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Chuanhe Tang

Works (2)

Updated: July 5th, 2023 15:47

2011 journal article

Mechanical and Water-Holding Properties and Microstructures of Soy Protein Isolate Emulsion Gels Induced by CaCl2, Glucono-delta-lactone (GDL), and Transglutaminase: Influence of Thermal Treatments before and/or after Emulsification

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 59(8), 4071–4077.

By: C. Tang*, L. Chen & E. Foegeding n

author keywords: soy protein emulsion; emulsion gel; microstructure; heat pretreatment; cold-set
MeSH headings : Calcium Chloride / chemistry; Emulsions; Gels; Gluconates / chemistry; Lactones / chemistry; Soybean Proteins / chemistry; Transglutaminases / chemistry; Water / chemistry
topics (OpenAlex): Proteins in Food Systems; Microencapsulation and Drying Processes; Polysaccharides Composition and Applications
TL;DR: Confocal laser scanning microscope analyses indicated that the network microstructure of the formed emulsion gels, mainly composed of aggregated protein-stabilized oil droplets and protein aggregate clumps, varied with the type of applied coagulants and emulsions. (via Semantic Scholar)
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6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2011 journal article

Modulation of Physicochemical and Conformational Properties of Kidney Bean Vicilin (Phaseolin) by Glycation with Glucose: Implications for Structure-Function Relationships of Legume Vicilins

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 59(18), 10114–10123.

By: C. Tang*, X. Sun & E. Foegeding n

author keywords: phaseolin; 7S globulin; vicilin; glycation; conformational flexibility; emulsifying property; structure-function relationship
MeSH headings : Chemical Phenomena; Emulsifying Agents / chemistry; Glucose / chemistry; Glycosylation; Hydrophobic and Hydrophilic Interactions; Phaseolus / chemistry; Protein Conformation; Seed Storage Proteins / chemistry; Solubility; Spectrometry, Fluorescence; Structure-Activity Relationship
topics (OpenAlex): Proteins in Food Systems; African Botany and Ecology Studies; Food composition and properties
TL;DR: Besides surface properties, the flexibility in tertiary and/or quaternary conformations played a major role in the emulsifying properties of glycated vicilins, thus providing a direction to further improve the surface-related functional properties of these proteins. (via Semantic Scholar)
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UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

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