C. Guo

Structural Transitions of Alpha-Amylase Treated with Pulsed Electric Fields: Effect of Coexisting Carrageenan

Chen Li, Wenjing Huang, Wangyang Shen, 2022, Foods.

Assembled structure and interfacial properties of oleosome-associated proteins from Camellia oleifera as natural surface-active agents

Qianchun Deng, W. Jin, Dengfeng Peng, 2022, LWT.

Effects of epigallocatechin gallate, caffeine, and their combination on fat accumulation in high-glucose diet-fed Caenorhabditis elegans.

Zhili Ji, Wangyang Shen, Weiping Jin, 2023, Bioscience, biotechnology, and biochemistry.

Aggregation kinetics of green tea nanoparticles: Effects of pH, metal ions, and temperature.

Bin Li, W. Jin, Zhili Ji, 2023, Journal of Food Science.

Dynamic Formation of Green Tea Cream and the Identification of Key Components Using the “Knock-Out/Knock-In” Method

Bin Li, W. Jin, Zhili Ji, 2023, Foods.

Caffeine weakens the astringency of epigallocatechin gallate by inhibiting its interaction with salivary proteins

Wangyang Shen, Weiping Jin, Wenjing Huang, 2024, Food Chemistry.