Prof. Song Miao: Study on the effect of emulsion pH on the stability and digestibility of lycopene embedded in sodium alginate emulsion gel beads

Editor in charge: Food Science

Recently, the team of Professor Miao Song from the Teagasc National Food Research Center of the Irish Ministry of Agriculture published an academic article "The impact of pH on mechanicalproperties, storage stability and digestion of alginate-based and soy proteinisolate-stabilized" in the international authoritative journal Food Chemistry (IF=7.

Attachment: A series of research results recently published by Professor Miao Song’s team on emulsion gel

1.

First author:

Lin Duanquan, from October 2017 to October 2021, studied at the University College Cork and the Teagasc National Food Research Center of the Irish Department of Agriculture and Food Development from October 2017 to October 2021.

Corresponding Author:
Miao pine ProfessorSong Miao, professor, is currently a lifelong senior researcher at the TEAGASC National Food Research Center of the Irish Ministry of Agriculture, and a doctoral supervisor at the University of Ireland’s National Cork (UCC) and the University of Dublin (UCD).
He has long been engaged in basic theories and applications in the field of food materials and storage and processing technology.
Research, once engaged in post-doctoral research at the National Biotechnology Center in Ireland, and worked as a global R&D manager and R&D specialist at the Unilever R&D Center in the Netherlands
.
Since his appointment at Teagasc National Food Research Center, Dr.
Song Miao has maintained close cooperation with many domestic universities, scientific research institutes, and multinational companies for a long time.
In the past five years, he has published more than 130 SCI papers.
The main research direction is: food physical materials.
food was dried and granulated, powder technology, and active molecules entrapped probiotics, food delivery system design and architecture, and functional food processing, dairy and other technical and functional food ingredients
.


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