代表性論文： [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，唯一通訊) [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，通訊作者） [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，第一通訊） [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，唯一通訊) |
