Jie Wang

Effects of brewing conditions on the phytochemical composition, sensory qualities and antioxidant activity of green tea infusion: A study using response surface methodology

Yan Liu, Liyong Luo, Chenxi Liao et al. · Food Chemistry · 2018 · 128 citations

Food Chemistry, Environmental Engineering, Response Surface Methodology +5

Studies on the interactions of theaflavin-3,3′-digallate with bovine serum albumin: Multi-spectroscopic analysis and molecular docking

Yu Xia, Xinghong Cai, Shuang Li et al. · Food Chemistry · 2021 · 114 citations

Molecular Docking, Protein Chemistry, Biochemistry +5

Influence of tea polyphenol and bovine serum albumin on tea cream formation by multiple spectroscopy methods and molecular docking

Yu Xia, Xinghong Cai, Liyong Luo et al. · Food Chemistry · 2020 · 104 citations

Food Chemistry, Polyphenolics, Tea Polyphenol +8

The effects of enzymatic modification on the functional ingredient - Dietary fiber extracted from potato residue

Qianyun Ma, Ziye Ma, Wenxiu Wang et al. · LWT · 2021 · 83 citations · Full text

Food Chemistry, Dietary Fiber, Nutrition +13

Lexicon development and quantitative descriptive analysis of Hunan fuzhuan brick tea infusion

Huanhuan Li, Liyong Luo, Jie Wang et al. · Food Research International · 2019 · 71 citations

Language Documentation, Traditional Chinese Medicine, Lexicon Development +3