Yuan Li

Masking the Perceived Astringency of Proanthocyanidins in Beverages Using Oxidized Starch Hydrogel Microencapsulation

X. Liao, Fang Chen, Yongtao Wang, 2020, Foods.

The identification of degradation products and degradation pathway of malvidin-3-glucoside and malvidin-3,5-diglucoside under microwave treatment.

Jihong Wu, X. Liao, Fang Chen, 2013, Food chemistry.

Degradation kinetics of malvidin-3-glucoside and malvidin-3,5-diglucoside exposed to microwave treatment.

Jihong Wu, X. Liao, Fang Chen, 2013, Journal of agricultural and food chemistry.

Effect of energy density and citric acid concentration on anthocyanins yield and solution temperature of grape peel in microwave-assisted extraction process

Xiaosong Hu, Zhengfu Wang, Fang Chen, 2012 .

Identification and quantification of anthocyanins in Kyoho grape juice-making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin.

Zhengfu Wang, Tong Chen, Junhan Wang, 2013, Journal of the science of food and agriculture.