Ruodan Cao

Effects of sucrose, carnosine, and their mixture on the glass transition behavior and storage stability of freeze-dried lactic acid bacteria at various water activities.

K. Kawai, Tomochika Sogabe, Shuto Mikajiri, 2022, Cryobiology.

Glass transition behavior of carnosine and its impact as a protectant on freeze-dried lactic acid bacteria

K. Kawai, Toru Suzuki, T. Kikawada, 2021, Food Biophysics.

Ethanol thermal synthesis and antibacterial properties of Ag modified ZnO nanorods

Y. Liu, X. Zhang, Yanhua Liu, 2014 .