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Ji,J.,Fitzpatrick,J.,Cronin,K.,Fenelon,M.A.,&Miao*,S.(2016).Theeffectsoffluidisedbedandhighshearmixergranulationprocessesonwateradsorptionandflowpropertiesofmilkproteinisolatepowder.JournalofFoodEngineering,192,19-27.(IF3.199)
Lu,W.,Kelly,A.L.,&Miao*,S.(2016).Emulsion-basedencapsulationanddeliverysystemsforpolyphenols.TrendsinFoodScience&Technology,47,1-9.(IF5.150)
Li,R.,Roos,Y.H.,&Miao*,S.(2016).Characterizationofmechanicalandencapsulationpropertiesoflactose/maltodextrin/WPImatrix.FoodHydrocolloids,inpress.DOI:10.1016/j.foodhyd.2016.08.033.(IF3.858)
Zeng,H.,Miao,S.,Zhang,Y.,Lin,S.,Jian,Y.,Tian,Y.,&Zheng,B.(2016).Isolation,preliminarystructuralcharacterizationandhypolipidemiceffectofpolysaccharidefractionsfromFortunellamargarita(Lour.)Swingle.FoodHydrocolloids,52,126-136.(IF3.858)
Ji,J.,Fitzpatrick,J.,Cronin,K.,Crean,A.,&Miao,S*.(2016).Assessmentofmeasurementcharacteristicsforrehydrationofmilkproteinbasedpowders.FoodHydrocolloids,54,151-161.(IF3.858)
Ji,J.,Fitzpatrick,J.,Cronin,K.,Maguire,P.,Zhang,H.,&Miao,S*.(2016).Rehydrationbehavioursofhighproteindairypowders:Theinfluenceofagglomerationonwettability,dispersibilityandsolubility.FoodHydrocolloids,58,194-203.(IF3.858)
Li,R.,Roos,Y.H.,&Miao*,S.(2016).Theeffectofwaterplasticizationandlactosecontentonflowpropertiesofdairymodelsolids.JournalofFoodEngineering,170,50-57.(IF3.199)
Li,R.,Roos,Y.H.,&Miao*,S.(2016).Flavorreleasefromspray-driedamorphousmatrix:Effectoflactosecontentandwaterplasticization.FoodResearchInternational,86,147-155.(IF3.182)
Li,R.,Roos,Y.H.,&Miao*,S.(2016).Rolesofparticlesizeonphysicalandmechanicalpropertiesofdairymodelsolids.JournalofFoodEngineering,173,69-75.(IF3.199)
Ji,J.,Cronin,K.,Fitzpatrick,J.,Maguire,P.,Zhang,H.,&Miao,S*.(2016).Thestructuralmodificationandrehydrationbehavioursofmilkproteinisolatepowders:Theeffectofgranulegrowthinthehighsheargranulationprocess.JournalofFoodEngineering,189,1-8.(IF3.199)
Zhang,L.,Huang,X.,Miao,S.,Zeng,S.,Zhang,Y.,&Zheng,B.(2016).Influenceofultrasoundontherehydrationofdriedseacucumber(Stichopusjaponicus).JournalofFoodEngineering,178,203-211.(IF3.199)
Fitzpatrick,J.J.,vanLauwe,A.,Coursol,M.,O'Brien,A.,Fitzpatrick,K.L.,Ji,J.,&Miao*,S.(2016).Investigationoftherehydrationbehaviouroffoodpowdersbycomparingthebehaviouroftwelvepowderswithdifferentproperties.PowderTechnology,297,340-348.(IF2.759)
Li,R.,Roos,Y.H.,&Miao*,S.(2016).Influenceofpre-crystallisationandwaterplasticizationonflowpropertiesoflactose/WPIsolidssystems.PowderTechnology,294,365-372.(IF2.759)
Li,R.,Roos,Y.H.,&Miao*,S.(2016).Physicalandmechanicalpropertiesoflactose/WPImixtures:effectofpre-crystallisation.InternationalDairyJournal,56,55-63.(IF1.938)
Zeng,C.,Zhang,L.,Miao,S.,Zhang,Y.,Zeng,S.,&Zheng,B.(2016).Preliminarycharacterizationofanovelβ-agarasefromThalassospiraprofundimonas.SpringerPlus,5(1),1.(IF0.982)
Zhao,Y.,Wang,W.,Zheng,B.,Miao,S.,&Tian,Y.(2016).MathematicalModelingandInfluenceofUltrasonicPretreatmentonMicrowaveVacuumDryingKineticsofLotus(NelumbonuciferaGaertn.)Seeds.DryingTechnology,inpress.DIO:10.1080/07373937.2016.1193512.(IF1.854)
Fitzpartrick,J.J.,Salmon,J.,Ji,J.,&Miao*,S.(2016).Charaterisationofwettingbehaviourofpoorwettingfoodpowdersandtheinfluenceoftemperature.KONAPowderandParticle,inpress.(IF1.78)
Zhang,L.,Huang,X.,Miao,S.,ZengS.,Zhang,Y.,&Zheng,B.(2016).Ultrasound-assistedrehydrationofdriedseacucumber(Stichopusjaponicus)–kinetics.InternationalJournalofFoodEngineering,inpress.DOI:10.1515/ijfe-2016-0116.(IF0.712)
Zhang,M.,Chen,H.,Mujumdar,A.S.,Tang,J.,&Miao,S.(2015).Recentdevelopmentinhigh-qualitydryingofvegetables,fruitsandaquaticproducts.CriticalReviewsinFoodScienceandNutrition,inpresess.DIO:10.1080/10408398.2014.979280.(IF5.492).
Ji,J.,Cronin,K.,Fitzpatrick,J.,Fenelon,M.,&Miao*,S.(2015).Effectsoffluidbedagglomerationonthestructuremodificationandreconstitutionbehaviourofmilkproteinisolatepowders.JournalofFoodEngineering,167,175-182.(IF3.199)
Mao,L.,&Miao*,S.(2015).Structuringfoodemulsionstoimprovenutrientdeliveryduringdigestion.FoodEngineeringReviews,7,439-451.(IF4.375)
Mao,L.,Roos,Y.H.,Biliaderis,C.G.,&Miao*,S.(2015).FoodEmulsionsasDeliverySystemsforFlavorCompounds―AReview.CriticalReviewsinFoodScienceandNutrition,inpress.DIO:10.1080/10408398.2015.1098586.(IF5.492)
Mao,L.,Roos,Y.H.,&Miao*,S.(2015).Effectofmaltodextrinsonthestabilityandreleaseofvolatilecompoundsofoil-in-wateremulsionssubjectedtofreeze–thawtreatment.FoodHydrocolloids,50,219-227.(IF3.858)
Lu,X.,Zeng,S.,Zhang,Y.,Guo,Z.,Tian,Y.,Miao,S.,&Zheng,B.(2015).Effectsofwater-solubleoligosaccharidesextractedfromlotus(NelumbonuciferaGaertn.)seedsongrowthabilityofBifidobacteriumadolescentis.EuropeanFoodResearchandTechnology,241,459-467.(IF1.433)
Zeng,H.,Miao,S.,Zheng,B.,Lin,S.,Jian,Y.,Chen,S.,&Zhang,Y.(2015).MolecularStructuralCharacteristicsofPolysaccharideFractionsfromCanariumalbum(Lour.)RaeuschandTheirAntioxidantActivities.JournalofFoodScience,80,H2585-H2596.(IF1.649)
Zeng,H.,Zhang,Y.,Zhao,Y.,Tian,Y.,Miao,S.，Zheng,B.(2015).Extractionoptimization,structureandantioxidantactivitiesofFortunellamargaritaSwinglepolysaccharides.InternationalJournalofBiologicalMacromolecules,74,232-242.(IF3.138)
Zeng,H.,Zhang,Y.,Jian,Y.,Tian,Y.,Miao,S.,&Zheng,B.(2015).RheologicalProperties,MolecularDistribution,andMicrostructureofFortunellamargarita(Lour.)SwinglePolysaccharides.JournalofFoodScience,80,E742-E749.(IF1.649)
Zeng,H.,Zhang,Y.,Lin,S.,Jian,Y.,Miao,S.,&Zheng,B.(2015).Ultrasonic–microwavesynergisticextraction(UMSE)andmolecularweightdistributionofpolysaccharidesfromFortunellamargarita(Lour.)Swingle.SeparationandPurificationTechnology,144,97-106.(IF3.299)
Mao,L.,Boiteux,L.,Roos,Y.H.,&Miao*,S.(2014).Evaluationofvolatilecharacteristicsinwheyproteinisolate–pectinmixedlayeremulsionsunderdifferentenvironmentalconditions.FoodHydrocolloids,41,79-85.(IF3.858)
Mao,L.,Calligaris,S.,Barba,L.,&Miao*,S.(2014).Monoglycerideself-assembledstructureinO/Wemulsion:formation,characterizationanditseffectonemulsionproperties.FoodResearchInternational,58,81-88.(IF3.182)
Mao,L.,Roos,Y.H.,&Miao*,S.(2014).Flavourreleasefrommonoglyceridestructuredoil-in-wateremulsionsthroughstaticheadspaceanalysis.FoodBiophysics,9,359-367.(IF1.605)
Mao,L.,Roos,Y.H.,&Miao*,S.(2014).Studyontherheologicalpropertiesandvolatilereleaseofcold-setemulsion-filledproteingels.JournalofAgriculturalandFoodChemistry,62,11420-11428.(IF2.857)
Mao,L.,Roos,Y.H.,&Miao*,S.(2013).Volatilereleasefromself-assemblystructuredemulsions:effectofmonoglyceridecontent,oilcontent,andoiltype.JournalofAgriculturalandFoodChemistry,61,1427-1434.(IF2.857)
Mao,L.,Roos,Y.H.,O’Callaghan,D.J.,&Miao*,S.(2013).VolatileReleasefromWheyProteinIsolate–PectinMultilayerStabilizedEmulsions:EffectofpH,Salt,andArtificialSalivas.JournalofAgriculturalandFoodChemistry,61,6231-6239.(IF2.857)
Mao,L.,O'Kennedy,B.T.,Roos,Y.H.,Hannon,J.A.,&Miao*,S.(2012).Effectofmonoglycerideself-assembledstructureonemulsionpropertiesandsubsequentflavorrelease.FoodResearchInternational,48,233-240.(IF3.182)
Miao,S.,Mills,S.,Stanton,C.,Fitzgerald,G.F.,Roos,Y.,&Ross,R.P.(2008).Effectofdisaccharidesonsurvivalduringstorageoffreezedriedprobiotics.DairyScienceandTechnology,88,19-30.(IF1.435)
Pehkonen,K.,Roos,Y.,Miao,S.,Ross,R.,&Stanton,C.(2008).Statetransitionsandphysicochemicalaspectsofcryoprotectionandstabilizationinfreeze‐dryingofLactobacillusrhamnosusGG(LGG).JournalofAppliedMicrobiology,104,1732-1743.(IF2.156)
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