Wang Junguo

Effects of buffer salts on the freeze-drying survival rate of Lactobacillus plantarum LIP-1 based on transcriptome and proteome analyses.

Zhang Qiaoling, Ma Lili, E. Jingjing, 2020, Food chemistry.

Study of the internal mechanism of L-glutamate for improving the survival rate of Lactiplantibacillus plantarum LIP-1 after freeze-drying

Zhang Qiaoling, Z. Jingya, W. Ruixue, 2022, Innovative Food Science & Emerging Technologies.

Effects of the repair treatment on improving the heat resistance of Lactiplantibacillus plantarum LIP-1

Zhang Qiaoling, Ma Lili, W. Ruixue, 2022, Innovative Food Science & Emerging Technologies.

Improving the freeze-drying survival rate of Lactobacillus plantarum LIP-1 by increasing biofilm formation based on adjusting the composition of buffer salts in medium.

Zhang Qiaoling, W. Ruixue, E. Jingjing, 2021, Food chemistry.