1. Anti-listerial activity of thermophilin 110 and pediocin in fermented milk and whey. (July 2021) Authors: Ceruso, Marina; Liu, Yanhong; Gunther, Nereus W.; Pepe, Tiziana; Anastasio, Aniello; Qi, Phoebe X.; Tomasula, Peggy M.; Renye, John A. Journal: Food control Issue: Volume 125(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Antimicrobial and physiochemical properties of films and coatings prepared from bio-fiber gum and whey protein isolate conjugates. (June 2023) Authors: Jin, Tony Z.; Yadav, Madhav P.; Qi, Phoebe X. Journal: Food control Issue: Volume 148(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Changes in physical, chemical and functional properties of whey protein isolate (WPI) and sugar beet pectin (SBP) conjugates formed by controlled dry-heating. (August 2017) Authors: Qi, Phoebe X.; Xiao, Yingping; Wickham, Edward D. Journal: Food hydrocolloids Issue: Volume 69(2017) Page Start: 86 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Changes in the molecular structure and stability of β-lactoglobulin induced by heating with sugar beet pectin in the dry-state. (August 2020) Authors: Qi, Phoebe X.; Wickham, Edward D. Journal: Food hydrocolloids Issue: Volume 105(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Characterization of the global structure of low methoxyl pectin in solution. (April 2015) Authors: Fishman, Marshall L.; Chau, Hoa K.; Qi, Phoebe X.; Hotchkiss, Arland T.; Garcia, Rafael A.; Cooke, Peter H. Journal: Food hydrocolloids Issue: Volume 46(2015:Apr.) Page Start: 153 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Chemical composition as an indicator for evaluating heated whey protein isolate (WPI) and sugar beet pectin (SBP) systems to stabilize O/W emulsions. (15th November 2020) Authors: Xiao, Yingping; Qi, Phoebe X.; Wickham, Edward D. Journal: Food chemistry Issue: Volume 330(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Enhancement of protein flocculant properties through carboxyl group methylation and the relationship with protein structural changes. Issue 14 (30th November 2021) Authors: Garcia, Rafael A.; Qi, Phoebe X.; Essandoh, Matthew; Bumanlag, Lorelie P. Journal: Journal of dispersion science and technology Issue: Volume 42:Issue 14(2021) Page Start: 2063 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Interactions, induced by heating, of whey protein isolate (WPI) with sugar beet pectin (SBP) in solution: Comparisons with a dry-state Maillard reaction. (October 2018) Authors: Xiao, Yingping; Qi, Phoebe X.; Wickham, Edward D. Journal: Food hydrocolloids Issue: Volume 83(2018) Page Start: 61 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Investigation of the molecular interactions between β-lactoglobulin and low methoxyl pectin by multi-detection High Performance Size Exclusion Chromatography. (February 2017) Authors: Qi, Phoebe X.; Chau, Hoa K.; Fishman, Marshall L.; Wickham, Edward D.; Hotchkiss, Arland T. Journal: Food hydrocolloids Issue: Volume 63(2017) Page Start: 321 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Molecular characterization of interacting complexes and conjugates induced by the dry-state heating of β-lactoglobulin and sugar beet pectin. (June 2019) Authors: Qi, Phoebe X.; Chau, Hoa K.; Hotchkiss, Arland T. Journal: Food hydrocolloids Issue: Volume 91(2019) Page Start: 10 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗