Wenxue Chen

机构：Hainan University · ORCID：0000-0001-7590-3544

发表论文 236 篇 · 总被引 7207 次 · h-index 44

代表论文

• Maillard reaction inducing amino acids degradation can adjust the flavour characteristic of black tea (2025 · Food Research International · 被引 26)
• In situ alloying strategy constructed Fe 3 Co –N–C electrocatalysts with designed 1D / 3D hierarchical networks for rechargeable zinc–air battery (2025 · InfoMat · 被引 22)
• Development and Application of Polyphenols in Food: A Comprehensive Review (2025 · Food Frontiers · 被引 19)
• Lactoferrin-quercetin synergy: Mechanistic analysis and functional optimization of high internal phase emulsions for 3D food printing with bioactive delivery capabilities (2025 · Food Hydrocolloids · 被引 18)
• Evaluation of key taste components in Huangjin green tea based on electronic tongue technology (2024 · Food Research International · 被引 17)
• Comprehensive evaluation of the nutritional value and contaminants of alfalfa (Medicago sativa L.) in China (2025 · Frontiers in Nutrition · 被引 14)