W. Ding

发表

An improved method of microencapsulation of probiotic bacteria for their stability in acidic and bile conditions during storage.

N. Shah, W. Ding, N. P. Shah, 2009, Journal of food science.

Effect of various encapsulating materials on the stability of probiotic bacteria.

N. Shah, W. Ding, 2009, Journal of food science.

Enhancing the biotransformation of isoflavones in soymilk supplemented with lactose using probiotic bacteria during extended fermentation.

N. Shah, W. Ding, 2010, Journal of food science.

Acid, bile, and heat tolerance of free and microencapsulated probiotic bacteria.

N. Shah, W. Ding, Nagendra P. Shah, 2007, Journal of food science.

Survival of Free and Microencapsulated Probiotic Bacteria in Orange and Apple Juices.

N. Shah, W. Ding, 2008 .

Improving the stability of probiotic bacteria in model fruit juices using vitamins and antioxidants.

N. Shah, G. Leyer, W. Ding, 2010, Journal of food science.

Effect of homogenization techniques on reducing the size of microcapsules and the survival of probiotic bacteria therein.

N. Shah, W. Ding, 2009, Journal of food science.

Probiotics Down-Regulate flaA σ28 Promoter in Campylobacter jejuni

M. Griffiths, Haifeng Wang, W. Ding, 2005 .