| 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 | 247 | 2020 |
| 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 | 154 | 2017 |
| Effect of plant protein mixtures on the microstructure and rheological properties of myofibrillar protein gel derived from red sea bream (Pagrosomus major) D Lin, L Zhang, R Li, B Zheng, MC Rea, S Miao Food Hydrocolloids 96, 537-545, 2019 | 111 | 2019 |
| Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads D Lin, AL Kelly, V Maidannyk, S Miao Food Hydrocolloids 110, 106165, 2021 | 105 | 2021 |
| Effect of concentrations of alginate, soy protein isolate and sunflower oil on water loss, shrinkage, elastic and structural properties of alginate-based emulsion gel beads … D Lin, AL Kelly, V Maidannyk, S Miao Food Hydrocolloids 108, 105998, 2020 | 80 | 2020 |
| In vitro antioxidant activity and in vivo anti-fatigue effect of sea horse (Hippocampus) peptides Z Guo, D Lin, J Guo, Y Zhang, B Zheng Molecules 22 (3), 482, 2017 | 63 | 2017 |
| Glass transition, structural relaxation and stability of spray-dried amorphous food solids: A review R Li, D Lin, YH Roos, S Miao Drying Technology 37 (3), 287-300, 2019 | 60 | 2019 |
| Shrimp spoilage mechanisms and functional films/coatings used to maintain and monitor its quality during storage D Lin, LC Sun, YL Chen, GM Liu, S Miao, MJ Cao Trends in Food Science & Technology 129, 25-37, 2022 | 59 | 2022 |
| The impact of pH on mechanical properties, storage stability and digestion of alginate-based and soy protein isolate-stabilized emulsion gel beads with encapsulated lycopene D Lin, AL Kelly, S Miao Food chemistry 372, 131262, 2022 | 51 | 2022 |
| The role of mixing sequence in structuring O/W emulsions and emulsion gels produced by electrostatic protein-polysaccharide interactions between soy protein isolate-coated … D Lin, AL Kelly, S Miao Food Hydrocolloids 113, 106537, 2021 | 50 | 2021 |
| Peptide/protein hydrolysate and their derivatives: Their role as emulsifying agents for enhancement of physical and oxidative stability of emulsions D Lin, LC Sun, YL Chen, GM Liu, S Miao, MJ Cao Trends in Food Science & Technology 129, 11-24, 2022 | 33 | 2022 |
| Formation and creaming stability of alginate/micro-gel particle-induced gel-like emulsions stabilized by soy protein isolate D Lin, AL Kelly, S Miao Food Hydrocolloids 121, 107040, 2021 | 27 | 2021 |
| Monoglycerides: Categories, structures, properties, preparations, and applications in the food industry S Miao, D Lin Encyclopedia of food chemistry, 155-163, 2019 | 27 | 2019 |
| Improved functionality and safety of peptides by the formation of peptide-polyphenol complexes D Lin, LC Sun, WS Huo, LJ Zhang, YL Chen, S Miao, MJ Cao Trends in Food Science & Technology 141, 104193, 2023 | 24 | 2023 |
| Alginate-based emulsion micro-gel particles produced by an external/internal O/W/O emulsion-gelation method: Formation, suspension rheology, digestion, and application to gel … D Lin, AL Kelly, S Miao Food Hydrocolloids 120, 106926, 2021 | 21 | 2021 |
| Properties of Pacific white shrimp (Litopenaeus vannamei) collagen and its degradation by endogenous proteinases during cold storage XC Xiao, D Lin, KY Cao, LC Sun, YL Chen, L Weng, LJ Zhang, MJ Cao Food Chemistry 419, 136071, 2023 | 13 | 2023 |
| Research progresses and applications of fluorescent protein antibodies: a review focusing on nanobodies YL Chen, XX Xie, N Zhong, LC Sun, D Lin, LJ Zhang, L Weng, T Jin, ... International Journal of Molecular Sciences 24 (5), 4307, 2023 | 13 | 2023 |
| Expression of polyphenol oxidase of Litopenaeus vannamei and its characterization Q Hong, YL Chen, D Lin, RQ Yang, KY Cao, LJ Zhang, YM Liu, LC Sun, ... Food Chemistry 432, 137258, 2024 | 6 | 2024 |
| Tribological analyses for the evaluation of food quality S Miao, D Lin Evaluation Technologies for Food Quality, 559-578, 2019 | 5 | 2019 |
| Influence of acidification or alkalization followed by neutralization on dissolution and acid gelation ability of MPI S Wu, D Lin, J Fitzpatrick, K Cronin, S Miao Food Hydrocolloids 113, 106422, 2021 | 3 | 2021 |
Miao, SongTeagasc Food Research CentreΗ διεύθυνση ηλεκτρονικού ταχυδρομείου έχει επαληθευτεί στον τομέα teagasc.ie