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Chuan-He Tang

South China University of Technology
Beijing Technology and Business University

163

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7638

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Dynamic equilibrium of β-conglycinin/lysozyme heteroprotein complex coacervates

2022 Food Hydrocolloids
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Mild preheating improves cholesterol-lowering benefits of soy protein via enhancing hydrophobicity of its gastrointestinal digests: An in vitro study

2022 Food Hydrocolloids
- Wen-Wen Zhu
- Chuan-He Tang
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Holocellulose Nanofibers from Insoluble Polysaccharides of Okara by Mild Alkali Planetary Ball Milling: Structural Characteristics and Emulsifying Properties

2021 Food Hydrocolloids
- Tao Yang
- Chuan-He Tang
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Highly transparent antioxidant high internal phase emulsion gels stabilized solely by C-phycocyanin: Facilitated formation through subunit dissociation and refractive index matching

2021 Colloids and Surfaces A: Physicochemical and Engineering Aspects
- Xu Hui Chen
- Chuan-He Tang
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Outstanding Antioxidant Pickering High Internal Phase Emulsions by Co-assembled Polyphenol-Soy β-Conglycinin Nanoparticles

2020 Food Research International
- Li-Ping Peng
- Chuan-He Tang
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Globular proteins as soft particles for stabilizing emulsions: Concepts and strategies

2020 Food Hydrocolloids
- Chuan-He Tang
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Chitosan-stabilized emulsion gels via pH-induced droplet flocculation

2020 Food Hydrocolloids
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Heteroprotein complex coacervation: Focus on experimental strategies to investigate structure formation as a function of intrinsic and external physicochemical parameters for food applications.

2020 Advances in Colloid and Interface Science
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Strategies to utilize naturally occurring protein architectures as nanovehicles for hydrophobic nutraceuticals

2020 Food Hydrocolloids
- Chuan-He Tang
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Whether ovalbumin performs as a particulate or polymeric emulsifier is largely determined by pH

2020 Food Hydrocolloids
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