Enhanced Dispersibility and Bioactivity of Curcumin by Encapsulation in Casein Nanocapsules von Pan, Kang, Zhong, Qixin, Baek, Seung Joon

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Casein/pectin nanocomplexes as potential oral delivery vehicles von Luo, Yangchao, Pan, Kang, Zhong, Qixin

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Glycation of Whey Protein To Provide Steric Hindrance against Thermal Aggregation von Liu, Gang, Zhong, Qixin

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Zein nanoparticles produced by liquid–liquid dispersion von Zhong, Qixin, Jin, Minfeng

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pH-driven encapsulation of curcumin in self-assembled casein nanoparticles for enhanced dispersibility and bioactivity von Pan, Kang, Luo, Yangchao, Gan, Yundi, Baek, Seung J, Zhong, Qixin

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Binding between Bixin and Whey Protein at pH 7.4 Studied by Spectroscopy and Isothermal Titration Calorimetry von Zhang, Yue, Zhong, Qixin

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Physical, chemical and biochemical properties of casein hydrolyzed by three proteases: Partial characterizations von Luo, Yangchao, Pan, Kang, Zhong, Qixin

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Dispersible and Thermal Stable Nanofibrils Derived from Glycated Whey Protein von Liu, Gang, Zhong, Qixin

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Encapsulation of bixin in sodium caseinate to deliver the colorant in transparent dispersions von Zhang, Yue, Zhong, Qixin

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Amyloid-like fibrils formed from intrinsically disordered caseins: physicochemical and nanomechanical properties von Pan, Kang, Zhong, Qixin

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Effects of Thermal Denaturation on Binding between Bixin and Whey Protein von Zhang, Yue, Zhong, Qixin

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Effects of pH on the Molecular Binding between β‑Lactoglobulin and Bixin von Zhang, Yue, Wright, Edward, Zhong, Qixin

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Blending Lecithin and Gelatin Improves the Formation of Thymol Nanodispersions von Xue, Jia, Zhong, Qixin

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Nanodispersed eugenol has improved antimicrobial activity against Escherichia coli O157:H7 and Listeria monocytogenes in bovine milk von Shah, Bhavini, Davidson, P. Michael, Zhong, Qixin

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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 von Pan, Kang, Zhong, Qixin

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Effects of NaCl on the Freezing-Thawing Induced Gelation of Egg Yolk at pH 2.0–8.0 von Li, Teng, Zhong, Qixin, Wu, Tao

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Thymol Nanoemulsified by Whey Protein-Maltodextrin Conjugates: The Enhanced Emulsifying Capacity and Antilisterial Properties in Milk by Propylene Glycol von Xue, Jia, Davidson, P. Michael, Zhong, Qixin

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Nanoscalar Structures of Spray-Dried Zein Microcapsules and in Vitro Release Kinetics of the Encapsulated Lysozyme As Affected by Formulations von Zhong, Qixin, Jin, Minfeng

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Use of Whey Protein Soluble Aggregates for Thermal Stability-A Hypothesis Paper von Ryan, Kelsey N., Zhong, Qixin, Foegeding, Edward A.

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Impacts of Sample Preparation Methods on Solubility and Antilisterial Characteristics of Essential Oil Components in Milk von Chen, Huaiqiong, Davidson, P Michael, Zhong, Qixin

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