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姓名：唐传核

性别：男

学历：博士

职称：副教授

工作单位：华南理工大学食品科学与工程系

教育情况：

1995.9-1998.2 无锡轻工大学（现江南大学）食品工程系获工学硕士学位

1999.9-2002.6 华南理工大学食品科学与工程系获工学博士学位

工作经历：

2002.7-2005.11，华南理工大学食品科学与工程系讲师

2005.12-至今华南理工大学食品科学与工程系副教授

2010.6-至今破格被批准为博士研究生指导教师

2007.6-2008.7 香港大学生命科学院访问学者

2010.8-2011.7 美国北卡州立大学食品、生物加工及营养系

博士后研究助理

所受奖项：

2010 年教育部新世纪优秀人才支持计划

2009年获国际期刊Food Hydrocolloids 顶级审稿人称号

2011年获国家科技进步二等奖1项（排名第七）

2011年 2篇广东省优秀硕士学位论文指导教师

主要研究方向：

蛋白资源开发利用；活性物质包埋及缓释；功能性食品

代表性著作：

68. Yang, M., Liu, F., & Tang, C.-H.* (2012). Properties and microstructure of transglutaminase-set soy protein-stabilized emulsion Gels. Food Research International, 10.1016/j.foodres.2011.11.012.

67. Wang, X.Y., & Tang, C.H.*. (2012). Physicochemical and antioxidant properties of buckwheat protein isolates with different polyphenol contents as modified by limited hydrolysis with Trypsin. Food Technology and Biotechnology, 50 (1) 17–24.

66. Tang C.H.*, Wang, C. S., & Huang, Q. (2012). Improvement of heat-induced fibril assembly of soy β-conglycinin (7S Globulins) at pH 2.0 through electrostatic screening. Food Research International, 46, 229-236.

65. Tang, C.-H.*, Sun, X., & Foegeding, E. A. (2011). Modulation of physicochemical and structural properties of kidney bean vicilin (phaseolin): Implications for the structure-function relationship. Journal of Agricultural and Food Chemistry, 59 (18), 10114-10123.

64. Liu, C., Yang, X.-Q., Lin, M.-G., Zhao, R.-Y., Tang, C.-H., Luo, L., Liu, L. (2011). Complex coacervation of chitosan and soy globulins in aqueous solution: an electrophoretic mobility and light scattering study. International Journal of Food Science and Technology, 46(7), 1363-1369.

63. Yin, S.-W., huang, K.-L., Tang, C.-H., Yang, X.-Q., Wen, Q.-B., Qi, J.-R. (2011). Surface charge and conformational properties of phaseolin, the major globulin in red kidney bean (Phaseolus vulgaris L): Effect of pH. International Journal of Food Science and Technology, 46(8), 1628-1647.

62. Wang, J.-M., Yang, X.-Q., Yin, S.-W., Zhang, Y., Tang, C.-H., Li, B.-S., Yuan, D.-B., & Guo, J. (2011). Structural rearrangement of ethanol-denatured soy proteins by high hydrostatic pressure treatment. Journal of Agricultural and Food Chemistry, 59, 7324-7332.

61. Liu, C., Teng, Z., Lu, Q.-Y., Zhao, R.-Y., Yang, X.-Q., Tang, C.-H., Liao, J.-M. (2011). Aggregation kinetics and ζ-potential of soy protein during fractionation. Food Research International, 44, 1392-1400.

60. Yin, S. W., Chen, J. C., Sun, S. D., Tang, C. H., Yang, X. Q., Wen, Q. B., & Qi, J. R. (2011). Physicochemical and structural characterization of protein isolate, globulin and albumin from soapnut seeds (Sapindus mukorossi Gaertn.) . Food Chemistry, 128 (2), 420-426.

59. Yin, S.-W., Huang, K.-L., Tang, C.-H., Yang, X.-Q., Wen, Q.-B., & Qi, J.-R. (2011). Surface charge and conformational properties of phaseolin, the major globulin in red kidney bean (Phaseolus vulgaris L): effect of pH. International Journal of Food Science & Technology, 46(8), 1628-1635.

58. Tang, C.H.*, Chen, L., & Feogeding, E. A. (2011). Rheological and water-holding properties and microstructures of cold-set soy protein isolate emulsion gels induced by CaCl2, GDL and transglutaminase: Influence of thermal treatments before and/or after gel formation. Journal of Agricultural and Food Chemistry, 59 (8), 4071-4077.

57. Liu, F., & Tang, C.H.* (2011). Cold, gel-like whey protein emulsions produced by microfluidization: Rheological and microstructural characteristics. Food Chemistry, 127, 1641-1647.

56. Tang, C.H.*, Xiao, M.L., Chen, Z., & Yang, X.Q. (2011). Properties of transglutaminase-treated red bean cast films. Journal of Applied Polymer Science, 122(2), 789-797.

55. Liu, C., Yang, X. Q., Ahmad, L., Tang, C. H., Li, L., Zhu, J. H. & Qi, J. R. (2011). Rheological properties of soybean β-conglycinin in aqueous dispersions: Effects of concentration, ionic strength and thermal treatment. International Journal of Food Properties, 14(2), 264-279.

54. Tang, C.H.*, Xiao, M.L., Chen, Z., & Yang, X.Q. (2011). Influence of succinylation on the properties of cast films from red bean protein isolate at various plasticizer levels. Journal of Applied Polymer Science, 120 (4), 1934-1941.

53. Yin, S.W., Tang, C.H., Yang X.Q., & Wen, Q. B. (2011). Conformational study of red kidney bean (Phaseolus vulgaris L.) protein isolate (KPI) by tryptophan fluorescence and differential scanning calorimetry. Journal of Agricultural and Food Chemistry, 59, 241-248.

52. Tang, C.H.*, & Sun, X. (2011). Structure-physicochemical function relationships of 7S globulins (vicilins) from red bean (Phaseolus anglaris) with different polypeptide constituents. Food Hydrocolloids, 25, 536-544.

51. Tang, C.H.*, & Sun, X. (2011). A comparative study of physicochemical and conformational properties in three vicilins from Phaseolus legumes: Implications for the structure-function relationship. Food Hydrocolloids, 25, 315-324.

50. Yin, S.W., Tang, C.H.*, Wen, Q.B., Yang, X.Q. (2011). 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, 94-99.

49. Tang, C.H.*, & Wang, C.S. (2010). Formation and characterization of amyloid-like fibrils from soy β-conglycinin and glycinin. Journal of Agricultural and Food Chemistry, 58, 11058-11066.

48. Yuan, D.B., Min, W., Yang, X.Q., Tang, C.H., Zheng, Z.X., Wang, J.M., Guo, J., Zheng, H.G., & Qi, J.R. (2010). Physicochemical characterization and heat-induced aggregation of soy β-conglycinin subunits. Journal of the American Oil Chemists’ Society, 87, 997-1004.

47. Tang, C.H.*, Zhang, Y.H., Wen, Q.B., & Huang, Q.R. (2010). Formation of amyloid fibrils from kidney bean 7S globulin (phaseolin) at pH 2.0. Journal of Agricultural and Food Chemistry, 58, 8061-8068.

46. Tang, C.-H.*, & Sun, Xin. (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, 6395-6402.

45. Tang, C. H.*, Gong, Q., & Sun, X. (2010). Functional properties of buckwheat (Fagopyrum esculentum Moench) protein isolate: Effects of limited enzymatic hydrolysis with Trypsin. European Journal of Plant Science and Biotechnology, 4(1), 110-116. (Invited Paper)

44. Yin, S.W., Tang, C. H.*, Wen, Q. B. & Yang, X. Q. (2010). 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, 599-607.

43. Yin, S.W., Tang, C. H.*, Wen, Q. B., Yang, X. Q., & Yuan, D. B. (2010). The relationships between the physicochemical properties and conformational features of succinylated and acetylated kidney bean protein isolates. Food Research International, 43, 730-738.

42. Tang, C.H.*, & Wang, X. Y. (2010). Physicochemical and structural characterization of globulin and albumin from common buckwheat (Fagopyrum esculentum Moench). Food Chemistry, 121, 119-126.

41. Zhang, Y. H., Tang, C. H.*, Wen, Q. B., Yang, X. Q., Li, L., & Deng, W.L. (2010). Thermal aggregation and gelation of kidney bean (Phaseolus vulgaris L.) protein isolate at pH 2.0: Influence of ionic strength. Food Hydrocolloids, 24, 266-274.

40. Liu, C., Ten, Z., Yang, X. Q., Tang, C. H., Jiang, Y. M., Qu, J.-N., Qi, J. Q., & Zhu, J. H. (2010). Characterization of soy glycinin and β-conglycinin fractionated with Mg2 instead of Ca2 . International Journal of Food Science and Technology, 45, 155-162.

39. Yin, S. W., Tang, C. H.*, Wen, Q. B. & Yang, X. Q. (2009). Effects of acylation on the functional properties and in vitro trypsin digestibility of red kidney bean (Phaseolus vulgaris L.) protein isolate. Journal of Food Science, 74 (9): E488-E494.

38. Yin, S. W., Tang, C. H.*, Wen, Q. B. & Yang, X. Q. (2009). Functional and structural properties and in vitro digestibility of acylated hemp (Cannabis sativa L.) protein isolates. International Journal of Food Science and Technology, 44, 2653-2661.

37. Tang, C. H.*, Wang, X. Y., Liu F. & Wang, S. S. (2009). Physicochemical and conformational properties of buckwheat protein isolates: Influence of polyphenol removal with cold organic solvents from buckwheat seed flours. Journal of Agricultural and Food Chemistry, 57 (22), 10740–10748.

36. Wang, X. S., Tang, C. H.* & Yang, X. Q. (2009). Characterization and antioxidant properties of hemp protein hydrolysates obtained with Neutrase. Food Technology and Biotechnology, 47(4), 428-434.

35. Tang, C. H.*, Xiao, M. L., Chen, Z. & Yang, X. Q. (2009). Properties of cast films of vicilin-rich protein isolates from Phaseolus legumes: Influence of heat curing. LWT-Food Science and Technology, 42, 1659-1666.

34. Tang, C. H.*, Sun, X., & Yin, S. W. (2009). Physicochemical, functional and structural properties of vicilin-rich protein isolate from three Phaseolus legumes: Effect of heat treatment. Food Hydrocolloids, 23, 1771-1778.

33. Teng, Z., Liu, C., Yang, X. Q., Li, L., Tang, C. H. & Jiang, Y. M. (2009). Fractionation of soybean globulins using Ca2 and Mg2 : A comparative analysis. Journal of the American Oil Chemists’ Society, 86, 409-417.

32. Yuan, D. B., Yang, X. Q., Tang, C. H., Zheng, Z. X., Min, W., Ahmad, I., & Yin, S. W. (2009). Physicochemical and functional properties of acidic and basic polypeptides of soy glycinin. Food Research International, 42, 700-706.

31. Tang, C. H.*, & Ma, C.Y. (2009). Heat-induced modifications in the functional and structural properties of vicilin-rich protein isolate from kidney (Phaseolous vulgaris L.) bean. Food Chemistry, 115, 859-866.

30. Tang, C. H.*, Wang, X.Y., Yang, X. Q., & Lin, L. (2009). Formation of soluble aggregates from insoluble commercial soy protein isolate by means of ultrasonic treatment and their gelling properties. Journal of Food Engineering, 92, 432-437.

29. Tang, C. H.*, Peng, J., Zheng, D. W., & Chen, Z. (2009). Physicochemical and antioxidant properties of buckwheat (Fagopyrum esculentum Moench) protein hydrolysates. Food Chemistry, 115, 672-678.

28. Tang, C. H.*, Wang, X. S., & Yang, X. Q. (2009). Enzymatic hydrolysis of hemp (Cannabis Sativa L.) protein isolate by various proteases and antioxidant properties of the resulting hydrolysates. Food Chemistry, 114, 1484-1490.

27. Tang, C. H.*, & Ma, C. Y. (2009). Effect of high pressure treatment on aggregation and structural properties of soy protein isolate. LWT-Food Science and Technology, 42, 606-611.

26. Tang, C. H.*, Chen, L., & Ma, C. Y. (2009). Thermal aggregation, amino acid composition and in vitro digestibility of vicilin-rich protein isolates from three Phaseolus legumes: A comparative study. Food Chemistry, 113, 957-963.

25. Tang, C. H.*, & Ma, C. Y. (2009). Effects of high pressure on the conformation of freeze-dried soy protein isolate: A FTIR spectroscopic study. Spectral Analysis and Spectroscopy, 29(5), 1241-1245. [In Chinese]

24. Tang, C. H.*, Sun, X., & Ma, C. Y. (2008). Transglutaminase-induced cross-linking of vicilin-rich kidney protein isolate: Influence on the functional properties and in vitro digestibility. Food Research International, 41, 941-947.

23. Yin, S. W., Tang, C. H.*, Wen, Q. B., Yang, X. Q., & Li, L. (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, 938-945.

22. Wang, X. S., Tang, C. H.*, Yang, X. Q., & Guo, W. R. (2008) Characterization, amino acid composition and in vitro digestibility Hemp (Cannabis sativa L.) proteins. Food Chemistry, 107, 11-18.

21. Wang, X. S., Tang, C. H.*, Li, B. S., Yang, X. Q., Li, L., & Ma, C. Y. (2008). Effect of high pressure treatment on some physicochemical and functional properties of soy protein isolates. Food Hydrocolloids, 22, 560-567.

20. Yin, S. W., Tang, C. H.*, Cao, J. S., Hu, E. K., Wen, Q. B., & Yang, X. Q. (2008). Effects of limited enzymatic hydrolysis with trypsin on the functional properties of hemp (Cannabis sativa L.) protein isolate. Food Chemistry, 106, 1004-1013.

19. Tang, C. H. * (2008). Thermal denaturation and gelation of vicilin-rich protein isolates from three Phaseolus legumes: A comparative study. LWT-Food Science and Technology, 41, 1380-1388.

18. Zheng, H. G., Yang, X. Q., Tang, C. H., Li, L., & Ahmad, I. (2008). Preparation of soluble soybean protein aggregates (SSPA) from insoluble soybean protein concentrates (SPC) and its functional properties. Food Research International, 41, 154-164.

17. Tang, C. H.* (2007) Thermal properties of globulin from buckwheat (Fagopyrum esculentum Moench). Effects of salts and protein perturbants. Journal of Thermal Analysis and Calorimetry, 89(3), 941-951.

16. Tang, C. H.*, & Jiang, Y. (2007). Modulation of the mechanical and hydrophobic properties of food protein films by transglutaminase treatment. Food Research International, 40, 504-509.

15. Tang, C. H.*, Choi, S. M., & Ma, C. Y. (2007). Study of thermal properties and aggregation /denaturation of soy protein isolates by modulated differential scanning calorimetry. International Journal of Biological Macromolecules, 40, 96-104.

14. Tang, C. H.* (2007). Effect of thermal pretreatment of raw soymilk on the gel strength and microstructure of tofu induced by microbial transglutaminase. LWT- Food Science and Technology, 40, 1403-1409.

13. Tang, C. H.*, Li, L., Wang, Z. L., & Yang, X. Q. (2007). Formation and rheological properties of ‘cold-set’ tofu induced by microbial transglutaminase. LWT-Food Science and Technology, 40, 579-586.

12. Yin, S. W., Tang, C. H.*, Wen, Q. B., & Yang, X. Q. (2007). Properties of cast films from hemp (Cannabis sativa L.) and soy protein isolates. A comparative study. Journal of Agricultural and Food Chemistry, 55, 7399-7404.

11. Tang, C. H.*, & Ma, C.Y. (2007). Modulation of the thermal stability of β-lactoglobulin by transglutminase treatment. European Food Research and Technology, 225, 649-652.

10. Tang, C. H.* (2007). Thermal properties of buckwheat proteins as related to their lipid contents. Food Research International, 40, 381-387.

9. Jiang, Y., Tang, C. H.*, Wen, Q. B., Li, L., & Yang, X. Q. (2007). Effect of processing parameters on the properties of transglutaminase-treated soy protein isolate films. Innovative Food Science and Emerging Technologies, 8, 218-255.

8. Tang, C. H.* (2007). Functional properties and in vitro digestibility of buckwheat protein products: Effect of processing. Journal of Food Engineering, 82, 568-576.

7. Tang, C. H.*, Ten, Z., Wang, X. S., & Yang, X. Q. (2006). Physicochemical and functional properties of hemp (Cannabis sativa L.) protein isolates. Journal of Agricultural and Food Chemistry, 54, 8945-8950.

6. Tang, C. H.*, Wu, H., Chen, Z., & Yang, X. Q. (2006). Formation and gel properties of glycinin-rich and β-conglycinin-rich soy protein isolate gels induced by microbial transglutaminase. Food Research International, 39, 87-97.

5. Tang, C. H.*, Wu, H., Yu, H. P., Li, L., Chen, Z., & Yang, X. Q. (2006). Coagulation and gelation of soy protein isolates induced by microbial transglutaminase. Journal of Food Biochemistry, 30, 35-55.

4. Tang, C. H.*, Li, L., & Yang, X. Q. (2006). Influence of transglutaminase-induced cross-linking on the in vitro digestibility of soy protein isolates. Journal of Food Biochemistry, 30, 718-731.

3. Tang, C. H.*, Chen, Z., Li, L., & Yang, X. Q. (2006). Effect of transglutaminase treatment on the thermal properties of soy protein isolates. Food Research International, 39, 704-711.

2. Tang, C. H.*, Yang, X. Q., Chen, Z., Wu, H., & Peng, Z. Y. (2005). Physicochemical and structural properties of sodium caseinate biopolymers induced by microbial transglutaminase. Journal of Food Biochemistry, 29, 402-421.

1. Tang, C. H.*, Jiang, Y., Wen, Q. B., & Yang, X. Q. (2005). Effect of transglutaminase treatment on the properties of cast films from soy protein isolates. Journal of Biotechnology, 120, 296-307.