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Miao, Song
Miao, Song
Teagasc Food Research Centre
在 teagasc.ie 的电子邮件经过验证 - 首页
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年份
Recent developments in high-quality drying of vegetables, fruits, and aquatic products
M Zhang, H Chen, AS Mujumdar, J Tang, S Miao, Y Wang
Critical reviews in food science and nutrition 57 (6), 1239-1255, 2017
3222017
Emulsion-based encapsulation and delivery systems for polyphenols
W Lu, AL Kelly, S Miao
Trends in Food Science & Technology 47, 1-9, 2016
2932016
Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction
W Chen, X Ma, W Wang, R Lv, M Guo, T Ding, X Ye, S Miao, D Liu
Food Hydrocolloids 95, 298-307, 2019
1912019
Structuring food emulsions to improve nutrient delivery during digestion
L Mao, S Miao
Food Engineering Reviews 7, 439-451, 2015
1752015
Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels
D Lin, AL Kelly, S Miao
Trends in Food Science & Technology 102, 123-137, 2020
1682020
Basic principles in starch multi-scale structuration to mitigate digestibility: A review
C Chi, X Li, S Huang, L Chen, Y Zhang, L Li, S Miao
Trends in Food Science & Technology 109, 154-168, 2021
1662021
Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients
L Mao, Y Lu, M Cui, S Miao, Y Gao
Critical reviews in food science and nutrition 60 (10), 1651-1666, 2020
1572020
Comparison of citrus pectin and apple pectin in conjugation with soy protein isolate (SPI) under controlled dry-heating conditions
X Ma, W Chen, T Yan, D Wang, F Hou, S Miao, D Liu
Food Chemistry 309, 125501, 2020
1492020
Development of emulsion gels for the delivery of functional food ingredients: From structure to functionality
Y Lu, L Mao, Z Hou, S Miao, Y Gao
Food Engineering Reviews 11, 245-258, 2019
1392019
Interactions of vegetable proteins with other polymers: Structure-function relationships and applications in the food industry
D Lin, W Lu, AL Kelly, L Zhang, B Zheng, S Miao
Trends in food science & technology 68, 130-144, 2017
1382017
Food emulsions as delivery systems for flavor compounds: A review
L Mao, YH Roos, CG Biliaderis, S Miao
Critical Reviews in Food Science and Nutrition 57 (15), 3173-3187, 2017
1322017
Rehydration behaviours of high protein dairy powders: The influence of agglomeration on wettability, dispersibility and solubility
J Ji, J Fitzpatrick, K Cronin, P Maguire, H Zhang, S Miao
Food Hydrocolloids 58, 194-203, 2016
1212016
Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals
C Zhao, Y Liu, S Lai, H Cao, Y Guan, W San Cheang, B Liu, K Zhao, ...
Trends in food science & technology 85, 55-66, 2019
1182019
Effect of disaccharides on survival during storage of freeze dried probiotics
S Miao, S Mills, C Stanton, GF Fitzgerald, Y Roos, RP Ross
Dairy Science and Technology 88 (1), 19-30, 2008
1142008
Antidiabetic Potential of Green Seaweed Enteromorpha prolifera Flavonoids Regulating Insulin Signaling Pathway and Gut Microbiota in Type 2 Diabetic Mice
X Yan, C Yang, G Lin, Y Chen, S Miao, B Liu, C Zhao
Journal of food science 84 (1), 165-173, 2019
1122019
Influence of ultrasound-assisted alkali treatment on the structural properties and functionalities of rice protein
L Zhang, Z Pan, K Shen, X Cai, B Zheng, S Miao
Journal of cereal science 79, 204-209, 2018
1112018
State transitions and physicochemical aspects of cryoprotection and stabilization in freeze‐drying of Lactobacillus rhamnosus GG (LGG)
KS Pehkonen, YH Roos, S Miao, RP Ross, C Stanton
Journal of Applied Microbiology 104 (6), 1732-1743, 2008
1112008
Effect of ultrasound on physicochemical properties of emulsion stabilized by fish myofibrillar protein and xanthan gum
Y Xiong, Q Li, S Miao, Y Zhang, B Zheng, L Zhang
Innovative Food Science & Emerging Technologies 54, 225-234, 2019
1082019
Using polysaccharides for the enhancement of functionality of foods: A review
X Lu, J Chen, Z Guo, Y Zheng, MC Rea, H Su, X Zheng, B Zheng, S Miao
Trends in Food Science & Technology 86, 311-327, 2019
1082019
Dry heating and annealing treatment synergistically modulate starch structure and digestibility
C Chi, X Li, P Lu, S Miao, Y Zhang, L Chen
International Journal of Biological Macromolecules 137, 554-561, 2019
1032019
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