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Refinado por: Nome da Publicação: Food hydrocolloids remover
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1
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
Encapsulation of bixin in sodium caseinate to deliver the colorant in transparent dispersions
Encapsulation of bixin in sodium caseinate to deliver the colorant in transparent dispersions
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Encapsulation of bixin in sodium caseinate to deliver the colorant in transparent dispersions

Zhang, Yue ; Zhong, Qixin

Food hydrocolloids, 2013-08, Vol.33 (1), p.1-9 [Periódico revisado por pares]

Elsevier Ltd

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3
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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4
A novel method of preparing stable zein nanoparticle dispersions for encapsulation of peppermint oil
A novel method of preparing stable zein nanoparticle dispersions for encapsulation of peppermint oil
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A novel method of preparing stable zein nanoparticle dispersions for encapsulation of peppermint oil

Chen, Huaiqiong ; Zhong, Qixin

Food hydrocolloids, 2015-01, Vol.43, p.593-602 [Periódico revisado por pares]

Elsevier Ltd

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5
Low energy, organic solvent-free co-assembly of zein and caseinate to prepare stable dispersions
Low energy, organic solvent-free co-assembly of zein and caseinate to prepare stable dispersions
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Low energy, organic solvent-free co-assembly of zein and caseinate to prepare stable dispersions

Pan, Kang ; Zhong, Qixin

Food hydrocolloids, 2016-01, Vol.52, p.600-606 [Periódico revisado por pares]

Elsevier Ltd

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6
Processes improving the dispersibility of spray-dried zein nanoparticles using sodium caseinate
Processes improving the dispersibility of spray-dried zein nanoparticles using sodium caseinate
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Processes improving the dispersibility of spray-dried zein nanoparticles using sodium caseinate

Chen, Huaiqiong ; Zhong, Qixin

Food hydrocolloids, 2014-03, Vol.35, p.358-366 [Periódico revisado por pares]

Elsevier Ltd

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7
Pickering emulsions stabilized by amphiphilic anisotropic nanofibrils of glycated whey proteins
Pickering emulsions stabilized by amphiphilic anisotropic nanofibrils of glycated whey proteins
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Pickering emulsions stabilized by amphiphilic anisotropic nanofibrils of glycated whey proteins

Liu, Gang ; Li, Wanrong ; Qin, Xinguang ; Zhong, Qixin

Food hydrocolloids, 2020-04, Vol.101, p.105503, Article 105503 [Periódico revisado por pares]

Elsevier Ltd

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8
Effects of acidification by glucono-delta-lactone or hydrochloric acid on structures of zein-caseinate nanocomplexes self-assembled during a pH cycle
Effects of acidification by glucono-delta-lactone or hydrochloric acid on structures of zein-caseinate nanocomplexes self-assembled during a pH cycle
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Effects of acidification by glucono-delta-lactone or hydrochloric acid on structures of zein-caseinate nanocomplexes self-assembled during a pH cycle

Sun, Cuixia ; Gao, Yanxiang ; Zhong, Qixin

Food hydrocolloids, 2018-09, Vol.82, p.173-185 [Periódico revisado por pares]

Elsevier Ltd

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9
Flexible protein nanofibrils fabricated in aqueous ethanol: Physical characteristics and properties of forming emulsions of conjugated linolenic acid
Flexible protein nanofibrils fabricated in aqueous ethanol: Physical characteristics and properties of forming emulsions of conjugated linolenic acid
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Flexible protein nanofibrils fabricated in aqueous ethanol: Physical characteristics and properties of forming emulsions of conjugated linolenic acid

Liu, Gang ; Li, Wanrong ; Qin, Xinguang ; Zhong, Qixin

Food hydrocolloids, 2021-05, Vol.114, p.106573, Article 106573 [Periódico revisado por pares]

Elsevier Ltd

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10
Enzymatically modified starch with low digestibility produced from amylopectin by sequential amylosucrase and pullulanase treatments
Enzymatically modified starch with low digestibility produced from amylopectin by sequential amylosucrase and pullulanase treatments
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Enzymatically modified starch with low digestibility produced from amylopectin by sequential amylosucrase and pullulanase treatments

Zhang, Hao ; Wang, Ren ; Chen, Zhengxing ; Zhong, Qixin

Food hydrocolloids, 2019-10, Vol.95, p.195-202 [Periódico revisado por pares]

Elsevier Ltd

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Assunto 

  1. Stability  (6)
  2. Sodium Caseinate  (5)
  3. Whey  (3)
  4. Dispersibility  (3)
  5. Whey Protein  (3)
  6. Ethyl Alcohol  (3)
  7. Glycation  (3)
  8. Zein  (3)
  9. Heating  (3)
  10. Ethanol  (3)
  11. Color  (3)
  12. Carboxymethylcellulose  (3)
  13. Dispersions  (3)
  14. Acidification  (2)
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