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Qixin Zhong
(Qixin Zhong)
University of Tennessee
65
H指数
263
论文数
1.2W
被引数
0
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201
发表时间
发表时间
IF
被引数
Olive oil emulsions stabilized by pea protein-alginate conjugates and lecithin as potential delivery system of vitamin D3
由豌豆蛋白-海藻酸盐共轭物和卵磷脂稳定的橄榄油乳液作为维生素D3的潜在递送系统
International Journal of Biological Macromolecules
IF
8.5
2026-01-15
0
PRE
AI
Surangna Jain; Qixin Zhong
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Physical and sensory properties of model orange oil emulsion beverages prepared using pea protein-alginate conjugates and lecithin
使用豌豆蛋白-海藻酸盐缀合物和卵磷脂制备的模型橙油乳化饮料的物理和感官特性
LWT
IF
0
2025-11-15
0
OA
AI
Surangna Jain; Sara Burns; Qixin Zhong
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Loading curcumin in shellac/sodium dodecyl sulfate composite nanocapsules with the pH-cycle method to improve acid stability and bioaccessibility
采用pH循环法将姜黄素装载到虫胶/十二烷基硫酸钠复合纳米胶囊中，以提高其酸稳定性与生物可及性。
Food Chemistry
IF
9.8
2025-09-10
0
PRE
AI
Nihal Güzel; Qixin Zhong
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Parabens in combination with a commercial coating can enhance the safety and preserve the quality of fresh peaches
对羟基苯甲酸酯与商业涂层的组合可以增强鲜桃的安全性并保持其品质
LWT
IF
0
2025-09-04
0
OA
AI
Fatima Reyes-Jurado; Kriza Faye Calumba; Thomas G. Denes; Qixin Zhong
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Physicochemical properties of orange oil emulsions prepared using pea protein-alginate conjugates assisted with lecithin
使用豌豆蛋白-海藻酸钠共轭物并辅以卵磷脂制备的橙油乳液的物理化学性质
Food Chemistry
IF
9.8
2025-08-11
0
PRE
AI
Surangna Jain; Qixin Zhong
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Shellac-based microgels for enhanced delivery of Lactobacillus bulgaricus ATCC 11842
虫胶基微凝胶用于增强保加利亚乳杆菌ATCC 11842的递送
International Journal of Biological Macromolecules
IF
8.5
2025-07-28
0
PRE
AI
Kriza Faye Calumba; Qixin Zhong
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Enhanced acid stability and bioaccessibility of curcumin-loaded nanodispersions prepared with shellac, gum arabic, and Tween 20
用壳聚糖、阿拉伯胶和吐温20制备的姜黄素负载纳米分散体的酸稳定性及生物可及性增强
International Journal of Biological Macromolecules
IF
8.5
2025-07-14
0
PRE
AI
Surangna Jain; Qixin Zhong
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Synergistic activity of sodium benzoate and oregano essential oil combinations at pH 5.0 in tryptic soy broth and washing solution for cherry tomatoes
苯甲酸钠和牛至精油组合在pH 5.0条件下对樱桃番茄胰蛋白胨大豆肉汤和洗涤液的协同作用
Food Control
IF
6.3
2025-07-08
0
PRE
AI
Surangna Jain; Qixin Zhong
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Effects of phosphate, sodium, and potassium ions on the transacylation reaction between propylene glycol alginate and sodium caseinate
磷酸盐、钠离子和钾离子对丙二醇藻酸盐与酪蛋白酸钠之间转酯反应的影响
FOOD CHEMISTRY
IF
9.8
2025-07-01
0
PRE
AI
Paez, Bryan A. Castellanos; Wu, Tao; Zhong, Qixin
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Encapsulation of curcumin in casein-dextran sulfate nanocomplexes for enhanced acid stability and bioaccessibility
将姜黄素封装在酪蛋白-硫酸葡聚糖纳米复合物中，以增强酸稳定性和生物可及性
JOURNAL OF FOOD ENGINEERING
IF
5.8
2025-06-01
0
PRE
AI
Lee, Hyejung; Zhong, Qixin
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Physicochemical Properties of Spray-Dried Microcapsules Prepared with Gamma Oryzanol Pre-encapsulated in Zein Nanoparticles and Maltodextrin as a Drying Agent
FOOD AND BIOPROCESS TECHNOLOGY
IF
5.8
2024-11-26
0
PRE
AI
Rodsuwan, Ubonphan; Vatanyoopaisarn, Savitri; Thumthanaruk, Benjawan; Thisayakorn, Krittiya; Uttapap, Dudsadee; Zhong, Qixin; Rungsardthong, Vilai
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Perilla oil emulsions stabilized by casein-dextran sulfate nanocomplexes with and without curcumin
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF
8.5
2024-11-01
0
PRE
AI
Rodsuwan, Ubonphan; Jain, Surangna; Zhong, Qixin; Thumthanaruk, Benjawan; Vatanyoopaisarn, Savitri; Uttapap, Dudsadee; Rungsardthong, Vilai
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Enhancing the functionality of pea proteins by conjugation with propylene glycol alginate via transacylation reaction assisted with ultrasonication
通过超声辅助的转酰化反应与藻酸丙二醇酯缀合来增强豌豆蛋白的功能
FOOD CHEMISTRY
IF
9.8
2024-08-01
1
PRE
AI
Jain, Surangna; Zhong, Qixin
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Casein-alginate conjugates prepared from a transacylation reaction as novel nanocarriers of curcumin for enhanced loading capacity, pH stability, and bioaccessibility
由转酰化反应制备的酪蛋白-藻酸盐缀合物作为姜黄素的新型纳米载体，可增强负载能力，pH稳定性和生物可及性
JOURNAL OF FOOD ENGINEERING
IF
5.8
2024-08-01
6
PRE
AI
Li, Nan; Zhong, Qixin
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Structures and interactions forming stable shellac-casein nanocomplexes with a pH-cycle
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF
8.5
2024-05-01
0
PRE
AI
Wang, Anyi; Lenaghan, Scott C.; Zhong, Qixin
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Drying of probiotics to enhance the viability during preparation, storage, food application, and digestion: A review
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
IF
14.1
2023-12-31
11
PRE
AI
Wang, Anyi; Zhong, Qixin
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Co-delivery of curcumin and quercetin in shellac nanocapsules for the synergistic antioxidant properties and cytotoxicity against colon cancer cells
FOOD CHEMISTRY
IF
9.8
2023-12-01
13
OA
AI
Jain, Surangna; Lenaghan, Scott; Dia, Vermont; Zhong, Qixin
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Selection of mutant Listeria phages under food-relevant conditions can enhance application potential
在食品相关条件下选择突变李斯特菌噬菌体可以增强应用潜力
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
IF
3.7
2023-10-31
2
OA
AI
Schamp, Claire N.; Dhowlaghar, Nitin; Hudson, Lauren K.; Bryan, Daniel W.; Zhong, Qixin; Fozo, Elizabeth M.; Gaballa, Ahmed; Wiedmann, Martin; Denes, Thomas G.
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Lunasin reduces the susceptibility of IL-10 deficient mice to inflammatory bowel disease and modulates the activation of the NLRP3 inflammasome
JOURNAL OF NUTRITIONAL BIOCHEMISTRY
IF
4.9
2023-09-01
5
OA
AI
Nieto-Veloza, Andrea; Hong, Shan; Reeder, Matthew; Sula, Mee-Ja; D'Souza, Doris H.; Zhong, Qixin; Dia, Vermont P.
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Properties and potential food applications of lauric arginate as a cationic antimicrobial (vol 315, 108417, 2020)
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
IF
5.2
2023-06-01
0
OA
AI
Ma, Qiumin; Davidson, P. Michael; Zhong, Qixin
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收藏
研究方向
Anticancer
Antimicrobials
Bioactive compounds
Biopolymers
Colloids
Crystallization
Dairy Foods
Delivery systems
Emulsions
Encapsulation
Foams
Food Safety
合作学者
合作期刊
D
David Julian McClements
H 指数: 197 · 论文数: 3.3K
B
Bruce D. Hammock
H 指数: 124 · 论文数: 1.9K
S
Stephen Safe
H 指数: 120 · 论文数: 1.3K
M
Martin Wiedmann
H 指数: 105 · 论文数: 705
B
Bernard P. Binks
H 指数: 99 · 论文数: 435
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