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

Critical reviews in food science and nutrition, 2017-08, Vol.57 (12), p.2636-2679

Tang, Chuan-He

2017

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Globular proteins as soft particles for stabilizing emulsions: Concepts and strategies

Food hydrocolloids, 2020-06, Vol.103, p.105664, Article 105664

Tang, Chuan-He

2020

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Nanostructured soy proteins: Fabrication and applications as delivery systems for bioactives (a review)

Food hydrocolloids, 2019-06, Vol.91, p.92-116

Tang, Chuan-He

2019

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Nanocomplexation of proteins with curcumin: From interaction to nanoencapsulation (A review)

Food hydrocolloids, 2020-12, Vol.109, p.106106, Article 106106

Tang, Chuan-He

2020

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Assembly of food proteins for nano- encapsulation and delivery of nutraceuticals (a mini-review)

Food hydrocolloids, 2021-08, Vol.117, p.106710, Article 106710

Tang, Chuan-He

2021

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Soy Protein Nanoparticle Aggregates as Pickering Stabilizers for Oil-in-Water Emulsions

Journal of agricultural and food chemistry, 2013-09, Vol.61 (37), p.8888-8898

2013

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Strategies to utilize naturally occurring protein architectures as nanovehicles for hydrophobic nutraceuticals

Food hydrocolloids, 2021-03, Vol.112, p.106344, Article 106344

Tang, Chuan-he

2021

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Emulsifying Properties of Soy Protein Nanoparticles: Influence of the Protein Concentration and/or Emulsification Process

Journal of agricultural and food chemistry, 2014-03, Vol.62 (12), p.2644-2654

2014

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Nano-architectural assembly of soy proteins: A promising strategy to fabricate nutraceutical nanovehicles

Advances in colloid and interface science, 2021-05, Vol.291, p.102402-102402, Article 102402

Tang, Chuan-He

2021

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Soy glycinin as food-grade Pickering stabilizers: Part. I. Structural characteristics, emulsifying properties and adsorption/arrangement at interface

Food hydrocolloids, 2016-10, Vol.60, p.606-619

2016

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Assembled milk protein nano-architectures as potential nanovehicles for nutraceuticals

Advances in colloid and interface science, 2021-06, Vol.292, p.102432-102432, Article 102432

Tang, Chuan-he

2021

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Post-transcriptional gene regulation by mRNA modifications

Nature reviews. Molecular cell biology, 2017-01, Vol.18 (1), p.31

2017

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

Food hydrocolloids, 2014-06, Vol.37, p.149-158

2014

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Regulation of Gene Expression by N-methyladenosine in Cancer

Trends in cell biology, 2019-06, Vol.29 (6), p.487-499

2019

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Soy glycinin as food-grade Pickering stabilizers: Part. II. Improvement of emulsification and interfacial adsorption by electrostatic screening

Food hydrocolloids, 2016-10, Vol.60, p.620-630

2016

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

Food research international, 2012-08, Vol.48 (1), p.108-118

2012

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High internal phase emulsions stabilized solely by a globular protein glycated to form soft particles

Food hydrocolloids, 2020-01, Vol.98, p.105254, Article 105254

2020

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RNA modifications modulate gene expression during development

Science (American Association for the Advancement of Science), 2018-09, Vol.361 (6409), p.1346-1349

2018

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

Food hydrocolloids, 2013-01, Vol.30 (1), p.61-72

2013

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Influence of nanocomplexation with curcumin on emulsifying properties and emulsion oxidative stability of soy protein isolate at pH 3.0 and 7.0

Food hydrocolloids, 2016-12, Vol.61, p.102-112

2016

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Core–Shell Soy Protein–Soy Polysaccharide Complex (Nano)particles as Carriers for Improved Stability and Sustained Release of Curcumin

Journal of agricultural and food chemistry, 2016-06, Vol.64 (24), p.5053-5059

2016

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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

Food hydrocolloids, 2016-05, Vol.56, p.434-444

2016

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Dynamic RNA Modifications in Posttranscriptional Regulation

Molecular cell, 2014-10, Vol.56 (1), p.5-12

2014

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Long non‐coding RNA (lncRNA) H19 induces hepatic steatosis through activating MLXIPL and mTORC1 networks in hepatocytes

Journal of cellular and molecular medicine, 2020-01, Vol.24 (2), p.1399-1412

2020

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Novel edible pickering high-internal-phase-emulsion gels efficiently stabilized by unique polysaccharide-protein hybrid nanoparticles from Okara

Food hydrocolloids, 2020-01, Vol.98, p.105285, Article 105285

2020

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

Globular proteins as soft particles for stabilizing emulsions: Concepts and strategies

Nanostructured soy proteins: Fabrication and applications as delivery systems for bioactives (a review)

Nanocomplexation of proteins with curcumin: From interaction to nanoencapsulation (A review)

Assembly of food proteins for nano- encapsulation and delivery of nutraceuticals (a mini-review)

Soy Protein Nanoparticle Aggregates as Pickering Stabilizers for Oil-in-Water Emulsions

Strategies to utilize naturally occurring protein architectures as nanovehicles for hydrophobic nutraceuticals

Emulsifying Properties of Soy Protein Nanoparticles: Influence of the Protein Concentration and/or Emulsification Process

Nano-architectural assembly of soy proteins: A promising strategy to fabricate nutraceutical nanovehicles

Soy glycinin as food-grade Pickering stabilizers: Part. I. Structural characteristics, emulsifying properties and adsorption/arrangement at interface

Assembled milk protein nano-architectures as potential nanovehicles for nutraceuticals

Post-transcriptional gene regulation by mRNA modifications

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

Regulation of Gene Expression by N-methyladenosine in Cancer

Soy glycinin as food-grade Pickering stabilizers: Part. II. Improvement of emulsification and interfacial adsorption by electrostatic screening

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

High internal phase emulsions stabilized solely by a globular protein glycated to form soft particles

RNA modifications modulate gene expression during development

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

Influence of nanocomplexation with curcumin on emulsifying properties and emulsion oxidative stability of soy protein isolate at pH 3.0 and 7.0

Core–Shell Soy Protein–Soy Polysaccharide Complex (Nano)particles as Carriers for Improved Stability and Sustained Release of Curcumin

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

Dynamic RNA Modifications in Posttranscriptional Regulation

Long non‐coding RNA (lncRNA) H19 induces hepatic steatosis through activating MLXIPL and mTORC1 networks in hepatocytes

Novel edible pickering high-internal-phase-emulsion gels efficiently stabilized by unique polysaccharide-protein hybrid nanoparticles from Okara

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