个人简历

教育经历\r
2013.7-2017.3, 爱尔兰国立科克大学/爱尔兰农业部Teagasc食品研究中心, 食品工程专业, 博士\r
2011.8 – 2012.12，英国雷丁大学，食品工程与质量管理专业，硕士\r
2010.07 – 2011.7，英国雷丁大学，食品科学与工程专业，本科\r
2007.09 – 2010.07, 江南大学，食品科学与工程专业，本科\r
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工作经历\r
2017.12 – 至今，中国农业大学食品科学与营养工程学院，副教授\r
2017.3 – 2017.10，爱尔兰农业部Teagasc食品研究中心, 研究员 (Research officer)\r
2013.3 - 2013.7，上海雀巢，技术培训生

研究领域

"""""1.食品物性与食品功能性\r
2.食品粉末与结构\r
3.新型食品加工技术"

近期论文

1.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.\r
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2.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, Part A, 151-161.\r
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3.Ji, J., Cronin, K., Fitzpatrick, J., Crean, A., Miao, S., (2017). Enhanced wetting behaviours of whey protein isolate powder: the different effects of lecithin addition by fluidised bed agglomeration and coating processes. Food Hydrocolloids 71, 94-101.\r
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4.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.\r
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5.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.\r
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6.Ji, J., Fitzpatrick, J., Cronin, K., Fenelon, M., 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.\r
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7.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.\r
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8.Fitzpatrick, J.J, Salmon, J., Ji, J., Miao, S., (2017). Characterisation of the wetting behaviour of poor wetting food powders and the influence of temperature. KONA Powder and Particle Journal No. 34, 282-289.