张淼

个人信息

所在单位：食品科技学院
学历：博士研究生毕业
学位：博士学位

联系方式

邮箱：T2021067@njau.edu.c

研究方向

肉品加工与营养

个人简介

张淼，女，博士，钟山青年研究员，博士毕业于南京农业大学，主要从事畜禽肉加工及品质特性、肉类膳食的营养特性及相关机制研究。

教育经历

2017.9-2020.6
南京农业大学食品科学与工程博士研究生毕业博士学位

工作经历

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兼职信息

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科研论文
知识产权
科研项目

Liu Dengmei,Xu Yao,Zeng Xianming,Lv Bowen,Zhang Miao,Zhao Di,Li Chunbao.Replacement of backfat with vegetable oils or their oleogels in emulsion-type sausage significantly change the digestibility of meat protein,FOOD CHEMISTRY,2025,463(参与作者)
Xue Dejiang,Jiang Shuai,He Hui,Lametsch Rene,Zhang Miao,Li Chunbao.Hemoglobin Hydrolyzate Promotes Iron Absorption in the Small Intestine through Iron Binding Peptides,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2024,(共同通讯作者)
Ibeogu Isaiah Henry,Bako Hadiza Kabir,Yar Muhammad Shahar,Zhao Qing,Zhu Jiaying,Zhao Di,Zhang Miao,Ke Weixin,Shan Kai,Zhou Guanghong,Li Chunbao.Gelatin-serum plasma film incorporated with curcumin for improvement of antioxidant and antibacterial properties for fresh pork packaging application,FOOD HYDROCOLLOIDS,2024,149(参与作者)
Diao Xinyue, Ke Weixin, Li Shanshan, Mao Xinrui, Shan Kai, Zhang Miao, Li Chunbao.Effect of wheat aleurone on lard emulsions during in vitro digestion,FOOD CHEMISTRY,2024,435:-(参与作者)
Zhao Zerun,Zhao Di,Su Liuyu,Ding Mengzhen,Zhang Miao,He Hui,Li Chunbao.Encapsulation and release of salidroside in myofibrillar protein-sodium alginate gel: Effects of different M/G ratios of sodium alginate,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2024,282(参与作者)
Zhang Miao,Han Yu,Liu Hui,Chen Bo,Li Qian,Li Chunbao.Microstructure and digestive behaviors of inner, middle, and outer layers of pork during heating,FOOD CHEMISTRY,2024,458(第一作者)

【专利】李春保,高廷轩,陈玉仑,邹厚勇,糜长雨,张淼,赵迪,周光宏，一种猪半胴体智能分割方法，ZL202210043173.6，2023
【专利】李春保,高廷轩,陈玉仑,张淼,邹厚勇,糜长雨,赵迪,周光宏，一种猪半胴体智能化自动分割方法，ZL202210447022.7，2023

团队成员

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