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Publications by Juncai Hou
Effects of Polymerized Whey Protein on Survivability of Lactobacillus Acidophilus LA‐5 During Freeze‐drying
Food Science and Nutrition
Food Science
Enhancement of Soluble Protein, Polypeptide Production and Functional Properties of Heat-Denatured Soybean Meal by Fermentation of Monascus Purpureus 04093
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Related publications
Use of Mass Spectrometry to Profile Peptides in Whey Protein Isolate Medium Fermented by Lactobacillus Helveticus LH-2 and Lactobacillus Acidophilus La-5
Frontiers in Nutrition
Nutrition
Dietetics
Food Science
Endocrinology
Metabolism
Diabetes
Improved Viability ofLactobacillus acidophilusNRRL-B 4495 During Freeze-Drying in Whey Protein-Pullulan Microcapsules
Journal of Microencapsulation
Organic Chemistry
Colloid
Theoretical Chemistry
Pharmaceutical Science
Bioengineering
Surface Chemistry
Physical
Glutathione Protects Lactobacillus Sanfranciscensis Against Freeze-Thawing, Freeze-Drying, and Cold Treatment
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Fermentation Studies on Lactobacillus Acidophilus and Lactobacillus Bulgaricus
Journal of Infectious Diseases
Infectious Diseases
Allergy
Immunology
Model-Based Optimization of the Primary Drying Step During Freeze-Drying
Computer Aided Chemical Engineering
The Characteristics of Lactobacillus Acidophilus and Lactobacillus Bulgaricus
Journal of General Microbiology
Effects of Lactobacillus Acidophilus D2/CSL (CECT 4529) Supplementation on Healthy Cat Performance
Veterinary Record Open
Veterinary
Effect of Mannitol Crystallinity on the Stabilization of Enzymes During Freeze-Drying.
Chemical and Pharmaceutical Bulletin
Medicine
Drug Discovery
Chemistry
Effects of Lactobacillus Acidophilus on Gut Microbiota Composition in Broilers Challenged With Clostridium Perfringens
PLoS ONE
Multidisciplinary
