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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: 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)

张淼,宋尚新,赵迪,时洁,徐幸莲,周光宏,李春保.High intake of chicken and pork proteins aggravates high-fat-diet-induced inflammation and disorder of hippocampal glutamatergic system,JOURNAL OF NUTRITIONAL BIOCHEMISTRY,2020,85:-(First Author)

时洁,赵迪,宋尚新,张淼,Galia Zamaratskaia,徐幸莲,周光宏,李春保.High-Meat-Protein High-Fat Diet Induced Dysbiosis of Gut Microbiota and Tryptophan Metabolism in Wistar Rats,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2020,68(23):6333-6346(Participating authors)

张淼,赵迪,周光宏,李春保.Dietary Pattern, Gut Microbiota, and Alzheimer's Disease,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2020,68(46):12800-12809(First Author)

李茜,赵迪,刘辉,张淼,姜帅,徐幸莲,周光宏,李春保.Rigid structure is a key determinant for the low digestibility of myoglobin,FOOD CHEMISTRY-X,2020,7:-(Participating authors)

朱姝冉,张淼,周光宏,徐幸莲,李春保.利用光谱技术分析加热温度对肌红蛋白结构的影响,食品工业科技,2018,39(24):35-39(Participating authors)

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