Tingting Tang

机构：Nanjing Tech University, Central South University, University of Shanghai for Science and Technology, Sichuan University, West China Hospital of Sichuan University, Chongqing Three Gorges Academy of Agricultural Sciences, Huaiyin Normal University, Third Xiangya Hospital, University of Chinese Academy of Sciences · ORCID：0000-0002-1871-5456

发表论文 99 篇 · 总被引 2120 次 · h-index 26

代表论文

• Effects of enzyme treatment on structural characteristics of egg yolk, plasma and granule and their correlation with flavor components (2025 · Food Hydrocolloids · 被引 15)
• Extraction, isolation and cytotoxic activities of triterpene saponins from ornamental and medicinal plant Lysimachia christinae (2025 · Separation and Purification Technology · 被引 8)
• The Effects of Polyphenols on Texture and Flavor of Egg Yolk: A Molecular Docking Study (2025 · Foods · 被引 8)
• Effect of adding different egg yolk oil on the flavor and physicochemical properties of mayonnaise (2025 · Food Chemistry · 被引 7)
• Effect of egg yolk component and its enzymatic hydrolysate on the flavor and texture of walnut cake (2025 · Food Chemistry · 被引 6)
• Highly selective separation of yttrium from heavy rare earth elements by hollow fiber renewal liquid membrane (2025 · Journal of Membrane Science · 被引 3)