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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 [Revista revisada 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 [Revista revisada 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 [Revista revisada 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 [Revista revisada por pares]

Kidlington: Elsevier Ltd

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5
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 [Revista revisada por pares]

Elsevier Ltd

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6
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
Material Type:
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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 [Revista revisada por pares]

Washington, DC: American Chemical Society

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7
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 [Revista revisada por pares]

Washington, DC: American Chemical Society

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8
Amyloid-like fibrils formed from intrinsically disordered caseins: physicochemical and nanomechanical properties
Amyloid-like fibrils formed from intrinsically disordered caseins: physicochemical and nanomechanical properties
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Amyloid-like fibrils formed from intrinsically disordered caseins: physicochemical and nanomechanical properties

Pan, Kang ; Zhong, Qixin

Soft matter, 2015-08, Vol.11 (29), p.5898-5904 [Revista revisada por pares]

England

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9
Blending Lecithin and Gelatin Improves the Formation of Thymol Nanodispersions
Blending Lecithin and Gelatin Improves the Formation of Thymol Nanodispersions
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Blending Lecithin and Gelatin Improves the Formation of Thymol Nanodispersions

Xue, Jia ; Zhong, Qixin

Journal of agricultural and food chemistry, 2014-04, Vol.62 (13), p.2956-2962 [Revista revisada por pares]

United States: American Chemical Society

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10
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 [Revista revisada por pares]

New York: Springer US

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