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Research to develop antimicrobial food coatings from essential oil.(Technical InsightsK)
Research to develop antimicrobial food coatings from essential oil.(Technical InsightsK)
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Research to develop antimicrobial food coatings from essential oil.(Technical InsightsK)

Zhong, Qixin

Advanced Coatings & Surface Technology, Feb, 2013, Vol.26(2), p.9(1) [Periódico revisado por pares]

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Probing the binding between norbixin and dairy proteins by spectroscopy methods
Probing the binding between norbixin and dairy proteins by spectroscopy methods
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Probing the binding between norbixin and dairy proteins by spectroscopy methods

Zhang, Yue ; Zhong, Qixin

Food chemistry, 15 August 2013, Vol.139(1-4), pp.611-616 [Periódico revisado por pares]

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3
Impacts of sample preparation methods on solubility and antilisterial characteristics of essential oil components in milk.(Report)
Impacts of sample preparation methods on solubility and antilisterial characteristics of essential oil components in milk.(Report)
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Impacts of sample preparation methods on solubility and antilisterial characteristics of essential oil components in milk.(Report)

Chen, Huaiqiong ; Zhong, Qixin ; Davidson, P. Michael

Applied and Environmental Microbiology, Feb 1, 2014, Vol.80(3), p.907-916 [Periódico revisado por pares]

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4
Structure modification of montmorillonite nanoclay by surface coating with soy protein
Structure modification of montmorillonite nanoclay by surface coating with soy protein
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Structure modification of montmorillonite nanoclay by surface coating with soy protein

Jin, Minfeng ; Zhong, Qixin

Journal of agricultural and food chemistry, 05 December 2012, Vol.60(48), pp.11965-71 [Periódico revisado por pares]

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5
Gum arabic and Fe²⁺ synergistically improve the heat and acid stability of norbixin at pH 3.0-5.0
Gum arabic and Fe²⁺ synergistically improve the heat and acid stability of norbixin at pH 3.0-5.0
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Gum arabic and Fe²⁺ synergistically improve the heat and acid stability of norbixin at pH 3.0-5.0

Guan, Yongguang ; Zhong, Qixin

Journal of agricultural and food chemistry, 31 December 2014, Vol.62(52), pp.12668-77 [Periódico revisado por pares]

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6
Improving clarity and stability of skim milk powder dispersions by dissociation of casein micelles at pH 11.0 and acidification with citric acid
Improving clarity and stability of skim milk powder dispersions by dissociation of casein micelles at pH 11.0 and acidification with citric acid
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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 acid

Pan, Kang ; Zhong, Qixin

Journal of agricultural and food chemistry, 25 September 2013, Vol.61(38), pp.9260-8 [Periódico revisado por pares]

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7
Effects of thermal denaturation on binding between bixin and whey protein
Effects of thermal denaturation on binding between bixin and whey protein
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Effects of thermal denaturation on binding between bixin and whey protein

Zhang, Yue ; Zhong, Qixin

Journal of agricultural and food chemistry, 01 August 2012, Vol.60(30), pp.7526-31 [Periódico revisado por pares]

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8
Glycation of whey protein to provide steric hindrance against thermal aggregation
Glycation of whey protein to provide steric hindrance against thermal aggregation
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Glycation of whey protein to provide steric hindrance against thermal aggregation

Liu, Gang ; Zhong, Qixin

Journal of agricultural and food chemistry, 26 September 2012, Vol.60(38), pp.9754-62 [Periódico revisado por pares]

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9
Binding between bixin and whey protein at pH 7.4 studied by spectroscopy and isothermal titration calorimetry
Binding between bixin and whey protein at pH 7.4 studied by spectroscopy and isothermal titration calorimetry
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Binding between bixin and whey protein at pH 7.4 studied by spectroscopy and isothermal titration calorimetry

Zhang, Yue ; Zhong, Qixin

Journal of agricultural and food chemistry, 22 February 2012, Vol.60(7), pp.1880-6 [Periódico revisado por pares]

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10
Blending lecithin and gelatin improves the formation of thymol nanodispersions
Blending lecithin and gelatin improves the formation of thymol nanodispersions
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Blending lecithin and gelatin improves the formation of thymol nanodispersions

Xue, Jia ; Zhong, Qixin

Journal of agricultural and food chemistry, 02 April 2014, Vol.62(13), pp.2956-62 [Periódico revisado por pares]

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Deste Autor:

  1. Zhong, Qixin
  2. Zhong, Q.
  3. Zhong, Qx
  4. Zhong , Qixin
  5. Davidson, P. Michael

Neste Assunto:

  1. Engineering
  2. Economics
  3. Chemistry
  4. Animals
  5. Ph

  • Realização: AGUIA USP

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