Tan, Mingqian

Whole<i> Gracilaria</i> biomass as a green emulsifier for pickering emulsions: Applications in astaxanthin delivery and fat replacement

Characterization and salt reduction evaluation of <i>Haematococcus pluvialis </i>protein microgel-Gum arabic complex-stabilized high internal phase Pickering emulsion for sodium chloride delivery

Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers (Vol 285, 128805, 2024)

Computer-aided antibody discovery for emerging contaminants: bridging molecular immunotechnology and food-safety sustainability

Preparation of high-strength elastic bigel with dual network structure to stabilize astaxanthin for low-fat food filling

DHA-enriched salmon-konjac emulsion gel improves cognitive function in mice

Green-synthesized curcumin-zinc nanocomplexes: Enhanced antioxidant/antibacterial activity and pH-responsive release properties (vol 73, 107698, 2025)

Green-synthesized curcumin-zinc nanocomplexes: Enhanced antioxidant/ antibacterial activity and pH-Responsive release properties

Perspective on Current Advances and Future Directions in Food Safety and Health

Precision nutrition based on food bioactive components assisted by delivery nanocarriers for ocular health

Macrophage and mitochondrion dual-targeting astaxanthin nanoparticles prepared by Maillard reaction for colonic inflammation alleviation

Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers

Bi-functional astaxanthin macromolecular nanocarriers to alleviate dextran sodium sulfate-induced inflammatory bowel disease

Design and preparation of multifunctional astaxanthin nanoparticles with good acid stability and hepatocyte-targeting ability for alcoholic liver injury alleviation

Preparation of bilayer nano-oleogel by whey protein isolate and soy lecithin for fish oil encapsulation and its application in cookies

Design and preparation of NMN nanoparticles based on protein-marine polysaccharide with increased NAD plus level in D-galactose induced aging mice model

Steady-State Delivery and Chemical Modification of Food Nutrients to Improve Cancer Intervention Ability

Recent advances in sea cucumber peptide: Production, bioactive properties, and prospects

Size-controllable food-grade nanoparticles based on sea cucumber polypeptide with good anti-oxidative capacity to prolong lifespan in tumor-bearing mice

Protein corona of food nanoparticles: Implications for biological responses and future research directions

Food safety and health: Advancing knowledge and collaboration for a safer future

Advancements in precision nutrition: Steady-state targeted delivery of food functional factors for nutrition intervention of chronic diseases

Effect of water-retention agents on <i>Scomberomorus niphonius </i>surimi after repeated freeze-thaw cycles: low-field NMR and MRI studies

Protein coronas formed by three blood proteins and food-borne carbon dots from roast mackerel: Effects on cytotoxicity and cellular metabolites

High internal phase Pickering emulsion by Spanish mackerel proteins-procyanidins: Application for stabilizing astaxanthin and surimi

Co-delivery of hydrophobic astaxanthin and hydrophilic phycocyanin by a pH-sensitive water-in-oil-in-water double emulsion-filled gellan gum hydrogel

High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application