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Enhancing the functionality of pea proteins by conjugation with propylene glycol alginate via transacylation reaction assisted with ultrasonication
Enhancing the functionality of pea proteins by conjugation with propylene glycol alginate via transacylation reaction assisted with ultrasonication
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Enhancing the functionality of pea proteins by conjugation with propylene glycol alginate via transacylation reaction assisted with ultrasonication

Jain, Surangna ; Zhong, Qixin

Food chemistry, 2024-08, Vol.449, p.139179-139179, Article 139179 [Periódico revisado por pares]

England: Elsevier Ltd

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2
Co-delivery of curcumin and quercetin in shellac nanocapsules for the synergistic antioxidant properties and cytotoxicity against colon cancer cells
Co-delivery of curcumin and quercetin in shellac nanocapsules for the synergistic antioxidant properties and cytotoxicity against colon cancer cells
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Co-delivery of curcumin and quercetin in shellac nanocapsules for the synergistic antioxidant properties and cytotoxicity against colon cancer cells

Jain, Surangna ; Lenaghan, Scott ; Dia, Vermont ; Zhong, Qixin

Food chemistry, 2023-12, Vol.428, p.136744-136744, Article 136744 [Periódico revisado por pares]

England: Elsevier Ltd

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3
Co-loading curcumin and quercetin in freeze-dried mushroom microparticles to inhibit lipid oxidation in beef patties
Co-loading curcumin and quercetin in freeze-dried mushroom microparticles to inhibit lipid oxidation in beef patties
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Co-loading curcumin and quercetin in freeze-dried mushroom microparticles to inhibit lipid oxidation in beef patties

Choi, Inseob ; Li, Nan ; Zhong, Qixin

Food chemistry, 2022-04, Vol.374, p.131625-131625, Article 131625 [Periódico revisado por pares]

England: Elsevier Ltd

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4
Utilization of tofu processing wastewater as a source of the bioactive peptide lunasin
Utilization of tofu processing wastewater as a source of the bioactive peptide lunasin
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Utilization of tofu processing wastewater as a source of the bioactive peptide lunasin

Nieto-Veloza, Andrea ; Zhong, Qixin ; Kim, Won-Seok ; D'Souza, Doris ; Krishnan, Hari B. ; Dia, Vermont P.

Food chemistry, 2021-11, Vol.362, p.130220, Article 130220 [Periódico revisado por pares]

England: Elsevier Ltd

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5
Gluconic acid as a chelator to improve clarity of skim milk powder dispersions at pH 3.0
Gluconic acid as a chelator to improve clarity of skim milk powder dispersions at pH 3.0
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Gluconic acid as a chelator to improve clarity of skim milk powder dispersions at pH 3.0

Choi, Inseob ; Zhong, Qixin

Food chemistry, 2021-05, Vol.344, p.128639-128639, Article 128639 [Periódico revisado por pares]

England: Elsevier Ltd

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6
Self-assembled curcumin-soluble soybean polysaccharide nanoparticles: Physicochemical properties and in vitro anti-proliferation activity against cancer cells
Self-assembled curcumin-soluble soybean polysaccharide nanoparticles: Physicochemical properties and in vitro anti-proliferation activity against cancer cells
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Self-assembled curcumin-soluble soybean polysaccharide nanoparticles: Physicochemical properties and in vitro anti-proliferation activity against cancer cells

Pan, Kang ; Chen, Huaiqiong ; Baek, Seung Joon ; Zhong, Qixin

Food chemistry, 2018-04, Vol.246, p.82-89 [Periódico revisado por pares]

England: Elsevier Ltd

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7
Freeze-dried capsules prepared from emulsions with encapsulated lactase as a potential delivery system to control lactose hydrolysis in milk
Freeze-dried capsules prepared from emulsions with encapsulated lactase as a potential delivery system to control lactose hydrolysis in milk
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Freeze-dried capsules prepared from emulsions with encapsulated lactase as a potential delivery system to control lactose hydrolysis in milk

Zhang, Yun ; Zhong, Qixin

Food chemistry, 2018-02, Vol.241, p.397-402 [Periódico revisado por pares]

England: Elsevier Ltd

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8
Encapsulation of ferulic acid ethyl ester in caseinate to suppress off-flavor formation in UHT milk
Encapsulation of ferulic acid ethyl ester in caseinate to suppress off-flavor formation in UHT milk
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Encapsulation of ferulic acid ethyl ester in caseinate to suppress off-flavor formation in UHT milk

Guan, Yongguang ; Zhong, Qixin

Food chemistry, 2017-12, Vol.237, p.532-537 [Periódico revisado por pares]

England: Elsevier Ltd

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9
Nanoemulsions of thymol and eugenol co-emulsified by lauric arginate and lecithin
Nanoemulsions of thymol and eugenol co-emulsified by lauric arginate and lecithin
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Nanoemulsions of thymol and eugenol co-emulsified by lauric arginate and lecithin

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

Food chemistry, 2016-09, Vol.206, p.167-173 [Periódico revisado por pares]

England: Elsevier Ltd

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10
Eugenol improves physical and chemical stabilities of nanoemulsions loaded with β-carotene
Eugenol improves physical and chemical stabilities of nanoemulsions loaded with β-carotene
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Eugenol improves physical and chemical stabilities of nanoemulsions loaded with β-carotene

Guan, Yongguang ; Wu, Jine ; Zhong, Qixin

Food chemistry, 2016-03, Vol.194, p.787-796 [Periódico revisado por pares]

England: Elsevier Ltd

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