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缪松教授简介


  发布时间: 2015-03-17   信息员:   

 

缪松,男,博士,福建省闽江学者特聘讲座教授,现为爱尔兰农业部农业与食品发展局TEAGASC食品研究中心终身高级研究员、主任研究官,爱尔兰国立大学(UCC)博导。

长期从事食品材料及贮藏加工技术领域基础理论和科学应用研究。先后在爱尔兰国家生物技术中心从事博士后研究,在荷兰联合利华研发中心任全球研发经理及研发专员。现任欧盟框架项目Food and Agriculture COST ACTION FA1001 Materials, Physical and Nanosciences COST ACTION MP 1305 (MC member) 管理委员会委员,担任Journal of Food Science, Food Reasearch International, Carbohydrate BiopolymersTrends in Food Science and Technology, Journal of Agricultural and Food Chemistry, Journal of Food Chemistry; Food and Bioproducts Processing; Journal of Food Engineering, Food Biophysics Food Engineering Review 等期刊特约审稿人。

研究经历:

1)博士后期间:承担欧盟科研项目,从事益生菌包埋、保活及干燥加工技术研究;

2)联合利华研发总部工作期间:多次主持和参与了联合利华全球攻关项目和产品研发项目,解决了公司在粉料加工、风味包埋、乳液结构设计及应用等方面的问题,获得极具商业价值的授权发明专利;

3)爱尔兰国家食品研究中心供职以来:牵头食品结构设计、食品物性及材料学研究团队,运用食品材料学原理,研究原料配方加工技术及贮藏条件对食品结构的影响,探究结构变化机理及食品结构对食品功能性的影响,优化食品结构设计, 特别是在结构乳液控制风味及活性物质释放、食品结构及传递体系设计、粉末和干燥技术等研究领域,取得了创新性成果,多次主持、合作主持和参与企业和国家科技攻关项目,近3年发表SCI论文40多篇。

工作经历:

20095月–- 至今:爱尔兰农业部农业与食品发展局TEAGASC食品研究中心,终身高级研究员,博导,主任研究官

201411--至今:福建农林大学,福建省闽江学者讲座教授,金山学者讲座教授

20105-- 至今:爱尔兰国立科克大学,博士生导师

20062 -- 20095: 荷兰联合利华研发总部食品结构设计单元,全球研发经理、研究专员

20051 - 20062: 爱尔兰国家生物技术中心,博士后研究员

200110-- 200412 :爱尔兰国立科克大学,博士研究生

20011--- 200110月:美国萊施RAAS血制品上海公司生产部

19949月—200012: 上海水产大学食品科学与技术系,讲师及研究人员

主要研究方向:

食品物性材料学,益生菌和活性物包埋,乳品技术,食品干燥与造粒,食品加工, 食品结构及传递体系设计,功能食品配料,粉末技术,食品安全。

硕士生招生专业:

1.食品科学

2.农产品加工及贮藏工程

3.水产品加工及贮藏工程

4.食品工程硕士

5.农业推广硕士(食品加工与安全领域)

联系方式:Song.Miao@teagasc.ie

近年表的主要代表性学术论文(作者)


  • Ji, J., Fitzpatrick, J., Cronin, K., Fenelon, M. A., & Miao*, S. (2016). The effects of fluidised bed and high shear mixer granulation processes on water adsorption and flow properties of milk protein isolate powder. Journal of Food Engineering, 192, 19-27. (IF 3.199)

  • Lu, W., Kelly, A. L., & Miao*, S. (2016). Emulsion-based encapsulation and delivery systems for polyphenols. Trends in Food Science & Technology, 47, 1-9.(IF 5.150)

  • Li, R., Roos, Y. H., & Miao*, S. (2016). Characterization of mechanical and encapsulation properties of lactose/maltodextrin/WPI matrix. Food Hydrocolloids, in press.DOI: 10.1016/j.foodhyd.2016.08.033. (IF 3.858)

  • Zeng, H., Miao, S., Zhang, Y., Lin, S., Jian, Y., Tian, Y., & Zheng, B. (2016). Isolation, preliminary structural characterization and hypolipidemic effect of polysaccharide fractions from Fortunella margarita (Lour.) Swingle. Food Hydrocolloids, 52, 126-136.(IF 3.858)

  • Ji, J., Fitzpatrick, J., Cronin, K., Crean, A., & Miao, S*. (2016). Assessment of measurement characteristics for rehydration of milk protein based powders. Food Hydrocolloids, 54, 151-161.(IF 3.858)

  • Ji, J., Fitzpatrick, J., Cronin, K., Maguire, P., Zhang, H., & Miao, S*. (2016). Rehydration behaviours of high protein dairy powders: The influence of agglomeration on wettability, dispersibility and solubility. Food Hydrocolloids, 58, 194-203.(IF 3.858)

  • Li, R., Roos, Y. H., & Miao*, S. (2016). The effect of water plasticization and lactose content on flow properties of dairy model solids. Journal of Food Engineering, 170, 50-57.(IF 3.199)

  • Li, R., Roos, Y. H., & Miao*, S. (2016). Flavor release from spray-dried amorphous matrix: Effect of lactose content and water plasticization. Food Research International, 86, 147-155.(IF 3.182)

  • Li, R., Roos, Y. H., & Miao*, S. (2016). Roles of particle size on physical and mechanical properties of dairy model solids. Journal of Food Engineering, 173, 69-75.(IF 3.199)

  • Ji, J., Cronin, K., Fitzpatrick, J., Maguire, P., Zhang, H., & Miao, S*. (2016). The structural modification and rehydration behaviours of milk protein isolate powders: The effect of granule growth in the high shear granulation process. Journal of Food Engineering, 189, 1-8. (IF 3.199)

  • Zhang, L., Huang, X., Miao, S., Zeng, S., Zhang, Y., & Zheng, B. (2016). Influence of ultrasound on the rehydration of dried sea cucumber (Stichopus japonicus). Journal of Food Engineering, 178, 203-211.(IF 3.199)

  • Fitzpatrick, J. J., van Lauwe, A., Coursol, M., O'Brien, A., Fitzpatrick, K. L., Ji, J., & Miao*, S. (2016). Investigation of the rehydration behaviour of food powders by comparing the behaviour of twelve powders with different properties. Powder Technology, 297, 340-348.(IF 2.759)

  • Li, R., Roos, Y. H., & Miao*, S. (2016). Influence of pre-crystallisation and water plasticization on flow properties of lactose/WPI solids systems. Powder Technology, 294, 365-372.(IF 2.759)

  • Li, R., Roos, Y. H., & Miao*, S. (2016). Physical and mechanical properties of lactose/WPI mixtures: effect of pre-crystallisation. International Dairy Journal, 56, 55-63.(IF 1.938)

  • Zeng, C., Zhang, L., Miao, S., Zhang, Y., Zeng, S., & Zheng, B. (2016). Preliminary characterization of a novel β-agarase from Thalassospira profundimonas. SpringerPlus, 5(1), 1.(IF 0.982)

  • Zhao, Y., Wang, W., Zheng, B., Miao, S., & Tian, Y. (2016). Mathematical Modeling and Influence of Ultrasonic Pretreatment on Microwave Vacuum Drying Kinetics of Lotus (Nelumbo nucifera Gaertn.) Seeds. Drying Technology, in press. DIO: 10.1080/07373937.2016.1193512.(IF 1.854)

  • Fitzpartrick, J.J., Salmon, J., Ji, J., & Miao*, S. (2016). Charaterisation of wetting behaviour of poor wetting food powders and the influence of temperature. KONA Powder and Particle, in press. (IF 1.78)

  • Zhang, L., Huang, X., Miao, S., Zeng S., Zhang, Y., & Zheng, B. (2016). Ultrasound-assisted rehydration of dried sea cucumber (Stichopus japonicus) – kinetics. International Journal of Food Engineering, in press. DOI: 10.1515/ijfe-2016-0116. (IF 0.712)

  • Zhang, M., Chen, H., Mujumdar, A. S., Tang, J., & Miao, S. (2015). Recent development in high-quality drying of vegetables, fruits and aquatic products. Critical Reviews in Food Science and Nutrition, in presess. DIO: 10.1080/10408398.2014.979280. (IF 5.492).

  • Ji, J., Cronin, K., Fitzpatrick, J., Fenelon, M., & Miao*, S. (2015). Effects of fluid bed agglomeration on the structure modification and reconstitution behaviour of milk protein isolate powders. Journal of Food Engineering, 167, 175-182.(IF 3.199)

  • Mao, L., & Miao*, S. (2015). Structuring food emulsions to improve nutrient delivery during digestion. Food Engineering Reviews, 7, 439-451.(IF 4.375)

  • Mao, L., Roos, Y. H., Biliaderis, C. G., & Miao*, S. (2015). Food Emulsions as Delivery Systems for Flavor Compounds―A Review. Critical Reviews in Food Science and Nutrition, in press. DIO: 10.1080/10408398.2015.1098586.(IF 5.492)

  • Mao, L., Roos, Y. H., & Miao*, S. (2015). Effect of maltodextrins on the stability and release of volatile compounds of oil-in-water emulsions subjected to freeze–thaw treatment. Food Hydrocolloids, 50, 219-227.(IF 3.858)

  • Lu, X., Zeng, S., Zhang, Y., Guo, Z., Tian, Y., Miao, S., & Zheng, B. (2015). Effects of water-soluble oligosaccharides extracted from lotus (Nelumbo nucifera Gaertn.) seeds on growth ability of Bifidobacterium adolescentis. European Food Research and Technology, 241, 459-467.(IF 1.433)

  • Zeng, H., Miao, S., Zheng, B., Lin, S., Jian, Y., Chen, S., & Zhang, Y. (2015). Molecular Structural Characteristics of Polysaccharide Fractions from Canarium album (Lour.) Raeusch and Their Antioxidant Activities. Journal of Food Science, 80, H2585-H2596.(IF 1.649)

  • Zeng, H., Zhang, Y., Zhao, Y., Tian, Y., Miao, S.Zheng,B.(2015). Extraction optimization, structure and antioxidant activities of Fortunella margarita Swingle polysaccharides. International Journal of Biological Macromolecules, 74, 232-242.(IF 3.138)

  • Zeng, H., Zhang, Y., Jian, Y., Tian, Y., Miao, S., & Zheng, B. (2015). Rheological Properties, Molecular Distribution, and Microstructure of Fortunella margarita (Lour.) Swingle Polysaccharides. Journal of Food Science, 80, E742-E749.(IF 1.649)

  • Zeng, H., Zhang, Y., Lin, S., Jian, Y., Miao, S., & Zheng, B. (2015). Ultrasonic–microwave synergistic extraction (UMSE) and molecular weight distribution of polysaccharides from Fortunella margarita (Lour.) Swingle. Separation and Purification Technology, 144, 97-106.(IF 3.299)

  • Mao, L., Boiteux, L., Roos, Y. H., & Miao*, S. (2014). Evaluation of volatile characteristics in whey protein isolate–pectin mixed layer emulsions under different environmental conditions. Food Hydrocolloids, 41, 79-85.(IF 3.858)

  • Mao, L., Calligaris, S., Barba, L., & Miao*, S. (2014). Monoglyceride self-assembled structure in O/W emulsion: formation, characterization and its effect on emulsion properties. Food Research International, 58, 81-88.(IF 3.182)

  • Mao, L., Roos, Y. H., & Miao*, S. (2014). Flavour release from monoglyceride structured oil-in-water emulsions through static headspace analysis. Food Biophysics, 9, 359-367.(IF 1.605)

  • Mao, L., Roos, Y. H., & Miao*, S. (2014). Study on the rheological properties and volatile release of cold-set emulsion-filled protein gels. Journal of Agricultural and Food Chemistry, 62, 11420-11428.(IF 2.857)

  • Mao, L., Roos, Y. H., & Miao*, S. (2013). Volatile release from self-assembly structured emulsions: effect of monoglyceride content, oil content, and oil type. Journal of Agricultural and Food Chemistry, 61, 1427-1434.(IF 2.857)

  • Mao, L., Roos, Y. H., O’Callaghan, D. J., & Miao*, S. (2013). Volatile Release from Whey Protein Isolate–Pectin Multilayer Stabilized Emulsions: Effect of pH, Salt, and Artificial Salivas. Journal of Agricultural and Food Chemistry, 61, 6231-6239.(IF 2.857)

  • Mao, L., O'Kennedy, B. T., Roos, Y. H., Hannon, J. A., & Miao*, S. (2012). Effect of monoglyceride self-assembled structure on emulsion properties and subsequent flavor release. Food Research International, 48, 233-240.(IF 3.182)

  • Miao, S., Mills, S., Stanton, C., Fitzgerald, G. F., Roos, Y., & Ross, R. P. (2008). Effect of disaccharides on survival during storage of freeze dried probiotics. Dairy Science and Technology, 88, 19-30.(IF 1.435)

  • Pehkonen, K., Roos, Y., Miao, S., Ross, R., & Stanton, C. (2008). State transitions and physicochemical aspects of cryoprotection and stabilization in freezedrying of Lactobacillus rhamnosus GG (LGG). Journal of Applied Microbiology, 104, 1732-1743.(IF 2.156)

  


 

 

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