龙肇，女，博士研究生，硕士生导师。2014年博士毕业于华南理工大学轻工与食品学院（现食品科学与工程学院）。主要从事食品乳浊体系及植物蛋白质的应用研究。研究内容包括食品乳浊体系的机理研究、植物蛋白乳饮料的稳定性研究等方面。近年来在FoodChemistry、FoodHydrocolloids、Food research International、吉林大学学报（工学版）等国内外期刊上发表学术论文21篇，SCI收录12篇，其中第一作者论文7篇，SCI收录5篇。申请国内发明专利3项，其中已授权2项。
代表性论文：
1. Zhao Long, Mouming Zhao, Dongxiao Sun-Waterhouse, Qinlu Lin, Qiangzhong Zhao. Effects of sterilization conditions and milk protein composition on the rheological and whipping properties of whipping cream [J]. Food Hydrocolloids, 2016, 52: 11-18.
2. Zhao Long, Mouming Zhao, Ning Liu, Daolin Liu, Dongxiao Sun-Waterhouse, Qiangzhong Zhao. Physicochemical properties of peanut oil-based diacylglycerol and their derived oil-in-water emulsions stabilized by sodium caseinate [J]. Food chemistry, 2015, 184: 105-113.
3. Zhao Long, Qiangzhong Zhao, Tongxun Liu, Wanmei Kuang, Jucai Xu, Mouming Zhao. Influence of xanthan gum on physical characteristics of sodium caseinate solutions and emulsions [J]. Food hydrocolloids, 2013, 32(1):123–129.
4. Zhao Long,Qiangzhong Zhao, Tongxun Liu, Wanmei Kuang, Jucai Xu, Mouming Zhao. Role and properties of guar gum in sodium caseinate solution and sodium caseinate stabilized emulsion [J]. Food Research International, 2012, 49(1): 545–552.
5. Zhao Long, Mouming Zhao, Qiangzhong Zhao, Bao Yang, Liya Liu. Effect of homogenization and storage time on surface and rheology properties of whipping cream [J]. Food chemistry, 2012, 131(3): 748–753.