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Journal of Agricultural and Food Chemistry|January 25, 2012
Binding between bixin and whey protein at pH 7.4 studied by spectroscopy and isothermal titration calorimetryYue Zhang, Qixin ZhongJournal of Agricultural and Food Chemistry|July 13, 2012
Effects of thermal denaturation on binding between bixin and whey proteinYue Zhang, Qixin ZhongInternational Journal of Biological Macromolecules|January 27, 2020
Physical and antimicrobial properties of neutral nanoemulsions self-assembled from alkaline thyme oil and sodium caseinate mixturesYue Zhang, Qixin ZhongFood Chemistry|April 9, 2013
Probing the binding between norbixin and dairy proteins by spectroscopy methodsYue Zhang, Qixin ZhongFood Microbiology|April 28, 2019
Potential of acidified sodium benzoate as an alternative wash solution of cherry tomatoes: Changes of quality, background microbes, and inoculated pathogens during storage at 4 and 21°C post-washingHuaiqiong Chen, Yue Zhang, Qixin ZhongJournal of Agricultural and Food Chemistry|August 28, 2013
Characteristics of activated carbon and carbon nanotubes as adsorbents to remove annatto (norbixin) in cheese wheyYue Zhang, Kang Pan, Qixin ZhongJournal of Agricultural and Food Chemistry|January 10, 2013
Effects of pH on the molecular binding between β-lactoglobulin and bixinYue Zhang, Edward Wright, Qixin ZhongJournal of Dairy Science|February 24, 2015
Decolorization of Cheddar cheese whey by activated carbonYue Zhang, Rachel Campbell, MaryAnne Drake, et al.International Journal of Food Microbiology|August 4, 2016
Quality attributes and microbial survival on whole cantaloupes with antimicrobial coatings containing chitosan, lauric arginate, cinnamon oil and ethylenediaminetetraacetic acidQiumin Ma, Yue Zhang, Faith Critzer, et al.International Journal of Food Microbiology|August 31, 2015
Effect of alginate coatings with cinnamon bark oil and soybean oil on quality and microbiological safety of cantaloupeYue Zhang, Qiumin Ma, Faith Critzer, et al.Pageof 937