| 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 | 355 | 2017 |
| Emulsion-based encapsulation and delivery systems for polyphenols W Lu, AL Kelly, S Miao Trends in Food Science & Technology 47, 1-9, 2016 | 330 | 2016 |
| 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 |
| 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 | 232 | 2021 |
| 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 | 223 | 2019 |
| 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 | 190 | 2020 |
| 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 | 187 | 2020 |
| Structuring food emulsions to improve nutrient delivery during digestion L Mao, S Miao Food Engineering Reviews 7, 439-451, 2015 | 186 | 2015 |
| 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 | 173 | 2019 |
| 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 |
| 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 | 150 | 2017 |
| 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 | 138 | 2016 |
| 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 | 135 | 2019 |
| 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 | 129 | 2019 |
| 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 | 127 | 2019 |
| 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 | 127 | 2018 |
| 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 | 126 | 2019 |
| 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 | 122 | 2019 |
| 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 | 117 | 2008 |
| 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 | 116 | 2008 |
Yrjö H. RoosUniversity College CorkVerifierad e-postadress på ucc.ie