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Release and antilisterial properties of nisin from zein capsules spray-dried at different temperatures
Release and antilisterial properties of nisin from zein capsules spray-dried at different temperatures
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Release and antilisterial properties of nisin from zein capsules spray-dried at different temperatures

Xiao, Dan ; Davidson, P. Michael ; Zhong, Qixin

Food science & technology, 2011-12, Vol.44 (10), p.1977-1985 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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2
Encapsulation of eugenol using Maillard-type conjugates to form transparent and heat stable nanoscale dispersions
Encapsulation of eugenol using Maillard-type conjugates to form transparent and heat stable nanoscale dispersions
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Encapsulation of eugenol using Maillard-type conjugates to form transparent and heat stable nanoscale dispersions

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

Food science & technology, 2012-11, Vol.49 (1), p.139-148 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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3
Strengthening soy protein hydrogels filled with protein-coated montmorillonite nanoclay by glutaraldehyde crosslinking
Strengthening soy protein hydrogels filled with protein-coated montmorillonite nanoclay by glutaraldehyde crosslinking
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Strengthening soy protein hydrogels filled with protein-coated montmorillonite nanoclay by glutaraldehyde crosslinking

Jin, Minfeng ; Ikeda, Shinya ; Zhong, Qixin

Food science & technology, 2013-04, Vol.51 (1), p.23-29 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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4
Crystallinity and quality of spray-dried lactose powder improved by soluble soybean polysaccharide
Crystallinity and quality of spray-dried lactose powder improved by soluble soybean polysaccharide
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Crystallinity and quality of spray-dried lactose powder improved by soluble soybean polysaccharide

Shi, Xueqian ; Zhong, Qixin

Food science & technology, 2015-06, Vol.62 (1), p.89-96 [Periódico revisado por pares]

Elsevier Ltd

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5
Physical and antibacterial properties of alginate films containing cinnamon bark oil and soybean oil
Physical and antibacterial properties of alginate films containing cinnamon bark oil and soybean oil
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Physical and antibacterial properties of alginate films containing cinnamon bark oil and soybean oil

Zhang, Yue ; Ma, Qiumin ; Critzer, Faith ; Davidson, P. Michael ; Zhong, Qixin

Food science & technology, 2015-11, Vol.64 (1), p.423-430 [Periódico revisado por pares]

Elsevier Ltd

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6
The improved thermal stability of anthocyanins at pH 5.0 by gum arabic
The improved thermal stability of anthocyanins at pH 5.0 by gum arabic
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The improved thermal stability of anthocyanins at pH 5.0 by gum arabic

Guan, Yongguang ; Zhong, Qixin

Food science & technology, 2015-12, Vol.64 (2), p.706-712 [Periódico revisado por pares]

Elsevier Ltd

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7
Physical and antimicrobial properties of chitosan films incorporated with lauric arginate, cinnamon oil, and ethylenediaminetetraacetate
Physical and antimicrobial properties of chitosan films incorporated with lauric arginate, cinnamon oil, and ethylenediaminetetraacetate
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Physical and antimicrobial properties of chitosan films incorporated with lauric arginate, cinnamon oil, and ethylenediaminetetraacetate

Ma, Qiumin ; Zhang, Yue ; Zhong, Qixin

Food science & technology, 2016-01, Vol.65, p.173-179 [Periódico revisado por pares]

Elsevier Ltd

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8
Antimicrobial activities of lauric arginate and cinnamon oil combination against foodborne pathogens: Improvement by ethylenediaminetetraacetate and possible mechanisms
Antimicrobial activities of lauric arginate and cinnamon oil combination against foodborne pathogens: Improvement by ethylenediaminetetraacetate and possible mechanisms
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Antimicrobial activities of lauric arginate and cinnamon oil combination against foodborne pathogens: Improvement by ethylenediaminetetraacetate and possible mechanisms

Ma, Qiumin ; Davidson, P. Michael ; Critzer, Faith ; Zhong, Qixin

Food science & technology, 2016-10, Vol.72, p.9-18 [Periódico revisado por pares]

Elsevier Ltd

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9
Effects of media, heat adaptation, and outlet temperature on the survival of Lactobacillus salivarius NRRL B-30514 after spray drying and subsequent storage
Effects of media, heat adaptation, and outlet temperature on the survival of Lactobacillus salivarius NRRL B-30514 after spray drying and subsequent storage
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Effects of media, heat adaptation, and outlet temperature on the survival of Lactobacillus salivarius NRRL B-30514 after spray drying and subsequent storage

Zhang, Yun ; Lin, Jun ; Zhong, Qixin

Food science & technology, 2016-12, Vol.74, p.441-447 [Periódico revisado por pares]

Elsevier Ltd

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10
Myofibrillar protein–curcumin nanocomplexes prepared at different ionic strengths to improve oxidative stability of marinated chicken meat products
Myofibrillar protein–curcumin nanocomplexes prepared at different ionic strengths to improve oxidative stability of marinated chicken meat products
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Myofibrillar protein–curcumin nanocomplexes prepared at different ionic strengths to improve oxidative stability of marinated chicken meat products

Wu, Changling ; Li, Lingyun ; Zhong, Qixin ; Cai, Ruying ; Wang, Peng ; Xu, Xinglian ; Zhou, Guanghong ; Han, Minyi ; Liu, Qianqian ; Hu, Tianshuo ; Yin, Tianchen

Food science & technology, 2019-01, Vol.99, p.69-76 [Periódico revisado por pares]

Elsevier Ltd

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