Qixin Zhong

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

LANGMUIR, 24(17), 9245–9253.

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

LANGMUIR, 20(18), 7406–7411.

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

LANGMUIR, 20(18), 7399–7405.

Cooling effects on processed cheese functionality

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

Kinetics of rennet casein gelation at different cooling rates

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

Continuous flow radio frequency heating of water and carboxymethylcellulose solutions

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