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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, 2013-08, Vol.139 (1-4), p.611-616 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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2
Microemulsions as nanoreactors to produce whey protein nanoparticles with enhanced heat stability by thermal pretreatment
Microemulsions as nanoreactors to produce whey protein nanoparticles with enhanced heat stability by thermal pretreatment
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Microemulsions as nanoreactors to produce whey protein nanoparticles with enhanced heat stability by thermal pretreatment

Zhang, Weinong ; Zhong, Qixin

Food chemistry, 2010-04, Vol.119 (4), p.1318-1325 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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3
Physical, chemical and biochemical properties of casein hydrolyzed by three proteases: Partial characterizations
Physical, chemical and biochemical properties of casein hydrolyzed by three proteases: Partial characterizations
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Physical, chemical and biochemical properties of casein hydrolyzed by three proteases: Partial characterizations

Luo, Yangchao ; Pan, Kang ; Zhong, Qixin

Food chemistry, 2014-07, Vol.155, p.146-154 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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4
Determination of thiobarbituric acid reactive substances in microencapsulated products
Determination of thiobarbituric acid reactive substances in microencapsulated products
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Determination of thiobarbituric acid reactive substances in microencapsulated products

Hu, Zhixiong ; Zhong, Qixin

Food chemistry, 2010-12, Vol.123 (3), p.794-799 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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5
Formulating essential oil microemulsions as washing solutions for organic fresh produce production
Formulating essential oil microemulsions as washing solutions for organic fresh produce production
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Formulating essential oil microemulsions as washing solutions for organic fresh produce production

LINHAN ZHANG ; CRITZER, Faith ; DAVIDSON, P. Michael ; QIXIN ZHONG

Food chemistry, 2014-12, Vol.165, p.113-118 [Periódico revisado por pares]

Kidlington: Elsevier

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6
Sustained release of lysozyme from zein microcapsules produced by a supercritical anti-solvent process
Sustained release of lysozyme from zein microcapsules produced by a supercritical anti-solvent process
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Sustained release of lysozyme from zein microcapsules produced by a supercritical anti-solvent process

Zhong, Qixin ; Jin, Minfeng ; Davidson, P. Michael ; Zivanovic, Svetlana

Food chemistry, 2009-07, Vol.115 (2), p.697-700 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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7
Enhancing the functionality of pea proteins by conjugation with propylene glycol alginate via transacylation reaction assisted with ultrasonication
Enhancing the functionality of pea proteins by conjugation with propylene glycol alginate via transacylation reaction assisted with ultrasonication
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Enhancing the functionality of pea proteins by conjugation with propylene glycol alginate via transacylation reaction assisted with ultrasonication

Jain, Surangna ; Zhong, Qixin

Food chemistry, 2024-08, Vol.449, p.139179-139179, Article 139179 [Periódico revisado por pares]

England: Elsevier Ltd

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8
Gluconic acid as a chelator to improve clarity of skim milk powder dispersions at pH 3.0
Gluconic acid as a chelator to improve clarity of skim milk powder dispersions at pH 3.0
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Gluconic acid as a chelator to improve clarity of skim milk powder dispersions at pH 3.0

Choi, Inseob ; Zhong, Qixin

Food chemistry, 2021-05, Vol.344, p.128639-128639, Article 128639 [Periódico revisado por pares]

England: Elsevier Ltd

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9
Thermal and UV stability of β-carotene dissolved in peppermint oil microemulsified by sunflower lecithin and Tween 20 blend
Thermal and UV stability of β-carotene dissolved in peppermint oil microemulsified by sunflower lecithin and Tween 20 blend
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Thermal and UV stability of β-carotene dissolved in peppermint oil microemulsified by sunflower lecithin and Tween 20 blend

Chen, Huaiqiong ; Zhong, Qixin

Food chemistry, 2015-05, Vol.174, p.630-636 [Periódico revisado por pares]

England: Elsevier Ltd

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10
Freeze-dried capsules prepared from emulsions with encapsulated lactase as a potential delivery system to control lactose hydrolysis in milk
Freeze-dried capsules prepared from emulsions with encapsulated lactase as a potential delivery system to control lactose hydrolysis in milk
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Freeze-dried capsules prepared from emulsions with encapsulated lactase as a potential delivery system to control lactose hydrolysis in milk

Zhang, Yun ; Zhong, Qixin

Food chemistry, 2018-02, Vol.241, p.397-402 [Periódico revisado por pares]

England: Elsevier Ltd

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