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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: Liu Hui,Li Qian,Jiang Shuai,Zhang Miao,Zhao Di,Shan Kai,Li Chunbao.Exploring the underlying mechanisms on NaCl-induced reduction in digestibility of myoglobin,FOOD CHEMISTRY,2022,380(Participating authors)

Jiang Shuai,Xue Dejiang,Zhang Miao,Li Qian,Liu Hui,Zhao Di,Zhou Guanghong,Li Chunbao.Myoglobin diet affected the colonic mucus layer and barrier by increasing the abundance of several beneficial gut bacteria,Food and Function,2022,13(17):9060-9077(Participating authors)

Li Qian,Liu Hui,Jiang Shuai,Zhang Miao,Shan Kai,Ke Weixin,Zhao Di,Nian Yingqun,Li Chunbao.The effects of high pressure treatment on the structural and digestive properties of myoglobin,FOOD RESEARCH INTERNATIONAL,2022,156(Participating authors)

Ding Mengzhen,Huang Zixin,Jin Zhiying,Zhou Chang,Wu Juqing,Zhao Di,Shan Kai,Ke Weixin,Zhang Miao,Nian Yingqun,Li Chunbao.The effect of fat content in food matrix on the structure, rheological properties and digestive properties of protein,FOOD HYDROCOLLOIDS,2022,126(Participating authors)

Jiang Shuai,Zhang Miao,Liu Hui,Li Qian,Xue Dejiang,Nian Yingqun,Zhao Di,Shan Kai,Dai Chen,Li Chunbao.Ultrasound treatment can increase digestibility of myofibrillar protein of pork with modified atmosphere packaging,FOOD CHEMISTRY,2022,377(Participating authors)

刘辉,李茜,赵迪,张淼,姜帅,李春保.Changes in the structure and digestibility of myoglobin treated with sodium chloride,FOOD CHEMISTRY,2021,363:-(Participating authors)

李春保,姜帅,薛德奖,李茜,张淼.红肉色素蛋白的生物学功能及对肠道健康影响的研究进展,南京农业大学学报,2021,45(2022年05期):1051-1059(Participating authors)

Luo Mingyang,Shan Kai,Zhang Miao,Ke Weixin,Zhao Di,Nian Yingqun,Wu Juqing,Li Chunbao.Application of ultrasound treatment for improving the quality of infant meat puree,Ultrasonics Sonochemistry,2021,80(Participating authors)

姜帅,赵迪,粘颖群,吴菊清,张淼,李茜,李春保.Ultrasonic treatment increased functional properties and in vitro digestion of actomyosin complex during meat storage,FOOD CHEMISTRY,2021,352:-(Participating authors)

张淼,赵迪,朱姝冉,粘颖群,徐幸莲,周光宏,李春保.Overheating induced structural changes of type I collagen and impaired the protein digestibility,FOOD RESEARCH INTERNATIONAL,2020,134:-(First Author)

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