What is he best known for?
The fields of study he is best known for:
- Enzyme
- Organic chemistry
- Biochemistry
The scientist’s investigation covers issues in Chromatography, Thymol, Antimicrobial, Casein and Food science.
Qixin Zhong studies Whey protein which is a part of Chromatography.
His research in Thymol intersects with topics in Eugenol and Spray drying.
Qixin Zhong has included themes like Listeria monocytogenes and Essential oil in his Antimicrobial study.
His Casein study integrates concerns from other disciplines, such as Nuclear chemistry, Hydrolysis, Dynamic light scattering, Nanocapsules and Solubility.
The study incorporates disciplines such as Ethanol, Precipitation, Micelle, Aqueous solution and Hydrophobic effect in addition to Nanoparticle.
His most cited work include:
- Enhanced Dispersibility and Bioactivity of Curcumin by Encapsulation in Casein Nanocapsules (255 citations)
- Zein nanoparticles produced by liquid-liquid dispersion. (216 citations)
- pH-driven encapsulation of curcumin in self-assembled casein nanoparticles for enhanced dispersibility and bioactivity. (161 citations)
What are the main themes of his work throughout his whole career to date?
Qixin Zhong focuses on Chromatography, Food science, Antimicrobial, Whey protein and Casein.
The concepts of his Chromatography study are interwoven with issues in Isoelectric point and Solubility.
Qixin Zhong has researched Food science in several fields, including Emulsion, Biochemistry, Lactobacillus salivarius and Nisin.
His Antimicrobial study incorporates themes from Preservative, Listeria monocytogenes, Thymol, Essential oil and Tryptic soy broth.
In his research on the topic of Whey protein, Fluorescence spectroscopy is strongly related with Circular dichroism.
Qixin Zhong has researched Casein in several fields, including Micelle, Skimmed milk and Nuclear chemistry.
He most often published in these fields:
- Chromatography (37.10%)
- Food science (30.11%)
- Antimicrobial (15.05%)
What were the highlights of his more recent work (between 2019-2021)?
- Food science (30.11%)
- Turbidity (6.45%)
- Casein (11.83%)
In recent papers he was focusing on the following fields of study:
His primary areas of study are Food science, Turbidity, Casein, Probiotic and Lactobacillus salivarius.
His Food science research integrates issues from Antimicrobial and Solubility.
His Casein study deals with Skimmed milk intersecting with Citric acid.
His studies deal with areas such as Shellac, Rice protein, Dynamic light scattering and Moisture as well as Lactobacillus salivarius.
His research investigates the connection between Nuclear chemistry and topics such as Micelle that intersect with issues in Calcium and Isoelectric point.
His Caffeic acid phenethyl ester studies intersect with other subjects such as Bioavailability and Chromatography.
Between 2019 and 2021, his most popular works were:
- Ovalbumin-carboxymethylcellulose complex coacervates stabilized high internal phase emulsions: Comparison of the effects of pH and polysaccharide charge density (20 citations)
- Pickering emulsions stabilized by amphiphilic anisotropic nanofibrils of glycated whey proteins (13 citations)
- Physical and antimicrobial properties of neutral nanoemulsions self-assembled from alkaline thyme oil and sodium caseinate mixtures. (8 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Organic chemistry
The scientist’s investigation covers issues in Fibril, Emulsion, Food science, Preservative and Antimicrobial.
His work deals with themes such as Nanocellulose, Oxidized cellulose and Sonication, which intersect with Fibril.
His work on Pickering emulsion as part of general Emulsion study is frequently linked to Charge density, Maltodextrin and Glycation, bridging the gap between disciplines.
Qixin Zhong combines subjects such as Lauric acid, Tryptic soy broth and Staphylococcus aureus with his study of Food science.
His Preservative research includes themes of Lauric arginate, Food preservation and Generally recognized as safe.
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