Associate Professor 

Education background

09/2007-07/2012, Ph.D. in Food Chemistry and Nutrition Science (combined Master/PhD program), Graduate School of Chinese Academy of Agricultural Sciences

09/2003-07/2007, B.S. in Food Science and Engineering, College of Biological Science and Engineering, Fuzhou University

Research interest

The structure and functional characteristics of bioactive peptides from potato/sweet potato;
Application of high hydrostatic pressure technology on the preparation and improvement of functional characteristics of bioactive peptides from potato/sweet potato;
Research and development of deep processing technology of potato/sweet potato;
Research and development of high value utilization technology of by-products from potato/sweet potato processing.

Selected publications

Muhammad Azeem, Tai-Hua Mu*, Miao Zhang*       . Influence of particle size distribution of orange-fleshed sweet potato flour on dough rheology and simulated gastrointestinal digestion of sweet potato-wheat bread. LWT - Food Science and Technology,    2020, 131, 109690.
Ya-Yun Feng, Tai-Hua Mu*, Miao Zhang*, Meng-Mei Ma. Effects of different polysaccharides and proteins on dough rheological properties, texture, structure and in vitro starch digestibility of wet sweet potato vermicelli. International Journal of Biological Macromolecules, 2020, 148, 1-10.
Ya-Yun Feng, Tai-Hua Mu*, Miao Zhang*, Meng-Mei Ma. Effects of ionic polysaccharides and egg white protein complex formulations on dough rheological properties, structure formation and in vitro starch digestibility of wet sweet potato vermicelli      International. Journal of Biological Macromolecules, 2020, 149, 1170-1179.
Miao Zhang, Tung-Shi Huang*, Tai-Hua Mu*.   Production and characterization of antioxidant peptides from sweet potato protein by enzymatic hydrolysis with radio frequency pretreatment. International Journal of Food Science and Technology, 2020, 55, 2352-2358.
Miao Zhang, Tung-Shi Huang*, Tai-Hua Mu*. Production and in vitro gastrointestinal digestion of antioxidant peptides from enzymatic hydrolysates of sweet potato protein affected by pretreatment. Plant Foods for Human Nutrition, 2019, 74, 225-231.
Miao Zhang, Tung-Shi Huang*, Tai-Hua Mu*. Improvement of thermal, microwave and ultrasonication pretreatment on the production of antioxidant peptides from sweet potato protein via in vitro gastrointestinal digestion. International Journal of Food Science and Technology, 2019, 54, 2338-2345.
Miao Zhang, Tai-Hua Mu*. Identification and characterization of antioxidant peptides from sweet potato protein hydrolysates by Alcalase under high hydrostatic pressure. Innovative Food Science and Emerging Technologies, 2017, 43: 92-101.
Miao Zhang, Tai-Hua Mu*. Optimization of antioxidant hydrolysates production from sweet potato protein and effect of in vitro gastrointestinal digestion. International Journal of Food Science and Technology, 2016, 51: 1844-1850.
Miao Zhang, Tai-Hua Mu*, Min-Jie Sun. Purification and identification of antioxidant peptides from sweet potato protein hydrolysates by Alcalase. Journal of Functional Foods, 2014, 7: 191-200.

Contact information

Address: No 2, Yuanmingyuan West Rd., Beijing, P.R. China

Tel: +86-10-62815541

Fax: +86-10-62815541

E-mail: zhangmiao@caas.cn; yeahbetty@163.com