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Zein nanoparticles produced by liquid–liquid dispersion
Zein nanoparticles produced by liquid–liquid dispersion
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Zein nanoparticles produced by liquid–liquid dispersion

Zhong, Qixin ; Jin, Minfeng

Food hydrocolloids, 2009-12, Vol.23 (8), p.2380-2387 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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2
Glycation of Whey Protein To Provide Steric Hindrance against Thermal Aggregation
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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3
Dispersible and Thermal Stable Nanofibrils Derived from Glycated Whey Protein
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
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
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
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
Effects of NaCl on the Freezing-Thawing Induced Gelation of Egg Yolk at pH 2.0–8.0
Effects of NaCl on the Freezing-Thawing Induced Gelation of Egg Yolk at pH 2.0–8.0
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Effects of NaCl on the Freezing-Thawing Induced Gelation of Egg Yolk at pH 2.0–8.0

Li, Teng ; Zhong, Qixin ; Wu, Tao

Food biophysics, 2022-03, Vol.17 (1), p.106-113 [Periódico revisado por pares]

New York: Springer US

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8
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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9
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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10
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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