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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: 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)

Xue Dejiang, Jiang Shuai, Zhang Miao, Shan Kai, Lametsch Rene, Li Chunbao.The efficiency and safety evaluation of hemoglobin hydrolysate as a non-heme iron fortifier,FOOD SCIENCE AND HUMAN WELLNESS,2024,13(2):999-1010

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

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

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

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

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

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)

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

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)

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