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Qixin Zhong
University of Tennessee
147Publications
31H-index
3,269Citations
Publications 147
Newest
Published on Oct 1, 2019in Food Hydrocolloids 5.84
Hao Zhang30
Estimated H-index: 30
,
Ren Wang11
Estimated H-index: 11
(Jiangnan University)
+ 1 AuthorsQixin Zhong31
Estimated H-index: 31
(UT: University of Tennessee)
Abstract Enzymatically modified starch with controllable digestibility may find unique applications. In the present study, side chains of amylopectin were elongated by amylosucrase, followed by debranching with pullulanase to produce linear chains that self-assembled to form microparticles containing aggregated nanoparticles. Amylosucrase treatment for a longer time resulted in longer branches that were not changed after the subsequent modification by pullulanase. The A-type crystalline structur...
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Published on Sep 1, 2019in Food Microbiology 4.09
Huaiqiong Chen11
Estimated H-index: 11
(UT: University of Tennessee),
Yue Zhang19
Estimated H-index: 19
(UT: University of Tennessee),
Qixin Zhong31
Estimated H-index: 31
(UT: University of Tennessee)
Abstract To evaluate the feasibility of acidified sodium benzoate (NaB) as alternative washing solutions of fresh produce, the survival of inoculated pathogens, the background molds and yeasts counts, and quality parameters were compared during 4 and 21 °C storage of cherry tomatoes washed with 3000 ppm NaB at pH 2.0, 200 ppm free chlorine at pH 6.5, water adjusted to pH 2.0, and distilled water. The acidified NaB solution was the most effective in reducing the population of Escherichia coli O15...
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Published on May 17, 2019in Journal of Agricultural and Food Chemistry 3.57
Lianger Dong , Qixin Zhong31
Estimated H-index: 31
(UT: University of Tennessee),
Qixin Zhong
To deliver lactase in milk, dispersible capsules were fabricated by anti-solvent precipitation of zein to form a zein-lactase core and a shell of low-methoxyl sugar beet pectin cross-linked by Ca2+, involving electrostatic, hydrophobic, hydrogen bonding, and Ca2+ bridging forces. At optimal conditions, an encapsulation efficiency of 93.0% and Z-average diameter of 652.7 nm were observed, and spherical particles smaller than 200 nm were observed in scanning electron microscopy. Contrasting with c...
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Published on May 1, 2019in Journal of Food Engineering 3.63
Yongguang Guan11
Estimated H-index: 11
(UT: University of Tennessee),
Qixin Zhong31
Estimated H-index: 31
(UT: University of Tennessee)
Abstract Fabrication of stable aqueous foams is significant to various food and non-food applications. In the present study, we report aqueous foams with a volume maintained for 14 days after whipping suspensions with intercalated montmorillonite (MMT) platelets coated with sodium caseinate (NaCas). Intercalating MMT preheated at 60 °C for 1 h with room temperature NaCas solution resulted in a good extent of intercalated and exfoliated MMT platelets coated with NaCas. The high extent of MMT inte...
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Published on Apr 14, 2019in Advanced Functional Materials 15.62
Tao Wang5
Estimated H-index: 5
(Jiangnan University),
Xianfu Chen + 3 AuthorsAshok R. Patel27
Estimated H-index: 27
(Technion – Israel Institute of Technology)
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Published on Apr 8, 2019in Biomacromolecules 5.67
Teng Li (UT: University of Tennessee), Ying Zhao (UT: University of Tennessee)+ 1 AuthorsTao Wu (UT: University of Tennessee)
Biocompatible materials with ice recrystallization inhibition (IRI) activity have potential applications in several fields. Emerging studies have associated the IRI activity of antifreeze proteins/glycoproteins and several mimics of synthetic materials with a facially amphipathic structure. Nanocelluloses are a new family of renewable materials that demonstrate amphiphilicity. Herein the IRI activity of cellulose nanocrystals (CNCs) and 2,2,6,6-tetramethylpiperidine-1-oxyl oxidized cellulose nan...
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Published on Apr 1, 2019in Journal of Food Engineering 3.63
Yongguang Guan11
Estimated H-index: 11
(UT: University of Tennessee),
Huaiqiong Chen11
Estimated H-index: 11
(UT: University of Tennessee),
Qixin Zhong31
Estimated H-index: 31
(UT: University of Tennessee)
Abstract Caffeic acid phenethyl ester (CAPE) is a natural compound with anticancer activities but has low water solubility. In this work, sucrose fatty acid ester (SFAE) was used to nanoencapsulate CAPE in aqueous propylene glycol (PG) with a temperature-cycle method by heating at 90 °C for 20 min and cooling to 21 °C, followed by additional heating at 90 °C for 5 min and cooling to 21 °C. A higher amount of PG facilitated encapsulation with up to 0.1%w/w CAPE in 1.0% w/w SFAE. Additional 0.3%w/...
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Published on Mar 1, 2019in Food Biophysics 2.41
Huaiqiong Chen11
Estimated H-index: 11
(UT: University of Tennessee),
Yongguang Guan11
Estimated H-index: 11
(UT: University of Tennessee)
+ 1 AuthorsQixin Zhong31
Estimated H-index: 31
(UT: University of Tennessee)
Caffeic acid phenethyl ester (CAPE) has high cytotoxicity against various cancer cells but has low water solubility and poor bioavailability. The objective of this work was to study a fully-dilutable oil-in-water microemulsion as a delivery vehicle of CAPE and the impacts on cellular uptake and expression of relevant proteins. Up to 3.30% w/w CAPE was dissolved in the microemulsion with droplets smaller than 20 nm and stable in 180 days. CAPE in the microemulsion had the significantly increased ...
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Published on Jan 1, 2019in Journal of Food Protection 1.56
L. L. Dunn (UT: University of Tennessee), M. L. Harness (UT: University of Tennessee)+ 4 AuthorsF. J. Critzer (WSU: Washington State University)
ABSTRACT Alternative postharvest sanitizers to chlorine are of increasing interest for many organic growers and consumers. An emulsion of clove bud oil (CBO; 0.2 and 0.5%) or thyme oil (0.2 and 0.5%) was evaluated as a sanitizer for produce washing against a five-serovar cocktail of Salmonella on snacking peppers and compared for antimicrobial efficacy with sodium hypochlorite (200 ppm). To further evaluate these compounds, the sanitation efficacy of an emulsion was examined after the addition o...
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Published on Jan 1, 2019in Lwt - Food Science and Technology 3.71
Changling Wu1
Estimated H-index: 1
(NAU: Nanjing Agricultural University),
Lingyun Li1
Estimated H-index: 1
(NAU: Nanjing Agricultural University)
+ 8 AuthorsTianshuo Hu1
Estimated H-index: 1
(NAU: Nanjing Agricultural University)
Abstract A low-cost, convenient and organic solvent-free approach was investigated to nanoencapsulate curcumin (CCM) in myofibrillar proteins (MPs) as a potential strategy to improve the oxidative stability of marinated meat products. The encapsulation was enabled by shifting CCM–MP mixture to pH 12 and then pH 7 at different ionic strengths. Stable CCM–MP nanocomplexes were formed at 0.3, 0.6 and 0.9 mol/L NaCl, resulting from the exposure of hydrophobic residues of MPs at alkaline pH to bind w...
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