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Qixin Zhong, Ph.D.

Institution:
North Carolina State University, Raleigh, NC
Area:
colloidal assembly, particle and fiber formation, soft responsive materials
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"Qixin Zhong"
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Parents

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Orlin D. Velev grad student 2003 NCSU
 (Cooling effects on the functionality and microstructure of processed cheese.)

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Publications

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Li N, Zhong Q. (2022) Impacts of preparation conditions on the structure and emulsifying properties of casein-alginate conjugates produced by transacylation reaction. International Journal of Biological Macromolecules. 201: 242-253
Choi I, Zhong Q. (2020) Physicochemical properties of skim milk powder dispersions prepared with calcium-chelating sodium tripolyphosphate, trisodium citrate, and sodium hexametaphosphate. Journal of Dairy Science
Lamsen MRL, Wang T, D'Souza D, et al. (2020) Encapsulation of vitamin D in gum arabic to enhance bioavailability and stability for beverage applications. Journal of Food Science
Wang R, Zhang H, Chen Z, et al. (2020) Structural basis for the low digestibility of starches recrystallized from side chains of amylopectin modified by amylosucrase to different chain lengths. Carbohydrate Polymers. 241: 116352
Li T, Zhong Q, Zhao B, et al. (2020) Effect of surface charge density on the ice recrystallization inhibition activity of nanocelluloses. Carbohydrate Polymers. 234: 115863
Li N, Zhong Q. (2020) Stable casein micelle dispersions at pH 4.5 enabled by propylene glycol alginate following a pH-cycle treatment. Carbohydrate Polymers. 233: 115834
Zhang Y, Zhong Q. (2020) Physical and antimicrobial properties of neutral nanoemulsions self-assembled from alkaline thyme oil and sodium caseinate mixtures. International Journal of Biological Macromolecules
Wang A, Lin J, Zhong Q. (2020) Probiotic powders prepared by mixing suspension of Lactobacillus salivarius NRRL B-30514 and spray-dried lactose: Physical and microbiological properties. Food Research International (Ottawa, Ont.). 127: 108706
Wang A, Lin J, Zhong Q. (2020) Physical and microbiological properties of powdered Lactobacillus salivarius NRRL B-30514 as affected by relative amounts of dairy proteins and lactose Lwt. 121: 109044
Wang A, Lin J, Zhong Q. (2020) Synergistic effects of whey protein isolate and amorphous sucrose on improving the viability and stability of powdered Lactobacillus salivarius NRRL B-30514 Lwt. 118: 108722
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