代表性论文: [1]Influence of pectin domains and protein on the viscosity and gelation properties of alkali-extracted pectin from green tea residue(IF:8.8, Food Chemistry,2024,第一作者) [2]Improving emulsification properties of alkaline protein extract from green tea residue by enzymatic methods.(IF:6.3, Current Research in Food Science,2022,唯一通讯) [3] Influence of ethanol precipitation and ultrafiltration on the viscosity and gelling properties of alkaline-extracted pectin from tea residue(IF:4.0, Biomass Conversion and Biorefinery,2022,通讯作者) [4] Comparative study of the anti-obesity and gut microbiota modulation effects of green tea phenolics and their oxidation products in high-fat-induced obese mice(IF:8.8, Food Chemistry,2022,第一通讯) [5] Effects of alkali, enzymes, and ultrasound on monosodium glutamate byproduct for a sustainable production of Bacillus subtilis(IF:9.231, Food Chemistry,2021,第一作者) [6] Ultrasonic and enzymatic pretreatments of Monascus fermentation byproduct for a sustainable production of Bacillus subtilis(IF:4.1,Journal of the Science of Food and Agriculture,2021,第一作者) [7] Improving viscosity and gelling properties of leaf pectin by comparing five pectin extraction methods using green tea leaf as a model material(IF:11, Food Hydrocolloids,2021,第一作者) [8] Sustainable scenarios for alkaline protein extraction from leafy biomass using green tea residue as a model material(IF:4.224, Biofuels Bioproducts and Biorefining,2018,共一作者,唯一通讯) |