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1
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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2
Enhanced Dispersibility and Bioactivity of Curcumin by Encapsulation in Casein Nanocapsules
Enhanced Dispersibility and Bioactivity of Curcumin by Encapsulation in Casein Nanocapsules
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Enhanced Dispersibility and Bioactivity of Curcumin by Encapsulation in Casein Nanocapsules

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

Journal of agricultural and food chemistry, 2013-06, Vol.61 (25), p.6036-6043 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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3
Physical, chemical and biochemical properties of casein hydrolyzed by three proteases: Partial characterizations
Physical, chemical and biochemical properties of casein hydrolyzed by three proteases: Partial characterizations
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Physical, chemical and biochemical properties of casein hydrolyzed by three proteases: Partial characterizations

Luo, Yangchao ; Pan, Kang ; Zhong, Qixin

Food chemistry, 2014-07, Vol.155, p.146-154 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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4
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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5
Thyme Oil Nanoemulsions Coemulsified by Sodium Caseinate and Lecithin
Thyme Oil Nanoemulsions Coemulsified by Sodium Caseinate and Lecithin
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Thyme Oil Nanoemulsions Coemulsified by Sodium Caseinate and Lecithin

Xue, Jia ; Zhong, Qixin

Journal of agricultural and food chemistry, 2014-10, Vol.62 (40), p.9900-9907 [Periódico revisado por pares]

United States: American Chemical Society

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6
Physical and antimicrobial properties of spray-dried zein–casein nanocapsules with co-encapsulated eugenol and thymol
Physical and antimicrobial properties of spray-dried zein–casein nanocapsules with co-encapsulated eugenol and thymol
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Physical and antimicrobial properties of spray-dried zein–casein nanocapsules with co-encapsulated eugenol and thymol

Chen, Huaiqiong ; Zhang, Yue ; Zhong, Qixin

Journal of food engineering, 2015-01, Vol.144, p.93-102 [Periódico revisado por pares]

Elsevier Ltd

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7
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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8
Caseinate nanoparticles co-loaded with quercetin and avenanthramide 2c using a novel two-step pH-driven method: Formation, characterization, and bioavailability
Caseinate nanoparticles co-loaded with quercetin and avenanthramide 2c using a novel two-step pH-driven method: Formation, characterization, and bioavailability
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Caseinate nanoparticles co-loaded with quercetin and avenanthramide 2c using a novel two-step pH-driven method: Formation, characterization, and bioavailability

Chen, Chao ; Chen, Zhengxing ; Zhong, Qixin

Food hydrocolloids, 2022-08, Vol.129, p.107669, Article 107669 [Periódico revisado por pares]

Elsevier Ltd

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9
Lemon oil nanoemulsions fabricated with sodium caseinate and Tween 20 using phase inversion temperature method
Lemon oil nanoemulsions fabricated with sodium caseinate and Tween 20 using phase inversion temperature method
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Lemon oil nanoemulsions fabricated with sodium caseinate and Tween 20 using phase inversion temperature method

Su, Dan ; Zhong, Qixin

Journal of food engineering, 2016-02, Vol.171, p.214-221 [Periódico revisado por pares]

Elsevier Ltd

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10
Effects of supplementing sodium caseinate on rehydration properties of spray-dried milk protein isolates
Effects of supplementing sodium caseinate on rehydration properties of spray-dried milk protein isolates
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Effects of supplementing sodium caseinate on rehydration properties of spray-dried milk protein isolates

Li, Nan ; Zhong, Qixin

Food science & technology, 2023-01, Vol.173, p.114324, Article 114324 [Periódico revisado por pares]

Elsevier Ltd

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