Fermentation Characteristics of Lactobacillus casei LK-1 and Its Application in Pineapple Juice by Lian YANG, Shaodan PENG, Junjie MA, Chenghui ZHANG, Guang WU, Xiaobing HUANG, Jihua LI, Liangkun LIAO

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Encapsulation of Hydrophobic and Low-Soluble Polyphenols into Nanoliposomes by pH-Driven Method: Naringenin and Naringin as Model Compounds by Mianhong Chen, Ruyi Li, Yuanyuan Gao, Yeyu Zheng, Liangkun Liao, Yupo Cao, Jihua Li, Wei Zhou

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Optimization of Preparation Technology and Properties of Amomum tsaoko Essential Oil Microcapsule by Xingquan ZHAO, Yuanyuan GAO, Liangkun LIAO, Wei ZHOU, Hao TU, Shaohao XIONG, Yajian LIANG, Hongwu JI, Jihua LI

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Anti-inflammatory effect of essential oil from Amomum Tsaoko Crevost et Lemarie by Liangkun Liao, Shengtao Yang, Ruyi Li, Wei Zhou, Yu Xiao, Yuan Yuan, Yunsheng Cha, Guifang He, Jihua Li

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Enhancement of Colorimetric pH-Sensitive Film Incorporating <i>Amomum tsao-ko</i> Essential Oil as Antibacterial for Mantis Shrimp Spoilage Tracking and Fresh-Keeping by Yunxia He, Yuay Yuan, Yuanyuan Gao, Mianhong Chen, Yingying Li, Ying Zou, Liangkun Liao, Xiaotong Li, Zhuo Wang, Jihua Li, Wei Zhou

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