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Food Research International (Ottawa, Ont.)|August 28, 2020
Outstanding antioxidant pickering high internal phase emulsions by co-assembled polyphenol-soy β-conglycinin nanoparticlesLi-Ping Peng, Chuan-He TangJournal of Agricultural and Food Chemistry|October 25, 2013
Emulsifying and interfacial properties of vicilins: role of conformational flexibility at quaternary and/or tertiary levelsHan-Ni Liang, Chuan-He TangAdvances 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 applicationsJiabao Zheng, Chuan-He Tang, Weizheng SunWei Sheng Yan Jiu = Journal of Hygiene Research|June 16, 2018
[Status of Yingyangbao's compliance and its affected factors among infants in three poor rural provinces]He Niu, Yan Wang, He Tang, et al.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-caroteneXi-Xiang Deng, Ning Zhang, Chuan-He TangGlycoconjugate Journal|October 9, 2024
Production of Domain 9 from the cation-independent mannose-6-phosphate receptor fused with an Fc domainYu-He Tang, Yi-Shi Liu, Morihisa FujitaJournal 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 vicilinsChuan-He Tang, Xin Sun, Edward Allen FoegedingFood 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 systemsWen-Wen Zhu, Jiong Zhang, Chuan-He TangJournal of Neurogastroenterology and Motility|July 21, 2016
Slow Wave Activity and Modulations in Mouse Jejunum Myenteric Plexus In SituYing Cai, He Tang, Fan Jiang, et al.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 emulsificationChuan-He Tang, Ling Chen, Edward Allen FoegedingPageof 19