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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
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, 2013-09, Vol.61 (38), p.9260-9268 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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12
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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13
Viscoelastic properties of concentrated aqueous ethanol suspensions of α-zein
Viscoelastic properties of concentrated aqueous ethanol suspensions of α-zein
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Viscoelastic properties of concentrated aqueous ethanol suspensions of α-zein

Zhong, Qixin ; Ikeda, Shinya

Food hydrocolloids, 2012-07, Vol.28 (1), p.46-52 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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14
Nanoscalar Structures of Spray-Dried Zein Microcapsules and in Vitro Release Kinetics of the Encapsulated Lysozyme As Affected by Formulations
Nanoscalar Structures of Spray-Dried Zein Microcapsules and in Vitro Release Kinetics of the Encapsulated Lysozyme As Affected by Formulations
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Nanoscalar Structures of Spray-Dried Zein Microcapsules and in Vitro Release Kinetics of the Encapsulated Lysozyme As Affected by Formulations

Zhong, Qixin ; Jin, Minfeng

Journal of agricultural and food chemistry, 2009-05, Vol.57 (9), p.3886-3894 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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15
Enhanced Dispersibility and Bioactivity of Curcumin by Encapsulation in Casein Nanocapsules
Enhanced Dispersibility and Bioactivity of Curcumin by Encapsulation in Casein Nanocapsules
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Enhanced Dispersibility and Bioactivity of Curcumin by Encapsulation in Casein Nanocapsules

Pan, Kang ; Zhong, Qixin ; Baek, Seung Joon

Journal of agricultural and food chemistry, 2013-06, Vol.61 (25), p.6036-6043 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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16
Encapsulation of eugenol using Maillard-type conjugates to form transparent and heat stable nanoscale dispersions
Encapsulation of eugenol using Maillard-type conjugates to form transparent and heat stable nanoscale dispersions
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Encapsulation of eugenol using Maillard-type conjugates to form transparent and heat stable nanoscale dispersions

Shah, Bhavini ; Davidson, P. Michael ; Zhong, Qixin

Food science & technology, 2012-11, Vol.49 (1), p.139-148 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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17
Casein/pectin nanocomplexes as potential oral delivery vehicles
Casein/pectin nanocomplexes as potential oral delivery vehicles
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Casein/pectin nanocomplexes as potential oral delivery vehicles

Luo, Yangchao ; Pan, Kang ; Zhong, Qixin

International journal of pharmaceutics, , Vol.486 (1-2), p.59-68 [Periódico revisado por pares]

Netherlands

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18
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, 2012-12, Vol.60 (48), p.11965-11971 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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19
Microemulsions as Nanoreactors To Produce Whey Protein Nanoparticles with Enhanced Heat Stability by Sequential Enzymatic Cross-Linking and Thermal Pretreatments
Microemulsions as Nanoreactors To Produce Whey Protein Nanoparticles with Enhanced Heat Stability by Sequential Enzymatic Cross-Linking and Thermal Pretreatments
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Microemulsions as Nanoreactors To Produce Whey Protein Nanoparticles with Enhanced Heat Stability by Sequential Enzymatic Cross-Linking and Thermal Pretreatments

Zhang, Weinong ; Zhong, Qixin

Journal of agricultural and food chemistry, 2009-10, Vol.57 (19), p.9181-9189 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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20
Antimicrobial properties of nisin after glycation with lactose, maltodextrin and dextran and the thyme oil emulsions prepared thereof
Antimicrobial properties of nisin after glycation with lactose, maltodextrin and dextran and the thyme oil emulsions prepared thereof
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Antimicrobial properties of nisin after glycation with lactose, maltodextrin and dextran and the thyme oil emulsions prepared thereof

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

International journal of food microbiology, 2014-11, Vol.191, p.75-81 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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