Lin Chen

Dual effects of ascorbic acid on the stability of EGCG by the oxidation product dehydroascorbic acid promoting the oxidation and inhibiting the hydrolysis pathway.

D. Ni, Heyuan Jiang, Weiwei Wang, 2020, Food chemistry.

Dehydroascorbic Acid Affects the Stability of Catechins by Forming Conjunctions

D. Ni, Heyuan Jiang, Weiwei Wang, 2020, Molecules.

Effect of Active Groups and Oxidative Dimerization on the Antimelanogenic Activity of Catechins and Their Dimeric Oxidation Products.

U. Engelhardt, Heyuan Jiang, Weiwei Wang, 2022, Journal of Agricultural and Food Chemistry.

Adsorption Equilibrium and Thermodynamics of Tea Theasinensins on HP20—A High-Efficiency Macroporous Adsorption Resin

U. Engelhardt, Heyuan Jiang, Weiwei Wang, 2021, Foods.