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个人简介
Research Interests
Prof. Miao’s research interests cover physio-chemical properties of biomaterials, dehydration and granulation, foods structural and textual designs, powder technology, state transition and phase transition in foods, encapsulation of functional food ingredients, functional delivery, stabilization of probiotic and dairy ingredients, dairy technology, plant-based ingredients. His current research programme in Teagasc focus on designing food products by understanding materials product behaviour and the underlying physics of structuring processes and the behaviour of food in processing and physiological environment.
Prof. Miao’s research interests cover physio-chemical properties of biomaterials, dehydration and granulation, foods structural and textual designs, powder technology, state transition and phase transition in foods, encapsulation of functional food ingredients, functional delivery, stabilization of probiotic and dairy ingredients, dairy technology, plant-based ingredients. His current research programme in Teagasc focus on designing food products by understanding materials product behaviour and the underlying physics of structuring processes and the behaviour of food in processing and physiological environment.
研究兴趣
论文共 251 篇作者统计合作学者相似作者
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Carbohydrate Polymers (2024): 122038-122038
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2024): 104285
Trends in Food Science & Technologypp.104464, (2024)
FOOD HYDROCOLLOIDS (2024): 109618
crossref(2024)
FOOD HYDROCOLLOIDS (2024): 109240-109240
Nano Today (2024): 102290
Food Hydrocolloidspp.109966, (2024)
ULTRASONICS SONOCHEMISTRY (2024): 106755-106755
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