Ningping Tao - Concepedia

Author

Ningping Tao

Also Known As

Ashily Ling Wang, N. P. Tao, Ning-Ping Tao, Ning-ping Tao, Ningping TAO, Ningping Tao, Ning‐Ping Tao, Shanggui Deng, Tao Ningping, Yingshan Jin

140

Publications

3.5K

Citations

H-Index

Concepts

All Affiliations

Shanghai Ocean University Shanghai Harbour Engineering Design & Research Institute Ministry of Agriculture and Rural Affairs Zhejiang Ocean University Shanghai Jiao Tong University

About

Ningping Tao is an author at Shanghai Ocean University specializing in health sciences, engineering, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	14	15	619
2	Health Sciences	14	17	570
3	Medicine	14	15	654
4	Education	2	2	68
5	Natural Sciences	2	2	62

Ningping Tao

Publications

2.9K

Citations

H-Index

Page 1

	Year	Citations
Comparison of flavour qualities of three sourced Eriocheir sinensis Shuai Wang, Yu He, Yayue Wang, Food Chemistry Food ChemistryFood AnalysisPhytochemicalPhytochemistryFlavour Qualities	2015	181
Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis) Saiqi Gu, Xichang Wang, Ningping Tao, Food Research International Food ChemistryVolatile CompoundsChemical CompositionFood AnalysisDifferent Edible Parts	2013	174
Effect of extraction methods on the structural characteristics, functional properties, and emulsion stabilization ability of Tilapia skin gelatins Ting Zhang, Rui Sun, Mengzhen Ding, Food Chemistry Biopolymer GelFood ColloidTilapia Skin GelatinsExtraction MethodsMicro-encapsulation	2020	122
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, Food Hydrocolloids Food ColloidPreparation FactorsStorage TemperatureMicro-encapsulationMicroemulsion	2019	120
Commercial cold-water fish skin gelatin and bovine bone gelatin: Structural, functional, and emulsion stability differences Ting Zhang, Rui Sun, Mengzhen Ding, LWT Tissue EngineeringBone GelatinBiopolymer GelEmulsion Stability Differences	2020	109
Gelatin molecular structures affect behaviors of fish oil-loaded traditional and Pickering emulsions Mengzhen Ding, Ting Zhang, Huan Zhang, Food Chemistry Biopolymer GelFood ColloidEngineeringPickering EmulsionsMicelle	2019	106
Effect of three types of thermal processing methods on the lipidomics profile of tilapia fillets by UPLC-Q-Extractive Orbitrap mass spectrometry Cuiping Shi, Hao Guo, Tingting Wu, Food Chemistry Lipid AnalysisEngineeringBiochemistryTilapia FilletsLipidomics Profile	2019	104
Characterization of odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) using gas chromatography–mass spectrometry–olfactometry Ningping Tao, Rong Wu, Peigen Zhou, Journal of Food and Drug Analysis	2014	89
Effect of interfacial layer number on the storage stability and in vitro digestion of fish oil-loaded multilayer emulsions consisting of gelatin particle and polysaccharides Mengzhen Ding, Lijie Liu, Ting Zhang, Food Chemistry Interfacial Layer NumberStorage StabilityEdible PackagingMicro-encapsulationVitro Digestion	2020	82
Fish oil-loaded emulsions stabilized by synergetic or competitive adsorption of gelatin and surfactants on oil/water interfaces Ting Zhang, Mengzhen Ding, Huan Zhang, Food Chemistry Food ColloidChemical Enhanced Oil RecoveryFish Oil-loaded EmulsionsCompetitive AdsorptionMicelle	2019	69

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