姓名：曾亮
职称：教授
单位：成人影院-无码成人片-无码色情片
茶学系
研究方向：茶与饮料植物资源综合利用、茶叶品质化学、茶叶品质分析与评价、茶叶健康功效
联系方式
地址：重庆市北碚区天生路2号成人影院-无码成人片-无码色情片
400715
个人简介
曾亮，女，汉族，湖南常德人，民盟盟员，博士，成人影院-无码成人片-无码色情片 教授、博士生导师，成人影院 “茶与饮料植物资源创新利用团队”负责人，成人影院 涪陵研究院院长。入选国家级青年人才、重庆市学术技术带头人（园艺学）、重庆市茶叶产业技术体系副首席专家、成人影院 含弘英才。现任重庆市政协委员、民盟重庆市北碚区委会副主委。兼任中国茶叶学会学术委员会委员、青年委员会委员，中国农村专业技术协会茶叶专业委员会秘书长，重庆市茶叶学会副理事长，重庆市营养学会副理事长，并担任《茶叶科学》《中国茶叶》编委。
主要从事茶与饮料植物资源综合利用、茶叶品质化学、茶叶品质分析与评价、茶叶健康功效等方面的研究与技术服务工作。获得中国产学研合作促进会创新成果奖、产学研合作创新奖、神农中华农业科技奖、重庆市科技进步奖等奖项10多项；主持国家/省部级项目33项、校级项目2项，主研国家级/省部级项目13项；公开发表学术论文150余篇，授权国家发明专利8项，出版著作9部。
【研究领域】
1.茶与饮料植物资源健康功能解析与高值化产品创制：围绕茶与饮料植物资源的健康功能，开展其在酒精性肝损伤、肠道炎症、糖脂代谢紊乱和昼夜节律紊乱等方面的功效评价与机制研究，并以功能为导向开发高品质、高附加值产品。
2.茶叶风味品质形成机制与数字化定向加工调控：基于风味组学明确茶叶特征性滋味、香气的关键贡献物质。集成基因工程细胞模型与脑电神经生理等前沿技术，跨尺度解析风味呈味机制与物质间的互作效应；系统阐明风味物质在加工与贮藏过程中的生成演变规律及转化机制，进而构建茶叶风味定向加工与调控技术，为茶叶年份精准鉴定、靶向风味设计与实现，以及数字化智能拼配提供核心理论与技术支撑。
3.茶树种质资源发掘与品质定向调控：以特色茶叶的风味与健康功效为导向，基于核心品质物质的加工形成机制，逆向溯源鲜叶中的关键前体物质，创制茶树种植前端的精准调控技术，并靶向发掘富集目标前体物质的优异茶树种质资源。
【教育背景】
1998-09至2002-06，湖南农业大学，园艺成人影院 ，茶学，农学学士
2002-09至2007-06，湖南农业大学，园艺成人影院 ，茶学，农学博士（硕博连读）
【工作经历】
2007-07至2009-06，成人影院 ，成人影院 ，特聘副教授
2009-07至2017-06，成人影院 ，成人影院 ，副教授
2009-11至2012-05，南京农业大学，博士后
2010-10至2011-09，康纳尔大学，访问学者
2013-06至2016-06，大益茶业集团，博士后
2017-07至 今，成人影院 ，成人影院 ，教授
2020-05至2022-12，成人影院 ，成人影院 ，副院长
2022-12至 今，成人影院 ，涪陵研究院，院长
【主讲课程】
本科生课程：《茶叶生物化学》、《茶艺学》、《茶学专业导论》、《茶学研究进展》、《中华茶礼仪》、《茶文化与茶艺》
研究生课程：《茶叶高产优质理论》、《学术道德与论文写作》
研究成果
【代表性学术论文】
近五年学术论文：
2026年：
[1]
Dong Wang, Xinrui Huang, Yan Liu, Lian He, Xiaoqin Wu, Fan Wu, Liyong Luo*,
Liang Zeng*. Characterization of key aroma compounds contributing to tropical fruity and citrus notes and the mechanism of characteristic aroma formation in Dali-variety black tea[J]. Food Chemistry, 2026, 511: 148762. DOI: 10.1016/j.foodchem.2026.148762.
[2]
Sibo Zhao, Jie Wang, Xinghua Wang, Yan Liu, Jielin Jiang, Liyong Luo*,
Liang Zeng*. Effect of processing methods on the phytochemicals, digestion behaviors, and nutraceutical potential of Yunnan large-leaf tea: A combined in vitro and in vivo study[J]. Food Research International, 2026, 228: 118416. DOI: 10.1016/j.foodres.2026.118416.
[3]
Hongjiang Zheng, Rongbosen Yue, Jielin Jiang, Liyong Luo*,
Liang Zeng*, Yan Liu*. Unveiling the complexity of Pu-Erh tea flavor: Integrating chemistry, processing, and sensory neuroscience[J]. Comprehensive Reviews in Food Science and Food Safety, 2026, 25(2): e70440. DOI: 10.1111/1541-4337.70440.（封面论文）
[4]
Xiujuan Jiang, Fan Wu, Mianhong Xu, Liyong Luo*,
Liang Zeng*. Pu-erh tea attenuates obesity by remodeling gut microbiota and activating energy expenditure[J]. Frontiers in Microbiology, 2026, 16: 1752456. DOI: 10.3389/fmicb.2025.1752456.
[5]
Jiayue Liu, Yicong Qu, Yan Liu, Hongli Zhang, Liyong Luo*,
Liang Zeng*. Dynamic changes and formation mechanisms of volatile compounds in the Maillard reaction between theanine and fructose in tea[J]. Food Research International, 2026, 227: 118208. DOI: 10.1016/j.foodres.2025.118208.
2025年：
[6]
Fang Wei, Liyong Luo, Xi Wang, Wei Luo, Fan Wu, Shiyi Tian, Yumei Qin,
Liang Zeng*. The masking mechanism of catechin to the sweet taste of phloridzin[J]. Food Chemistry, 2025, 464(Pt 2): 141756. DOI: 10.1016/j.foodchem.2024.141756.
[7]
Sibo Zhao, Hongli Cao, Fanwei Sun, Mianhong Xu, Xinghua Wang, Jielin Jiang, Liyong Luo*,
Liang Zeng*. Investigating the modulatory effects of Pu-erh tea on gut microbiota in ameliorating hyperuricemia induced by circadian rhythm disruption[J]. Food & Function, 2025, 16(7). DOI: 10.1039/d4fo05659k.（封面论文）
[8]
Fang Wei, Liyong Luo, Fanwei Sun, Bowen Zhang, Jie Yang, Yan Liu,
Liang Zeng*. Flavor characteristic and characterization of key sweet aroma compounds in Camellia nanchuanica black tea[J]. Food Research International, 2025, 209: 116179. DOI: 10.1016/j.foodres.2025.116179.
[9]
Jie-Qiong Wang, Ying Gao*, Xin-Jie Chen, Fang Wang, Yuan-Yuan Ma, Zhi-Hui Feng, Jun-Feng Yin,
Liang Zeng, Wei-Biao Zhou, Yong-Quan Xu*. Roasting pretreatment reduces retort odor formation in green tea beverages: Evidence from chemometrics and sensory evaluation[J]. Food Chemistry: X, 2025, 30: 102950. DOI: 10.1016/j.fochx.2025.102950.
[10]
Xi Wang, Yan Liu, Fang Wei, Xiaoyu Guo, Shijie Cao,
Liang Zeng*, Liyong Luo*. Characterization of key astringent compounds and optimization of the fixation process of early tea in Chuanyu region[J]. npj Science of Food, 2025, 9(1): 180. DOI: 10.1038/s41538-025-00523-7.
[11]
Lian He, Fan Wu, Dong Wang, Xiaoqin Wu, Fang Wei, Yan Liu, Chuan Yue, Liyong Luo*,
Liang Zeng*. Effects of different leaf colors on the quality of hawk black tea: Sensory evaluation and metabolomics[J]. Food Chemistry, 2025, 493(Pt 3): 145892. DOI: 10.1016/j.foodchem.2025.145892.
[12]
Rongbosen Yue, Haitao Wen, Lian He, Yan Liu,
Liang Zeng*, Liyong Luo*. Tea and blood-brain barrier homeostasis: Potential mechanisms and improvement strategies[J]. Food Frontiers, 2025, 6(6): 2673-2697. DOI: 10.1002/fft2.70125.
[13]
Fang Wei, Haitao Wen, Fanwei Sun, Xiaoyu Guo, Wei Luo, Fan Wu, Yan Liu, Shiyi Tian, Yumei Qin, Liyong Luo*,
Liang Zeng*. The mechanism of β-ionone enhancing the sweet taste of phloridzin[J]. Food Chemistry, 2025, 495(Pt 2): 146447. DOI: 10.1016/j.foodchem.2025.146447.
[14]
Mianhong Xu, Sibo Zhao, Jielin Jiang, Yan Liu, Rui Yang, Liyong Luo*,
Liang Zeng*. Combined metabolomics to reveal the beneficial efficacy and mechanism of ripe Pu-erh tea in alleviating alcohol-induced acute gastric injury in mice[J]. eFood, 2025, 6(6): e70108. DOI: 10.1002/efd2.70108.
[15]
Huixin Shao, Huiyi Wang, Yumeng Ding, Shiyi Chen,
Liang Zeng, Liyong Luo, Hongli Cao, Chuan Yue*. Integrated physiological, transcriptomic, and metabolic analysis reveals the effects of nanoplastics exposure on tea plants[J]. Journal of Hazardous Materials, 2025, 501: 140862. DOI: 10.1016/j.jhazmat.2025.140862.
[16]
Gaojian Shen, Hongli Cao, Qin Zeng, Xiaoyu Guo, Huixin Shao, Huiyi Wang, Liyong Luo, Chuan Yue*,
Liang Zeng*. Integrated physiological, transcriptomic, and metabolomic analysis reveals mechanism underlying the Serendipita indica-enhanced drought tolerance in tea plants[J]. Plants, 2025, 14(7): 989. DOI: 10.3390/plants14070989.
[17]
Shanshan Hu, Zhiyuan Lin, Sibo Zhao, Bowen Zhang, Liyong Luo*,
Liang Zeng*. Pu-erh tea partly improved liver cholesterol metabolism disorders in colitis mice via the gut-liver axis[J]. Food Science and Human Wellness, 2025, 14(2): 9250045. DOI: 10.26599/fshw.2024.9250045.
[18]
张洪丽,钟书平,蒋雨心,魏芳,罗理勇,
曾亮*.热改性β-乳球蛋白对茶黄素-3,3′-双没食子酸酯稳定性及生物可及性的影响[J].食品与发酵工业, 2025, 51(18): 45-51. DOI: 10.13995/j.cnki.11-1802/ts.041741.
2024年：
[19]
Fang Wei, Liyong Luo, Shiyi Tian, Yumei Qin, Wei Luo,
Liang Zeng*. Synergistic effect mechanism of binary sweet taste compounds[J]. Journal of Agricultural and Food Chemistry, 2024. DOI: 10.1021/acs.jafc.4c05004.
[20]
Hongli Cao, Chuan Yue*, Liyong Luo, Huiyi Wang, Huixin Shao, Fan Wu, Lian He, Luigi Lucini,
Liang Zeng*. Multi-omics analysis reveals the anthocyanin biosynthesis and accumulation mechanism in the hawk tea tree (Litsea coreana var. lanuginosa)[J]. Food Bioscience, 2024, 62: 105497. DOI: 10.1016/j.fbio.2024.105497.
[21]
Jie-Qiong Wang, Bang-Ming Tang, Ying Gao, Jian-Xin Chen, Fang Wang, Jun-Feng Yin,
Liang Zeng*, Wei-Biao Zhou, Yong-Quan Xu*. Impact of heat treatment on the flavor stability of Longjing green tea beverages: Metabolomic insights and sensory correlations[J]. Food Research International, 2024, 193: 114867. DOI: 10.1016/j.foodres.2024.114867.
[22]
Jizhou Xie, Haitao Wen, Yu Shi, Fang Wei, Jielin Jiang, Liyong Luo*,
Liang Zeng*. Exploration of the mechanism of temperature influence on bitter taste of theacrine by activating human bitter taste receptor hTAS2R14[J]. Food Research International, 2024, 193: 114857. DOI: 10.1016/j.foodres.2024.114857.
[23]
Jizhou Xie, Liyong Luo, Xia Yu, Shuping Zhong, Rongbosen Yue, Ying Zhang, Wei Luo*,
Liang Zeng*. Interaction mechanism of theaflavin and various proteins on influence of tea cream formation: A study on spectroscopic measurements and molecular docking[J]. LWT, 2024, 204: 116426. DOI: 10.1016/j.lwt.2024.116426.
[24]
Jizhou Xie, Yu Shi, Wei Luo, Fang Wei, Liyong Luo*,
Liang Zeng*. Effects of theacrine on the astringency of EGCG by affecting salivary protein-EGCG interactions through different molecular mechanisms[J]. Food Chemistry: X, 2024, 22: 101474. DOI: 10.1016/j.fochx.2024.101474.
[25]
Jinjin Jian, Jiale An, Zhijiang Gao,
Liang Zeng, Wei Luo, Yangping Ding*. The enzymatic synthesis of theaflavin-3-gallate oxidation product and its determination[J]. Talanta, 2024, 276: 126239. DOI: 10.1016/j.talanta.2024.126239.
[26]
Jinsong Li, Qijun Li, Wei Luo, Liyong Luo,
Liang Zeng*. Rapid color quality evaluation of needle-shaped green tea using computer vision system and machine learning models[J]. Foods, 2024, 13(16): 2516. DOI: 10.3390/foods13162516.
[27]
Muneeba Naseer Chaudhary, Xiaolin Li, Siyue Yang, Damao Wang, Liyong Luo,
Liang Zeng*, Wei Luo*. Microencapsulation efficiency of carboxymethylcellulose, gelatin, maltodextrin, and acacia for aroma preservation in jasmine instant tea[J]. Gels, 2024, 10(10): 670. DOI: 10.3390/gels10100670.
[28]
Rongbosen Yue, Haitao Wen, Jizhou Xie, Liyong Luo*,
Liang Zeng*. The material basis and potential pathways of liver glucose metabolism regulation in Chongqing Tuocha: Insights from molecular dynamics and cell experiments[J]. Journal of Functional Foods, 2024, 118: 106271. DOI: 10.1016/j.jff.2024.106271.
[29]
Shanshan Hu, Jie Wang, Zhiyuan Lin, Bowen Zhang, Liyong Luo*,
Liang Zeng*. Pu-erh tea reduces the transmission of CRD-mediated alopecia risk to offspring[J]. Food Frontiers, 2024, 5(4): 1673-1686. DOI: 10.1002/fft2.409.
[30]
Shuping Zhong, Liyong Luo, Paola Pittia, Jizhou Xie, Haitao Wen, Wei Luo*,
Liang Zeng*. Studies on the effects of preheated β-lactoglobulin on the physicochemical properties of theaflavin-3,3′-digallate and the interaction mechanism[J]. Food Hydrocolloids, 2024, 154: 110087. DOI: 10.1016/j.foodhyd.2024.110087.
[31]
Shuping Zhong, Ze He, Muneeba Naseer Chaudhary, Yaxuan Mu, Kai Zhou, Ao Yang, Liyong Luo,
Liang Zeng*, Wei Luo*. Effect of freezing pretreatment on the mitigation of acrylamide in potato chips and French fries[J]. LWT, 2024, 200: 116174. DOI: 10.1016/j.lwt.2024.116174.
[32]
Jie-Qiong Wang, Ying Gao*, Zhi-Hui Feng, Si-Han Deng, Jian-Xin Chen, Fang Wang, Yi-Fan Li, Ying-Bin Zhang, Jun-Feng Yin,
Liang Zeng, Wei-Biao Zhou, Yong-Quan Xu*. Chemometrics and sensomics-assisted identification of key odorants responsible for retort odor in shelf-stored green tea infusion: A case study of Biluochun[J]. Food Research International, 2024, 195: 114953. DOI: 10.1016/j.foodres.2024.114953.
[33]
Xingmiao Lu, Chengying Zhao, Dan Liu, Mengxiao Hu, Jiefen Cui, Fengzhang Wang,
Liang Zeng, Jinkai Zheng*. A novel prebiotic enzymatic hydrolysate of citrus pectin during juice processing[J]. Food Hydrocolloids, 2024, 146: 109198. DOI: 10.1016/j.foodhyd.2023.109198.
[34]
Xingmiao Lu, Chengying Zhao, Xueping Wang, Jirong Wang, Yuyi Du, Jiefen Cui,
Liang Zeng, Jinkai Zheng*. Arabinan branches in the RG-I region of citrus pectin aid acid-induced gelation[J]. Carbohydrate Polymers, 2024, 346: 122668. DOI: 10.1016/j.carbpol.2024.122668.
[35]
Zhijun Wu, Keyi Liu, Xin Zhang, Qianhui Tang,
Liang Zeng*. CsNYC1a mediates chlorophyll degradation and albino trait formation in the arbor-type tea plant Camellia nanchuanica[J]. Journal of Agricultural and Food Chemistry, 2024, 72(24): 14087-14098. DOI: 10.1021/acs.jafc.4c02956.
[36]
Zhiyuan Lin, Weidong Dai, Shanshan Hu, Dan Chen, Han Yan,
Liang Zeng*, Zhi Lin*. Stored white tea ameliorates DSS-induced ulcerative colitis in mice by modulating the composition of the gut microbiota and intestinal metabolites[J]. Food & Function, 2024, 15(8): 4262-4275. DOI: 10.1039/d3fo05176e.
[37]
焦艳娜,彭梦香,梁香,毛宪,肖中宁,
曾亮,刘仲华.茶叶中吡咯里西啶生物碱残留量检测方法及研究现状[J].中国茶叶, 2024, 46(03): 12-20.
[38]
王沙莎,罗理勇,唐千惠,吴帆,罗惟,
曾亮*.用于阻隔奶油和茶汤快速融合的玉米醇溶蛋白纳米颗粒-柠檬酸交联淀粉复合可食薄膜的制备[J].食品与发酵工业, 2024, 50(22): 9-18. DOI: 10.13995/j.cnki.11-1802/ts.037772.
2023年：
[39]
Shanshan Hu, Liyong Luo,
Liang Zeng*. Tea combats circadian rhythm disorder syndrome via the gut-liver-brain axis: Potential mechanisms speculated[J]. Critical Reviews in Food Science and Nutrition, 2023, 63(24): 7126-7147. DOI: 10.1080/10408398.2022.2040945.
[40]
Yu Chen, Liyong Luo, Shanshan Hu, Ren-You Gan,
Liang Zeng*. The chemistry, processing, and preclinical anti-hyperuricemia potential of tea: A comprehensive review[J]. Critical Reviews in Food Science and Nutrition, 2023, 63(24): 7065-7090. DOI: 10.1080/10408398.2022.2040417.（ESI 1%高被引）
[41]
Chuan Yue*, Hongli Cao, Shaorong Zhang, Gaojian Shen, Zhijun Wu, Lianyu Yuan, Liyong Luo,
Liang Zeng*. Multilayer omics landscape analyses reveal the regulatory responses of tea plants to drought stress[J]. International Journal of Biological Macromolecules, 2023, 253(P1): 126582. DOI: 10.1016/j.ijbiomac.2023.126582.
[42]
Fang Wei, Jie Wang, Liyong Luo, Muhammad Tayyab Rashid,
Liang Zeng*. The perception and influencing factors of astringency, and health-promoting effects associated with phytochemicals: A comprehensive review[J]. Food Research International, 2023, 170: 112994. DOI: 10.1016/j.foodres.2023.112994.
[43]
Fang Wei, Liyong Luo,
Liang Zeng*. Characterization of key sweet taste compounds in Camellia nanchuanica black tea[J]. LWT, 2023, 182: 114858. DOI: 10.1016/j.lwt.2023.114858.
[44]
Jie-Qiong Wang, Zhuo-Shun Dai, Ying Gao, Fang Wang, Jian-Xin Chen, Zhi-Hui Feng, Jun-Feng Yin,
Liang Zeng, Yong-Quan Xu*. Untargeted metabolomics coupled with chemometrics for flavor analysis of Dahongpao oolong tea beverages under different storage conditions[J]. LWT, 2023, 185: 115128. DOI: 10.1016/j.lwt.2023.115128.
[45]
Qianhui Tang, Keyi Liu, Chuan Yue, Liyong Luo,
Liang Zeng*, Zhijun Wu*. CsXDH1 gene promotes caffeine catabolism induced by continuous strong light in tea plant[J]. Horticulture Research, 2023, 10(6): uhad090. DOI: 10.1093/hr/uhad090.
[46]
Shaorong Zhang, Shujuan Liu, Huanhuan Li, Liyong Luo,
Liang Zeng*. Identification of the key phytochemical components responsible for sensory characteristics of Hunan fuzhuan brick tea[J]. Journal of Food Composition and Analysis, 2023, 120: 105289. DOI: 10.1016/j.jfca.2023.105289.
[47]
Sibo Zhao, Shanshan Hu, Kang Sun, Liyong Luo,
Liang Zeng*. Long-term Pu-erh tea consumption improves blue light-induced depression-like behaviors[J]. Food & Function, 2023, 14(5): 2313-2325. DOI: 10.1039/d2fo02780a.（封面论文）
[48]
Sibo Zhao, Shanshan Hu, Kang Sun, Liyong Luo,
Liang Zeng*. Pu-erh tea intake enhances the anti-obesity effect of intermittent fasting via modulating follicle-stimulating hormone and gut dysbacteriosis in female high-fat-diet mice[J]. Journal of Functional Foods, 2023, 104: 105495. DOI: 10.1016/j.jff.2023.105495.
[49]
Chuan Yue, Hongli Cao, Shaorong Zhang, Zhilong Hao, Zongjie Wu, Liyong Luo,
Liang Zeng*. Aroma characteristics of Wuyi rock tea prepared from 16 different tea plant varieties[J]. Food Chemistry: X, 2023, 17: 100586. DOI: 10.1016/j.fochx.2023.100586.
[50]
Xin Zhang, Keyi Liu, Qianhui Tang,
Liang Zeng, Zhijun Wu*. Light intensity regulates low-temperature adaptability of tea plant through ROS stress and developmental programs[J]. International Journal of Molecular Sciences, 2023, 24(12): 9852. DOI: 10.3390/ijms24129852.
[51]
曾亮,张博闻*,魏芳,罗理勇.南川大树茶红茶QDA分析条件优化与风味轮建立[J].茶叶通讯, 2023, 50(02): 141-152.
[52]
渠一聪,张绍绒,罗理勇,
曾亮*.基于人工神经网络耦合遗传算法（BP-GA）优化茶氨酸-葡萄糖美拉德反应的条件[J].食品工业科技, 2023, 44(24): 183-192. DOI: 10.13386/j.issn1002-0306.2023020165.
2022年：
[53]
Qiubing Chen, Qian Li, Nanxi Chen, Menghang Zu, Brandon S. B. Canup, Liyong Luo, Chenhui Wang*,
Liang Zeng*, Bo Xiao*. Natural exosome-like nanovesicles from edible tea flowers suppress metastatic breast cancer via ROS generation and microbiota modulation[J]. Acta Pharmaceutica Sinica B, 2022, 12(2): 907-923. DOI: 10.1016/j.apsb.2021.08.016.（ESI 0.1%高被引）
[54]
Chuan Yue*, Qianqian Chen, Juan Hu, Congcong Li, Liyong Luo,
Liang Zeng*. Genome-wide identification and characterization of GARP transcription factor gene family members reveal their diverse functions in tea plant (Camellia sinensis)[J]. Frontiers in Plant Science, 2022, 13: 947072. DOI: 10.3389/fpls.2022.947072.
[55]
Jie-Qiong Wang, Ying Gao*, Dan Long, Jun-Feng Yin,
Liang Zeng, Yanqun Xu, Yong-Quan Xu*. Effects of hydrogen peroxide produced by catechins on the aroma of tea beverages[J]. Foods, 2022, 11(9): 1273. DOI: 10.3390/foods11091273.
[56]
Jie-Qiong Wang, Yan-Qing Fu*, Jian-Xin Chen, Fang Wang, Zhi-Hui Feng, Jun-Feng Yin,
Liang Zeng, Yong-Quan Xu*. Effects of baking treatment on the sensory quality and physicochemical properties of green tea with different processing methods[J]. Food Chemistry, 2022, 380: 132217. DOI: 10.1016/j.foodchem.2022.132217.
[57]
Jizhou Xie, Fang Wei, Liyong Luo, Lifeng Dai,
Liang Zeng*, Xinghua Wang. Effect of cell wall-disruption processes on wall disruption, antioxidant activity and nutrients in tea pollen[J]. International Journal of Food Science & Technology, 2022, 57(6): 3361-3374. DOI: 10.1111/ijfs.15612.
[58]
Shaorong Zhang, Yu Shi, Jielin Jiang, Liyong Luo,
Liang Zeng*. Discriminant analysis of Pu-Erh tea of different raw materials based on phytochemicals using chemometrics[J]. Foods, 2022, 11(5): 680. DOI: 10.3390/foods11050680.
[59]
Jie-Qiong Wang, Yan-Qing Fu, Daniel Granato, Peigen Yu, Jun-Feng Yin,
Liang Zeng, Yong-Quan Xu*. Study on the color effects of (-)-epigallocatechin-3-gallate under different pH and temperatures in a model beverage system[J]. Food Control, 2022, 139: 109112. DOI: 10.1016/j.foodcont.2022.109112.
[60]
Shanshan Hu, Liyong Luo, Xintong Bian, Rui Hai Liu, Sibo Zhao, Yu Chen, Kang Sun, Jielin Jiang, Zhonghua Liu,
Liang Zeng*. Pu-erh tea restored circadian rhythm disruption by regulating tryptophan metabolism[J]. Journal of Agricultural and Food Chemistry, 2022, 70(18): 5610-5623. DOI: 10.1021/acs.jafc.2c01883.（封面论文）
[61]
Shanshan Hu, Changhua Hu, Liyong Luo, Haotian Zhang, Sibo Zhao, Zhonghua Liu,
Liang Zeng*. Pu-erh tea increases the metabolite cinnabarinic acid to improve circadian rhythm disorder-induced obesity[J]. Food Chemistry, 2022, 394: 133500. DOI: 10.1016/j.foodchem.2022.133500.
[62]
Ting Xu, Shanshan Hu, Yan Liu, Kang Sun, Liyong Luo,
Liang Zeng*. Hawk tea flavonoids as natural hepatoprotective agents alleviate acute liver damage by reshaping the intestinal microbiota and modulating the Nrf2 and NF-κB signaling pathways[J]. Nutrients, 2022, 14(17): 3662. DOI: 10.3390/nu14173662.
[63]
Xia Yu, Xinghong Cai, Shuang Li, Liyong Luo, Jie Wang, Min Wang*,
Liang Zeng*. Studies on the interactions of theaflavin-3,3′-digallate with bovine serum albumin: Multi-spectroscopic analysis and molecular docking[J]. Food Chemistry, 2022, 366: 130422. DOI: 10.1016/j.foodchem.2021.130422.
[64]
Yu Shi, Shaorong Zhang, Kang Sun, Xinghua Wang, Jielin Jiang, Liyong Luo,
Liang Zeng*. Characterization of bitter taste theacrine in Pu-erh tea[J]. Journal of Food Composition and Analysis, 2022, 106: 104331. DOI: 10.1016/j.jfca.2021.104331.
[65]
Shanshan Hu, Zhiyuan Lin, Sibo Zhao, Bowen Zhang, Liyong Luo*,
Liang Zeng*. Pu-erh tea alleviated colitis-mediated brain dysfunction by promoting butyric acid production[J]. Food and Chemical Toxicology, 2022, 172: 113594. DOI: 10.1016/j.fct.2022.113594.
[66]
吴致君,李伟,王兴华,张成,蒋勋,黎盛,罗理勇,孙康*,
曾亮*.基于SLAF-seq的茶组子房室数不稳定居群种质亲缘关系分析[J].园艺学报, 2022, 49(11): 2455-2470. DOI: 10.16420/j.issn.0513-353x.2021-0876.
2021年：
[67]
Jieyao Yu, Yan Liu, Shaorong Zhang, Liyong Luo,
Liang Zeng*. Effect of brewing conditions on phytochemicals and sensory profiles of black tea infusions: A primary study on the effects of geraniol and β-ionone on taste perception of black tea infusions[J]. Food Chemistry, 2021, 354: 129504. DOI: 10.1016/j.foodchem.2021.129504.（ESI 1%高被引、热点论文）
[68]
Jiaxin Wang, Linlin Liu, Qianhui Tang, Kang Sun,
Liang Zeng, Zhijun Wu*. Evaluation and selection of suitable qRT-PCR reference genes for light responses in tea plant (Camellia sinensis)[J]. Scientia Horticulturae, 2021, 289: 110488. DOI: 10.1016/j.scienta.2021.110488.
[69]
Qingqing Ye, Gensheng Chen, Weichun Pan*, Qingqing Cao,
Liang Zeng, Junfeng Yin, Yongquan Xu*. A predictive model for astringency based on in vitro interactions between salivary proteins and (-)-epigallocatechin gallate[J]. Food Chemistry, 2021, 340: 127845. DOI: 10.1016/j.foodchem.2020.127845.
[70]
Shanshan Hu, Shi Li, Yan Liu, Kang Sun, Liyong Luo,
Liang Zeng*. Aged ripe Pu-erh tea reduced oxidative stress-mediated inflammation in dextran sulfate sodium-induced colitis mice by regulating intestinal microbes[J]. Journal of Agricultural and Food Chemistry, 2021, 69(36): 10592-10605. DOI: 10.1021/acs.jafc.1c04032.
[71]
Shanshan Hu, Yu Chen, Sibo Zhao, Kang Sun, Liyong Luo,
Liang Zeng*. Ripened Pu-Erh tea improved the enterohepatic circulation in a circadian rhythm disorder mice model[J]. Journal of Agricultural and Food Chemistry, 2021, 69(45): 13533-13545. DOI: 10.1021/acs.jafc.1c05338.
[72]
王春晓,高峰,陈富桥,
曾亮*. “一带一路”倡议对中国茶叶出口的影响——基于渐进双重差分模型的实证分析[J].茶叶科学, 2021, 41(06): 865-875. DOI: 10.13305/j.cnki.jts.2021.06.010.
【代表性专著】
[1]
参编：《农副产品综合利用》，中国农业大学出版社，2009年。
[2]
副主编：《茶叶营养与功能》，中国轻工业出版社，2017年。
[3]
副主编：《茶叶微生物产品学》，中国轻工业出版社，2017年。
[4]
参编：《茶叶生物技术》，中国轻工业出版社，2017年。
[5]
独立译著：《邂逅花草茶》，中国轻工业出版社，2018年。
[6]
副主编：《茶艺基础与技法》，中国轻工业出版社，2020年。
[7]
副主编：《中国茶道·礼仪之道》，中国农业出版社有限公司，2020年。
[8]
参编：《茶学专业英语》，中国轻工业出版社，2020年。
[9]
参编：《中华茶礼仪》，中国农业出版社，2023年。
【代表性科研项目】
1.主持项目
纵向项目：
[1]
南川大树茶（红茶）“甜香、甜味”特征风味物质鉴定及其形成机制，国家自然科学基金委区域联合重点项目（编号：U25A20693），资助经费330万元，在研，2026-2029年。
[2]
重庆茶树特早品种选育推广与示范，重庆市种业创新攻关“揭榜挂帅”项目，资助经费20万元，在研，2025-2026年。
[3]
屏山炒青特征风味解析及产品提质增效技术集成与示范，四川省中央引导地方科技发展专项项目（编号：2024ZYD0291），资助经费40万元，在研，2024-2026年。
[4]
巫溪老鹰茶古树资源开发利用，重庆市科技局技术创新与应用发展项目，资助经费40万元，结项，2024年。
[5]
茶树高通量表型数据采集技术与装备创新，重庆市技术创新与应用发展专项重点项目，资助经费30万元，在研，2024-2027年。
[6]
老鹰茶资源培育关键技术研究，重庆市林业局科技兴林科技研究类重点项目，资助经费25万元，在研，2024-2028年。
[7]
鲁渝科技协作老鹰茶技术创新与应用，重庆市技术创新与应用发展专项重点项目（编号：CSTB2024AD-LCV0003），资助经费60万元，在研，2024-2026年。
[8]
茶资源拓展利用功能研究室，重庆市茶叶产业技术体系创新团队项目（编号：CQMAITS202308），资助经费100万元，在研，2023-2028年。
[9]
茶与饮料植物资源利用创新团队，成人影院
先导团队项目（编号：SWU-XDJH202316），资助经费60万元，在研,2023-2026年。
[10]
重庆典型山区高效特色种养殖产业发展关键技术集成与示范，国家重点研发计划子课题（编号：2022YFD1601401），资助经费80万元，结项，2022-2025年。
[11]
夏秋茶质量安全可追溯系统研究与应用示范，国家重点研发计划子课题（编号：2022YFD1600803），资助经费88万元，在研，2022-2026年。
[12]
烘焙对武夷岩茶滋味品质形成的物质基础研究，国家自然科学基金委面上项目（编号：32172627），资助经费54万元，结项，2022-2025年。
[13]
南川大树茶高效加工技术及产品开发研究，重庆市农业农村委经作项目，资助经费50万元，结项，2022-2024年。
[14]
老鹰茶茶园提质培优技术推广，重庆市林业局重点项目（编号：渝林科推〔2022〕3号），资助经费80万元，结项，2023-2025年。
[15]
巫溪县老鹰茶加工和深加工技术集成创新与示范，重庆市科技兴林项目（编号：2021-2），资助经费40万元，结项，2021-2022年。
[16]
老鹰茶种植生产管理技术规程地方标准，重庆市林业局项目，资助经费：5万元，结项，2021-2022年。
[17]
巫溪县老鹰茶、生猪产业技术创新研究与应用，重庆市科技特派团项目（编号：cstc2020jscx-tpyzxX0012-1），资助经费100万元，待验收，2020-2022年。
[18]
夏秋茶资源综合利用研发中心，中央引导地方专业性技术创新平台专项项目，资助经费30万元，结项，2019-2020年。
[19]
夏秋茶鲜叶资源高效利用研发与产业化，重庆市技术创新与应用发展专项项目（编号：Cstc2019jscx-dxwtBX0030），资助经费30万元，结项，2019-2022年。
[20]
茶叶智慧化生产加工技术研究与应用，重庆市技术创新与应用发展专项项目（编号：Cstc2019jscx-gksbX0092），资助经费25万元，结项，2019-2022年。
[21]
茶资源功能拓展研究室，重庆市现代山地特色高效农业技术体系项目（编号：2017〔6〕号），资助经费120万元，结项，2017-2020年。
横向项目：
[1]
茶叶产品开发与技术推广，资助经费120万元，在研，2025-2030年。
[2]
昌宁县乡村振兴产业带头人导师团技术服务，资助经费10万元，结项，2024-2025年。
[3]
草本桑桑叶加工及深加工产品开发，资助经费30万元，结项，2024年。
[4]
老鹰茶萃取关键技术攻关及新品研发，资助经费7.2万元，结项，2024年。
[5]
重庆市老鹰茶检测研发中心，资助经费30万元，在研，2024-2027年。
[6]
昌宁红茶品质提升技术研究与应用，资助经费10万元，结项，2023-2024年。
[7]
普洱熟茶（益原素）养胃、护肝功效及其机理研究，资助经费120万元，结项，2023-2025年。
[8]
丁安村茶产业发展技术指导，资助经费15万元，结项，2020-2021年。
[9]
露鹤茶产品研制及功效评价，资助经费21.5万元，结项，2019-2020年。