Study on the natural taurine tea beverage;

Study on the application of PVPP in oolong tea beverage;

Discriminating of different kinds of tea beverage by multifrequency pulse electronic tongue;

Microcapsule technology and its application in fruit-vegetable beverages and tea drinks;

HACCP and production of tea drinks;

Study of aroma change in processing of green tea beverages;

The ways of improving the flavour of green tea beverages;

Effect of four chemical compounds on preventing canned green tea drink from browning.;

Research on use of several conventional food additives in green tea drinks

In this paper,the effect of ultrafiltration membrane separation on green tea processing was studied with a view of providing some references for the application of the technology to the industrial production of green tea drinks and tea polyphenols.