Chi-Tang Ho

Chi-Tang Ho (; born 1944) is a Chinese-born American food scientist. He received his PhD in organic chemistry in 1974 and started working as a researcher and professor in the food science department at Rutgers University. He is now director of the food science graduate program at Rutgers University in New Brunswick, New Jersey. Provided by Wikipedia
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  1. 1
    Natural product nobiletin-loaded Pickering emulsion stabilized by bovine serum albumin/carboxymethyl inulin complexes: preparation and digestive characteristics

    Natural product nobiletin-loaded Pickering emulsion stabilized by bovine serum albumin/carboxymethyl inulin complexes: preparation and digestive characteristics by Guiying Huang, Man Zhang, Konglong Feng, Jie Xiao, Qingrong Huang, Chi-Tang Ho, Jun Liu

    Published 2024
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  2. 2
    Purification, Physicochemical Properties, and Antioxidant Activities of Two Low-Molecular-Weight Polysaccharides from <i>Ganoderma leucocontextum</i> Fruiting Bodies

    Purification, Physicochemical Properties, and Antioxidant Activities of Two Low-Molecular-Weight Polysaccharides from <i>Ganoderma leucocontextum</i> Fruiting Bodies by Xiong Gao, Jiayi Qi, Chi-Tang Ho, Bin Li, Yizhen Xie, Shaodan Chen, Huiping Hu, Zhongzheng Chen, Qingping Wu

    Published 2021
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  3. 3
    Anti-Melanogenic Mechanism of Tetrahydrocurcumin and Enhancing Its Topical Delivery Efficacy Using a Lecithin-Based Nanoemulsion

    Anti-Melanogenic Mechanism of Tetrahydrocurcumin and Enhancing Its Topical Delivery Efficacy Using a Lecithin-Based Nanoemulsion by Xudong Tang, Qiaoru Dong, Jun Li, Fang Li, Bozena B. Michniak-Kohn, Denggao Zhao, Chi-Tang Ho, Qingrong Huang

    Published 2021
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