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In vitro release kinetics of nisin as affected by Tween 20 and glycerol co-encapsulated in spray-dried zein capsules
In vitro release kinetics of nisin as affected by Tween 20 and glycerol co-encapsulated in spray-dried zein capsules
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In vitro release kinetics of nisin as affected by Tween 20 and glycerol co-encapsulated in spray-dried zein capsules

Xiao, Dan ; Zhong, Qixin

Journal of food engineering, 2011-09, Vol.106 (1), p.65-73 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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2
Nanodispersing thymol in whey protein isolate-maltodextrin conjugate capsules produced using the emulsion–evaporation technique
Nanodispersing thymol in whey protein isolate-maltodextrin conjugate capsules produced using the emulsion–evaporation technique
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Nanodispersing thymol in whey protein isolate-maltodextrin conjugate capsules produced using the emulsion–evaporation technique

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

Journal of food engineering, 2012-11, Vol.113 (1), p.79-86 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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3
Physical and antimicrobial properties of spray-dried zein–casein nanocapsules with co-encapsulated eugenol and thymol
Physical and antimicrobial properties of spray-dried zein–casein nanocapsules with co-encapsulated eugenol and thymol
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Physical and antimicrobial properties of spray-dried zein–casein nanocapsules with co-encapsulated eugenol and thymol

Chen, Huaiqiong ; Zhang, Yue ; Zhong, Qixin

Journal of food engineering, 2015-01, Vol.144, p.93-102 [Periódico revisado por pares]

Elsevier Ltd

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4
Casein-alginate conjugates prepared from a transacylation reaction as novel nanocarriers of curcumin for enhanced loading capacity, pH stability, and bioaccessibility
Casein-alginate conjugates prepared from a transacylation reaction as novel nanocarriers of curcumin for enhanced loading capacity, pH stability, and bioaccessibility
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Casein-alginate conjugates prepared from a transacylation reaction as novel nanocarriers of curcumin for enhanced loading capacity, pH stability, and bioaccessibility

Li, Nan ; Zhong, Qixin

Journal of food engineering, 2024-08, Vol.375, Article 112034 [Periódico revisado por pares]

Elsevier Ltd

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5
Lemon oil nanoemulsions fabricated with sodium caseinate and Tween 20 using phase inversion temperature method
Lemon oil nanoemulsions fabricated with sodium caseinate and Tween 20 using phase inversion temperature method
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Lemon oil nanoemulsions fabricated with sodium caseinate and Tween 20 using phase inversion temperature method

Su, Dan ; Zhong, Qixin

Journal of food engineering, 2016-02, Vol.171, p.214-221 [Periódico revisado por pares]

Elsevier Ltd

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6
Stable aqueous foams created with intercalated montmorillonite nanoclay coated by sodium caseinate
Stable aqueous foams created with intercalated montmorillonite nanoclay coated by sodium caseinate
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Stable aqueous foams created with intercalated montmorillonite nanoclay coated by sodium caseinate

Guan, Yongguang ; Zhong, Qixin

Journal of food engineering, 2019-05, Vol.248, p.36-45 [Periódico revisado por pares]

Elsevier Ltd

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7
Formation of thymol nanoemulsions with combinations of casein hydrolysates and sucrose stearate
Formation of thymol nanoemulsions with combinations of casein hydrolysates and sucrose stearate
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Formation of thymol nanoemulsions with combinations of casein hydrolysates and sucrose stearate

Su, Dan ; Zhong, Qixin

Journal of food engineering, 2016-06, Vol.179, p.1-10 [Periódico revisado por pares]

Elsevier Ltd

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8
Encapsulation of konjac glucomannan in oil droplets to reduce viscosity of aqueous suspensions and gradually increase viscosity during simulated gastric digestion
Encapsulation of konjac glucomannan in oil droplets to reduce viscosity of aqueous suspensions and gradually increase viscosity during simulated gastric digestion
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Encapsulation of konjac glucomannan in oil droplets to reduce viscosity of aqueous suspensions and gradually increase viscosity during simulated gastric digestion

Wu, Jine ; Zhong, Qixin

Journal of food engineering, 2016-04, Vol.175, p.104-107 [Periódico revisado por pares]

Elsevier Ltd

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9
Transglutaminase cross-linking to enhance elastic properties of soy protein hydrogels with intercalated montmorillonite nanoclay
Transglutaminase cross-linking to enhance elastic properties of soy protein hydrogels with intercalated montmorillonite nanoclay
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Transglutaminase cross-linking to enhance elastic properties of soy protein hydrogels with intercalated montmorillonite nanoclay

Jin, Minfeng ; Zhong, Qixin

Journal of food engineering, 2013-03, Vol.115 (1), p.33-40 [Periódico revisado por pares]

Elsevier Ltd

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10
Strong, elastic, and tough high internal phase emulsions stabilized solely by cod myofibers for multidisciplinary applications
Strong, elastic, and tough high internal phase emulsions stabilized solely by cod myofibers for multidisciplinary applications
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Strong, elastic, and tough high internal phase emulsions stabilized solely by cod myofibers for multidisciplinary applications

Wu, Chao ; Na, Xiaokang ; Ma, Wuchao ; Ren, Chao ; Zhong, Qixin ; Wang, Tao ; Du, Ming

Chemical engineering journal (Lausanne, Switzerland : 1996), 2021-05, Vol.412, p.128724, Article 128724 [Periódico revisado por pares]

Elsevier B.V

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