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Carbohydrate Polymers
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February 16, 2020
Stable casein micelle dispersions at pH 4.5 enabled by propylene glycol alginate following a pH-cycle treatment
Nan Li, Qixin Zhong
Journal of Agricultural and Food Chemistry
|
May 18, 2019
Dispersible Biopolymer Particles Loaded with Lactase as a Potential Delivery System To Control Lactose Hydrolysis in Milk
Lianger Dong, Qixin Zhong
Annual Review of Food Science and Technology
|
December 6, 2011
Polymer and colloidal models describing structure-function relationships
Shinya Ikeda, Qixin Zhong
International Journal of Food Microbiology
|
March 30, 2018
Antibacterial activity of acidified sodium benzoate against Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in tryptic soy broth and on cherry tomatoes
Huaiqiong Chen, Qixin Zhong
Biomacromolecules
|
June 12, 2013
Dispersible and thermal stable nanofibrils derived from glycated whey protein
Gang Liu, Qixin Zhong
Journal of Agricultural and Food Chemistry
|
November 21, 2012
Structure modification of montmorillonite nanoclay by surface coating with soy protein
Minfeng Jin, Qixin Zhong
Journal of Agricultural and Food Chemistry
|
March 18, 2014
Blending lecithin and gelatin improves the formation of thymol nanodispersions
Jia Xue, Qixin Zhong
International Journal of Biological Macromolecules
|
January 17, 2026
Olive oil emulsions stabilized by pea protein-alginate conjugates and lecithin as potential delivery system of vitamin D3
Surangna Jain, Qixin Zhong
Journal of Agricultural and Food Chemistry
|
September 6, 2012
Glycation of whey protein to provide steric hindrance against thermal aggregation
Gang Liu, Qixin Zhong
Journal of Agricultural and Food Chemistry
|
July 13, 2012
Effects of thermal denaturation on binding between bixin and whey protein
Yue Zhang, Qixin Zhong
Page
of 14
Search research articles
Search
Showing results (1-10 of 133) with videos related to
Sort By:
Page
of 14
Carbohydrate Polymers
|
February 16, 2020
Stable casein micelle dispersions at pH 4.5 enabled by propylene glycol alginate following a pH-cycle treatment
Nan Li, Qixin Zhong
Journal of Agricultural and Food Chemistry
|
May 18, 2019
Dispersible Biopolymer Particles Loaded with Lactase as a Potential Delivery System To Control Lactose Hydrolysis in Milk
Lianger Dong, Qixin Zhong
Annual Review of Food Science and Technology
|
December 6, 2011
Polymer and colloidal models describing structure-function relationships
Shinya Ikeda, Qixin Zhong
International Journal of Food Microbiology
|
March 30, 2018
Antibacterial activity of acidified sodium benzoate against Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in tryptic soy broth and on cherry tomatoes
Huaiqiong Chen, Qixin Zhong
Biomacromolecules
|
June 12, 2013
Dispersible and thermal stable nanofibrils derived from glycated whey protein
Gang Liu, Qixin Zhong
Journal of Agricultural and Food Chemistry
|
November 21, 2012
Structure modification of montmorillonite nanoclay by surface coating with soy protein
Minfeng Jin, Qixin Zhong
Journal of Agricultural and Food Chemistry
|
March 18, 2014
Blending lecithin and gelatin improves the formation of thymol nanodispersions
Jia Xue, Qixin Zhong
International Journal of Biological Macromolecules
|
January 17, 2026
Olive oil emulsions stabilized by pea protein-alginate conjugates and lecithin as potential delivery system of vitamin D3
Surangna Jain, Qixin Zhong
Journal of Agricultural and Food Chemistry
|
September 6, 2012
Glycation of whey protein to provide steric hindrance against thermal aggregation
Gang Liu, Qixin Zhong
Journal of Agricultural and Food Chemistry
|
July 13, 2012
Effects of thermal denaturation on binding between bixin and whey protein
Yue Zhang, Qixin Zhong
Page
of 14