Globular proteins as soft particles for stabilizing emulsions: Concepts and strategies von Tang, Chuan-He

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Nanostructured soy proteins: Fabrication and applications as delivery systems for bioactives (a review) von Tang, Chuan-He

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Nanocomplexation of proteins with curcumin: From interaction to nanoencapsulation (A review) von Tang, Chuan-He

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Strategies to utilize naturally occurring protein architectures as nanovehicles for hydrophobic nutraceuticals von Tang, Chuan-he

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Nano-architectural assembly of soy proteins: A promising strategy to fabricate nutraceutical nanovehicles von Tang, Chuan-He

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Assembled milk protein nano-architectures as potential nanovehicles for nutraceuticals von Tang, Chuan-he

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Characteristics and oxidative stability of soy protein-stabilized oil-in-water emulsions: Influence of ionic strength and heat pretreatment von Shao, Yun, Tang, Chuan-He

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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 von Liu, Fu, Tang, Chuan-He

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Novel edible pickering high-internal-phase-emulsion gels efficiently stabilized by unique polysaccharide-protein hybrid nanoparticles from Okara von Yang, Tao, Li, Xiu-Ting, Tang, Chuan-He

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Soy glycinin as food-grade Pickering stabilizers: Part. I. Structural characteristics, emulsifying properties and adsorption/arrangement at interface von Liu, Fu, Tang, Chuan-He

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Novel pickering high internal phase emulsion gels stabilized solely by soy β-conglycinin von Xu, Yan-Teng, Liu, Tong-Xun, Tang, Chuan-He

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Cold, gel-like soy protein emulsions by microfluidization: Emulsion characteristics, rheological and microstructural properties, and gelling mechanism von Tang, Chuan-He, Liu, Fu

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Core–Shell Soy Protein–Soy Polysaccharide Complex (Nano)particles as Carriers for Improved Stability and Sustained Release of Curcumin von Chen, Fei-Ping, Ou, Shi-Yi, Tang, Chuan-He

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Heteroprotein complex coacervation: Focus on experimental strategies to investigate structure formation as a function of intrinsic and external physicochemical parameters for food... von Zheng, Jiabao, Tang, Chuan-he, Sun, Weizheng

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Nanocomplexation between Curcumin and Soy Protein Isolate: Influence on Curcumin Stability/Bioaccessibility and in Vitro Protein Digestibility von Chen, Fei-Ping, Li, Bian-Sheng, Tang, Chuan-He

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Outstanding antioxidant pickering high internal phase emulsions by co-assembled polyphenol-soy β-conglycinin nanoparticles von Peng, Li-Ping, Tang, Chuan-He

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pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins von Liang, Han-Ni, Tang, Chuan-He

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Dynamic adsorption and dilatational properties of BSA at oil/water interface: Role of conformational flexibility von Tang, Chuan-He, Shen, Lan

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Surface modification improves fabrication of pickering high internal phase emulsions stabilized by cellulose nanocrystals von Chen, Qiu-Hong, Zheng, Jie, Xu, Yan-Teng, Yin, Shou-Wei, Liu, Fu, Tang, Chuan-He

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Gel-like pea protein Pickering emulsions at pH3.0 as a potential intestine-targeted and sustained-release delivery system for β-carotene von Shao, Yun, Tang, Chuan-He

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