Qixin Zhong

Wege, H. A., Kim, S., Paunov, V. N., Zhong, Q., & Velev, O. D. (2008). Long-term stabilization of foams and emulsions with in-situ formed microparticles from hydrophobic cellulose. LANGMUIR, 24(17), 9245–9253. https://doi.org/10.1021/la801634j

Zhong, Q. X., Daubert, C. R., & Velev, O. D. (2004). Cooling effects on a model rennet casein gel system: Part II. Permeability and microscopy. LANGMUIR, 20(18), 7406–7411. https://doi.org/10.1021/la036148o

Zhong, Q. X., Daubert, C. R., & Velev, O. D. (2004). Cooling effects on a model rennet casein gel system: part I. Rheological characterization. LANGMUIR, 20(18), 7399–7405. https://doi.org/10.1021/la036147w

Zhong, Q. X., Daubert, C. R., & Farkas, B. E. (2004). Cooling effects on processed cheese functionality. JOURNAL OF FOOD PROCESS ENGINEERING, 27(5), 392–412. https://doi.org/10.1111/j.1745-4530.2004.00390.x

Zhong, Q., & Daubert, C. R. (2004). Kinetics of rennet casein gelation at different cooling rates. JOURNAL OF COLLOID AND INTERFACE SCIENCE, 279(1), 88–94. https://doi.org/10.1016/j.jcis.2004.06.059

Zhong, Q., Sandeep, K. P., & Swartzel, K. R. (2003). Continuous flow radio frequency heating of water and carboxymethylcellulose solutions. JOURNAL OF FOOD SCIENCE, 68(1), 217–223. https://doi.org/10.1111/j.1365-2621.2003.tb14142.x