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11
Physical and microbiological properties of powdered Lactobacillus salivarius NRRL B-30514 as affected by relative amounts of dairy proteins and lactose
Physical and microbiological properties of powdered Lactobacillus salivarius NRRL B-30514 as affected by relative amounts of dairy proteins and lactose
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Physical and microbiological properties of powdered Lactobacillus salivarius NRRL B-30514 as affected by relative amounts of dairy proteins and lactose

Wang, Anyi ; Lin, Jun ; Zhong, Qixin

Food science & technology, 2020-03, Vol.121, p.109044, Article 109044 [Periódico revisado por pares]

Elsevier Ltd

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12
Synergistic effects of whey protein isolate and amorphous sucrose on improving the viability and stability of powdered Lactobacillus salivarius NRRL B-30514
Synergistic effects of whey protein isolate and amorphous sucrose on improving the viability and stability of powdered Lactobacillus salivarius NRRL B-30514
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Synergistic effects of whey protein isolate and amorphous sucrose on improving the viability and stability of powdered Lactobacillus salivarius NRRL B-30514

Wang, Anyi ; Lin, Jun ; Zhong, Qixin

Food science & technology, 2020-01, Vol.118, p.108722, Article 108722 [Periódico revisado por pares]

Elsevier Ltd

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13
Crystallinity and quality of spray-dried lactose powder improved by soluble soybean polysaccharide
Crystallinity and quality of spray-dried lactose powder improved by soluble soybean polysaccharide
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Crystallinity and quality of spray-dried lactose powder improved by soluble soybean polysaccharide

Shi, Xueqian ; Zhong, Qixin

Food science & technology, 2015-06, Vol.62 (1), p.89-96 [Periódico revisado por pares]

Elsevier Ltd

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14
Nanoencapsulation of apigenin with whey protein isolate: Physicochemical properties, in vitro activity against colorectal cancer cells, and bioavailability
Nanoencapsulation of apigenin with whey protein isolate: Physicochemical properties, in vitro activity against colorectal cancer cells, and bioavailability
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Nanoencapsulation of apigenin with whey protein isolate: Physicochemical properties, in vitro activity against colorectal cancer cells, and bioavailability

Hong, Shan ; Dia, Vermont P. ; Baek, Seung Joon ; Zhong, Qixin

Food science & technology, 2022-01, Vol.154, p.112751, Article 112751 [Periódico revisado por pares]

England: Elsevier Ltd

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15
Physicochemical properties of yogurt fortified with microencapsulated Sacha Inchi oil
Physicochemical properties of yogurt fortified with microencapsulated Sacha Inchi oil
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Physicochemical properties of yogurt fortified with microencapsulated Sacha Inchi oil

Suwannasang, Sawitree ; Zhong, Qixin ; Thumthanaruk, Benjawan ; Vatanyoopaisarn, Savitri ; Uttapap, Dudsadee ; Puttanlek, Chureerat ; Rungsardthong, Vilai

Food science & technology, 2022-05, Vol.161, p.113375, Article 113375 [Periódico revisado por pares]

Elsevier Ltd

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16
Neutral pH nonfat dry milk beverages with turbidity reduced by sodium hexametaphosphate: Physical and sensory properties during storage
Neutral pH nonfat dry milk beverages with turbidity reduced by sodium hexametaphosphate: Physical and sensory properties during storage
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Neutral pH nonfat dry milk beverages with turbidity reduced by sodium hexametaphosphate: Physical and sensory properties during storage

Choi, Inseob ; Li, Nan ; Vuia-Riser, Jennifer ; Carter, Brandon ; Drake, MaryAnne ; Zhong, Qixin

Food science & technology, 2021-07, Vol.147, p.111656, Article 111656 [Periódico revisado por pares]

Elsevier Ltd

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17
Myofibrillar protein–curcumin nanocomplexes prepared at different ionic strengths to improve oxidative stability of marinated chicken meat products
Myofibrillar protein–curcumin nanocomplexes prepared at different ionic strengths to improve oxidative stability of marinated chicken meat products
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Myofibrillar protein–curcumin nanocomplexes prepared at different ionic strengths to improve oxidative stability of marinated chicken meat products

Wu, Changling ; Li, Lingyun ; Zhong, Qixin ; Cai, Ruying ; Wang, Peng ; Xu, Xinglian ; Zhou, Guanghong ; Han, Minyi ; Liu, Qianqian ; Hu, Tianshuo ; Yin, Tianchen

Food science & technology, 2019-01, Vol.99, p.69-76 [Periódico revisado por pares]

Elsevier Ltd

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18
Effects of stir-frying on the processing characteristics and in vitro digestion of oat flour during storage
Effects of stir-frying on the processing characteristics and in vitro digestion of oat flour during storage
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Effects of stir-frying on the processing characteristics and in vitro digestion of oat flour during storage

Zhang, Yuanyuan ; Zhang, Meili ; Huo, Rui ; Bai, Xue ; Wang, Peiyao ; Gu, Qixin

Food science & technology, 2024-05, Vol.199, p.116006, Article 116006 [Periódico revisado por pares]

Elsevier Ltd

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19
Widely targeted metabolomics analysis of the main bioactive compounds of Ganpu tea processing through different drying methods
Widely targeted metabolomics analysis of the main bioactive compounds of Ganpu tea processing through different drying methods
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Widely targeted metabolomics analysis of the main bioactive compounds of Ganpu tea processing through different drying methods

Zhou, Jinfeng ; Zhang, Xiaowei ; Liu, Wenyan ; Zhang, Qixin ; Wu, Yueqi ; Wu, Leiyan

Food science & technology, 2023-11, Vol.189, p.115501, Article 115501 [Periódico revisado por pares]

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20
Process of Zanthoxylum armatum DC. oil by a novel low-temperature continuous phase transition extraction: Evaluation of aroma, pungent compounds and quality
Process of Zanthoxylum armatum DC. oil by a novel low-temperature continuous phase transition extraction: Evaluation of aroma, pungent compounds and quality
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Process of Zanthoxylum armatum DC. oil by a novel low-temperature continuous phase transition extraction: Evaluation of aroma, pungent compounds and quality

Liu, Fei ; Kan, Qixin ; Feng, Konglong ; Chen, Yuli ; Wen, Linfeng ; He, Baowen ; Zhu, Xiang ; Wen, Chenggang ; Cao, Yong ; Liu, Guo

Food science & technology, 2023-02, Vol.176, p.114523, Article 114523 [Periódico revisado por pares]

Elsevier Ltd

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