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11
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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12
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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13
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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14
Yeast mannoproteins improve thermal stability of anthocyanins at pH 7.0
Yeast mannoproteins improve thermal stability of anthocyanins at pH 7.0
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Yeast mannoproteins improve thermal stability of anthocyanins at pH 7.0

Wu, Jine ; Guan, Yongguang ; Zhong, Qixin

Food chemistry, 2015-04, Vol.172, p.121-128 [Periódico revisado por pares]

England: Elsevier Ltd

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15
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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16
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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17
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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18
Production of corn zein microparticles with loaded lysozyme directly extracted from hen egg white using spray drying: Extraction studies
Production of corn zein microparticles with loaded lysozyme directly extracted from hen egg white using spray drying: Extraction studies
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Production of corn zein microparticles with loaded lysozyme directly extracted from hen egg white using spray drying: Extraction studies

Jin, Minfeng ; Davidson, P. Michael ; Zivanovic, Svetlana ; Zhong, Qixin

Food chemistry, 2009-07, Vol.115 (2), p.509-514 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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19
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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20
Nickel–boron alloy catalysts reduce the formation of Trans fatty acids in hydrogenated soybean oil
Nickel–boron alloy catalysts reduce the formation of Trans fatty acids in hydrogenated soybean oil
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Nickel–boron alloy catalysts reduce the formation of Trans fatty acids in hydrogenated soybean oil

Li, Tonglin ; Zhang, Weinong ; Lee, Roy Zhenhu ; Zhong, Qixin

Food chemistry, 2009-05, Vol.114 (2), p.447-452 [Periódico revisado por pares]

Elsevier Ltd

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