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| Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
|---|---|---|---|
| 1 |
Material Type: Article
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Zein nanoparticles produced by liquid–liquid dispersionZhong, Qixin ; Jin, MinfengFood hydrocolloids, 2009-12, Vol.23 (8), p.2380-2387 [Peer Reviewed Journal]Oxford: Elsevier LtdFull text available |
| 2 |
Material Type: Article
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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 [Peer Reviewed Journal]Washington, DC: American Chemical SocietyFull text available |
| 3 |
Material Type: Article
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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 [Peer Reviewed Journal]Washington, DC: American Chemical SocietyFull text available |
| 4 |
Material Type: Article
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Encapsulation of bixin in sodium caseinate to deliver the colorant in transparent dispersionsZhang, Yue ; Zhong, QixinFood hydrocolloids, 2013-08, Vol.33 (1), p.1-9 [Peer Reviewed Journal]Elsevier LtdFull text available |
| 5 |
Material Type: Article
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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 [Peer Reviewed Journal]Washington, DC: American Chemical SocietyFull text available |
| 6 |
Material Type: Article
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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 [Peer Reviewed Journal]Washington, DC: American Chemical SocietyFull text available |
| 7 |
Material Type: Article
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Amyloid-like fibrils formed from intrinsically disordered caseins: physicochemical and nanomechanical propertiesPan, Kang ; Zhong, QixinSoft matter, 2015-08, Vol.11 (29), p.5898-5904 [Peer Reviewed Journal]EnglandFull text available |
| 8 |
Material Type: Article
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Blending Lecithin and Gelatin Improves the Formation of Thymol NanodispersionsXue, Jia ; Zhong, QixinJournal of agricultural and food chemistry, 2014-04, Vol.62 (13), p.2956-2962 [Peer Reviewed Journal]United States: American Chemical SocietyFull text available |
| 9 |
Material Type: Article
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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 [Peer Reviewed Journal]New York: Springer USFull text available |
| 10 |
Material Type: Article
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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 [Peer Reviewed Journal]Washington, DC: American Chemical SocietyFull text available |
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