唐傳核

個人簡介
科研項(xiàng)目
學(xué)術(shù)論文
獲獎
專利
承擔(dān)教學(xué)
研究生培養(yǎng)

姓名：唐傳核	性別：
民族：	年齡：
最高學(xué)歷：	學(xué)位：
現(xiàn)為華南理工大學(xué)食品科學(xué)與工程系教授，博士生導(dǎo)師。曾作為訪問學(xué)者或研究博士后在香港大學(xué)和美國北卡州立大學(xué)從事合作研究；入選2010年教育部新世紀(jì)優(yōu)秀人才支持計(jì)劃。目前是國際期刊Food Research International (影響因子3.05、II區(qū))及其他5個外文期刊的編委；超40個食品類SCI國際期刊的審稿人。　　主要從事植物蛋白質(zhì)的開發(fā)利用及新型功能性食品等的研究工作，在蛋白結(jié)構(gòu)－功能相關(guān)性及生物活性物質(zhì)緩釋輸送載體的構(gòu)建及創(chuàng)新應(yīng)用方面取得系列的研究成果。先后主持5項(xiàng)國家自然科學(xué)基金（在研2項(xiàng)）及多項(xiàng)省部級項(xiàng)目。近年來，已在農(nóng)業(yè)及食品領(lǐng)域的主流SCI期刊包括J. Agric. Food Chem.、Food Chem.、Food Hydrocolloids、Food Res. Int.、LWT、J. Food Eng.等上發(fā)表100篇學(xué)術(shù)論文。SCOPUS數(shù)據(jù)庫顯示，發(fā)表的SCI論文已被國內(nèi)外引用達(dá)1290次，其中他人引用1050次（至2014.11.15）。近10年農(nóng)業(yè)科學(xué)領(lǐng)域的全球科學(xué)家ESI排名，進(jìn)入TOP 千分之一。研究成果獲2011年國家科技進(jìn)步二等獎1項(xiàng)。此外，還出版專著兩本《植物功能性食品》、《植物生物活性物質(zhì)》，獲國家發(fā)明授權(quán)專利多項(xiàng)。

　　科研項(xiàng)目學(xué)術(shù)論文

　　2014

　　36. Tang, C. H.*, & Shen, L. (2015). Dynamicadsorption and surface dilatational properties of BSA at oil-water interface: Roleof conformational flexibility. Food Hydrocolloids,43, 388-399.

　　35.Liu, F., & Tang, C. H.* (2014).Phytosterol colloidal particles as Pickering stabilizers for emulsions. Journalof Agricultural and Food Chemistry, 62,5133-5141.

　　34. Liang, H. N., & Tang, C. H.* (2014). Pea protein exhibits a novel Pickeringstabilization for oil-in-water emulsions at pH 3.0. LWT-Food Science and Technology,58(2), 463-469.

　　33. Liu, F.,& Tang, C. H.* (2014).Emulsifying properties of soy protein nanoparticles: Influence of proteinconcentration and/or emulsification process. Journal of Agricultural and Food Chemistry,62, 2644-2654.

　　32. Deng, X.X., Chen, Z., Huang, Q., Fu, X., & Tang,C. H.* (2014). Spray-drying microencapsulationof β-carotene withsoyprotein isolate and/or OSA-modified starch. Journal of Applied Polymer Science,131 (12), 40399.

　　31.Li, K. K., Zhang, X., Huang, Q., Yin, S. W., Yang, X.Q., Wen, Q. B., Tang, C. H., & Lai, F. R. (2014). Continuouspreparation of zein colloidal particles by flash nanoprecipitation (FNP).Journal of Food Engineering, 127,103-110.

　　30.Shao, Y.,& Tang, C. H.* (2014). Characteristics and oxidative stability of soyprotein-stabilized oil-in-water emulsions: Influence of ionic strength and heatpretreatment. Food Hydrocolloids, 37, 149-158.

　　29.Shen, L., & Tang, C.H.* (2014).Emulsifying properties of vicilins: Dependence on the protein type andconcentration. Food Hydrocolloids, 36, 278-286.

　　28.Fan, J. M., Ma, W., Liu, G. Q., Yin, S. W., Tang, C. H., & Yang, X. Q. (2014). Preparation andcharacterization of kidney bean protein isolate (KPI)-chitosan (CH) compositefilms prepared by ultrasonic pretreatment. Food Hydrocolloids, 36, 60-69.

　　27.Yin, Y. C., Yin, S. W., Yang, X.Q., Tang, C. H., Wen, S. H., Chen,Z., Xiao, B. J., & Wu, L. Y. (2014).Surfacemodification of sodium caseinate films by zein coatings. Food Hydrocolloids, 36, 1-8.

　　26. Liu, F.,Chen, Z., & Tang, C.H.* (2014).Microencapsulating properties of protein isolates from three seleced Phaseolus legumes in comparison with soyprotein isolate. LWT-Food Science and Technology, 55, 74-82.

　　2013

　　25. Liang,H. N., & Tang, C. H.* (2013).Emulsifying and interfacial properties of vicilins: Role of conformationalflexibility at quaternary and/or tertiary levels. Journal of Agricultural and Food Chemistry,61(46), 11140-11150.

　　24. Wang, L.J., Yin, Y. C., Yin, S. W.*, Yang, X. Q., Shi, W. J., Tang, C. H., & Wang, J.W. (2013). Development of novel zein-sodium caseinate nanoparticles(ZP)-stabilized emulsion films for improved water barrier properties via emulsion/solventevaporation. Journal of Agricultural and Food Chemistry, 61(46), 11089-11097.

　　23. Liu, F.,& Tang, C. H.* (2013). Soyprotein nanoparticle aggregates as Pickering stabilizers for oil-in-wateremulsions. Journal of Agricultural and Food Chemistry,61 (37),8888-8898.

　　22. Li, K.K., Yin, S. W., Yin, Y. C., Tang, C. H.,Yang, X. Q., &Wen, S. H.(2013). Preparation of water-soluble antimicrobial zein nanoparticles by a modifiedantisolvent approach and their characterization. Journal of Food Engineering,119, 343-352.

　　21. Liang,H. N., & Tang, C.H.* (2013). pH-Dependentemulsifying properties of pea proteins. Food Hydrocolloids, 33, 309-319.

　　20. Li, X.R., & Tang, C. H.* (2013). Influence of glycation onmicroencapsulation properties of soy protein isolate/lactose blends. Journalof the Science of Food and Agriculture, 93, 2715-2722.

　　19. Tang, C. H.*, & Li, X. R. (2013).Microencapsulating properties of soy protein isolate: Influence of preheatingand/or blending with lactose. Journal of Food Engineering, 117,281-290.

　　18. Tang, C. H.*, Yang, M., Liu, F., &Chen, Z. (2013). A novel process to efficiently form transglutaminase-set soyprotein-stabilized emulsion gels. LWT-Food Science and Technology, 53,15-21.

　　17. Jiang,Y., & Tang, C. H.* (2013). Effectsof transglutaminase on sorption, mechanical and moisture-related properties ofgelatin films. Food Science and Technology International, 19, 99–108.

　　16. Tang, C. H.*, & Shen, L. (2013).Role of conformational flexibility in the emulsifying properties of bovineserum albumin. Journal of Agricultural and Food Chemistry, 61, 3097-3100.

　　15.Tang, C. H.*, & Li, X. R. (2013).Microencapsulating properties of soy protein isolate and storage stability ofthe correspondingly spray-dried emulsions. Food Research International, 52,419-428.

　　14. Yang, M., Liu,F., & Tang, C. H.* (2013). Properties and microstructure of transglutaminase-set soyprotein-stabilized emulsion gels. Food Research International, 52, 409-418.

　　13.Tang, C. H.*, Luo, L. J., Liu, F.,& Chen, Z. (2013).Transglutaminase-set soy globulin-stabilized emulsion gels: Influence of soy β-conglycinin/glycinin ratio onproperties, microstructure and gelling mechanism. Food Research International,51, 804-812.

　　12.Liu, J., & Tang, C. H.*. (2013).Heat-induced fibril assembly of vicilin at pH 2.0: Reaction kinetics, influenceof ionic strength and protein concentration, and molecular mechanism. FoodResearch International, 51, 621-632.

　　11.Ma, W., Tang, C. H., Yin, S. W.,Yang, X. Q., & Qi, J. R. (2013). Genipin-crosslinked gelatin films as controlled releasingcarriers of lysozyme. Food Research International, 51,321-324.

　　10.Luo, L. J., Liu, F., & Tang, C. H.* (2013).The role of glycinin in the formation of gel-like soy protein-stabilizedemulsions. Food Hydrocolloids, 32(1), 97-105.

　　9. Ma, W., Tang, C. H., Yang, X. Q., & Yin, S.W. (2013). Fabricationand characterization of kidney bean (PhaseolusVulgaris L.) protein isolate-chitosan composite films at acidic pH.FoodHydrocolloids, 31, 237-247.

　　8. Tang,C. H.*, Yang, M., Liu, F., & Chen, Z. (2013). Stirring greatly improvestransglutaminase-induced gelation of soy protein-stabilized emulsions.LWT-Food Science and Technology, 51, 120-128.

　　7. Tang, C. H.*, & Liu, F. (2013).Cold, gel-like soy protein emulsions by microfluidization: Emulsioncharacteristics, rheological and microstructural properties, and gellingmechanism. Food Hydrocolloids, 30, 61-72.

　　2012

　　6.Li, K.-K., Yin, S.-W., Yang, X.-Q., Tang, C.-H., Wei, Z.-H. (2012). Fabrication andcharacterization of novel antimicrobial films derived from thymol-loadedzein-sodium caseinate (SC) nanoparticles. Journal of Agricultural and Food Chemistry,60, 11592-11600.

　　5. Ma, W., Tang,C. H., Yin, S. W., Yang, X. Q., Wang, Q., Liu, F., & Wei, Z. H. (2012).Characterization of gelatin-based edible films incorporated with olive oil. FoodResearch International, 49, 572-579.

　　4. Ma, W., Tang, C. H., Yin, S. W., Yang, X. Q., Qi, J. R., & Xia, N.(2012). Effect ofhomogenization conditions on properties of gelatin-olive oil composite films.Journal of Food Engineering,113, 136-142.

　　3. Shen, L., & Tang C. H.* (2012). Microfluidizationas a potential technique to modify surface properties of soy protein isolate. FoodResearch International, 48, 108-118.

　　2. Wang,X. Y., & Tang, C. H.*. (2012). Physicochemical and antioxidantproperties of buckwheat protein isolates with different polyphenol contents asmodified by limited hydrolysis with Trypsin. Food Technology and Biotechnology, 50, 17-24.

　　1. Tang C. H.*, Wang, C. S., & Huang, Q. (2012). Improvement ofheat-induced fibril assembly of soy β-conglycinin(7S Globulins) at pH 2.0 through electrostatic screening. Food Research International,46, 229-236.

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唐傳核