Dr. Tang is a professor at the Department of Food Science and Technology of South China University of Technology. He holds a Bachelor of Science degree in Food Science and Technology from Zhejiang University of Technology, China and obtained a Master in Food Engineering from Wuxi University of Light Industry, and a doctorate (Ph.D.) in Food Science from South China University of Technology. Professor Tang has conducted almost 20 years of research in the areas including food science, food colloids, functional foods and protein-based materials, especially those related to plant proteins. His recent research interests include structure and functionality of plant protein chemistry, development and novel applications of plant protein-stabilized emulsions, and nanoencapsulation of bioactives. In these areas, he has published more than 140 papers and edited two books. Currently he serves as an associate editor of several journals, including Food Research International (Elsevier) and Journal of Integrative Agriculture (Elsevier).

"This is a monumental work that provides essentially comprehensive coverage of C-gylcosides. This book shows various synthetic methods available for the preparation of C-glycosides, and illustrates the interesting breadth of connections between carbohydrate chemistry and modern general synthetic organic chemistry.... It should become an important companion for both graduate students and senior researchers in the field." --Heterocycles"The book discusses the chemistry of C-glycosides in eight chapters.... The following reaction types are covered: electrophilic substitutions, nucleophilic substitutions, transition metal mediated C-glycosylations, anomeric radicals, rearrangements and cycloadditions, and sugar ring formations.... In summary, the book is well presented and gives a comprehensive review of the subject. It should be of interest to a wide audience." --Chemistry and Industry"This book, like others in the Tetrahedron Organic Chemistry Series, represents a timely review of the rapidly burgeoning field in carbohydrate chemistry. The emphasis of this book is on the synthetic perspective of C-glycosides.... The book is concisely written and the schemes are neatly drawn. Graduate students and researchers interested in organic synthesis related to carbohydrates will find this useful, as the book serves an excellent introductory overview of the subject it covers.... This reviewer recommends this book enthusiastically." --Synthesis

• 1. Electrophilic Substitutions2. Nucleophilic Sugar Substitutions3. Transition Metal Mediated C-Glycosidations4. Anomeric Radicals5. Rearrangements and Cycloadditions6. Sugar Ring Formations7. Syntheses of C-Di and Trisaccharides

Dr. Tang is a professor at the Department of Food Science and Technology of South China University of Technology. He holds a Bachelor of Science degree in Food Science and Technology from Zhejiang University of Technology, China and obtained a Master in Food Engineering from Wuxi University of Light Industry, and a doctorate (Ph.D.) in Food Science from South China University of Technology. Professor Tang has conducted almost 20 years of research in the areas including food science, food colloids, functional foods and protein-based materials, especially those related to plant proteins. His recent research interests include structure and functionality of plant protein chemistry, development and novel applications of plant protein-stabilized emulsions, and nanoencapsulation of bioactives. In these areas, he has published more than 140 papers and edited two books. Currently he serves as an associate editor of several journals, including Food Research International (Elsevier) and Journal of Integrative Agriculture (Elsevier).

"This is a monumental work that provides essentially comprehensive coverage of C-gylcosides. This book shows various synthetic methods available for the preparation of C-glycosides, and illustrates the interesting breadth of connections between carbohydrate chemistry and modern general synthetic organic chemistry.... It should become an important companion for both graduate students and senior researchers in the field." --Heterocycles"The book discusses the chemistry of C-glycosides in eight chapters.... The following reaction types are covered: electrophilic substitutions, nucleophilic substitutions, transition metal mediated C-glycosylations, anomeric radicals, rearrangements and cycloadditions, and sugar ring formations.... In summary, the book is well presented and gives a comprehensive review of the subject. It should be of interest to a wide audience." --Chemistry and Industry"This book, like others in the Tetrahedron Organic Chemistry Series, represents a timely review of the rapidly burgeoning field in carbohydrate chemistry. The emphasis of this book is on the synthetic perspective of C-glycosides.... The book is concisely written and the schemes are neatly drawn. Graduate students and researchers interested in organic synthesis related to carbohydrates will find this useful, as the book serves an excellent introductory overview of the subject it covers.... This reviewer recommends this book enthusiastically." --Synthesis

• 1. Electrophilic Substitutions2. Nucleophilic Sugar Substitutions3. Transition Metal Mediated C-Glycosidations4. Anomeric Radicals5. Rearrangements and Cycloadditions6. Sugar Ring Formations7. Syntheses of C-Di and Trisaccharides