Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Artigo
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Zein nanoparticles produced by liquid–liquid dispersionZhong, Qixin ; Jin, MinfengFood hydrocolloids, 2009-12, Vol.23 (8), p.2380-2387 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
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2 |
Material Type: Artigo
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Glycation of Whey Protein To Provide Steric Hindrance against Thermal AggregationLiu, Gang ; Zhong, QixinJournal of agricultural and food chemistry, 2012-09, Vol.60 (38), p.9754-9762 [Periódico revisado por pares]Washington, DC: American Chemical SocietyTexto completo disponível |
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3 |
Material Type: Artigo
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Dispersible and Thermal Stable Nanofibrils Derived from Glycated Whey ProteinLiu, Gang ; Zhong, QixinBiomacromolecules, 2013-07, Vol.14 (7), p.2146-2153 [Periódico revisado por pares]Washington, DC: American Chemical SocietyTexto completo disponível |
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4 |
Material Type: Artigo
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Probing the binding between norbixin and dairy proteins by spectroscopy methodsZhang, Yue ; Zhong, QixinFood chemistry, 2013-08, Vol.139 (1-4), p.611-616 [Periódico revisado por pares]Kidlington: Elsevier LtdTexto completo disponível |
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5 |
Material Type: Artigo
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Binding between Bixin and Whey Protein at pH 7.4 Studied by Spectroscopy and Isothermal Titration CalorimetryZhang, Yue ; Zhong, QixinJournal of agricultural and food chemistry, 2012-02, Vol.60 (7), p.1880-1886 [Periódico revisado por pares]Washington, DC: American Chemical SocietyTexto completo disponível |
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6 |
Material Type: Artigo
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Effects of Thermal Denaturation on Binding between Bixin and Whey ProteinZhang, Yue ; Zhong, QixinJournal of agricultural and food chemistry, 2012-08, Vol.60 (30), p.7526-7531 [Periódico revisado por pares]Washington, DC: American Chemical SocietyTexto completo disponível |
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7 |
Material Type: Artigo
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Effects of NaCl on the Freezing-Thawing Induced Gelation of Egg Yolk at pH 2.0–8.0Li, Teng ; Zhong, Qixin ; Wu, TaoFood biophysics, 2022-03, Vol.17 (1), p.106-113 [Periódico revisado por pares]New York: Springer USTexto completo disponível |
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8 |
Material Type: Artigo
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Improving Clarity and Stability of Skim Milk Powder Dispersions by Dissociation of Casein Micelles at pH 11.0 and Acidification with Citric AcidPan, Kang ; Zhong, QixinJournal of agricultural and food chemistry, 2013-09, Vol.61 (38), p.9260-9268 [Periódico revisado por pares]Washington, DC: American Chemical SocietyTexto completo disponível |
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9 |
Material Type: Artigo
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Microemulsions as nanoreactors to produce whey protein nanoparticles with enhanced heat stability by thermal pretreatmentZhang, Weinong ; Zhong, QixinFood chemistry, 2010-04, Vol.119 (4), p.1318-1325 [Periódico revisado por pares]Kidlington: Elsevier LtdTexto completo disponível |
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10 |
Material Type: Artigo
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Viscoelastic properties of concentrated aqueous ethanol suspensions of α-zeinZhong, Qixin ; Ikeda, ShinyaFood hydrocolloids, 2012-07, Vol.28 (1), p.46-52 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |