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Journal of Agricultural and Food Chemistry
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October 6, 2010
Formation and characterization of amyloid-like fibrils from soy β-conglycinin and glycinin
Chuan-He Tang, Chang-Sheng Wang
Food Research International (Ottawa, Ont.)
|
August 28, 2020
Outstanding antioxidant pickering high internal phase emulsions by co-assembled polyphenol-soy β-conglycinin nanoparticles
Li-Ping Peng, Chuan-He Tang
Journal of Agricultural and Food Chemistry
|
October 25, 2013
Emulsifying and interfacial properties of vicilins: role of conformational flexibility at quaternary and/or tertiary levels
Han-Ni Liang, Chuan-He Tang
Advances in Colloid and Interface Science
|
September 25, 2020
Heteroprotein complex coacervation: Focus on experimental strategies to investigate structure formation as a function of intrinsic and external physicochemical parameters for food applications
Jiabao Zheng, Chuan-He Tang, Weizheng Sun
Journal of Agricultural and Food Chemistry
|
August 27, 2011
Modulation of physicochemical and conformational properties of kidney bean vicilin (phaseolin) by glycation with glucose: implications for structure-function relationships of legume vicilins
Chuan-He Tang, Xin Sun, Edward Allen Foegeding
Food Research International (Ottawa, Ont.)
|
April 6, 2026
Controllable alkaline dissociation of anionic polysaccharides governs nano-coassembly with soy β-conglycinin: a rational design for intestinal-targeted delivery systems
Wen-Wen Zhu, Jiong Zhang, Chuan-He Tang
Journal of the Science of Food and Agriculture
|
September 13, 2016
Soy protein isolate as a nanocarrier for enhanced water dispersibility, stability and bioaccessibility of β-carotene
Xi-Xiang Deng, Ning Zhang, Chuan-He Tang
Journal of Agricultural and Food Chemistry
|
March 9, 2011
Mechanical and water-holding properties and microstructures of soy protein isolate emulsion gels induced by CaCl2, glucono-δ-lactone (GDL), and transglutaminase: influence of thermal treatments before and/or after emulsification
Chuan-He Tang, Ling Chen, Edward Allen Foegeding
Food Chemistry
|
May 2, 2026
Binary dietary polyphenols as antioxidant functional agents: Screening of synergistic combinations, effects of in vitro digestion, and co-encapsulation based on sodium caseinate self-assembly
Jiong Zhang, Wen-Wen Zhu, Chuan-He Tang
Food Research International (Ottawa, Ont.)
|
April 30, 2017
Nanocomplexation of soy protein isolate with curcumin: Influence of ultrasonic treatment
Fei-Ping Chen, Bian-Shen Li, Chuan-He Tang
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of 6
Search research articles
Search
Showing results (11-20 of 57) with videos related to
Sort By:
Page
of 6
Journal of Agricultural and Food Chemistry
|
October 6, 2010
Formation and characterization of amyloid-like fibrils from soy β-conglycinin and glycinin
Chuan-He Tang, Chang-Sheng Wang
Food Research International (Ottawa, Ont.)
|
August 28, 2020
Outstanding antioxidant pickering high internal phase emulsions by co-assembled polyphenol-soy β-conglycinin nanoparticles
Li-Ping Peng, Chuan-He Tang
Journal of Agricultural and Food Chemistry
|
October 25, 2013
Emulsifying and interfacial properties of vicilins: role of conformational flexibility at quaternary and/or tertiary levels
Han-Ni Liang, Chuan-He Tang
Advances in Colloid and Interface Science
|
September 25, 2020
Heteroprotein complex coacervation: Focus on experimental strategies to investigate structure formation as a function of intrinsic and external physicochemical parameters for food applications
Jiabao Zheng, Chuan-He Tang, Weizheng Sun
Journal of Agricultural and Food Chemistry
|
August 27, 2011
Modulation of physicochemical and conformational properties of kidney bean vicilin (phaseolin) by glycation with glucose: implications for structure-function relationships of legume vicilins
Chuan-He Tang, Xin Sun, Edward Allen Foegeding
Food Research International (Ottawa, Ont.)
|
April 6, 2026
Controllable alkaline dissociation of anionic polysaccharides governs nano-coassembly with soy β-conglycinin: a rational design for intestinal-targeted delivery systems
Wen-Wen Zhu, Jiong Zhang, Chuan-He Tang
Journal of the Science of Food and Agriculture
|
September 13, 2016
Soy protein isolate as a nanocarrier for enhanced water dispersibility, stability and bioaccessibility of β-carotene
Xi-Xiang Deng, Ning Zhang, Chuan-He Tang
Journal of Agricultural and Food Chemistry
|
March 9, 2011
Mechanical and water-holding properties and microstructures of soy protein isolate emulsion gels induced by CaCl2, glucono-δ-lactone (GDL), and transglutaminase: influence of thermal treatments before and/or after emulsification
Chuan-He Tang, Ling Chen, Edward Allen Foegeding
Food Chemistry
|
May 2, 2026
Binary dietary polyphenols as antioxidant functional agents: Screening of synergistic combinations, effects of in vitro digestion, and co-encapsulation based on sodium caseinate self-assembly
Jiong Zhang, Wen-Wen Zhu, Chuan-He Tang
Food Research International (Ottawa, Ont.)
|
April 30, 2017
Nanocomplexation of soy protein isolate with curcumin: Influence of ultrasonic treatment
Fei-Ping Chen, Bian-Shen Li, Chuan-He Tang
Page
of 6