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Liyan Liu

3 ta ish

School of Food Science & Engineering, South China University of Technology, Guangzhou, 510640, China

  1. Characterization, Optimization, and Scaling-up of Submerged Inonotus hispidus Mycelial Fermentation for Enhanced Biomass and Polysaccharide Production

    Ke Shen, Yuan‐Shuai Liu, Liyan Liu +3

    MaqolaFungal Biology and ApplicationsApplied Biochemistry and Biotechnology20241 iqtibos
    ABI

  2. Characterization, optimization and scaling up of submerged Inonotus hispidus mycelial fermentation for enhanced biomass and polysaccharide production

    Ke Shen, Yuan‐Shuai Liu, Liyan Liu +3

    PreprintFungal Biology and ApplicationsResearch Square20240 iqtibos
    ABI

  3. Chitin-glucan nanofibrils from Inonotus hispidus mycelium as Pickering emulsion stabilizers and lipid digestion regulators

    Ke Shen, Jian Yang, Jie Xiao +3

    MaqolaPickering emulsions and particle stabilizationInternational Journal of Biological Macromolecules20250 iqtibos
    ABI