Kun Yao

Effects of ultrasound treatment on physico-chemical, functional properties and antioxidant activity of whey protein isolate in the presence of calcium lactate.

Lianzhou Jiang, Juncai Hou, Zhanmei Jiang, 2018, Journal of the science of food and agriculture.

Gelatinised and hydrolysed corn starch is a cost‐effective carbon source with higher production of L‐lactic acid by Bacillus coagulans compared with glucose

C. Brennan, Dong‐mei Liu, Kun Yao, 2020 .

Comparative proteomics of the metabolic pathways involved in l-lactic acid production in Bacillus coagulans BCS13002 using different carbon sources

Dong‐mei Liu, Kun Yao, Quan-xing Zhou, 2019 .

Antioxidant and Anti-inflammatory Capacity of Ferulic Acid Released from Wheat Bran by Solid-state Fermentation of Aspergillus niger.

Qiping Zhan, Hui Wu, Juan-juan Ma, 2019, Biomedical and environmental sciences : BES.

Physicochemical, microbiological, rheological, and sensory properties of yoghurts with new polysaccharide extracts from Lactarius volemus Fr. using three probiotics

Li Li, Dong‐mei Liu, Kun Yao, 2020, International Journal of Dairy Technology.

Influence of Ultrasonic Power and Ultrasonic Time on the Physicochemical and Functional Properties of Whey Protein Isolate

Juncai Hou, Yu-Peng Xia, Zhanmei Jiang, 2019, International Journal of Food Engineering.

The effect of ultraviolet modification of Acetobacter xylinum (CGMCC No. 7431) and the use of coconut milk on the yield and quality of bacterial cellulose

Xin‐an Zeng, Li Li, C. Brennan, 2019, International Journal of Food Science & Technology.

Detection of nitrite degradation by Lactobacillus plantarum DMDL9010 through the anaerobic respiration electron transport chain using proteomic analysis

Ming-Hua Liang, C. Brennan, M. Brennan, 2020, International Journal of Food Science & Technology.

Antioxidant and Anti-inflammatory Capacity of Ferulic Acid Released from Wheat Bran by Solid-state Fermentation of Aspergillus niger.

Qiping Zhan, Hui Wu, X. Xin, 2019, Biomedical and environmental sciences : BES.