Tan C - Search Results

1

Catechin modulates the copigmentation and encapsulation of anthocyanins in polyelectrolyte complexes (PECs) for natural colorant stabilization.

Tan C, Celli GB, Selig MJ, Abbaspourrad A. Tan C, et al. Food Chem. 2018 Oct 30;264:342-349. doi: 10.1016/j.foodchem.2018.05.018. Epub 2018 May 3. Food Chem. 2018. PMID: 29853386

2

Polyelectrolyte Complex Inclusive Biohybrid Microgels for Tailoring Delivery of Copigmented Anthocyanins.

Tan C, B Celli G, Lee M, Licker J, Abbaspourrad A. Tan C, et al. Biomacromolecules. 2018 May 14;19(5):1517-1527. doi: 10.1021/acs.biomac.8b00352. Epub 2018 Apr 2. Biomacromolecules. 2018. PMID: 29584407

3

Anthocyanin stabilization by chitosan-chondroitin sulfate polyelectrolyte complexation integrating catechin co-pigmentation.

Tan C, Selig MJ, Abbaspourrad A. Tan C, et al. Carbohydr Polym. 2018 Feb 1;181:124-131. doi: 10.1016/j.carbpol.2017.10.034. Epub 2017 Oct 16. Carbohydr Polym. 2018. PMID: 29253954

4

Polyelectrolyte microcapsules built on CaCO₃ scaffolds for the integration, encapsulation, and controlled release of copigmented anthocyanins.

Tan C, Selig MJ, Lee MC, Abbaspourrad A. Tan C, et al. Food Chem. 2018 Apr 25;246:305-312. doi: 10.1016/j.foodchem.2017.11.033. Epub 2017 Nov 10. Food Chem. 2018. PMID: 29291853

5

Combination of internal structuring and external coating in an oleogel-based delivery system for fish oil stabilization.

Lee MC, Tan C, Abbaspourrad A. Lee MC, et al. Among authors: tan c. Food Chem. 2019 Mar 30;277:213-221. doi: 10.1016/j.foodchem.2018.10.112. Epub 2018 Oct 23. Food Chem. 2019. PMID: 30502137

6

Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins.

Tan C, Dadmohammadi Y, Lee MC, Abbaspourrad A. Tan C, et al. Compr Rev Food Sci Food Saf. 2021 Jul;20(4):3164-3191. doi: 10.1111/1541-4337.12772. Epub 2021 Jun 12. Compr Rev Food Sci Food Saf. 2021. PMID: 34118125 Review.

7

Protein content of amaranth and quinoa starch plays a key role in their ability as Pickering emulsifiers.

Kierulf A, Whaley J, Liu W, Enayati M, Tan C, Perez-Herrera M, You Z, Abbaspourrad A. Kierulf A, et al. Among authors: tan c. Food Chem. 2020 Jun 15;315:126246. doi: 10.1016/j.foodchem.2020.126246. Epub 2020 Jan 21. Food Chem. 2020. PMID: 32028198

8

Ultrastable Water-in-Oil High Internal Phase Emulsions Featuring Interfacial and Biphasic Network Stabilization.

Lee MC, Tan C, Ravanfar R, Abbaspourrad A. Lee MC, et al. Among authors: tan c. ACS Appl Mater Interfaces. 2019 Jul 24;11(29):26433-26441. doi: 10.1021/acsami.9b05089. Epub 2019 Jul 10. ACS Appl Mater Interfaces. 2019. PMID: 31245993

9

Mitigating the Astringency of Acidified Whey Protein in Proteinaceous High Internal Phase Emulsions.

Lee MC, Dadmohammadi Y, Tan C, Abbaspourrad A. Lee MC, et al. Among authors: tan c. ACS Appl Bio Mater. 2020 Dec 21;3(12):8438-8445. doi: 10.1021/acsabm.0c00767. Epub 2020 Nov 15. ACS Appl Bio Mater. 2020. PMID: 35019615

10

A Robust Aqueous Core-Shell-Shell Coconut-like Nanostructure for Stimuli-Responsive Delivery of Hydrophilic Cargo.

Tan C, Arshadi M, Lee MC, Godec M, Azizi M, Yan B, Eskandarloo H, Deisenroth TW, Darji RH, Pho TV, Abbaspourrad A. Tan C, et al. ACS Nano. 2019 Aug 27;13(8):9016-9027. doi: 10.1021/acsnano.9b03049. Epub 2019 Aug 2. ACS Nano. 2019. PMID: 31343860

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