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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 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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2
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
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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 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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3
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 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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4
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 [Periódico revisado por pares]

United States: American Chemical Society

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5
Improving Clarity and Stability of Skim Milk Powder Dispersions by Dissociation of Casein Micelles at pH 11.0 and Acidification with Citric Acid
Improving Clarity and Stability of Skim Milk Powder Dispersions by Dissociation of Casein Micelles at pH 11.0 and Acidification with Citric Acid
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Improving Clarity and Stability of Skim Milk Powder Dispersions by Dissociation of Casein Micelles at pH 11.0 and Acidification with Citric Acid

Pan, Kang ; Zhong, Qixin

Journal of agricultural and food chemistry, 2013-09, Vol.61 (38), p.9260-9268 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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6
Nanoscalar Structures of Spray-Dried Zein Microcapsules and in Vitro Release Kinetics of the Encapsulated Lysozyme As Affected by Formulations
Nanoscalar Structures of Spray-Dried Zein Microcapsules and in Vitro Release Kinetics of the Encapsulated Lysozyme As Affected by Formulations
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Nanoscalar Structures of Spray-Dried Zein Microcapsules and in Vitro Release Kinetics of the Encapsulated Lysozyme As Affected by Formulations

Zhong, Qixin ; Jin, Minfeng

Journal of agricultural and food chemistry, 2009-05, Vol.57 (9), p.3886-3894 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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7
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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8
Structure Modification of Montmorillonite Nanoclay by Surface Coating with Soy Protein
Structure Modification of Montmorillonite Nanoclay by Surface Coating with Soy Protein
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Structure Modification of Montmorillonite Nanoclay by Surface Coating with Soy Protein

Jin, Minfeng ; Zhong, Qixin

Journal of agricultural and food chemistry, 2012-12, Vol.60 (48), p.11965-11971 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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9
Microemulsions as Nanoreactors To Produce Whey Protein Nanoparticles with Enhanced Heat Stability by Sequential Enzymatic Cross-Linking and Thermal Pretreatments
Microemulsions as Nanoreactors To Produce Whey Protein Nanoparticles with Enhanced Heat Stability by Sequential Enzymatic Cross-Linking and Thermal Pretreatments
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Microemulsions as Nanoreactors To Produce Whey Protein Nanoparticles with Enhanced Heat Stability by Sequential Enzymatic Cross-Linking and Thermal Pretreatments

Zhang, Weinong ; Zhong, Qixin

Journal of agricultural and food chemistry, 2009-10, Vol.57 (19), p.9181-9189 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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10
Effects of pH on the Molecular Binding between β‑Lactoglobulin and Bixin
Effects of pH on the Molecular Binding between β‑Lactoglobulin and Bixin
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Effects of pH on the Molecular Binding between β‑Lactoglobulin and Bixin

Zhang, Yue ; Wright, Edward ; Zhong, Qixin

Journal of agricultural and food chemistry, 2013-01, Vol.61 (4), p.947-954 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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