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张淼

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral degree
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications: Ding Mengzhen,Huang Zixin,Huang Zhiji,Zhao Zerun,Zhao Di,Shan Kai,Ke Weixin,Zhang Miao,Zhou Guanghong,Li Chunbao.Proteins from different sources in a high-fat food matrix influence lipid hydrolysis through bolus coalescence and interactions with bile salts,FOOD HYDROCOLLOIDS,2023,141(Participating authors)

Zhang Miao,Chen Ya,Li Yanan,Li Chunbao.Evaluation of sono-physico-chemical and processing effects in the mixed sarcoplasmic protein/soy protein isolate system,ULTRASONICS SONOCHEMISTRY,2023,100(First Author)

Zhang Miao, Xue Dejiang, Chen Ya, Li Yanan, Li Chunbao.Evaluation of sono-physico-chemical and processing effects in the mixed sarcoplasmic protein/soy protein isolate system.,Ultrasonics sonochemistry,2023,100:106639-106639(First Author)

Zhang Miao,Gao Tingxuan,Han Yu,Xue Dejiang,Jiang Shuai,Li Qian,Li Chunbao.Improvement of Structural, Rheological, and physicochemical properties of type I collagen by calcium lactate combined with ultrasound,ULTRASONICS SONOCHEMISTRY,2023,95(First Author)

Zhang Miao, Shan Kai, Song Shangxin, Bai Juan, Jiang Ping, Zhao Di, Ke Weixin, Zhou Guanghong, Li Chunbao.Serine, glutamate, and proline in a high-fat diet exacerbated metabolite reduction-induced memory and cognitive decline,Food Frontiers,2023,4(2):883-901(First Author)

Han Yu,Liu Hui,Li Qian,Zhao Di,Shan Kai,Ke Weixin,Zhang Miao,Li Chunbao.The degree of doneness affected molecular changes and protein digestibility of pork,FRONTIERS IN NUTRITION,2023,9(Co corresponding author)

Ma Yafang,Shan Kai,Huang Zixin,Zhao Di,Zhang Miao,Ke Weixin,Li Chunbao.Bile Acid Derivatives Effectively Prevented High-Fat Diet-Induced Colonic Barrier Dysfunction,MOLECULAR NUTRITION & FOOD RESEARCH,2023,67(10)(Participating authors)

Shan Kai,Yao Yuanyue,Wang Jingyi,Zhou Tianming,Zeng Xianming,Zhang Miao,Ke Weixin,He Hui,Li Chunbao.Effect of probiotic Bacillus cereus DM423 on the flavor formation of fermented sausage,FOOD RESEARCH INTERNATIONAL,2023,172(Participating authors)

Zhang Miao,Zhu Shuran,Li Qian,Xue Dejiang,Jiang Shuai,Han Yu,Li Chunbao.Effect of Thermal Processing on the Conformational and Digestive Properties of Myosin,FOODS,2023,12(6)(First Author)

Jiang Shuai,Xue Dejiang,Zhang Ze,Shan Kai,Ke Weixin,Zhang Miao,Zhao Di,Nian Yingqun,Xu Xinglian,Zhou Guanghong,Li Chunbao.Effect of Sous-vide cooking on the quality and digestion characteristics of braised pork,FOOD CHEMISTRY,2022,375(Participating authors)

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