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 Dairy and Functional Foods Research: Wyndmoor, PA
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ARS Home Northeast Area Wyndmoor, Pennsylvania Eastern Regional Research Center Dairy and Functional Foods Research People & Locations







Phoebe X Qi
                        Dairy and Functional Foods Research

                        




                        
                        Research Chemist
                        Phone: (215) 233-6438
                        
                        
                        Fax: (215) 233-6795(Employee information on this page comes from the REE Directory. Please contact your front office staff to update the REE Directory.)
                            ProjectsNew Bioactive Dairy Products for Health-Promoting Functional Foods
                                                    In-House Appropriated
                                                                    (D)Accession Number: 439229**Publications**
                                                (Clicking on the reprint icon
                                                    Reprint Icon
                                                    will take you to the publication reprint.)Antimicrobial and physiochemical properties of films and coatings prepared from bio-fiber gum and whey protein isolate conjugates
                                                        

- (Peer Reviewed Journal)Jin, Z.T., Yadav, M.P., Qi, P.X. 2023. Antimicrobial and physiochemical properties of films and coatings prepared from bio-fiber gum and whey protein isolate conjugates. Food Control. 148:109666. https://doi.org/10.1016/j.foodcont.2023.109666.Differential behavior of Lactobacillus helveticus B1929 and ATCC 15009 on the hydrolysis and angiotensin-I-converting enzyme inhibition activity of fermented ultra-high-temperature milk and nonfat dried milk powder
                                                        

- (Peer Reviewed Journal)Guron, G.P., Qi, P.X., Mcanulty, M.J., Renye Jr, J.A., Miller, A.L., Oest, A.M., Wickham, E.D., Harron, A.F. 2023. Differential behavior of Lactobacillus helveticus B1929 and ATCC 15009 on the hydrolysis and angiotensin-I-converting enzyme inhibition activity of fermented ultra-high-temperature milk and nonfat dried milk powder. Journal of Dairy Science. 106(7):4502-4515. https://doi.org/10.3168/jds.2022-22842.Flocculation performance and mechanisms of heme-removed and methylated bovine hemoglobin
                                                        

- (Peer Reviewed Journal)Liang, C., Garcia, R.A., Qi, P.X., Lee, C. 2022. Flocculation performance and mechanisms of heme-removed and methylated bovine hemoglobin. Separation and Purification Technology. https://doi.org/10.1016/j.seppur.2022.121017.Logistic modeling to predict minimum inhibitory concentration of olive leaf extract against Listeria monocytogenes
                                                        

- (Peer Reviewed Journal)Du, R., Qu, Y., Zhao, M., Liu, Y., Qi, P.X., Sun, X. 2022. Logistic modeling to predict minimum inhibitory concentration of olive leaf extract against Listeria monocytogenes. PLoS ONE. https://doi.org/10.1371/journal.pone.0263359.Characterization of an exopolysaccharide produced by Streptococcus thermophilus ZJUIDS-2-01 isolated from traditional yak yogurt
                                                        

- (Peer Reviewed Journal)Cao, F., Liang, M., Liu, J., Liu, Y., Renye Jr, J.A., Qi, P.X., Ren, D. 2021. Characterization of an exopolysaccharide produced by Streptococcus thermophilus ZJUIDS-2-01 isolated from traditional yak yogurt. International Journal of Biological Macromolecules. https://doi.org/10.1016/j.ijbiomac.2021.10.055.Anti-listerial activity of thermophilin 110 and pediocin in fermented milk and whey
                                                        

- (Peer Reviewed Journal)Ceruso, M., Liu, Y., Gunther, N.W., Pepe, T., Anastasio, A., Qi, P.X., Tomasula, M.M., Renye Jr, J.A. 2021. Anti-listerial activity of thermophilin 110 and pediocin in fermented milk and whey. Food Control. https://doi.org/10.1016/j.foodcont.2021.107941.Molecular characterization of the interacting and reacting systems formed by alpha-lactalbumin and sugar beet pectin
                                                        

- (Peer Reviewed Journal)Qi, P.X., Chau, H.K., Hotchkiss, A.T. 2020. Molecular characterization of the interacting and reacting systems formed by alpha-lactalbumin and sugar beet pectin. Food Hydrocolloids. 1-14. https://doi.org/10.1016/j.foodhyd.2020.106490.Enhancement of protein flocculant properties through carboxyl group methylation and the relationship with protein structural changes
                                                        

- (Peer Reviewed Journal)Garcia, R.A., Qi, P.X., Essandoh, M., Bumanlag, L.P. 2020. Enhancement of protein flocculant properties through carboxyl group methylation and the relationship with protein structural changes. Journal of Dispersion Science and Technology. 0(0):1-12. https://doi.org/10.1080/01932691.2020.1793163.Chemical composition as an indicator for evaluating heated whey protein isolate (WPI) and sugar beet pectin (SBP) systems to stabilize O/W emulsions
                                                        

- (Peer Reviewed Journal)Qi, P.X., Wickham, E.D., Xiao, Y. 2020. Chemical composition as an indicator for evaluating heated whey protein isolate (WPI) and sugar beet pectin (SBP) systems to stabilize O/W emulsions. Food Chemistry. 330: 1-9. https://doi.org/10.1016/j.foodchem.2020.127280.Changes in molecular structure and stability of beta-lactoglobulin induced by heating with sugar beet pectin in the dry-state
                                                        

- (Peer Reviewed Journal)Qi, P.X., Wickham, E.D. 2020. Changes in molecular structure and stability of beta-lactoglobulin induced by heating with sugar beet pectin in the dry-state. Food Hydrocolloids. 105:1-11. https://doi.org/10.1016/j.foodhyd.2020.105809.Natural flagella-templated Au nanowires as a novel adjuvant against Listeria monocytogenes
                                                        

- (Peer Reviewed Journal)Du, R., Qu, Y., Qi, P.X., Sun, X., Liu, Y., Zhao, M. 2020. Natural flagella-templated Au nanowires as a novel adjuvant against Listeria monocytogenes. The Royal Society of Chemistry. Nanoscale. 12:5627-5635.Sugar beet pulp fiber is a source of bioactive food and feed ingredients

- (Review Article)Hotchkiss, A.T., Qi, P.X., Liu, L.S., Chau, H.K., Cooke, P., Nunez, A., White, A.K., Fishman, M. 2019. Sugar beet pulp fiber is a source of bioactive food and feed ingredients. International Sugar Journal. 121:126-131. Available: https://internationalsugarjournal.com/paper/sugar-beet-pulp-fiber.Sugar Beet Pulp Fiber is a Source of Bioactive Food and Feed Ingredients

- (Review Article)Hotchkiss, A.T., Qi, P.X., Liu, L.S., Chau, H.K., Cooke, P., Nunez, A., White, A.K., Fishman, M. 2019. Sugar Beet Pulp Fiber is a Source of Bioactive Food and Feed Ingredients. International Sugar Journal. 121(1451):826-831.Molecular characterization of interacting complexes and conjugates induced by the dry-state heating of beta-lactoglobulin and sugar beet pectin (SBP)
                                                        

- (Peer Reviewed Journal)Qi, P.X., Chau, H.K., Hotchkiss, A.T. 2019. Molecular characterization of interacting complexes and conjugates induced by the dry-state heating of beta-lactoglobulin and sugar beet pectin (SBP). Food Hydrocolloids. 91:10-18. https://doi.org/10.1016/j.foodhyd.2019.01.010.Effects of dietary antioxidant supplementation in cow’s feed, milk processing and storage on lutein content and sensory quality
                                                        

- (Peer Reviewed Journal)Wang, C., Liu, J., Duan, Z., Lao, Y., Qi, P.X., Ren, D. 2018. Effects of dietary antioxidant supplementation in cow’s feed, milk processing and storage on lutein content and sensory quality. International Journal of Dairy Technology. https://doi.org/10.1111/1471-0307.12532.Assessment of antioxidant and antimicrobial properties of lignin from corn stover residue pretreated with low-moisture anhydrous ammonia and enzymatic hydrolysis process

- (Peer Reviewed Journal)Guo, M., Jin, Z.T., Nghiem, N.P., Fan, X., Qi, P.X., Jang, C., Shao, L., Wu, C. 2018. Assessment of antioxidant and antimicrobial properties of lignin from corn stover residue pretreated with low-moisture anhydrous ammonia and enzymatic hydrolysis process. Applied Biochemistry and Biotechnology. 184:350-365.Changes in physical, chemical and functional properties of whey protein isolate (WPI) and sugar beet pectin (SBP) conjugates formed by controlled dry-heating

- (Peer Reviewed Journal)Qi, P.X., Xiao, Y., Wickham, E.D. 2017. Changes in physical, chemical and functional properties of whey protein isolate (WPI) and sugar beet pectin (SBP) conjugates formed by controlled dry-heating. Food Hydrocolloids Journal. doi: 10.1016/j.foodhyd.2017.01.032.Investigation of the molecular interactions between beta-lactoglobulin and low methoxyl pectin by multi-detection high performance size exclusion chromatography

- (Peer Reviewed Journal)Qi, P.X., Chau, H.K., Fishman, M., Wickham, E.D., Hotchkiss, A.T. 2016. Investigation of the molecular interactions between beta-lactoglobulin and low methoxyl pectin by multi-detection high performance size exclusion chromatography. Food Hydrocolloids Journal. doi: 10.1016/j.foodhyd.2016.09.016.Studies of molecular interactions between beta-lactoglobulin and sugar beet pectin at neutral pH by high performance size exclusion chromatography

- (Proceedings)Qi, P. X., Chau, H. K., Fishman, M. L., & Hotchkiss, A. T., Jr. (2016). Studies of molecular interactions between beta-lactoglobulin and sugar beet pectin at neutral pH by high performance size exclusion chromatography. In Williams, P. A. & Phillips, G. O. (Eds.), Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions, London, UK: The Royal Society of Chemistry. p. 76-89.Physical and chemical changes in whey protein concentrate stored at elevated temperature and humidity
                                                        

- (Peer Reviewed Journal)Tunick, M.H., Thomas-Gahring, A.E., Van Hekken, D.L., Iandola, S.K., Singh, M., Qi, P.X., Ukuku, D.O., Mukhopadhyay, S., Onwulata, C.I., Tomasula, P.M. 2016. Physical and chemical changes in whey protein concentrate stored at elevated temperature and humidity. Journal of Dairy Science. 99:2372-2383. DOI: 10.3168/jds.2015-10256.Quality of whey powders stored under adverse conditions

- (Abstract Only)Tunick, M.H., Thomas-Gahring, A.E., Van Hekken, D.L., Iandola, S.K., Bazemore, R., Allison, C., Bazemore, K., Singh, M., Qi, P.X., Ukuku, D.O., Mukhopadhyay, S., Onwulata, C.I., Tomasula, P.M. 2015. Quality of whey powders stored under adverse conditions. Meeting Abstract. Abstract of 2015 International Chemical Congress of Pacific Basin Societies. December 15-20, 2015, Honolulu, Hawaii. ENVR102.Effect of homogenization and pasteurization on the structure and thermal stability of whey protein in milk

- (Peer Reviewed Journal)Qi, P.X., Ren, D., Xiao, Y., Tomasula, P.M. 2015. Effect of homogenization and pasteurization on the structure and thermal stability of whey protein in milk. Journal of Dairy Science. 98(5):2884-2897. DOI: 10.3168/jds.2014-8920.Characterization of the global structure of low methoxyl pectin in solution

- (Peer Reviewed Journal)Fishman, M., Chau, H.K., Qi, P.X., Hotchkiss, A.T., Garcia, R.A., Cooke, P.H. 2015. Characterization of the global structure of low methoxyl pectin in solution. Food Hydrocolloids Journal. 46:153-159. DOI 10.10.1016/j.foodhyd.2014.12.021.Structural and thermal stability of beta-lactoglobulin as a result of interacting with sugar beet pectin
                                                        

- (Peer Reviewed Journal)Qi, P.X., Wickham, E.D., Garcia, R.A. 2014. Structural and thermal stability of beta-lactoglobulin as a result of interacting with sugar beet pectin. Journal of Agricultural and Food Chemistry. 62(30):7567-7576. DOI: 10.1021/jf502699g.Investigating molecular interactions between beta-lactoglobulin and sugar beet pectin by multi-detection HPSEC
                                                        

- (Peer Reviewed Journal)Qi, P.X., Chau, H.K., Fishman, M., Wickham, E.D., Hotchkiss, A.T. 2014. Investigating molecular interactions between beta-lactoglobulin and sugar beet pectin by multi-detection HPSEC. Carbohydrate Polymers. 107:198-208.Enrichment and purification of casein glycomacropeptide from whey protein isolate using supercritical carbon dioxide processing and membrane filtration

- (Peer Reviewed Journal)Bonnaillie, L., Qi, P.X., Wickham, E.D., Tomasula, P.M. 2014. Enrichment and purification of casein glycomacropeptide from whey protein isolate using supercritical carbon dioxide processing and membrane filtration. Foods. 3:94-109. DOI: 10.3390/foods3010094.Heavy metal and phenol adsorption properties of biochars from pyrolyzed switchgrass and woody biomass in correlation with surface structures

- (Peer Reviewed Journal)Han, Y., Boateng, A.A., Qi, P.X., Lima, I.M., Jainmin, C. 2013. Heavy metal and phenol adsorption properties of biochars from pyrolyzed switchgrass and woody biomass in correlation with surface properties. Environmental Management. 118:196-204.Physico-chemical characterization of protein associated polysaccharides extracted from sugar beet pulp

- (Peer Reviewed Journal)Fishman, M., Chau, H.K., Qi, P.X., Hotchkiss, A.T., Yadav, M.P. 2013. Physico-chemical characterization of protein associated polysaccharides extracted from sugar beet pulp. Carbohydrate Polymers. 92:2257-2266.Reactions between beta-lactoglobulin and genipin: kinetics and characterization of the products

- (Peer Reviewed Journal)Qi, P.X., Nunez, A., Wickham, E.D. 2012. Reactions between beta-lactoglobulin and genipin: kinetics and characterization of the products. Journal of Agricultural and Food Chemistry. 60:4327-4335.Extrusion texturized dairy proteins: processing and application

- (Review Article)Onwulata, C.I., Tunick, M.H., Qi, P.X. 2011. Extrusion texturized dairy proteins: processing and application. Advances in Food and Nutrition Research. 62:173-200.Physical properties, molecular structures and protein quality of texturized whey protein isolate: effect of extrusion temperature

- (Peer Reviewed Journal)Qi, P.X., Onwulata, C.I. 2011. Physical properties, molecular structures and protein quality of texturized whey protein isolate: effect of extrusion temperature. Journal of Agricultural and Food Chemistry. 59:4668-4675.Physico-chemical characterization of a cellulosic fraction from sugar beet pulp

- (Peer Reviewed Journal)Fishman, M., Chau, H.K., Coffin, D.R., Cooke, P.H., Qi, P.X., Yadav, M.P., Hotchkiss, A.T. 2011. Physico-chemical characterization of a cellulosic fraction from sugar beet pulp. Cellulose. 18(3):787-801.Physical properties, molecular structures and protein quality of texturized whey protein isolate: effect of extrusion moisture content

- (Peer Reviewed Journal)Qi, P.X., Onwulata, C.I. 2011. Physical properties, molecular structures and protein quality of texturized whey protein isolate: effect of extrusion moisture content. Journal of Dairy Science. 94:2231-2244.Tensile and solubility properties of calcium caseinate films cross-linked with genipin

- (Abstract Only)Tomasula, P.M., Qi, P.X. 2010. Tensile and solubility properties of calcium caseinate films cross-linked with genipin. The Cornucopia. Paper No. 116.Texturized dairy proteins

- (Peer Reviewed Journal)Onwulata, C.I., Phillips, J.G., Tunick, M.H., Qi, P.X., Cooke, P.H. 2010. Texturized dairy proteins. Journal of Food Science and Technology. 75:2 E100-109.Health and functional benefits of texturized whey proteins

- (Proceedings)Onwulata, C.I., Qi, P.X., Wu, D., Ren, Z., Pae, M., Pang, H., Meydani, N. 2009. Health and functional benefits of texturized whey proteins. UJNR Food & Agricultural Panel Proceedings.Utilization of supercritical carbon dioxide to produce milk protein fractions

- (Abstract Only)Tomasula, P.M., Bonnaillie, L., Qi, P.X. 2009. Utilization of supercritical carbon dioxide to produce milk protein fractions [abstract]. ADSA Meeting Abstract.STRUCTURE AND FUNCTION OF PROTEIN-BASED EDIBLE FILMS AND COATINGS

- (Book / Chapter)Tomasula, P.M., Qi, P., Dangaran, K.L. 2009. Structure and Function of Protein-Based Edible Films and Coatings. In: Embuscado, M.E.,  Huber, K.C.,  Editors. Edible Films and Coatings for Food Applications. New York, NY:Springer Science Media. Chapter 2:  p.25-56.Health Benefits of Texturized Whey Proteins

- (Abstract Only)Onwulata, C.I., Qi, P.X., Wu, D., Ren, Z., Pae, M., Pang, E., Meydani, S. 2009. Health Benefits of Texturized Whey Proteins. Meeting Abstract.EFFECT OF PRESSURIZED CARBON DIOXIDE (CO2) ON THE STRUCTURE OF CASEIN MICELLES

- (Abstract Only)Exploring a Role in Tanning for the Gap Region of the Collagen Fibril: Catechin-Collagen Interactions

- (Peer Reviewed Journal)Brown, E.M., Qi, P.X. 2008. Exploring a Role in Tanning for the Gap Region of the Collagen Fibril: Catechin-Collagen Interactions. Journal of American Leather Chemists Association. 103(9):290-297.EXPLORING THE CROSS-LINKING REACTION MECHANISM OF GENIPIN WITH BETA-LACTOGLOBULIN AND RELATED PEPTIDES BY MALDI-TOF/TOF MASS SPECTOMETRY

- (Abstract Only)FRACTIONATION OF DAIRY PROTEINS USING HIGH-PRESSURE AND SUPERCRITICAL CARBON DIOXIDE

- (Proceedings)Tomasula, P.M., Bonnaillie, L.M., Qi, P.X., Van Hekken, D.L. 2007. Fractionation of Dairy Proteins Using High-Pressure and Supercritical Carbon Dioxide. In Proceedings at the International Conference on Traditional Dairy Foods, November 14-17, 2007, Karnal, India. p.3.CASEIN MICELLE STRUCTURE: THE PAST AND THE PRESENT

- (Peer Reviewed Journal)Qi, P.X. 2007. Casein micelle structure: the past and the present. Le Lait. 87(4-5):363-383.RECENT DEVELOPMENTS IN PROTEOMICS: IMPLICATIONS FOR DAIRY PROTEIN RESEARCH

- (Abstract Only)Study of Intermediate Products from the Cross-linking Reactions of Genipin with Beta-Lactoglobulin and Related Peptides by MALDI-TOF/TOF Mass Spectrometry

- (Proceedings)Nunez, A., Qi, P.X. 2007. Study of Intermediate Products from the Cross-linking Reactions of Genipin with Beta-Lactoglobulin and Related Peptides by MALDI-TOF/TOF Mass Spectrometry. Proceedings of the 55th ASMS Conference on Mass Spectrometry.CALCIUM-INDUCED SUPRAMOLECULAR STRUCTURES IN THE CALCIUM CASEINATE SYSTEM

- (Abstract Only)Qi, P.X., Tomasula, P.M. 2007. Calcium-induced supramolecular structures in the calcium caseinate system. (abstract). American Chemical Society Book of Abstracts. AGFD14.Exploring a role in tanning for the gap region of the collagen fibril

- (Proceedings)Brown, E.M., Qi, P.X. 2007. Exploring a role in tanning for the gap region of the collagen fibril. In: Proceedings of International Union of Leather Technologists and Chemists Societies and American Leather Chemists Association Conference, June 20-24, 2007, Washington, D.C. 2007 CDROM.Whey protein fractionation using supercritical carbon dioxide

- (Abstract Only)Tomasula, P.M., Bonnaillie, L., Van Hekken, D.L., Qi, P.X., Dangaran, K.L. 2007. Whey protein fractionation using supercritical carbon dioxide [abstract]. 98th AOCS Annual Meet & Expo. p. 143.CHARACTERIZATION OF CASEINS CROSSLINKED BY A NATURALLY OCCURRING CROSSLINKING AGENT-GENIPIN

- (Abstract Only)Qi, P.X., Tomasula, P.M. 2007. Characterization of caseins crosslinked by a naturally occurring crosslinking agent-genipin. (abstract). 98th AOCS Ann Mtg & Expo. p. 139.Exploring a role in tanning for the gap region of the collagen fibril

- (Abstract Only)Brown, E.M., Qi, P.X. 2007. Exploring a role in tanning for the gap region of the collagen fibril [abstract]. American Leather Chemists Association Meeting. p. 2.A STRUCTURAL STUDY OF BOVINE B-CASEIN BY CD, FLUORESCENCE, FTIR AND MOLECULAR MODELING

- (Proceedings)PROTEIN-PROTEIN INTERACTIONS IN CASEIN PRECIPITATED BY PRESSURIZED CARBON DIOXIDE (C02 CASEIN)

- (Abstract Only)Qi, P.X., Cooke, P.H., Tomasula, P.M. 2006. Protein-protein interactions in casein precipitated by pressurized carbon dioxide (c02 casein). Nanoscale International Conference. #4b p.15.STRUCTURE, PROPERTIES AND APPLICATIONS OF EDIBLE FILMS AND COATINGS FROM DAIRY PROTEINS

- (Abstract Only)Dangaran, K.L., Qi, P.X., Tomasula, P.M. 2006. Structure, properties and applications of edible films and coatings from dairy proteins. 2006 Ann AOCS Mtg & Expo. St. Louis, MO. p. 108.CHARACTERIZATION OF CASEIN FILMS MADE BY PRESSURIZED CARBON DIOXIDE: SALT EFFECT ON WATER SOLUBILITY

- (Abstract Only)Qi, P.X., Cooke, P.H., Dangaran, K.L., Tomasula, P.M. 2006. Characterization of casein films made by pressurized carbon dioxide: salt effect on water solubility. 97th AOCS Ann Meeting & Expo Book of Abstracts. p. 106CASEIN MICELLE STRUCTURE: WHAT CAN BE LEARNED FROM MILK SYNTHESIS AND STRUCTURAL BIOLOGY

- (Literature Review)Farrell, H.M., Malin, E.L., Brown, E.M., Qi, P.X. 2006. Casein micelle structure: What can be learned from milk synthesis and structural biology. Journal of Colloid and Interface Science. 11:135-147.NEW VIEW OF PROTEIN STRUCTURE:IMPLICATIONS FOR POTENTIAL NEW PROTEIN STRUCTURE-FUNCTIONAL RELATIONSHIPS: PROTEIN STRUCTURE AND FUNCTIONALITY

- (Book / Chapter)Qi, P.X., Farrell, H.M., Uversky, V.N. 2006. New view of protein structure:implications for potential new structure-function relationships:Protein Structure and Functionality  American Chemical Society Symposium Book Series.p.1-18.IMPORTANCE OF C-TERMINAL REGION OF BOVINE B-CASEIN

- (Peer Reviewed Journal)Qi, P.X.. 2006. Importance of c-terminal region of bovine b-casein. American Chemical Society Symposium Series 935. p.71-92.IMPLICATION OF C-TERMINAL DELETION ON THE STRUCTURE AND STABILITY OF BOVINE B-CASEIN

- (Peer Reviewed Journal)Qi, P.X., Wickham, E.D., Piotrowski, E.G., Fagerquist, C.K., Farrell Jr, H.M. 2005. Implication of c-terminal deletion on the structure and stability of bovine b-casein. Protein Journal. 24(7-8):431-444.CHARACTERIZATION OF CASEIN-BASED FILMS BY TRANSMISSION ELECTRON MICROSCOPY

- (Abstract Only)Qi, P.X., Cooke, P.H., Tomasula, P.M., Wickham, E.D. 2005. Characterization of casein-based films by transmission electron microscopy. (Abstract). 230th ACS National Meeting. Paper No. AGFD 104.CASEIN MICELLE STRUCTURE: WHAT CAN BE LEARNED FROM MILK SYNTHESIS AND STRUCTURAL BIOLOGY?

- (Abstract Only)Farrell Jr, H.M., Malin, E.L., Qi, P.X., Brown, E.M. 2005. Casein micelle structure: what can be learned from milk synthesis and structural biology?.  Current Opinion in Colloid and Interface Science. 11:135-147.THERMAL AND ALKALINE DENATURATION OF BOVINE B-CASEIN

- (Abstract Only)Qi, P.X., Wickham, E.D., Farrell, H.M.,Jr. 2004. Thermal and alkaline denaturation of bovine-b casein. (abstract). The Protein Journal. 1572-3887:/04/0800-0389/0. P. 389-402.THE IMPORTANCE OF THE C-TERMINAL REGION OF BOVINE B-CASEIN IN ITS SELF-ASSOCIATION BEHAVIOR

- (Abstract Only)Qi, P.X., Wickham, E. 2004. (The importance of the C-terminal region of bovine B-casein in its self-association behavior. (abstract). 228th ACS Natl. Mtg. Paper No. AGFD 56.STRUCTURAL AND FUNCTIONAL IMPLICATIONS OF C-TERMINAL REGION OF BOVINE B-CASEIN

- (Abstract Only)Qi, P.X., Farrell, H.M. 2004. Structural and functional implications of C-Terminal Region of Bovine-Beta Casein. (abstract). 48th Biophysical Society Ann. Mtg. 86:491a.FOOD PROTEINS:INTERACTIONS AND FUNCTIONALITY

- (Book / Chapter)Onwulata, C., Qi, P.X. 2004. Food protein:interactions and functionality. In:Meyers, R., A.Ed. The Encyclopedia of Molecular Biology: Fundamentals &  Applications. Wiley-VCH, Weinheim, Germany. V.4, p.503-519.THE IMPORTANCE OF THE C-TERMINAL REGION OF BOVINE B-CASEIN

- (Abstract Only)Qi, P.X., Wickham, E.D., Farrell Jr, H.M. 2003. The importance of the c-terminal region of bovine b-casein [abstract]. 17th Symposium of the Protein Society. 12:193.THE ROLE OF C-TERMINAL REGION OF BOVINE B-CASEIN

- (Abstract Only)Qi, P.X., Farrell Jr, H.M., Wickham, E.D. 2003. The role of c-terminal region of bovine b-casein. (abstract). The 94th American Oil Chemists Soc. Annual Meeting & Expo. p.54.PROTEIN-PROTEIN INTERACTIONS IN CASEIN MICELLE STRUCTURE

- (Proceedings)Farrell, H.M., Qi, P.X. 2003. Protein-Protein interactions in casein micelle structure. l7th Annual J.R. Brunner Protein Symposium. p.12.
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