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Advances in Colloid and Interface Science
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March 22, 2021
Nano-architectural assembly of soy proteins: A promising strategy to fabricate nutraceutical nanovehicles
Chuan-He Tang
Critical Reviews in Food Science and Nutrition
|
October 15, 2015
Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility
Chuan-He Tang
Advances in Colloid and Interface Science
|
May 2, 2021
Assembled milk protein nano-architectures as potential nanovehicles for nutraceuticals
Chuan-He Tang
Journal of Agricultural and Food Chemistry
|
May 23, 2014
Phytosterol colloidal particles as Pickering stabilizers for emulsions
Fu Liu, Chuan-He Tang
Journal of Agricultural and Food Chemistry
|
March 8, 2014
Emulsifying properties of soy protein nanoparticles: influence of the protein concentration and/or emulsification process
Fu Liu, Chuan-He Tang
Journal of Agricultural and Food Chemistry
|
May 1, 2010
Physicochemical and structural properties of 8S and/or 11S globulins from mungbean [Vigna radiata (L.) Wilczek] with various polypeptide constituents
Chuan-He Tang, Xin Sun
Journal of Agricultural and Food Chemistry
|
March 9, 2013
Role of conformational flexibility in the emulsifying properties of bovine serum albumin
Chuan-He Tang, Lan Shen
Journal of Agricultural and Food Chemistry
|
August 28, 2013
Soy protein nanoparticle aggregates as pickering stabilizers for oil-in-water emulsions
Fu Liu, Chuan-He Tang
Guang Pu Xue Yu Guang Pu Fen Xi = Guang Pu
|
August 5, 2009
[Effects of high pressure on the conformation of freeze-dried soy protein isolate: a FTIR spectroscopic study]
Chuan-he Tang, Cheng-yung Ma
Journal of the Science of Food and Agriculture
|
April 23, 2013
Influence of glycation on microencapsulating properties of soy protein isolate-lactose blends
Xin-Rong Li, Chuan-He Tang
Page
of 6
Search research articles
Search
Showing results (1-10 of 57) with videos related to
Sort By:
Page
of 6
Advances in Colloid and Interface Science
|
March 22, 2021
Nano-architectural assembly of soy proteins: A promising strategy to fabricate nutraceutical nanovehicles
Chuan-He Tang
Critical Reviews in Food Science and Nutrition
|
October 15, 2015
Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility
Chuan-He Tang
Advances in Colloid and Interface Science
|
May 2, 2021
Assembled milk protein nano-architectures as potential nanovehicles for nutraceuticals
Chuan-He Tang
Journal of Agricultural and Food Chemistry
|
May 23, 2014
Phytosterol colloidal particles as Pickering stabilizers for emulsions
Fu Liu, Chuan-He Tang
Journal of Agricultural and Food Chemistry
|
March 8, 2014
Emulsifying properties of soy protein nanoparticles: influence of the protein concentration and/or emulsification process
Fu Liu, Chuan-He Tang
Journal of Agricultural and Food Chemistry
|
May 1, 2010
Physicochemical and structural properties of 8S and/or 11S globulins from mungbean [Vigna radiata (L.) Wilczek] with various polypeptide constituents
Chuan-He Tang, Xin Sun
Journal of Agricultural and Food Chemistry
|
March 9, 2013
Role of conformational flexibility in the emulsifying properties of bovine serum albumin
Chuan-He Tang, Lan Shen
Journal of Agricultural and Food Chemistry
|
August 28, 2013
Soy protein nanoparticle aggregates as pickering stabilizers for oil-in-water emulsions
Fu Liu, Chuan-He Tang
Guang Pu Xue Yu Guang Pu Fen Xi = Guang Pu
|
August 5, 2009
[Effects of high pressure on the conformation of freeze-dried soy protein isolate: a FTIR spectroscopic study]
Chuan-he Tang, Cheng-yung Ma
Journal of the Science of Food and Agriculture
|
April 23, 2013
Influence of glycation on microencapsulating properties of soy protein isolate-lactose blends
Xin-Rong Li, Chuan-He Tang
Page
of 6