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Publications by Yan Ran Tang

Oleogelation Using Pulse Protein-Stabilized Foams and Their Potential as a Baking Ingredient

Chemical Engineering

English

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Ultrastable Particle-Stabilized Foams

Angewandte Chemie - International Edition

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Nutritional and Antioxidant Potential of Psidium Guajava as a Functional Ingredient

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Lactobionic Acid as a Potential Food Ingredient: Recent Studies and Applications

Journal of Food Science

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Aqueous Foams Stabilized Solely by Particles

Condensed Matter Physics

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Spirulina as a Protein Ingredient in a Sports Nutrition Drink

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Wet Foams Stabilized to Self-Setting Porous Ceramics

Asian Journal of Chemistry

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The Seaweed Ascophyllum Nodosum as a Potential Functional Ingredient in Chicken Nutrition

Journal of Oceanography and Marine Research

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POTENTIAL USE OF Ulva Lactuca AS FEED INGREDIENT FOR TILAPIA

Jurnal Ilmu dan Teknologi Kelautan Tropis

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Dendrimer-Stabilized Titanate Nanowire Dispersions as Potential Nanocarriers

Journal of Physical Chemistry C

Theoretical Chemistry

Magnetic Materials

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