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Browse by Author: Ding, W. K

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Article

Ding, W. K and Shah, Nagendra P (2010) Enhancing the biotransformation of isoflavones in soymilk supplemented with lactose using probiotic bacteria during extended fermentation. Journal of Food Science, 75 (3). M140-M149. ISSN 0022-1147

Ding, W. K, Shah, Nagendra P, Fallourd, M. J and Leyer, G (2010) Improving the stability of probiotic bacteria in model fruit juices using vitamins and antioxidants. Journal of Food Science, 75 (5). M278-M282. ISSN 0022-1147

Ding, W. K and Shah, Nagendra P (2009) Effect of homogenization techniques on reducing the size of microcapsules and the survival of probiotic bacteria therein. Journal of Food Science, 74 (6). M231-M236. ISSN 0022-1147

Ding, W. K and Shah, Nagendra P (2009) Effect of various encapsulating materials on the stability of probiotic bacteria. Journal of Food Science, 74 (2). M100-M107. ISSN 0022-1147

Ding, W. K and Shah, Nagendra P (2009) An improved method of microencapsulation of probiotic bacteria for their stability in acidic and bile conditions during storage. Journal of Food Science, 74 (2). M53-M61. ISSN 0022-1147