Wei Wang

Effects of Brewing Temperature and Time on the Quality Attributes and Chemical Profiles of Cyclocarya paliurus Tea Infusions

Brewing temperature and duration jointly modulate the sensory perception, functional properties, and chemical composition of herbal tea infusions, yet their integrated effects on Cyclocarya paliurus tea remain poorly understood. Here, cold-brewed (4 °C) and hot-brewed (90 °C) C....

Spiro-Directed Hierarchical Dynamic Covalent Assembly: From Molecular Configuration to Adaptive Porous Networks

Abstract Hierarchical control over both the molecular configuration and supramolecular architecture in radical-based dynamic covalent systems remains challenging. Herein, we designed rigid spiro scaffolds fused with flexible diarylethene units as coupling linkers to regulate the...