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Chemistry

D-Index
88
Citations
21361
World Ranking
2352
National Ranking
434

Overview

Chuan-He Tang is affiliated with the South China University of Technology in China. Their research primarily covers the fields of Agricultural and Biological Sciences and Materials Science, with a significant focus on Food Science, Materials Chemistry, and Biomaterials.

Their work spans several specialized areas including Proteins in Food Systems, Pickering emulsions and particle stabilization, Microencapsulation and Drying Processes, Protein Hydrolysis and Bioactive Peptides, Polysaccharides Composition and Applications, Food Chemistry and Fat Analysis, and Surfactants and Colloidal Systems.

Chuan-He Tang has an extensive publication record with notable frequent co-authors such as Jiabao Zheng, Weizheng Sun, Tao Yang, Ge Ge, and Jihong Wu. They regularly publish in venues related to food and material sciences. The main publication outlets for Tang's research include:

  • Food Hydrocolloids
  • Advances in Colloid and Interface Science
  • Food Research International
  • Colloids and Surfaces A Physicochemical and Engineering Aspects
  • Journal of Agricultural and Food Chemistry

Some recent papers by Chuan-He Tang include:

  • Globular proteins as soft particles for stabilizing emulsions: Concepts and strategies, 2020, Food Hydrocolloids
  • Nanocomplexation of proteins with curcumin: From interaction to nanoencapsulation (A review), 2020, Food Hydrocolloids
  • Solid Lipid Nanoparticles (SLNs) and Nanostructured Lipid Carriers (NLCs) as Food-Grade Nanovehicles for Hydrophobic Nutraceuticals or Bioactives, 2023, Applied Sciences

Best Publications

  • Soy protein nanoparticle aggregates as pickering stabilizers for oil-in-water emulsions.

    Fu Liu;Chuan-He Tang

  • pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins

    Han-Ni Liang;Chuan-He Tang

  • Physicochemical and functional properties of hemp (Cannabis sativa L.) protein isolate.

    Chuan-He Tang;Zi Ten;Xian-Sheng Wang;Xiao-Quan Yang

  • Effects of high-pressure treatment on some physicochemical and functional properties of soy protein isolates

    Xian-Sheng Wang;Chuan-He Tang;Bian-Sheng Li;Xiao-Quan Yang

  • Nanocomplexation between Curcumin and Soy Protein Isolate: Influence on Curcumin Stability/Bioaccessibility and in Vitro Protein Digestibility

    Fei-Ping Chen;Bian-Sheng Li;Chuan-He Tang

  • Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility

    Chuan-He Tang

  • Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs.

    Tao Zeng;Zi-ling Wu;Jun-You Zhu;Shou-Wei Yin

  • Microfluidization as a potential technique to modify surface properties of soy protein isolate

    Lan Shen;Chuan-He Tang

  • Surface modification improves fabrication of pickering high internal phase emulsions stabilized by cellulose nanocrystals

    Qiu-Hong Chen;Jie Zheng;Yan-Teng Xu;Shou-Wei Yin

  • Emulsifying properties of soy protein nanoparticles: influence of the protein concentration and/or emulsification process.

    Fu Liu;Chuan-He Tang

  • Characterization, amino acid composition and in vitro digestibility of hemp (Cannabis sativa L.) proteins

    Xian-Sheng Wang;Chuan-He Tang;Xiao-Quan Yang;Wen-Rui Gao

  • Modulation of mechanical and surface hydrophobic properties of food protein films by transglutaminase treatment

    Chuan-He Tang;Yan Jiang

  • Fabrication of Zein/Pectin Hybrid Particle-Stabilized Pickering High Internal Phase Emulsions with Robust and Ordered Interface Architecture.

    Fu-Zhen Zhou;Xiao-Nan Huang;Zi-Ling Wu;Shou-Wei Yin

  • Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles

    Ya-Qiong Hu;Shou-Wei Yin;Jian-Hua Zhu;Jun-Ru Qi

  • Enzymatic hydrolysis of hemp (Cannabis sativa L.) protein isolate by various proteases and antioxidant properties of the resulting hydrolysates

    Chuan-He Tang;Xian-Sheng Wang;Xiao-Quan Yang

  • Formation of soluble aggregates from insoluble commercial soy protein isolate by means of ultrasonic treatment and their gelling properties.

    Chuan-He Tang;Xiao-Yan Wang;Xiao-Quan Yang;Lin Li

  • Novel pickering high internal phase emulsion gels stabilized solely by soy β-conglycinin

    Yan-Teng Xu;Tong-Xun Liu;Chuan-He Tang

  • High internal phase emulsions stabilized by starch nanocrystals

    Tao Yang;Jie Zheng;Bi-Sheng Zheng;Fu Liu

  • Characteristics and oxidative stability of soy protein-stabilized oil-in-water emulsions: Influence of ionic strength and heat pretreatment

    Yun Shao;Chuan-He Tang

  • Functional properties and in vitro trypsin digestibility of red kidney bean (Phaseolus vulgaris L.) protein isolate: Effect of high-pressure treatment

    Shou-Wei Yin;Chuan-He Tang;Qi-Biao Wen;Xiao-Quan Yang

  • Cold, gel-like soy protein emulsions by microfluidization: Emulsion characteristics, rheological and microstructural properties, and gelling mechanism

    Chuan-He Tang;Fu Liu

Frequent Co-Authors

Xiao-Quan Yang
Xiao-Quan Yang South China University of Technology
Shou-Wei Yin
Shou-Wei Yin South China University of Technology
Lin Li
Lin Li South China University of Technology
Shiyi Ou
Shiyi Ou Jinan University
Qiang Huang
Qiang Huang South China University of Technology
Xiong Fu
Xiong Fu South China University of Technology
Qingrong Huang
Qingrong Huang Rutgers, The State University of New Jersey
Rui Hai Liu
Rui Hai Liu Cornell University
Bernard P. Binks
Bernard P. Binks University of Hull
Yueming Jiang
Yueming Jiang Chinese Academy of Sciences

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