Chuan‐He Tang

18.6k total citations · 2 hit papers
186 papers, 16.1k citations indexed

About

Chuan‐He Tang is a scholar working on Food Science, Materials Chemistry and Nutrition and Dietetics. According to data from OpenAlex, Chuan‐He Tang has authored 186 papers receiving a total of 16.1k indexed citations (citations by other indexed papers that have themselves been cited), including 167 papers in Food Science, 59 papers in Materials Chemistry and 36 papers in Nutrition and Dietetics. Recurrent topics in Chuan‐He Tang's work include Proteins in Food Systems (160 papers), Pickering emulsions and particle stabilization (56 papers) and Microencapsulation and Drying Processes (53 papers). Chuan‐He Tang is often cited by papers focused on Proteins in Food Systems (160 papers), Pickering emulsions and particle stabilization (56 papers) and Microencapsulation and Drying Processes (53 papers). Chuan‐He Tang collaborates with scholars based in China, Hong Kong and United States. Chuan‐He Tang's co-authors include Fu Liu, Shou‐Wei Yin, Xiao‐Quan Yang, Xiaoquan Yang, Yanteng Xu, Fei-Ping Chen, Ching‐Yung Ma, Xiansheng Wang, Lan Shen and Tongxun Liu and has published in prestigious journals such as SHILAP Revista de lepidopterología, Journal of Agricultural and Food Chemistry and Food Chemistry.

In The Last Decade

Chuan‐He Tang

186 papers receiving 15.9k citations

Hit Papers

Soy Protein Nanoparticle Aggregates as Pickering Stabiliz... 2013 2026 2017 2021 2013 2015 100 200 300
What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

  1. Soy Protein Nanoparticle Aggregates as Pickering Stabilizers for Oil-in-Water Emulsions
    2013 399 citations Chuan‐He Tang et al. Journal of Agricultural and Food Chemistry profile →
  2. Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility
    2015 341 citations Chuan‐He Tang profile →

Peers

Chuan‐He Tang
Yanxiang Gao China
Like Mao China
Xiao‐Quan Yang China
Rosiane Lopes Cunha Brazil
Xiaoquan Yang China
Qixin Zhong United States
Shou‐Wei Yin China
Milena Corredig Canada
Miguel A. Cerqueira Portugal
Costas G. Βiliaderis Greece
Yanxiang Gao China
Chuan‐He Tang
Citations per year, relative to Chuan‐He Tang Chuan‐He Tang (= 1×) peers Yanxiang Gao

Countries citing papers authored by Chuan‐He Tang

Since Specialization
Citations

This map shows the geographic impact of Chuan‐He Tang's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Chuan‐He Tang with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Chuan‐He Tang more than expected).

Fields of papers citing papers by Chuan‐He Tang

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Chuan‐He Tang. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Chuan‐He Tang. The network helps show where Chuan‐He Tang may publish in the future.

Co-authorship network of co-authors of Chuan‐He Tang

This figure shows the co-authorship network connecting the top 25 collaborators of Chuan‐He Tang. A scholar is included among the top collaborators of Chuan‐He Tang based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Chuan‐He Tang. Chuan‐He Tang is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
2.
Liu, Tongxun, et al.. (2023). Use of oligomeric globulins to efficiently fabricate nanoemulsions: Importance of enhanced structural stability by introducing trehalose. Food Hydrocolloids. 141. 108695–108695. 12 indexed citations
3.
Zheng, Jiabao, Chuan‐He Tang, Jihong Wu, et al.. (2023). Heteroprotein complex between soy protein isolate and lysozyme: Protein conformation, lysozyme activity, and structural characterization. Food Chemistry. 411. 135509–135509. 9 indexed citations
4.
Lin, Wei-Feng, et al.. (2022). Freeze-thaw-stable high internal phase emulsions stabilized by soy protein isolate and chitosan complexes at pH 3.0 as promising mayonnaise replacers. Food Research International. 156. 111309–111309. 56 indexed citations
5.
Tang, Chuan‐He. (2021). Assembled milk protein nano-architectures as potential nanovehicles for nutraceuticals. Advances in Colloid and Interface Science. 292. 102432–102432. 52 indexed citations
6.
Tang, Chuan‐He. (2021). Nano-architectural assembly of soy proteins: A promising strategy to fabricate nutraceutical nanovehicles. Advances in Colloid and Interface Science. 291. 102402–102402. 51 indexed citations
7.
Tang, Chuan‐He, et al.. (2020). Outstanding antioxidant pickering high internal phase emulsions by co-assembled polyphenol-soy β-conglycinin nanoparticles. Food Research International. 136. 109509–109509. 71 indexed citations
8.
Yang, Tao, Tongxun Liu, Xiuting Li, & Chuan‐He Tang. (2019). Novel nanoparticles from insoluble soybean polysaccharides of Okara as unique Pickering stabilizers for oil-in-water emulsions. Food Hydrocolloids. 94. 255–267. 141 indexed citations
9.
Wang, Chan, Xiong Fu, Chuan‐He Tang, Qiang Huang, & Bin Zhang. (2017). Octenylsuccinate starch spherulites as a stabilizer for Pickering emulsions. Food Chemistry. 227. 298–304. 57 indexed citations
10.
Wang, Xiaoyan & Chuan‐He Tang. (2012). Physicochemical and Antioxidant Properties of Buckwheat Protein Isolates with Different Polyphenolic Content Modified by Limited Hydrolysis with Trypsin. SHILAP Revista de lepidopterología. 5 indexed citations
11.
Yin, Shou‐Wei, Jicheng Chen, Chuan‐He Tang, et al.. (2011). Physicochemical and structural characterisation of protein isolate, globulin and albumin from soapnut seeds (Sapindus mukorossi Gaertn.). Food Chemistry. 128(2). 420–426. 37 indexed citations
12.
13.
Yin, Shou‐Wei, Chuan‐He Tang, Wen Qi-biao, & Xiaoquan Yang. (2010). Conformational and thermal properties of phaseolin, the major storage protein of red kidney bean (Phaseolus vulgaris L.). Journal of the Science of Food and Agriculture. 91(1). 94–99. 14 indexed citations
14.
Tang, Chuan‐He & Xin Sun. (2010). Physicochemical and Structural Properties of 8S and/or 11S Globulins from Mungbean [Vigna radiata(L.) Wilczek] with Various Polypeptide Constituents. Journal of Agricultural and Food Chemistry. 58(10). 6395–6402. 75 indexed citations
15.
Wang, Xiansheng, Chuan‐He Tang, Ling Chen, & Xiao‐Quan Yang. (2009). Characterization and antioxidant properties of hemp protein hydrolysates obtained with Neutrase. Food Technology and Biotechnology. 47(4). 428–434. 33 indexed citations
16.
Yin, Shou‐Wei, Chuan‐He Tang, Wen Qi-biao, & Xiaoquan Yang. (2009). Functional and conformational properties of phaseolin (Phaseolus vulgris L.) and kidney bean protein isolate: A comparative study. Journal of the Science of Food and Agriculture. 90(4). 599–607. 47 indexed citations
17.
Yin, Shou‐Wei, Chuan‐He Tang, Wen Qi-biao, Xiaoquan Yang, & Lin Li. (2008). Functional properties and in vitro trypsin digestibility of red kidney bean (Phaseolus vulgaris L.) protein isolate: Effect of high-pressure treatment. Food Chemistry. 110(4). 938–945. 174 indexed citations
18.
Tang, Chuan‐He & Ching‐Yung Ma. (2008). Effect of high pressure treatment on aggregation and structural properties of soy protein isolate. LWT. 42(2). 606–611. 178 indexed citations
19.
Tang, Chuan‐He, et al.. (2005). PHYSICOCHEMICAL AND STRUCTURAL CHARACTERISTICS OF SODIUM CASEINATE BIOPOLYMERS INDUCED BY MICROBIAL TRANSGLUTAMINASE. Journal of Food Biochemistry. 29(4). 402–421. 124 indexed citations
20.
Tang, Chuan‐He, Yan Jiang, Wen Qi-biao, & Xiaoquan Yang. (2005). Effect of transglutaminase treatment on the properties of cast films of soy protein isolates. Journal of Biotechnology. 120(3). 296–307. 120 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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