Author

Tan‐Ang Lee

Observed names: Tan-Ang LEE, Tan-Ang Lee

Institution: Tunghai University

Observed institutions: Tokai University, Tunghai University

ORCID: 0000-0002-6920-0575

Observed ORCID: 0000-0002-6920-0575

OpenAlex ID: A5090970910

Development of low‐fat mayonnaise containing polysaccharide gums as functional ingredients

2010 · Hou‐Pin Su, Chuang‐Ping Lien, et al. · Journal of the Science of Food and Agriculture · 107

On the removal efficiency of copper ions in wastewater using calcined waste eggshells as natural adsorbents

2023 · Ming-Yu Chou, Tan-Ang Lee, et al. · Scientific Reports · 39

Characterization and antibacterial properties of fish skin gelatin/guava leaf extract bio-composited films incorporated with catechin

2023 · Ming-Yu Chou, Kazufumi Osako, et al. · LWT · 31

Thermal Processing of Liquid Egg Yolks Modulates Physio-Chemical Properties of Mayonnaise

2022 · Jou-Hsuan Ho, Tan-Ang Lee, et al. · Foods · 13

The effects of corona discharge from a cold plasma source on the physicochemical properties and shelf-life of milk

2024 · Tan-Ang Lee, Yi-Hsuan Lin, et al. · Food Bioscience · 12

Influence of an Edible Oil–Medium-Chain Triglyceride Blend on the Physicochemical Properties of Low-Fat Mayonnaise

2022 · Heng-I Hsu, Tan-Ang Lee, et al. · Molecules · 11

Comprehensive Stability Evaluation of Iron-Fortified Milk Powder

2012 · Tan-Ang LEE, Jou-Hsuan HO, et al. · Food Science and Technology Research · 10

Discrimination of reconstituted milk from fresh skim milk by using lactulose and furosine as milk quality indicators

2024 · Jou-Hsuan Ho, Ming-Yu Chou, et al. · Journal of Agriculture and Food Research · 4

Effect of Lactose and Milk Protein on Iron Bioavailability during in vitro Digestion

2009 · Yi-Ning Yeh, Ruo-Syuan Ho, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI · 2

The Effect of Milk Fat and Functional Additives on the Iron Bioavailability of Different Iron-Fortified Milk Powders Subjected to in vitro Digestion

2012 · Tan-Ang Lee, Jou-Hsuan Ho, et al. · NIPPON SHOKUHIN KOGYO GAKKAISHI

Antibacterial mechanism and application of ε-polylysine conjugation with dextran.

2010 · Jou‐Hsuan Ho, Chi-Fa Chow, et al. · Taiwān nóngyè huàxué yǔ shípǐn kēxué

Evaluation of rheological properties and oxidative stability in low-fat mayonnaise of different edible oils during storage period.

2009 · Su HouPin, Lien ChuangPing, et al. · Zhōngguó xùmù xuéhuì huìzhì

Works count: 12

Citation count: 229

H-index: 7

I10-index: 7