Qixin Zhong

Works (6)

Updated: July 5th, 2023 15:59

2008 journal article

Long-term stabilization of foams and emulsions with in-situ formed microparticles from hydrophobic cellulose

LANGMUIR, 24(17), 9245–9253.

By: H. Wege n, S. Kim n, V. Paunov  n, Q. Zhong n & O. Velev n 

Contributors: H. Wege n, S. Kim n, V. Paunov  n, Q. Zhong n & O. Velev n 

TL;DR: A new class of nontoxic inexpensive cellulose-based particle stabilizers has the potential to substitute conventional synthetic surfactants, especially in edible, pharmaceutical and biodegradable products. (via Semantic Scholar)
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6. Clean Water and Sanitation (OpenAlex)
Sources: Web Of Science, ORCID, NC State University Libraries
Added: August 6, 2018

2004 journal article

Cooling effects on a model rennet casein gel system: Part II. Permeability and microscopy

LANGMUIR, 20(18), 7406–7411.

By: Q. Zhong n, C. Daubert n & O. Velev n 

Contributors: Q. Zhong n, C. Daubert n & O. Velev n 

TL;DR: This study showed the importance of controlling floc numbers to modulate the strength of a gel, and cooling rates provide an approach of modulating functional properties when the chemical composition of a system is fixed. (via Semantic Scholar)
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Sources: Web Of Science, ORCID, NC State University Libraries
Added: August 6, 2018

2004 journal article

Cooling effects on a model rennet casein gel system: part I. Rheological characterization

LANGMUIR, 20(18), 7399–7405.

By: Q. Zhong n, C. Daubert n & O. Velev n 

Contributors: Q. Zhong n, C. Daubert n & O. Velev n 

TL;DR: Controlling cooling schemes thus provides an approach for manipulating casein gelation and the microstructure for a system of fixed chemical compositions. (via Semantic Scholar)
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Sources: Web Of Science, ORCID, NC State University Libraries
Added: August 6, 2018

2004 journal article

Cooling effects on processed cheese functionality

JOURNAL OF FOOD PROCESS ENGINEERING, 27(5), 392–412.

By: Q. Zhong n, C. Daubert n & B. Farkas n

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Source: Web Of Science
Added: August 6, 2018

2004 journal article

Kinetics of rennet casein gelation at different cooling rates

JOURNAL OF COLLOID AND INTERFACE SCIENCE, 279(1), 88–94.

By: Q. Zhong n & C. Daubert n

author keywords: kinetics; rennet casein; gelation; cooling rate; rheology
TL;DR: This study illustrated that structure formation resulted from the addition of flocs into the protein network: not allFlocs were part of the network at a defined gel point, so the structure and thus quality of dairy products may be better controlled. (via Semantic Scholar)
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UN Sustainable Development Goal Categories
7. Affordable and Clean Energy (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2003 journal article

Continuous flow radio frequency heating of water and carboxymethylcellulose solutions

JOURNAL OF FOOD SCIENCE, 68(1), 217–223.

By: Q. Zhong n, K. Sandeep n  & K. Swartzel n

author keywords: radio frequency; dielectric heating; continuous flow
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

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