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Refinado por: assunto: Whey Protein remover
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1
Glycation of Whey Protein To Provide Steric Hindrance against Thermal Aggregation
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Glycation of Whey Protein To Provide Steric Hindrance against Thermal Aggregation

Liu, Gang ; Zhong, Qixin

Journal of agricultural and food chemistry, 2012-09, Vol.60 (38), p.9754-9762 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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2
Thermal aggregation properties of whey protein glycated with various saccharides
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Thermal aggregation properties of whey protein glycated with various saccharides

Liu, Gang ; Zhong, Qixin

Food hydrocolloids, 2013-07, Vol.32 (1), p.87-96 [Periódico revisado por pares]

Elsevier Ltd

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3
Dispersible and Thermal Stable Nanofibrils Derived from Glycated Whey Protein
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Dispersible and Thermal Stable Nanofibrils Derived from Glycated Whey Protein

Liu, Gang ; Zhong, Qixin

Biomacromolecules, 2013-07, Vol.14 (7), p.2146-2153 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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4
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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5
Binding between Bixin and Whey Protein at pH 7.4 Studied by Spectroscopy and Isothermal Titration Calorimetry
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Binding between Bixin and Whey Protein at pH 7.4 Studied by Spectroscopy and Isothermal Titration Calorimetry

Zhang, Yue ; Zhong, Qixin

Journal of agricultural and food chemistry, 2012-02, Vol.60 (7), p.1880-1886 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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6
Effects of Thermal Denaturation on Binding between Bixin and Whey Protein
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Effects of Thermal Denaturation on Binding between Bixin and Whey Protein

Zhang, Yue ; Zhong, Qixin

Journal of agricultural and food chemistry, 2012-08, Vol.60 (30), p.7526-7531 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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7
Aggregation and gelation properties of preheated whey protein and pectin mixtures at pH 1.0–4.0
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Aggregation and gelation properties of preheated whey protein and pectin mixtures at pH 1.0–4.0

Li, Kangkang ; Zhong, Qixin

Food hydrocolloids, 2016-10, Vol.60, p.11-20 [Periódico revisado por pares]

Elsevier Ltd

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8
Properties of whey protein–maltodextrin conjugates as impacted by powder acidity during the Maillard reaction
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Properties of whey protein–maltodextrin conjugates as impacted by powder acidity during the Maillard reaction

Wang, Wan ; Zhong, Qixin

Food hydrocolloids, 2014-07, Vol.38, p.85-94 [Periódico revisado por pares]

Elsevier Ltd

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9
High temperature-short time glycation to improve heat stability of whey protein and reduce color formation
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High temperature-short time glycation to improve heat stability of whey protein and reduce color formation

Liu, Gang ; Zhong, Qixin

Food hydrocolloids, 2015-02, Vol.44, p.453-460 [Periódico revisado por pares]

Elsevier Ltd

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10
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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