Year |
Citation |
Score |
2022 |
Li N, Zhong Q. 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. PMID 34998878 DOI: 10.1016/j.ijbiomac.2021.12.169 |
0.312 |
|
2020 |
Choi I, Zhong Q. Physicochemical properties of skim milk powder dispersions prepared with calcium-chelating sodium tripolyphosphate, trisodium citrate, and sodium hexametaphosphate. Journal of Dairy Science. PMID 32861487 DOI: 10.3168/Jds.2020-18644 |
0.346 |
|
2020 |
Lamsen MRL, Wang T, D'Souza D, Dia V, Chen G, Zhong Q. Encapsulation of vitamin D in gum arabic to enhance bioavailability and stability for beverage applications. Journal of Food Science. PMID 32691454 DOI: 10.1111/1750-3841.15340 |
0.363 |
|
2020 |
Wang R, Zhang H, Chen Z, Zhong Q. 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. PMID 32507216 DOI: 10.1016/J.Carbpol.2020.116352 |
0.361 |
|
2020 |
Li T, Zhong Q, Zhao B, Lenaghan S, Wang S, Wu T. Effect of surface charge density on the ice recrystallization inhibition activity of nanocelluloses. Carbohydrate Polymers. 234: 115863. PMID 32070502 DOI: 10.1016/J.Carbpol.2020.115863 |
0.306 |
|
2020 |
Li N, Zhong Q. Stable casein micelle dispersions at pH 4.5 enabled by propylene glycol alginate following a pH-cycle treatment. Carbohydrate Polymers. 233: 115834. PMID 32059887 DOI: 10.1016/J.Carbpol.2020.115834 |
0.353 |
|
2020 |
Zhang Y, Zhong Q. Physical and antimicrobial properties of neutral nanoemulsions self-assembled from alkaline thyme oil and sodium caseinate mixtures. International Journal of Biological Macromolecules. PMID 31982537 DOI: 10.1016/J.Ijbiomac.2020.01.233 |
0.368 |
|
2020 |
Wang A, Lin J, Zhong Q. 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. PMID 31882097 DOI: 10.1016/J.Foodres.2019.108706 |
0.344 |
|
2020 |
Wang A, Lin J, Zhong Q. Physical and microbiological properties of powdered Lactobacillus salivarius NRRL B-30514 as affected by relative amounts of dairy proteins and lactose Lwt. 121: 109044. DOI: 10.1016/J.Lwt.2020.109044 |
0.354 |
|
2020 |
Wang A, Lin J, Zhong Q. 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. DOI: 10.1016/J.Lwt.2019.108722 |
0.388 |
|
2020 |
Li N, Zhong Q. Casein core-polysaccharide shell nanocomplexes stable at pH 4.5 enabled by chelating and complexation properties of dextran sulfate Food Hydrocolloids. 103: 105723. DOI: 10.1016/J.Foodhyd.2020.105723 |
0.343 |
|
2020 |
Liu G, Li W, Qin X, Zhong Q. Pickering emulsions stabilized by amphiphilic anisotropic nanofibrils of glycated whey proteins Food Hydrocolloids. 101: 105503. DOI: 10.1016/J.Foodhyd.2019.105503 |
0.426 |
|
2020 |
Choi I, Zhong Q. Physicochemical properties of skim milk powder dispersions after acidification to pH 2.4–3.0 and heating Food Hydrocolloids. 100: 105435. DOI: 10.1016/J.Foodhyd.2019.105435 |
0.381 |
|
2020 |
Xiong W, Deng Q, Li J, Li B, Zhong Q. Ovalbumin-carboxymethylcellulose complex coacervates stabilized high internal phase emulsions: Comparison of the effects of pH and polysaccharide charge density Food Hydrocolloids. 98: 105282. DOI: 10.1016/J.Foodhyd.2019.105282 |
0.387 |
|
2019 |
Zhong Q, Zhang L. Nanoparticles fabricated from bulk solid lipids: Preparation, properties, and potential food applications. Advances in Colloid and Interface Science. 273: 102033. PMID 31614266 DOI: 10.1016/J.Cis.2019.102033 |
0.326 |
|
2019 |
He J, Huang S, Sun X, Han L, Chang C, Zhang W, Zhong Q. Carvacrol Loaded Solid Lipid Nanoparticles of Propylene Glycol Monopalmitate and Glyceryl Monostearate: Preparation, Characterization, and Synergistic Antimicrobial Activity. Nanomaterials (Basel, Switzerland). 9. PMID 31416170 DOI: 10.3390/Nano9081162 |
0.326 |
|
2019 |
Dong L, Zhong Q. Dispersible biopolymer particles loaded with lactase as a potential delivery system to control lactose hydrolysis in milk. Journal of Agricultural and Food Chemistry. PMID 31099562 DOI: 10.1021/Acs.Jafc.9B01546 |
0.341 |
|
2019 |
Chen H, Zhang Y, Zhong Q. 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-washing. Food Microbiology. 82: 111-118. PMID 31027764 DOI: 10.1016/J.Fm.2019.01.013 |
0.372 |
|
2019 |
Dunn LL, Harness ML, Smith DM, Gorman SJ, Zhong Q, Davidson PM, Critzer FJ. Essential Oil Emulsions as Postharvest Sanitizers To Mitigate Salmonella Cross-Contamination on Peppers. Journal of Food Protection. 82: 159-163. PMID 30702935 DOI: 10.4315/0362-028X.Jfp-18-190 |
0.335 |
|
2019 |
Son HY, Lee MS, Chang E, Kim SY, Kang B, Ko H, Kim IH, Zhong Q, Jo YH, Kim CT, Kim Y. Formulation and Characterization of Quercetin-loaded Oil in Water Nanoemulsion and Evaluation of Hypocholesterolemic Activity in Rats. Nutrients. 11. PMID 30678282 DOI: 10.3390/Nu11020244 |
0.336 |
|
2019 |
Wu C, Li L, Zhong Q, Cai R, Wang P, Xu X, Zhou G, Han M, Liu Q, Hu T, Yin T. Myofibrillar protein–curcumin nanocomplexes prepared at different ionic strengths to improve oxidative stability of marinated chicken meat products Lwt. 99: 69-76. DOI: 10.1016/J.Lwt.2018.09.024 |
0.387 |
|
2019 |
Guan Y, Zhong Q. Stable aqueous foams created with intercalated montmorillonite nanoclay coated by sodium caseinate Journal of Food Engineering. 248: 36-45. DOI: 10.1016/J.Jfoodeng.2018.12.011 |
0.355 |
|
2019 |
Guan Y, Chen H, Zhong Q. Nanoencapsulation of caffeic acid phenethyl ester in sucrose fatty acid esters to improve activities against cancer cells Journal of Food Engineering. 246: 125-133. DOI: 10.1016/J.Jfoodeng.2018.11.008 |
0.348 |
|
2019 |
Zhang H, Wang R, Chen Z, Zhong Q. Enzymatically modified starch with low digestibility produced from amylopectin by sequential amylosucrase and pullulanase treatments Food Hydrocolloids. 95: 195-202. DOI: 10.1016/J.Foodhyd.2019.04.036 |
0.332 |
|
2018 |
Sun C, Gao Y, Zhong Q. Properties of Ternary Biopolymer Nanocomplexes of Zein, Sodium Caseinate, and Propylene Glycol Alginate and Their Function of Stabilizing High Internal Phase Pickering Emulsions. Langmuir : the Acs Journal of Surfaces and Colloids. PMID 29979599 DOI: 10.1021/Acs.Langmuir.8B01887 |
0.412 |
|
2018 |
Chen H, Zhong Q. Antibacterial activity of acidified sodium benzoate against Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in tryptic soy broth and on cherry tomatoes. International Journal of Food Microbiology. 274: 38-44. PMID 29597137 DOI: 10.1016/J.Ijfoodmicro.2018.03.017 |
0.363 |
|
2018 |
Pan K, Chen H, Baek SJ, Zhong Q. Self-assembled curcumin-soluble soybean polysaccharide nanoparticles: Physicochemical properties and in vitro anti-proliferation activity against cancer cells. Food Chemistry. 246: 82-89. PMID 29291882 DOI: 10.1016/J.Foodchem.2017.11.002 |
0.366 |
|
2018 |
Zhang Y, Zhong Q. Freeze-dried capsules prepared from emulsions with encapsulated lactase as a potential delivery system to control lactose hydrolysis in milk. Food Chemistry. 241: 397-402. PMID 28958545 DOI: 10.1016/J.Foodchem.2017.09.004 |
0.367 |
|
2018 |
Sun C, Gao Y, Zhong Q. Effects of acidification by glucono-delta-lactone or hydrochloric acid on structures of zein-caseinate nanocomplexes self-assembled during a pH cycle Food Hydrocolloids. 82: 173-185. DOI: 10.1016/J.Foodhyd.2018.04.007 |
0.369 |
|
2017 |
Zhang Y, Zhong Q. Solid-in-oil-in-water emulsions for delivery of lactase to control in vitro hydrolysis of lactose in milk. Journal of Agricultural and Food Chemistry. PMID 28981265 DOI: 10.1021/Acs.Jafc.7B03787 |
0.413 |
|
2017 |
Guan Y, Zhong Q. Encapsulation of ferulic acid ethyl ester in caseinate to suppress off-flavor formation in UHT milk. Food Chemistry. 237: 532-537. PMID 28764031 DOI: 10.1016/J.Foodchem.2017.05.140 |
0.33 |
|
2017 |
Zhang Y, Chen H, Critzer F, Davidson PM, Zhong Q. Potential of Cinnamon Oil Emulsions as Alternative Washing Solutions of Carrots. Journal of Food Protection. 994-1001. PMID 28467186 DOI: 10.4315/0362-028X.Jfp-16-359 |
0.349 |
|
2017 |
Wang T, Chen H, Wang R, Chen Z, Zhong Q. Self-emulsification of eugenol by modified rice proteins to design nano delivery systems for controlled release of caffeic acid phenethyl ester Rsc Adv.. 7: 49953-49961. DOI: 10.1039/C7Ra09712C |
0.314 |
|
2017 |
Xiao J, Zhong Q. Suppression of retrogradation of gelatinized rice starch by anti-listerial grass carp protein hydrolysate Food Hydrocolloids. 72: 338-345. DOI: 10.1016/J.Foodhyd.2017.06.016 |
0.354 |
|
2017 |
Qu B, Zhong Q. Casein-maltodextrin conjugate as an emulsifier for fabrication of structured calcium carbonate particles as dispersible fat globule mimetics Food Hydrocolloids. 66: 61-70. DOI: 10.1016/J.Foodhyd.2016.12.022 |
0.358 |
|
2017 |
Xue J, Davidson PM, Zhong Q. Inhibition of Escherichia coli O157:H7 and Listeria monocytognes growth in milk and cantaloupe juice by thymol nanoemulsions prepared with gelatin and lecithin Food Control. 73: 1499-1506. DOI: 10.1016/J.Foodcont.2016.11.015 |
0.353 |
|
2017 |
Zhang Y, Pan K, Zhong Q. Eugenol Nanoencapsulated by Sodium Caseinate: Physical, Antimicrobial, and Biophysical Properties Food Biophysics. 13: 37-48. DOI: 10.1007/S11483-017-9509-0 |
0.393 |
|
2017 |
Li R, Sun X, Xu Y, Zhong Q, Wang D. Novel Antimicrobial and Antioxidant Chitosan Derivatives Prepared by Green Grafting with Phenyllactic Acid Food Biophysics. 12: 470-478. DOI: 10.1007/S11483-017-9503-6 |
0.306 |
|
2016 |
Ma Q, Zhang Y, Critzer F, Davidson PM, Zhong Q. Quality attributes and microbial survival on whole cantaloupes with antimicrobial coatings containing chitosan, lauric arginate, cinnamon oil and ethylenediaminetetraacetic acid. International Journal of Food Microbiology. 235: 103-108. PMID 27484251 DOI: 10.1016/J.Ijfoodmicro.2016.07.030 |
0.309 |
|
2016 |
Hilbig J, Ma Q, Davidson PM, Weiss J, Zhong Q. Physical and antimicrobial properties of cinnamon bark oil co-nanoemulsified by lauric arginate and Tween 80. International Journal of Food Microbiology. 233: 52-59. PMID 27322724 DOI: 10.1016/J.Ijfoodmicro.2016.06.016 |
0.405 |
|
2016 |
Ma Q, Davidson PM, Zhong Q. Nanoemulsions of thymol and eugenol co-emulsified by lauric arginate and lecithin. Food Chemistry. 206: 167-73. PMID 27041312 DOI: 10.1016/J.Foodchem.2016.03.065 |
0.392 |
|
2016 |
Ma Q, Davidson PM, Zhong Q. Antimicrobial properties of microemulsions formulated with essential oils, soybean oil, and Tween 80. International Journal of Food Microbiology. 226: 20-25. PMID 27016636 DOI: 10.1016/J.Ijfoodmicro.2016.03.011 |
0.355 |
|
2016 |
Pan K, Zhong Q. Organic Nanoparticles in Foods: Fabrication, Characterization, and Utilization. Annual Review of Food Science and Technology. PMID 26735797 DOI: 10.1146/Annurev-Food-041715-033215 |
0.315 |
|
2016 |
Guan Y, Wu J, Zhong Q. Eugenol improves physical and chemical stabilities of nanoemulsions loaded with β-carotene. Food Chemistry. 194: 787-96. PMID 26471619 DOI: 10.1016/J.Foodchem.2015.08.097 |
0.361 |
|
2016 |
Su D, Zhong Q. Formation of thymol nanoemulsions with combinations of casein hydrolysates and sucrose stearate Journal of Food Engineering. 179: 1-10. DOI: 10.1016/J.Jfoodeng.2016.01.030 |
0.314 |
|
2016 |
Wu J, Zhong Q. Encapsulation of konjac glucomannan in oil droplets to reduce viscosity of aqueous suspensions and gradually increase viscosity during simulated gastric digestion Journal of Food Engineering. 175: 104-107. DOI: 10.1016/J.Jfoodeng.2015.12.010 |
0.378 |
|
2016 |
Su D, Zhong Q. Lemon oil nanoemulsions fabricated with sodium caseinate and Tween 20 using phase inversion temperature method Journal of Food Engineering. 171: 214-221. DOI: 10.1016/J.Jfoodeng.2015.10.040 |
0.374 |
|
2016 |
Li K, Zhong Q. Aggregation and gelation properties of preheated whey protein and pectin mixtures at pH 1.0-4.0 Food Hydrocolloids. 60: 11-20. DOI: 10.1016/J.Foodhyd.2016.03.009 |
0.357 |
|
2016 |
Zhang Y, Lin J, Zhong Q. S/O/W emulsions prepared with sugar beet pectin to enhance the viability of probiotic Lactobacillus salivarius NRRL B-30514 Food Hydrocolloids. 52: 804-810. DOI: 10.1016/J.Foodhyd.2015.08.020 |
0.37 |
|
2016 |
Pan K, Zhong Q. Low energy, organic solvent-free co-assembly of zein and caseinate to prepare stable dispersions Food Hydrocolloids. 52: 600-606. DOI: 10.1016/J.Foodhyd.2015.08.014 |
0.366 |
|
2016 |
Zhang Y, Ma Q, Critzer F, Davidson PM, Zhong Q. Organic thyme oil emulsion as an alternative washing solution to enhance the microbial safety of organic cantaloupes Food Control. 67: 31-38. DOI: 10.1016/J.Foodcont.2016.02.032 |
0.357 |
|
2015 |
Zhang Y, Ma Q, Critzer F, Davidson PM, Zhong Q. Effect of alginate coatings with cinnamon bark oil and soybean oil on quality and microbiological safety of cantaloupe. International Journal of Food Microbiology. 215: 25-30. PMID 26318410 DOI: 10.1016/J.Ijfoodmicro.2015.08.014 |
0.344 |
|
2015 |
Xue J, Michael Davidson P, Zhong Q. Antimicrobial activity of thyme oil co-nanoemulsified with sodium caseinate and lecithin. International Journal of Food Microbiology. 210: 1-8. PMID 26082324 DOI: 10.1016/J.Ijfoodmicro.2015.06.003 |
0.352 |
|
2015 |
Luo Y, Pan K, Zhong Q. Casein/pectin nanocomplexes as potential oral delivery vehicles. International Journal of Pharmaceutics. 486: 59-68. PMID 25800678 DOI: 10.1016/J.Ijpharm.2015.03.043 |
0.358 |
|
2015 |
Zhang Y, Campbell R, Drake M, Zhong Q. Decolorization of Cheddar cheese whey by activated carbon. Journal of Dairy Science. 98: 2982-91. PMID 25704972 DOI: 10.3168/Jds.2014-9159 |
0.305 |
|
2015 |
Chen H, Guan Y, Zhong Q. Microemulsions based on a sunflower lecithin-Tween 20 blend have high capacity for dissolving peppermint oil and stabilizing coenzyme Q10. Journal of Agricultural and Food Chemistry. 63: 983-9. PMID 25560905 DOI: 10.1021/Jf504146T |
0.368 |
|
2015 |
Chen H, Zhong Q. Thermal and UV stability of β-carotene dissolved in peppermint oil microemulsified by sunflower lecithin and Tween 20 blend. Food Chemistry. 174: 630-6. PMID 25529729 DOI: 10.1016/J.Foodchem.2014.11.116 |
0.336 |
|
2015 |
Wu J, Guan Y, Zhong Q. Yeast mannoproteins improve thermal stability of anthocyanins at pH 7.0. Food Chemistry. 172: 121-8. PMID 25442532 DOI: 10.1016/J.Foodchem.2014.09.059 |
0.391 |
|
2015 |
Guan Y, Zhong Q. The improved thermal stability of anthocyanins at pH 5.0 by gum arabic Lwt - Food Science and Technology. 64: 706-712. DOI: 10.1016/J.Lwt.2015.06.018 |
0.319 |
|
2015 |
Zhang Y, Ma Q, Critzer F, Davidson PM, Zhong Q. Physical and antibacterial properties of alginate films containing cinnamon bark oil and soybean oil Lwt - Food Science and Technology. DOI: 10.1016/J.Lwt.2015.05.008 |
0.318 |
|
2015 |
Shi X, Zhong Q. Crystallinity and quality of spray-dried lactose powder improved by soluble soybean polysaccharide Lwt - Food Science and Technology. 62: 89-96. DOI: 10.1016/J.Lwt.2015.01.024 |
0.328 |
|
2015 |
Chen H, Zhang Y, Zhong Q. Physical and antimicrobial properties of spray-dried zein–casein nanocapsules with co-encapsulated eugenol and thymol Journal of Food Engineering. 144: 93-102. DOI: 10.1016/J.Jfoodeng.2014.07.021 |
0.424 |
|
2015 |
Ma Q, Zhong Q. Incorporation of soybean oil improves the dilutability of essential oil microemulsions Food Research International. 71: 118-125. DOI: 10.1016/J.Foodres.2015.02.026 |
0.334 |
|
2015 |
Zhang Y, Lin J, Zhong Q. The increased viability of probiotic Lactobacillus salivarius NRRL B-30514 encapsulated in emulsions with multiple lipid-protein-pectin layers Food Research International. 71: 9-15. DOI: 10.1016/J.Foodres.2015.02.017 |
0.437 |
|
2015 |
Liu G, Zhong Q. High temperature-short time glycation to improve heat stability of whey protein and reduce color formation Food Hydrocolloids. 44: 453-460. DOI: 10.1016/J.Foodhyd.2014.10.006 |
0.335 |
|
2015 |
Zhang Y, Zhong Q. Multiple-layered coatings on l-glutamine solid microparticles for the retention during storage and enteric delivery during in vitro digestions Food Hydrocolloids. 43: 584-592. DOI: 10.1016/J.Foodhyd.2014.07.019 |
0.403 |
|
2015 |
Chen H, Zhong Q. A novel method of preparing stable zein nanoparticle dispersions for encapsulation of peppermint oil Food Hydrocolloids. 43: 593-602. DOI: 10.1016/J.Foodhyd.2014.07.018 |
0.363 |
|
2014 |
Guan Y, Zhong Q. Gum arabic and Fe²⁺ synergistically improve the heat and acid stability of norbixin at pH 3.0-5.0. Journal of Agricultural and Food Chemistry. 62: 12668-77. PMID 25479179 DOI: 10.1021/Jf5037799 |
0.356 |
|
2014 |
Chen H, Davidson PM, Zhong Q. Antimicrobial properties of nisin after glycation with lactose, maltodextrin and dextran and the thyme oil emulsions prepared thereof. International Journal of Food Microbiology. 191: 75-81. PMID 25240139 DOI: 10.1016/J.Ijfoodmicro.2014.09.005 |
0.35 |
|
2014 |
Xue J, Zhong Q. Thyme oil nanoemulsions coemulsified by sodium caseinate and lecithin. Journal of Agricultural and Food Chemistry. 62: 9900-7. PMID 25233801 DOI: 10.1021/Jf5034366 |
0.369 |
|
2014 |
Liu G, Zhong Q. Removal of milk fat globules from whey protein concentrate 34% to prepare clear and heat-stable protein dispersions. Journal of Dairy Science. 97: 6097-106. PMID 25108870 DOI: 10.3168/Jds.2014-8439 |
0.383 |
|
2014 |
Pan K, Luo Y, Gan Y, Baek SJ, Zhong Q. pH-driven encapsulation of curcumin in self-assembled casein nanoparticles for enhanced dispersibility and bioactivity. Soft Matter. 10: 6820-30. PMID 25082426 DOI: 10.1039/C4Sm00239C |
0.358 |
|
2014 |
Zhang L, Critzer F, Davidson PM, Zhong Q. Formulating essential oil microemulsions as washing solutions for organic fresh produce production. Food Chemistry. 165: 113-8. PMID 25038656 DOI: 10.1016/J.Foodchem.2014.05.115 |
0.343 |
|
2014 |
Luo Y, Zhang Y, Pan K, Critzer F, Davidson PM, Zhong Q. Self-emulsification of alkaline-dissolved clove bud oil by whey protein, gum arabic, lecithin, and their combinations. Journal of Agricultural and Food Chemistry. 62: 4417-24. PMID 24758517 DOI: 10.1021/Jf500698K |
0.389 |
|
2014 |
Luo Y, Pan K, Zhong Q. Physical, chemical and biochemical properties of casein hydrolyzed by three proteases: partial characterizations. Food Chemistry. 155: 146-54. PMID 24594167 DOI: 10.1016/J.Foodchem.2014.01.048 |
0.356 |
|
2014 |
Pan K, Chen H, Davidson PM, Zhong Q. Thymol nanoencapsulated by sodium caseinate: physical and antilisterial properties. Journal of Agricultural and Food Chemistry. 62: 1649-57. PMID 24484459 DOI: 10.1021/Jf4055402 |
0.396 |
|
2014 |
Chen H, Davidson PM, Zhong Q. Impacts of sample preparation methods on solubility and antilisterial characteristics of essential oil components in milk. Applied and Environmental Microbiology. 80: 907-16. PMID 24271170 DOI: 10.1128/Aem.03010-13 |
0.358 |
|
2014 |
Wang W, Zhong Q. Improved thermal stability of whey protein–maltodextrin conjugates at pH 5.0 by d-Glucose, sucrose, d-cellobiose, and lactose Food Hydrocolloids. 41: 257-264. DOI: 10.1016/J.Foodhyd.2014.04.025 |
0.38 |
|
2014 |
Wu J, Lin J, Zhong Q. Physical and antimicrobial characteristics of thyme oil emulsified with soluble soybean polysaccharide Food Hydrocolloids. 39: 144-150. DOI: 10.1016/J.Foodhyd.2013.12.029 |
0.382 |
|
2014 |
Wang W, Zhong Q. Properties of whey protein–maltodextrin conjugates as impacted by powder acidity during the Maillard reaction Food Hydrocolloids. 38: 85-94. DOI: 10.1016/J.Foodhyd.2013.11.018 |
0.396 |
|
2014 |
Chen H, Zhong Q. Processes improving the dispersibility of spray-dried zein nanoparticles using sodium caseinate Food Hydrocolloids. 35: 358-366. DOI: 10.1016/J.Foodhyd.2013.06.012 |
0.355 |
|
2013 |
Xue J, Davidson PM, Zhong Q. Thymol nanoemulsified by whey protein-maltodextrin conjugates: the enhanced emulsifying capacity and antilisterial properties in milk by propylene glycol. Journal of Agricultural and Food Chemistry. 61: 12720-6. PMID 24328082 DOI: 10.1021/Jf4043437 |
0.353 |
|
2013 |
Zhang L, Hayes DG, Chen G, Zhong Q. Transparent dispersions of milk-fat-based nanostructured lipid carriers for delivery of β-carotene. Journal of Agricultural and Food Chemistry. 61: 9435-43. PMID 24007298 DOI: 10.1021/Jf403512C |
0.349 |
|
2013 |
Pan K, Zhong Q. Improving clarity and stability of skim milk powder dispersions by dissociation of casein micelles at pH 11.0 and acidification with citric acid. Journal of Agricultural and Food Chemistry. 61: 9260-8. PMID 23985027 DOI: 10.1021/Jf402870Y |
0.347 |
|
2013 |
Ryan KN, Zhong Q, Foegeding EA. Use of whey protein soluble aggregates for thermal stability-a hypothesis paper. Journal of Food Science. 78: R1105-15. PMID 23957418 DOI: 10.1111/1750-3841.12207 |
0.359 |
|
2013 |
Ma Q, Davidson PM, Zhong Q. Antimicrobial properties of lauric arginate alone or in combination with essential oils in tryptic soy broth and 2% reduced fat milk. International Journal of Food Microbiology. 166: 77-84. PMID 23845430 DOI: 10.1016/J.Ijfoodmicro.2013.06.017 |
0.35 |
|
2013 |
Liu G, Zhong Q. Dispersible and thermal stable nanofibrils derived from glycated whey protein. Biomacromolecules. 14: 2146-53. PMID 23750817 DOI: 10.1021/Bm400521B |
0.375 |
|
2013 |
Pan K, Zhong Q, Baek SJ. Enhanced dispersibility and bioactivity of curcumin by encapsulation in casein nanocapsules. Journal of Agricultural and Food Chemistry. 61: 6036-43. PMID 23734864 DOI: 10.1021/Jf400752A |
0.337 |
|
2013 |
Shah B, Davidson PM, Zhong Q. Antimicrobial activity of nanodispersed thymol in tryptic soy broth. Journal of Food Protection. 76: 440-7. PMID 23462081 DOI: 10.4315/0362-028X.Jfp-12-354 |
0.347 |
|
2013 |
Shah B, Davidson PM, Zhong Q. Nanodispersed eugenol has improved antimicrobial activity against Escherichia coli O157:H7 and Listeria monocytogenes in bovine milk. International Journal of Food Microbiology. 161: 53-9. PMID 23261812 DOI: 10.1016/J.Ijfoodmicro.2012.11.020 |
0.361 |
|
2013 |
Wang W, Zhong Q, Hu Z. Nanoscale understanding of thermal aggregation of whey protein pretreated by transglutaminase. Journal of Agricultural and Food Chemistry. 61: 435-46. PMID 23252670 DOI: 10.1021/Jf304506N |
0.395 |
|
2013 |
Jin M, Ikeda S, Zhong Q. Strengthening soy protein hydrogels filled with protein-coated montmorillonite nanoclay by glutaraldehyde crosslinking Lwt - Food Science and Technology. 51: 23-29. DOI: 10.1016/J.Lwt.2012.10.012 |
0.36 |
|
2013 |
Jin M, Zhong Q. Surface-coating montmorillonite nanoclay by water-soluble proteins extracted from hominy feed Journal of Food Engineering. 119: 687-695. DOI: 10.1016/J.Jfoodeng.2013.07.001 |
0.359 |
|
2013 |
Jin M, Zhong Q. Transglutaminase cross-linking to enhance elastic properties of soy protein hydrogels with intercalated montmorillonite nanoclay Journal of Food Engineering. 115: 33-40. DOI: 10.1016/J.Jfoodeng.2012.09.016 |
0.33 |
|
2013 |
Zhong Q, Shah B. Surface coating of l-glutamine solid microparticles for enteric delivery Journal of Food Engineering. 114: 538-544. DOI: 10.1016/J.Jfoodeng.2012.09.009 |
0.322 |
|
2013 |
Zhang Y, Zhong Q. Encapsulation of bixin in sodium caseinate to deliver the colorant in transparent dispersions Food Hydrocolloids. 33: 1-9. DOI: 10.1016/J.Foodhyd.2013.02.009 |
0.393 |
|
2013 |
Liu G, Zhong Q. Thermal aggregation properties of whey protein glycated with various saccharides Food Hydrocolloids. 32: 87-96. DOI: 10.1016/J.Foodhyd.2012.12.008 |
0.393 |
|
2013 |
Zhong Q, Wang W, Hu Z, Ikeda S. Sequential preheating and transglutaminase pretreatments improve stability of whey protein isolate at pH 7.0 during thermal sterilization Food Hydrocolloids. 31: 306-316. DOI: 10.1016/J.Foodhyd.2012.11.018 |
0.377 |
|
2012 |
Jin M, Zhong Q. Structure modification of montmorillonite nanoclay by surface coating with soy protein. Journal of Agricultural and Food Chemistry. 60: 11965-71. PMID 23163488 DOI: 10.1021/Jf301934J |
0.335 |
|
2012 |
Shah B, Davidson PM, Zhong Q. Nanocapsular dispersion of thymol for enhanced dispersibility and increased antimicrobial effectiveness against Escherichia coli O157:H7 and Listeria monocytogenes in model food systems. Applied and Environmental Microbiology. 78: 8448-53. PMID 23023745 DOI: 10.1128/Aem.02225-12 |
0.375 |
|
2012 |
Liu G, Zhong Q. Glycation of whey protein to provide steric hindrance against thermal aggregation. Journal of Agricultural and Food Chemistry. 60: 9754-62. PMID 22946498 DOI: 10.1021/Jf302883B |
0.354 |
|
2012 |
Zhang Y, Zhong Q. Effects of thermal denaturation on binding between bixin and whey protein. Journal of Agricultural and Food Chemistry. 60: 7526-31. PMID 22784187 DOI: 10.1021/Jf3021656 |
0.301 |
|
2012 |
Zhang Y, Zhong Q. Binding between bixin and whey protein at pH 7.4 studied by spectroscopy and isothermal titration calorimetry. Journal of Agricultural and Food Chemistry. 60: 1880-6. PMID 22268806 DOI: 10.1021/Jf2050262 |
0.336 |
|
2012 |
Shah B, Davidson PM, Zhong Q. Encapsulation of eugenol using Maillard-type conjugates to form transparent and heat stable nanoscale dispersions Lwt. 49: 139-148. DOI: 10.1016/J.Lwt.2012.04.029 |
0.426 |
|
2012 |
Shah B, Ikeda S, Michael Davidson P, Zhong Q. Nanodispersing thymol in whey protein isolate-maltodextrin conjugate capsules produced using the emulsion–evaporation technique Journal of Food Engineering. 113: 79-86. DOI: 10.1016/J.Jfoodeng.2012.05.019 |
0.43 |
|
2011 |
Xiao D, Gömmel C, Davidson PM, Zhong Q. Intrinsic Tween 20 improves release and antilisterial properties of co-encapsulated nisin and thymol. Journal of Agricultural and Food Chemistry. 59: 9572-80. PMID 21812480 DOI: 10.1021/Jf201864V |
0.372 |
|
2011 |
Xiao D, Davidson PM, Zhong Q. Spray-dried zein capsules with coencapsulated nisin and thymol as antimicrobial delivery system for enhanced antilisterial properties. Journal of Agricultural and Food Chemistry. 59: 7393-404. PMID 21599034 DOI: 10.1021/Jf200774V |
0.351 |
|
2011 |
Xiao D, Ye R, Davidson PM, Hayes DG, Golden DA, Zhong Q. Sucrose monolaurate improves the efficacy of sodium hypochlorite against Escherichia coli O157:H7 on spinach. International Journal of Food Microbiology. 145: 64-8. PMID 21168229 DOI: 10.1016/J.Ijfoodmicro.2010.11.029 |
0.353 |
|
2011 |
LAMSEN MRL, ZHONG Q. IMPACTS OF SUPERCRITICAL EXTRACTION ON GC/MS PROFILES OF VOLATILES IN WHEY PROTEIN ISOLATE SAMPLED BY SOLID-PHASE MICROEXTRACTION Journal of Food Processing and Preservation. 35: 869-883. DOI: 10.1111/J.1745-4549.2011.00540.X |
0.321 |
|
2011 |
Xiao D, Davidson PM, Zhong Q. Release and antilisterial properties of nisin from zein capsules spray-dried at different temperatures Lwt - Food Science and Technology. 44: 1977-1985. DOI: 10.1016/J.Lwt.2011.07.017 |
0.374 |
|
2011 |
Xiao D, Zhong Q. In vitro release kinetics of nisin as affected by Tween 20 and glycerol co-encapsulated in spray-dried zein capsules Journal of Food Engineering. 106: 65-73. DOI: 10.1016/J.Jfoodeng.2011.04.009 |
0.345 |
|
2010 |
Hu Z, Zhong Q. Determination of thiobarbituric acid reactive substances in microencapsulated products Food Chemistry. 123: 794-799. DOI: 10.1016/J.Foodchem.2010.05.012 |
0.335 |
|
2010 |
Zhang W, Zhong Q. Microemulsions as nanoreactors to produce whey protein nanoparticles with enhanced heat stability by thermal pretreatment Food Chemistry. 119: 1318-1325. DOI: 10.1016/J.Foodchem.2009.08.043 |
0.422 |
|
2009 |
Zhang W, Zhong Q. Microemulsions as nanoreactors to produce whey protein nanoparticles with enhanced heat stability by sequential enzymatic cross-linking and thermal pretreatments. Journal of Agricultural and Food Chemistry. 57: 9181-9. PMID 19807163 DOI: 10.1021/Jf902045U |
0.352 |
|
2009 |
Zhong Q, Jin M. Nanoscalar structures of spray-dried zein microcapsules and in vitro release kinetics of the encapsulated lysozyme as affected by formulations. Journal of Agricultural and Food Chemistry. 57: 3886-94. PMID 19415929 DOI: 10.1021/Jf803951A |
0.344 |
|
2009 |
Zhong Q, Tian H, Zivanovic S. Encapsulation of fish oil in solid zein particles by liquid-liquid dispersion Journal of Food Processing and Preservation. 33: 255-270. DOI: 10.1111/J.1745-4549.2009.00390.X |
0.357 |
|
2009 |
Jiangs X, Jin S, Zhong Q, Dadmun MD, Zhao B. Stimuli-induced multiple sol-gel-sol transitions of aqueous solution of a thermo- and light-sensitive hydrophilic block copolymer Macromolecules. 42: 8468-8476. DOI: 10.1021/Ma9015906 |
0.334 |
|
2009 |
Zhong Q, Jin M. Zein nanoparticles produced by liquid–liquid dispersion Food Hydrocolloids. 23: 2380-2387. DOI: 10.1016/J.Foodhyd.2009.06.015 |
0.354 |
|
2009 |
Zhong Q, Jin M, Davidson PM, Zivanovic S. Sustained release of lysozyme from zein microcapsules produced by a supercritical anti-solvent process Food Chemistry. 115: 697-700. DOI: 10.1016/J.Foodchem.2008.12.063 |
0.363 |
|
2008 |
Wege HA, Kim S, Paunov VN, Zhong Q, Velev OD. Long-term stabilization of foams and emulsions with in-situ formed microparticles from hydrophobic cellulose. Langmuir : the Acs Journal of Surfaces and Colloids. 24: 9245-53. PMID 18646883 DOI: 10.1021/La801634J |
0.56 |
|
2008 |
Zhong Q, Jin M. Enhanced functionalities of whey proteins treated with supercritical carbon dioxide. Journal of Dairy Science. 91: 490-9. PMID 18218735 DOI: 10.3168/Jds.2007-0663 |
0.345 |
|
2008 |
Zhong Q, Jin M, Xiao D, Tian H, Zhang W. Application of Supercritical Anti-Solvent Technologies for the Synthesis of Delivery Systems of Bioactive Food Components Food Biophysics. 3: 186-190. DOI: 10.1007/S11483-008-9059-6 |
0.331 |
|
2007 |
Zhong Q, Xu L, Zhang C, Glatz CE. Purification of recombinant aprotinin from transgenic corn germ fraction using ion exchange and hydrophobic interaction chromatography. Applied Microbiology and Biotechnology. 76: 607-13. PMID 17569041 DOI: 10.1007/S00253-007-1037-2 |
0.31 |
|
2007 |
Zhong Q, Daubert CR, Velev OD. Physicochemical variables affecting the rheology and microstructure of rennet casein gels. Journal of Agricultural and Food Chemistry. 55: 2688-97. PMID 17311395 DOI: 10.1021/Jf0625914 |
0.561 |
|
2006 |
Zhong Q, Glatz CE. Enzymatic assay method for evaluating the lipase activity in complex extracts from transgenic corn seed. Journal of Agricultural and Food Chemistry. 54: 3181-5. PMID 16637669 DOI: 10.1021/Jf052016K |
0.354 |
|
2004 |
Zhong Q, Daubert CR, Velev OD. Cooling effects on a model rennet casein gel system: part II. Permeability and microscopy. Langmuir : the Acs Journal of Surfaces and Colloids. 20: 7406-11. PMID 15323483 DOI: 10.1021/La036148O |
0.533 |
|
2004 |
Zhong Q, Daubert CR, Velev OD. Cooling effects on a model rennet casein gel system: part I. Rheological characterization. Langmuir : the Acs Journal of Surfaces and Colloids. 20: 7399-405. PMID 15323482 DOI: 10.1021/La036147W |
0.527 |
|
2004 |
Zhong Q, Sandeep K, Swartzel KR. Continuous flow radio frequency heating of particulate foods Innovative Food Science & Emerging Technologies. 5: 475-483. DOI: 10.1016/J.Ifset.2004.07.004 |
0.31 |
|
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