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Qixin Zhong, Ph.D. - Publications

Institution:
North Carolina State University, Raleigh, NC
Area:
colloidal assembly, particle and fiber formation, soft responsive materials
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128 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

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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