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نمایش تعداد 1-10 از 64

Improving Clarity and Stability of Skim Milk Powder Dispersions by Dissociation of Casein Micelles at pH 11.0 and Acidification with Citric Acid

نوع: Journal Paper

نویسنده : Kang Pan; Qixin Zhong

سال: 2013

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Probing the binding between norbixin and dairy proteins by spectroscopy methods

نوع: Journal Paper

نویسنده : Yue Zhang; Qixin Zhong

سال: 2013

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Low energy, organic solvent-free co-assembly of zein and caseinate to prepare stable dispersions

نوع: Journal Paper

نویسنده : Kang Pan; Qixin Zhong

سال: 2016

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Probing the binding between norbixin and dairy proteins by spectroscopy methods

نوع: Journal Paper

نویسنده : Yue Zhang; Qixin Zhong

سال: 2013

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Blending Lecithin and Gelatin Improves the Formation of Thymol Nanodispersions

نوع: Journal Paper

نویسنده : Jia Xue; Qixin Zhong

سال: 2014

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Properties of whey protein–maltodextrin conjugates as impacted by powder acidity during the Maillard reaction

نوع: Journal Paper

نویسنده : Wan Wang; Qixin Zhong

سال: 2014

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In vitro release kinetics of nisin as affected by Tween 20 and glycerol co-encapsulated in spray-dried zein capsules

نوع: Journal Paper

نویسنده : Dan Xiao; Qixin Zhong

ناشر: Elsevier Science

سال: 2011

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Zein nanoparticles produced by liquid–liquid dispersion

نوع: Journal Paper

نویسنده : Qixin Zhong; Minfeng Jin

ناشر: Elsevier Science

سال: 2009

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Probing the binding between norbixin and dairy proteins by spectroscopy methods

نوع: Journal Paper

نویسنده : Yue Zhang; Qixin Zhong

سال: 2013

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Improved thermal stability of whey protein–maltodextrin conjugates at pH 5.0 by d-Glucose, sucrose, d-cellobiose, and lactose

نوع: Journal Paper

نویسنده : Wan Wang; Qixin Zhong

سال: 2014

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Improving Clarity and Stability of Skim Milk Powder Dispersions by Dissociation of Casein Micelles at pH 11.0 and Acidification with Citric Acid

Probing the binding between norbixin and dairy proteins by spectroscopy methods

Low energy, organic solvent-free co-assembly of zein and caseinate to prepare stable dispersions

Probing the binding between norbixin and dairy proteins by spectroscopy methods

Blending Lecithin and Gelatin Improves the Formation of Thymol Nanodispersions

Properties of whey protein–maltodextrin conjugates as impacted by powder acidity during the Maillard reaction

In vitro release kinetics of nisin as affected by Tween 20 and glycerol co-encapsulated in spray-dried zein capsules

Zein nanoparticles produced by liquid–liquid dispersion

Probing the binding between norbixin and dairy proteins by spectroscopy methods

Improved thermal stability of whey protein–maltodextrin conjugates at pH 5.0 by d-Glucose, sucrose, d-cellobiose, and lactose

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Improving Clarity and Stability of Skim Milk Powder Dispersions by Dissociation of Casein Micelles at pH 11.0 and Acidification with Citric Acid

Probing the binding between norbixin and dairy proteins by spectroscopy methods

Low energy, organic solvent-free co-assembly of zein and caseinate to prepare stable dispersions

Probing the binding between norbixin and dairy proteins by spectroscopy methods

Blending Lecithin and Gelatin Improves the Formation of Thymol Nanodispersions

Properties of whey protein–maltodextrin conjugates as impacted by powder acidity during the Maillard reaction

In vitro release kinetics of nisin as affected by Tween 20 and glycerol co-encapsulated in spray-dried zein capsules

Zein nanoparticles produced by liquid–liquid dispersion

Probing the binding between norbixin and dairy proteins by spectroscopy methods

Improved thermal stability of whey protein–maltodextrin conjugates at pH 5.0 by d-Glucose, sucrose, d-cellobiose, and lactose