Ningping Tao

Comparison of flavour qualities of three sourced Eriocheir sinensis

Shuai Wang, Yu He, Yayue Wang et al. · Food Chemistry · 2015 · 181 citations

Food Chemistry, Food Analysis, Phytochemical +2

Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis)

Saiqi Gu, Xichang Wang, Ningping Tao et al. · Food Research International · 2013 · 174 citations

Food Chemistry, Volatile Compounds, Chemical Composition +4

Effect of extraction methods on the structural characteristics, functional properties, and emulsion stabilization ability of Tilapia skin gelatins

Ting Zhang, Rui Sun, Mengzhen Ding et al. · Food Chemistry · 2020 · 122 citations

Biopolymer Gel, Food Colloid, Tilapia Skin Gelatins +9

Effect of preparation factors and storage temperature on fish oil-loaded crosslinked gelatin nanoparticle pickering emulsions in liquid forms

Mengzhen Ding, Ting Zhang, Huan Zhang et al. · Food Hydrocolloids · 2019 · 120 citations

Food Colloid, Preparation Factors, Storage Temperature +6

Commercial cold-water fish skin gelatin and bovine bone gelatin: Structural, functional, and emulsion stability differences

Ting Zhang, Rui Sun, Mengzhen Ding et al. · LWT · 2020 · 109 citations

Tissue Engineering, Bone Gelatin, Biopolymer Gel +1