Iron(II) initiation of lipid and protein oxidation in pork. The role of oxymyoglobin. Journal of Agricultural and Food Chemistry, 2016, 64, 4618-4626. (I区TOP，IF=2.857) 2. Fei-bai Zhou, Wei-zheng Sun, Mou-ming Zhao. Controlled formation of emulsion gels stabilized by salted Myofibrillar protein under malondialdehyde (MDA) induced oxidative stress. Journal of Agricultural and Food Chemistry, 2015,63, 3766−3777. (I区TOP，IF=2.857) 3. Fei-bai Zhou, Mou-ming Zhao, Guo-wan Su, Wei-zheng Sun. Binding of aroma compounds with myofibrillar proteins modified by a hydroxyl-radical-induced oxidative system. Journal of Agricultural and Food Chemistry, 2014,62, 9544–9552. (I区TOP，IF=2.857) 4. Fei-bai Zhou, Mou-ming Zhao, Guo-wan Su, Chun Cui, Wei-zheng Sun. Gelation of salted myofibrillar protein under malondialdehyde-induced oxidative stress. Food Hydrocolloids, 2014, 40, 153-162. (I区TOP，IF=3.858) 5. Fei-bai Zhou, Mou-ming Zhao, Chun Cui, Wei-zheng Sun. Influence of linoleic acid-induced oxidative modifications on physicochemical changes and in vitrodigestibility of porcine myofibrillar proteins. LWT - Food Science and Technology, 2015, 61, 414-421. (II区，IF=2.711) 6. Fei-bai Zhou, Mouming Zhao, Hai-feng Zhao, Wei-zheng Sun, Chun Cui. Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein byperoxyl radicals. Meat Science, 2014, 96, 1432-1439. (II区，IF=2.801) 7. Wei-zheng Sun, Fei-bai Zhou, Da-Wen Sun, Mou-ming Zhao. Effect of oxidation on the emulsifying properties of myofibrillar proteins. Food and Bioprocess Technology, 2013, 6,1703-1712. (I区TOP，IF=2.574) 8. Wei-zheng Sun, Fei-bai Zhou, Mou-ming Zhao, Bao Yang, Chun Cui. Physicochemical changes of myofibrillar proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility. Food Chemistry, 2011, 129, 472-478. (II区TOP，IF=4.052) 9. Wei-zheng Sun, Qing-yun Li, Fei-bai Zhou, Hai-feng Zhao, and Mou-ming Zhao. Surface characterization of oxidized myofibrils using X‑ray photoelectron spectroscopy and scanning electron microscopy. Journal of Agricultural and Food Chemistry, 2014, 62 7507-7514. (I区TOP，IF=2.857) 10. Chao-ying Qiu, Mou-ming Zhao, Wei-zheng Sun, Fei-bai Zhou, Chun Cui. Changes in lipid composition, fatty acid profile and lipid oxidative stability during Cantonese sausage processing. Meat Science, 2013, 93(6), 525–532. (II区，IF=2.801)