Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Artigo
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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 [Periódico revisado por pares]Washington, DC: American Chemical SocietyTexto completo disponível |
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2 |
Material Type: Artigo
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Thermal aggregation properties of whey protein glycated with various saccharidesLiu, Gang ; Zhong, QixinFood hydrocolloids, 2013-07, Vol.32 (1), p.87-96 [Periódico revisado por pares]Elsevier LtdTexto completo disponível |
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3 |
Material Type: Artigo
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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 [Periódico revisado por pares]Washington, DC: American Chemical SocietyTexto completo disponível |
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4 |
Material Type: Artigo
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Probing the binding between norbixin and dairy proteins by spectroscopy methodsZhang, Yue ; Zhong, QixinFood chemistry, 2013-08, Vol.139 (1-4), p.611-616 [Periódico revisado por pares]Kidlington: Elsevier LtdTexto completo disponível |
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5 |
Material Type: Artigo
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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 [Periódico revisado por pares]Washington, DC: American Chemical SocietyTexto completo disponível |
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6 |
Material Type: Artigo
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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 [Periódico revisado por pares]Washington, DC: American Chemical SocietyTexto completo disponível |
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7 |
Material Type: Artigo
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Aggregation and gelation properties of preheated whey protein and pectin mixtures at pH 1.0–4.0Li, Kangkang ; Zhong, QixinFood hydrocolloids, 2016-10, Vol.60, p.11-20 [Periódico revisado por pares]Elsevier LtdTexto completo disponível |
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8 |
Material Type: Artigo
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Properties of whey protein–maltodextrin conjugates as impacted by powder acidity during the Maillard reactionWang, Wan ; Zhong, QixinFood hydrocolloids, 2014-07, Vol.38, p.85-94 [Periódico revisado por pares]Elsevier LtdTexto completo disponível |
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9 |
Material Type: Artigo
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High temperature-short time glycation to improve heat stability of whey protein and reduce color formationLiu, Gang ; Zhong, QixinFood hydrocolloids, 2015-02, Vol.44, p.453-460 [Periódico revisado por pares]Elsevier LtdTexto completo disponível |
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10 |
Material Type: Artigo
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Microemulsions as nanoreactors to produce whey protein nanoparticles with enhanced heat stability by thermal pretreatmentZhang, Weinong ; Zhong, QixinFood chemistry, 2010-04, Vol.119 (4), p.1318-1325 [Periódico revisado por pares]Kidlington: Elsevier LtdTexto completo disponível |