Liang, Jiexin

Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew

Batali, M. E., Lim, L. X., Liang, J., Yeager, S. E., Thompson, A. N., Han, J., Ristenpart, W. D., & Guinard, J.-X. (2022) · Foods

Coffee research and impactsSensory Analysis and Statistical Methods

Cited by 37

An equilibrium desorption model for the strength and extraction yield of full immersion brewed coffee

Liang, J., Chan, K. C., & Ristenpart, W. D. (2021) · Scientific Reports

Coffee research and impactsFood Chemistry and Fat Analysis

Cited by 18

Sensory analysis of the flavor profile of full immersion hot, room temperature, and cold brewed coffee over time

Liang, J., Batali, M. E., Routt, C., Ristenpart, W. D., & Guinard, J.-X. (2024) · Scientific Reports

Coffee research and impactsSensory Analysis and Statistical Methods

Cited by 8

Concentration gradient inversion via sedimentation of coffee grounds in full immersion brewing

Liang, J., Brown, H. G., Dunkin, M. M., & Ristenpart, W. D. (2023) · Journal of Food Engineering

Coffee research and impactsFood Chemistry and Fat Analysis

Cited by 1