Articles with public access mandates - Chuan-He Tang，Ph.DLearn more
Not available anywhere: 78
Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility
CH Tang
Critical Reviews in Food Science and Nutrition 57 (12), 2636-2679, 2017
Mandates: National Natural Science Foundation of China
Nanocomplexation between curcumin and soy protein isolate: Influence on curcumin stability/bioaccessibility and in vitro protein digestibility
FP Chen, BS Li, CH Tang
Journal of Agricultural and Food Chemistry 63 (13), 3559-3569, 2015
Mandates: National Natural Science Foundation of China
Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles
YQ Hu, SW Yin, JH Zhu, JR Qi, J Guo, LY Wu, CH Tang, XQ Yang
Food Hydrocolloids 61, 300-310, 2016
Mandates: National Natural Science Foundation of China
Characteristics and oxidative stability of soy protein-stabilized oil-in-water emulsions: Influence of ionic strength and heat pretreatment
Y Shao, CH Tang
Food Hydrocolloids 37, 149-158, 2014
Mandates: National Natural Science Foundation of China
Soy glycinin as food-grade Pickering stabilizers: Part. I. Structural characteristics, emulsifying properties and adsorption/arrangement at interface
F Liu, CH Tang
Food Hydrocolloids 60, 606-619, 2016
Mandates: National Natural Science Foundation of China
MiR-22 regulates 5-FU sensitivity by inhibiting autophagy and promoting apoptosis in colorectal cancer cells
H Zhang, J Tang, C Li, J Kong, J Wang, Y Wu, E Xu, M Lai
Cancer letters 356 (2), 781-790, 2015
Mandates: National Natural Science Foundation of China
Core–shell soy protein–soy polysaccharide complex (nano) particles as carriers for improved stability and sustained release of curcumin
FP Chen, SY Ou, CH Tang
Journal of agricultural and food chemistry 64 (24), 5053-5059, 2016
Mandates: National Natural Science Foundation of China
Electrochemical degradation of pyridine by Ti/SnO2–Sb tubular porous electrode
D Li, J Tang, X Zhou, J Li, X Sun, J Shen, L Wang, W Han
Chemosphere 149, 49-56, 2016
Mandates: National Natural Science Foundation of China
Soy glycinin as food-grade Pickering stabilizers: Part. III. Fabrication of gel-like emulsions and their potential as sustained-release delivery systems for β-carotene
F Liu, CH Tang
Food Hydrocolloids 56, 434-444, 2016
Mandates: National Natural Science Foundation of China
Nanocomplexation of soy protein isolate with curcumin: Influence of ultrasonic treatment
FP Chen, BS Li, CH Tang
Food Research International 75, 157-165, 2015
Mandates: National Natural Science Foundation of China
Gel-like pea protein Pickering emulsions at pH 3.0 as a potential intestine-targeted and sustained-release delivery system for β-carotene
Y Shao, CH Tang
Food research international 79, 64-72, 2016
Mandates: National Natural Science Foundation of China
Enhancement of photocatalytic reduction of CO2 to CH4 over TiO2 nanosheets by modifying with sulfuric acid
Z He, J Tang, J Shen, J Chen, S Song
Applied Surface Science 364, 416-427, 2016
Mandates: National Natural Science Foundation of China
Residues and health risk assessment of quinolones and sulfonamides in cultured fish from Pearl River Delta, China
X He, M Deng, Q Wang, Y Yang, Y Yang, X Nie
Aquaculture 458, 38-46, 2016
Mandates: National Natural Science Foundation of China
Fruit and vegetables consumption and incident hypertension: dose–response meta-analysis of prospective cohort studies
L Wu, D Sun, Y He
Journal of human hypertension 30 (10), 573-580, 2016
Mandates: National Natural Science Foundation of China
Nanoscale drug delivery for targeted chemotherapy
Y Xin, Q Huang, JQ Tang, XY Hou, P Zhang, LZ Zhang, G Jiang
Cancer letters 379 (1), 24-31, 2016
Mandates: National Natural Science Foundation of China
Dynamic adsorption and dilatational properties of BSA at oil/water interface: Role of conformational flexibility
CH Tang, L Shen
Food Hydrocolloids 43, 388-399, 2015
Mandates: National Natural Science Foundation of China
Improvement of the electromagnetic shielding properties of C/SiC composites by electrophoretic deposition of carbon nanotube on carbon fibers
H Mei, D Han, S Xiao, T Ji, J Tang, L Cheng
Carbon 109, 149-153, 2016
Mandates: National Natural Science Foundation of China
Influence of nanocomplexation with curcumin on emulsifying properties and emulsion oxidative stability of soy protein isolate at pH 3.0 and 7.0
S Chen, N Zhang, CH Tang
Food Hydrocolloids 61, 102-112, 2016
Mandates: National Natural Science Foundation of China
Soy glycinin as food-grade Pickering stabilizers: Part. II. Improvement of emulsification and interfacial adsorption by electrostatic screening
F Liu, CH Tang
Food hydrocolloids 60, 620-630, 2016
Mandates: National Natural Science Foundation of China
Development and characterization of novel chitosan emulsion films via pickering emulsions incorporation approach
WJ Shi, CH Tang, SW Yin, Y Yin, XQ Yang, LY Wu, ZG Zhao
Food Hydrocolloids 52, 253-264, 2016
Mandates: National Natural Science Foundation of China
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