Associate Professor；Master’s supervisor

ADDRESS：

No. 136, Kexue Avenue, Gaoxin District, Zhengzhou University of Light Industry, 450001, Zhengzhou, China

E-mail：shimiaomiao@zzuli.edu.cn

Websites:https://sgxy.zzuli.edu.cn/szdw/list.htm

Research Field and Interests：

Modification and functional regulation

Education Background：

[1]2004.09-2008.06: Henan Agricultural University,Bachelor in Food Quality and Safety

[2]2008-09 to2011-06: South China University of Technology,Master in Sugar Engineering

[3]2012-09 to2015-09: South China University of Technology,PhD in Light Industry Technology and Engineering

Teaching Courses：

Food Chemistry;Food Technology Internship; Production Internship

Publications：

[1] Miaomiao Shi, Shanghai Chen, Ziyang Liu, Xiaolong Ji, Yizhe Yan. Effects of soy protein isolate hydrolysate on the structural and functional properties of yam starch during extrusion. International Journal of Biological Macromolecules, 2025, 287: 138551.

[2] Miaomiao Shi, Yingying Liu, Yue Yu, Jiaqi Hou, Shiya Huang, Xing Song, Guangfu Song, Xiaolong Ji. Effect of oat β-glucan on pasting, structural properties and in vitro digestibility of pea starch. Journal of Food Measurement and Characterization, 2025, 19(11): 8800-8809.

[3] Miaomiao Shi, Xuena Dong, Xuelin Jiao, Hongwei Wang, Shanghai Chen, Xiaolong Ji, Yizhe Yan. Effect of extrusion on the formation, structure and properties of yam starch-gallic acid complexes. International Journal of Biological Macromolecules, 2024, 264: 130461.

[4] Miaomiao Shi, Xue Lou, Xiaolong Ji, Yizhe Yan, Yanqi Liu. Effects of NaCl and sucrose on the structure and thermal properties of microcrystalline starch‐glycerol monostearate complex. International Journal of Food Science and Technology, 2023, 58(9): 4891-4898.

[5] Miaomiao Shi, Fei Wang, Ping Lan, Yanyan Zhang, Mingyue Zhang, Yizhe Yan, Yanqi Liu. Effect of ultrasonic intensity on structure and properties of wheat starch-monoglyceride complex and its influence on quality of norther-style Chinese steamed bread. LWT-Food Science and Technology, 2021, 138: 110677.

[6] Shi Miaomiao, Liu Hualing, Yan Yizhe,Liu Yanqi, Zhou Yaping, Yang Liuzhi. A preparation method for tryptophan-rich modified starch. ZL 201810479971.7, 2021.

[7] Shi Miaomiao, Yan Yizhe, Liu Yanqi, Yang Liuzhi, Niu Bin. A method for preparing high-content resistant starch by ultra-high pressure assisted malic acid modification. ZL 201710691007.6, 2019.

[8] Shi Miaomiao, Chen Shanghai, Dong Xuena, Yan Yizhe, Ji Xiaolong, Wang Hongwei. A preservation method for peeled Chinese yam. 202310780385.7, 2023.

[9] Shi Miaomiao, Dong Xuena, Yan Yizhe,Ji Xiaolong, Yang Liuzhi, Liu Yanqi. An extrusion-modified Chinese yam broad noodle with health benefits and its preparation method. 202310404442.1,2023.

Projects：

[1] National Natural Science Foundation of China (Youth Program) (32202110),2023.01-2025.12, ¥300,000, Principal Investigator (completed)

[2] Henan Provincial Science andTechnology Research Project(252102110113), 2025.01-2026.01, in progress

[3] Henan Provincial Core Coursefor International Joint Training of

Graduate Students (YJS2026GJK(C05)),2026.01-2027.12, in progress

Honors：

[1] Third Prize in the National Experimental Teaching Case Competition for Food Science and Engineering Programs in Higher Education Institutions, 2024 (First contributor)

[2]First Prize in Henan Provincial Higher Education Teaching Achievement Award,2024 (Fourth contributor)

[3] Outstanding Master's Thesis Supervisor of Henan Province, 2023 (First contributor)

[4] Third Prize in the Curriculum Ideological and Political Teaching Case Competition of Zhengzhou University of Light Industry,2025 (First contributor)

[5]Development and Application of Key Technologies for the Preparation of Novel Resistant Starch, Department of Education of Henan Province, 2022 (Third contributor)

[6] Preparation and Application of Novel ort-chain Amylose Complexes, Chinese Cereals and Oils Association, 2018(Third contributor)

[7] Preparation and Application of

Amylose-Lipid Complexes, Department of Education of Henan Province, 2017 (Second contributor)

Professional Affiliations：

[1]Member of the Second Youth Working Committee of the Chinese Cereals and Oils Association (CCOA)

[2] Member of the Third Corn DeepProcessing Branch of the Chinese Cereals and Oils Association (CCOA)

Academic Activities：

[1] Green Modification Technology of Starch,the 18th Academic Report of the Modified Starch Branch of the China Starch Industry Association, November 2025