當前位置: 首頁 » 專家名師 » 正文

唐傳核

瀏覽：130 來源：華南理工大學輕工與食品學院原文：

個人簡介
科研項目
學術論文
獲獎
專利
承擔教學
研究生培養(yǎng)

姓名：唐傳核	性別：男
民族：未填寫	出生年份：1973
最高學歷：研究生	學位：博士
現(xiàn)為華南理工大學食品科學與工程系教授，博士生導師。曾作為訪問學者或研究博士后在香港大學和美國北卡州立大學從事合作研究；入選2010年教育部新世紀優(yōu)秀人才支持計劃。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－功能相關性及生物活性物質(zhì)緩釋輸送載體的構建及創(chuàng)新應用方面取得系列的研究成果。先后主持5項國家自然科學基金（在研2項）及多項省部級項目。近年來，已在農(nóng)業(yè)及食品領域的主流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篇學術論文。SCOPUS數(shù)據(jù)庫顯示，發(fā)表的SCI論文已被國內(nèi)外引用達1290次，其中他人引用1050次（至2014.11.15）。近10年農(nóng)業(yè)科學領域的全球科學家ESI排名，進入TOP 千分之一。研究成果獲2011年國家科技進步二等獎1項。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)明授權專利多項。

　　科研項目學術論文

　　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.

名師推薦

武運
李海濤
羅云波
孫寶國
王錫昌
李燕

QM品茶坊阁楼_一品楼品凤楼官网_全国51茶楼信息网51龙凤茶楼论坛网_逍遥阁茶楼

唐傳核

名師推薦

友情鏈接：

關于我們：