High internal phase emulsions of ω-3 fatty acids stabilized by fish scale gelatin particles: Application to lipid-enhanced surimi 3D printing

Impact of rheological properties of mashed potatoes on 3D printing

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Agriculture, Food Science, Materials Engineering +9

Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures

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Natural Sciences, Chemical Engineering, Materials Science +16

pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins

Hanni Liang, Chuan‐He Tang · Food Hydrocolloids · 2013 · 366 citations

Agriculture, Food Science, Plant Biology +9

Emulsifying Properties of Soy Protein Nanoparticles: Influence of the Protein Concentration and/or Emulsification Process

Fu Liu, Chuan‐He Tang · Journal of Agricultural and Food Chemistry · 2014 · 281 citations

Engineering, Chemical Engineering, Food Science +17

Fabrication of Zein/Pectin Hybrid Particle-Stabilized Pickering High Internal Phase Emulsions with Robust and Ordered Interface Architecture

Fuzhen Zhou, Xiaonan Huang, Ziling Wu et al. · Journal of Agricultural and Food Chemistry · 2018 · 276 citations

Agriculture, Food Science, Materials Science +15