新雨 wei

Ms. 新雨 wei

orcid

Research Focus & Metrics

Academic Career Length

3Years (2024-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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6 March 2025 in Journal of Food Science
Verified
Journal Article
Closed access
JYJunpeng Yi
Junpeng Yi
YHYuxin Han
Yuxin Han
XLXin Li
Xin Li
YGYan Gao
Yan Gao
WLWenchao Liu
Wenchao Liu
新W新雨 wei
新雨 wei

4 January 2024 in Journal of Food Science
Verified
Journal Article
Closed access
LLLuodan Liang
Luodan Liang
WCWeiwei Cao
Weiwei Cao
LLLinlin Li
Linlin Li
WLWenchao Liu
Wenchao Liu
新W新雨 wei
新雨 wei
XDXu Duan
Xu Duan

12 March 2025 in Foods
Verified
Journal Article
Open access
PDF file
LCLiang Jun Chen
Liang Jun Chen
YSYanhong Song
Yanhong Song
新W新雨 wei
新雨 wei
XDXu Duan
Xu Duan
KLKe Liu
Ke Liu
GRGuangyue Ren
Guangyue Ren
The purpose of this research was to establish an effective method for extracting phenolic compounds from Eucommia ulmoides leaves. Seven different deep eutectic solvents (DESs) were prepared, and ultrasonic-assisted technology was employed to optimize the extraction parameters. Factors such as the DES molar ratio, water content, liquid-to-solid ratio, ultrasonic duration, temperature, and power were systematically investigated. The optimal extraction conditions were determined to include a choline-chloride-to-ethylene-glycol molar ratio of 1:4, 30% water content, a liquid-to-solid ratio of 40:1 mL/g, an ultrasonication time of 48 min, a temperature of 53 °C, and ultrasonication power of 60%. Under these optimized conditions, the yields of phenolic compounds and flavonoids reached 17.16 mg/g and 48.23 mg/g, respectively, which were significantly higher (p < 0.05) than those obtained by traditional extraction methods. These findings indicate that the use of ultrasonic-assisted DES extraction notably improved the content of active compounds and the antioxidant properties of the extracts. Fourier transform infrared spectroscopy and scanning electron microscopy analyses revealed that this method promotes the release of active compounds by disrupting the integrity of the cell walls. This research offers a theoretical foundation and practical guidance for the efficient utilization and advanced processing of E. ulmoides leaves.

19 January 2025 in Journal of Food Science
Verified
Journal Article
Closed access
新W新雨 wei
新雨 wei
XDXu Duan
Xu Duan
WLWenchao Liu
Wenchao Liu
GRGuangyue Ren
Guangyue Ren
LLLinlin Li
Linlin Li
LZLinlin Zhao
Linlin Zhao

17 May 2024 in International Journal of Food Science and Technology
Verified
Journal Article
Closed access
新W新雨 wei
新雨 wei
GRGuangyue Ren
Guangyue Ren
XDXu Duan
Xu Duan
LLLinlin Li
Linlin Li
WCWeiwei Cao
Weiwei Cao
WLWenchao Liu
Wenchao Liu

6 May 2024 in Journal of Food Science
Verified
Journal Article
Closed access
新W新雨 wei
新雨 wei
GRGuangyue Ren
Guangyue Ren
WLWenchao Liu
Wenchao Liu
MZMengyue Zhao
Mengyue Zhao
XDXu Duan
Xu Duan