Author

Yong-Ce Huang

Institutions: Ministry of Agriculture and Rural Affairs, China Agricultural University

Observed institutions: Ministry of Agriculture and Rural Affairs, China Agricultural University

ORCID: 0000-0001-5612-8386

Observed ORCID: 0000-0001-5612-8386

OpenAlex ID: A5067697691

Artificial saliva precipitation index (ASPI): An efficient evaluation method of wine astringency

2023 · Meng-Yao Qi, Yong-Ce Huang, et al. · Food Chemistry · 20

Enhancing the color and astringency of red wines through white grape seeds addition: Repurposing wine production byproducts

2024 · Nong-Yu Xia, Ao-Yi Liu, et al. · Food Chemistry X · 12

A novel method for proanthocyanidin polymerization profiling reveals the synergistic effects of concentration and composition on red wine astringency and salivary protein binding

2026 · Meng-Yao Qi, Yi-Bin Lan, et al. · Journal of Future Foods

Interaction of proanthocyanidin concentration and degree of polymerization determines red wine astringency intensity by modulating salivary protein reactivity

2025 · Meng-Yao Qi, Yi-Bin Lan, et al. · SSRN Electronic Journal

Works count: 4

Citation count: 32

H-index: 2

I10-index: 2