Song Miao

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Verified

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• BEng., MSc.,PhD
• Principal Investigator at TEAGASC - The Agriculture and Food Development Authority

Ultrasound is an efficient and eco-friendly friendly non-thermal technology for enhancing the extraction of bioactive ingredients from food. This study explored the impact of ultrasound on the microstructure and antioxidant properties of camellia bee pollen. Additionally, the impact of key contributors to antioxidant activity was examined through n...

Whey protein fibrils (WPF) have attracted increasing attention due to their superior functionality in various applications, including emulsification. However, achieving stable nanoemulsions across different pH conditions remains a challenge. This study aimed to explore the emulsifying properties of WPF combined with cold-water fish gelatin (CFG) ac...

Red sour soup is a traditional fermented food in Guizhou Province, China. In this study, we investigated the effects of two fermentation methods (intensive fermentation of Lentilactobacillus buchneri lt1-6, Pediococcus ethanolidurans lc2-1, and Kazachstania bulderi ym1-3 and natural fermentation) on the flavor quality of mixed red sour soup. Compar...

The food supply chain is currently challenged by the imperative to sustainably feed the increasingly expanding population while simultaneously striving to meet global net-zero emission targets. The dairy sector is widely considered as a carbon-intensive industry, contributing to significant greenhouse gas (GHG) emissions thereby exacerbating global...

For the increasingly prosperous industrial dairy sector of powder production from milk and whey, the efficient utilization of differently composed products has become a major topic of concern. Although a proper rehydration behavior is crucial for the application of dairy powders, it is also essential for producers to achieve safe and green processi...

This study proposes a compound low-sodium alternative salt (CLSAS) formulation (2.4% sodium chloride, 0.8% K lactate, 0.4% magnesium chloride, 0.4% Ca ascorbate, 0.2% L lysine, and 4% sorbitol) combined with vacuum tumbling for beef marination. The effects of 4% NaCl static marination (F), CLSAS static marination (L), and CLSAS vacuum tumbling (VT-...

Fermented sour soup is a unique traditional sour food of the Miao and Dong ethnic groups in China. However, due to the commonly used traditional fermentation, the unstable fluctuation of microbial community often leads to some unpleasant inherent off-flavours in rice sour soup. In this study, the microbial composition and volatile flavour component...

in response to population growth, ethical considerations, and the environmental impacts of animal proteins, researchers are intensifying efforts to find alternative protein sources that replicate the functionality and nutritional profile of animal proteins. in this regard, plant-based cheese alternatives are becoming increasingly common in the mark...

This study involved the fabrication of sonicated complex nanoparticles designed to encapsulate and deliver lutein (LU) via the electrostatic complexation of peach gum (PG) and sodium caseinate (SC), thereby improving its physicochemical stability and bioaccessibility. The sonicated LU-loaded PG-SC complex nanoparticles (LU-PS/CNPs) were studied in...

Reducing salt intake is an effective strategy for preventing and managing hypertension and cardiovascular diseases. Inthis study, psyllium husk powder (PHP) was incorporated into surimi to address the challenges of diminished saltiness and texture inlow-salt surimi products. PHP promoted the conversion of α-helix structures into β-sheet and strengt...

Faba bean proteins are currently viewed as promising animal protein alternatives. However, certain functional properties e.g. relatively low solubility compared to whey protein isolates, can limit the application of faba bean protein isolates (FPIs) in certain food products. Therefore, it may be desirable to use modification approaches such as the...

encapsulation system is required to improve its stability, bioavailability, and therapeutic effects. Current methods are often challenged with problems such as rapid release, poor stability, and low encapsulation efficiency. This study provides a new approach for encapsulating saffron extract using complex coacervation method, using zein and kappa...

The fat covered by fat globule membrane is scattered in a water phase rich in lactose and milky protein, forming the original emulsion structure of milk. In order to develop low-fat milk products with good performance or dairy products with nutritional reinforcement, the original emulsion structure of milk can be restructured. According to the type...

The aim of this study was to develop stabilized nanocomplexes of peach gum polysaccharide (PG) and sodium caseinate (SC) and evaluate the influence of high-intensity ultrasonication (ULS) on their structural and emulsification characteristics. The structural arrangement of sonicated PG-SC nanocomplexes ((PG-SC)U) was ascertained through Raman spect...

The healthy benefits of milk fat globules and membrane (MFGs/MFGM) ingredients are increasingly recognized in the dairy industry. In this research, we examined the effects of ultrasonic treatment on the physicochemical and rheological properties, as well as the emulsions stability of MFGs/MFGM derived from bovine raw milk. Fresh milk was subjected...

This study aimed at co-encapsulating borage seed oil (BSO)- and peppermint oil (PO) blends in ultrasoundassisted complex nanoparticles stabilized by soy protein isolate (SPI) and purity gum ultra (PGU) in different ratios: SPI/PGU-1:0 (NP1), 0:1 (NP2), 1:1 (NP3), 1:3 (NP4), and 3:1 (NP5). The BSO- and PO-loaded SPI/PGU complex nanoparticles (BP-loa...

Red sour soup is a Guizhou specialty condiment made by the natural fermentation of tomatoes and chili. In this study, three components (tomato acid, chili acid, and tomato and chili mixed acid) of split‐fermented red sour soup were explored to compare the quality characteristics and microbial communities in the middle and late fermentation stages....

Traditional fats, used in the formulation of many high-consumption foods are characterized by the presence of a fat crystal network mainly made of saturated fatty acids (SFA). Despite conferring food unique structural and sensory properties, the lipidic composition of traditional fats has raised increasing concerns associated with the spread of die...

In the present study, a new degraded konjac glucomannan (DKGM) was prepared using a crude enzyme from abalone (Haliotis discus hannai) viscera, and its physicochemical properties were investigated. After enzymatic hydrolysis, the viscosity of KGM obviously decreased from 15,500 mPa·s to 398 mPa·s. The rheological properties analysis of KGM and DKGM...

Background: Dairy powders enriched with milk fat globules (MFGs) and milk fat globule membrane (MFGM) materials are gaining interest in food industry due to their bioactive benefits, including the promotion of brain development and cognitive functions, as well as improvements in gut health and immunity. MFGs/MFGM ingredients have been incorporated...

Rheumatoid arthritis (RA) is an inflammatory disease driven by M1 macrophages via release of abundant inflammatory cytokines. Eliminating M1 macrophages or inducing their transformation into anti-inflammatory M2 macrophages is one of the key mechanisms to reduce inflammation. Here, we report protein nanotubes cross- linked microspheres (NTMs), whic...

Gallic acid–Antarctic krill peptides (GA-AKP) nanocapsules (GA-AKP-Ns) were prepared using a dual delivery system with complex emulsion as the technical method, a high-pressure microjet as the technical means, polylactic acid–hydroxyacetic acid (PLGA) as the drug delivery vehicle, and GA-AKP as the raw material for delivery. This study aimed to inv...

The search for alternative salt formulations similar to sodium chloride and their effect on marinated meat products is of great significance to the low-sodium meat processing industry. The main purpose of this study was to investigate the effect of partially replacing sodium chloride with potassium lactate, calcium ascorbate, and magnesium chloride...

The emergence of emulsion microgels, formed from one or more emulsion droplets encapsulated in a soft solid, with mechanical properties that mimic the sensory properties of fat, holds promise for fat replacement applications in gel-based food products. This study builds upon the existing knowledge of emulsions and emulsion gels, focusing on the des...

Milk fat globules or milk fat globule membranes (MFGs/MFGM) have been added to the infant formula to fortify the phospholipids and narrow the nutritional gap from breast milk. The main aim of this study was to profile the interfacial and thermal properties of MFGs/MFGM prepared from ultrasonicated bovine milk. Bovine milk was sonicated at ultrasoni...

Proteins derived from plants, an important source of high-quality protein in the human diet, have recently attracted scientific and industrial interest. The market for plant-based protein has grown exponentially in recent years due to consumer demands and the sustainability of food supply. Proteins from plants are successfully applied in food proce...

Particle breakage deteriorates food powder properties. It easily takes place in many processes during powder production and transportation. Based on the research done on food powder breakage and findings of particle breakage studies in other industries, this chapter presents the breakage mechanisms, methods suitable for studying food powder breakag...

Reducing salt in food without compromising its quality is a huge challenge. Some review articles have been recently published on saltiness perception in some colloidal systems such as emulsions. However, no published reviews are available on saltiness perceptions of gel-based matrices, even though salt release and perception in these systems have b...

In this study, the effects of Lentilactobacillus buchneri (L. buchneri: CCTCC M 2023228) and Kazachstania bulderi (K. bulderi: CCTCC M 2023227) on the quality characteristics and volatile flavor substances in fermented red sour soup were explored based on natural fermentation. Compared to natural fermentation (nitrite: 5.5 mg/kg; amino acid nitroge...

Micellar casein (MC) has a unique gastric colloidal behavior in response to Ca2+ cross-linking, and its aggregation properties are closely related to pepsin and gastric acid. In this study, MC with different levels of colloidal calcium phosphate (CCP) was obtained by high hydrostatic pressure (HHP) at different pressures, followed by spray drying t...

The current study developed novel gel beads with bigel structures based on alginate hydrogel and glycerol monostearate oleogel. Bigel beads with different structures were prepared by varying oleogel content, and the beads were also used to co-encapsulate lipophilic and hydrophilic biaoctives. All the beads had high sphericity (>0.94), and the bead...

The dietary intervention has demonstrated effectiveness in improving hyperlipidemia and obesity. Woody edible oils are rich in unsaturated fatty acids (UFAs) that could positively affect lipid metabolism. In this study, the blended oil (BLO), a balanced UFA supplement, constituted by Zanthoxylum bungeanum (Chinese Red Pepper) seed oil, walnut (Jugl...

In recent years, various strategies have been introduced to partially substitute animal proteins with plant proteins. This study applied microbial transglutaminase (MTGase) to crosslink lentil protein isolate (LPI) and casein. The gel mixtures prepared using different LPI-casein ratios (4:0, 3:1, 2:2, 1:3, 0:4), and the structural, gelation charact...

The chemical composition, macromolecular characteristics, and structure of four types of Tremella fuciform polysaccharides (TPS) were analyzed, including one TPS that was extracted in the laboratory (L-TPS) and three commercial TPS. The effects of pH on the properties of TPS emulsions were investigated by analyzing their zeta potential, particle si...

The effects of different storage temperatures on the nutritional quality, color, and antioxidant capacity of lotus seed juice and the correlations between various physicochemical indices and antioxidant capacity during storage were investigated in this study. The results showed that the overall retention rate of various nutrients and antioxidant ac...

Compared with the rice-acid soup inoculated with single starter, the synergistically intensified rice-acid soup inoculated with Lactobacillus paracasei H4-11 (L. paracasei H4-11) and Kluyveromyces marxianus L1-1 (K. marxianus L1-1) contained more flavor compounds. Organic acids mainly included L-lactic acid and the main volatile flavor component wa...

The crystallization of lactose usually causes the structural collapse and core material escape of flavor encapsulations. The objective of this study was to investigate the effects of different grafting degrees of WPI-inulin Maillard reaction products on the lactose crystallization and the subsequent release behaviors. Ethyl acetate was chosen as th...

Being a natural active substance with a wide variety of sources, easy access, significant curative effect, and high safety, active peptides have gradually become one of the new research directions in food, medicine, agriculture, and other fields in recent years. The technology associated with active peptides is constantly evolving. There are obviou...

Powder breakage during pneumatic conveying negatively affects the properties of dairy products and causes increased dusting, reduced wettability, and decreased product performance. In particular, particle breakage is a serious issue for fat-filled milk powder (FFMP) which, if it breaks, releases fat that causes odours and leads to sticky blocked pi...

Plant proteins are constantly gaining attention as potential substitutes for dairy proteins, due to their suitable functionality and nutritional value. This study was designed to compare the structural and functional responses of different plant protein isolates (soy, pea, lentil, and chickpea) with two commonly used dairy protein (whey protein iso...

Milk fat globules (MFGs) have tri-layer biological membrane structures, and their compositions are gaining more interest for their physiological benefits. In this study, the changes in MFGs and milk fat globule membrane (MFGM) proteins after cream separation from different pH bovine raw milk were investigated. Raw milk samples were adjusted to pH 5...

Deep knowledge of the microstructure and physicochemical properties of polymeric food systems, such as honey powders (HP) and coconut sugars (CS), has practical importance for industry and end users. This study investigated the effect of polyvinylpyrrolidone (PVP) addition on microstructure, roughness, glass transition, α-relaxation temperatures an...

The aim of this research was to study the effects of drying methods on the flavor substances of Flammulina velutipes, a common commercial edible fungus. Scanning electron microscopy, high performance liquid chromatography, amino acid analysis, and electronic tongue analysis were used to evaluate the quality characteristics and the release pattern o...

The physicochemical properties and composition of coix seed oil produced by Monascus purpureus fermentation and supercritical CO2 extraction were determined. Anti-lipid-oxidation and edible safety were evaluated using a cholesterol-fish oil model, acute oral toxicity assay, and genetic toxicity assay in vitro and in vivo, respectively. The results...