Gantumur MA - Search Results

1

Evaluating the role of glycyrrhizic acid on the dynamic stabilization mechanism of the emulsion prepared by α-Lactalbumin: Experimental and silico approaches.

Shi R, Gantumur MA, Gao Z, Li J, Sukhbaatar N, Jiang Z, Mu Z. Shi R, et al. Among authors: gantumur ma. Food Chem. 2023 Dec 15;429:136772. doi: 10.1016/j.foodchem.2023.136772. Epub 2023 Jul 4. Food Chem. 2023. PMID: 37453334

2

Comparison in bioactivity and characteristics of Ginkgo biloba seed polysaccharides from four extract pathways.

Hu J, Liu Y, Cheng L, Shi R, Qayum A, Bilawal A, Gantumur MA, Hussain MA, Jiang Z, Tian B. Hu J, et al. Among authors: gantumur ma. Int J Biol Macromol. 2020 Sep 15;159:1156-1164. doi: 10.1016/j.ijbiomac.2020.05.129. Epub 2020 May 19. Int J Biol Macromol. 2020. PMID: 32442575

3

Citric acid promotes disulfide bond formation of whey protein isolate in non-acidic aqueous system.

Li T, Hu J, Tian R, Wang K, Li J, Qayum A, Bilawal A, Gantumur MA, Jiang Z, Hou J. Li T, et al. Among authors: gantumur ma. Food Chem. 2021 Feb 15;338:127819. doi: 10.1016/j.foodchem.2020.127819. Epub 2020 Aug 11. Food Chem. 2021. PMID: 32810812

4

Laccase cross-linking of sonicated α-Lactalbumin improves physical and oxidative stability of CLA oil in water emulsion.

Qayum A, Li M, Shi R, Bilawal A, Gantumur MA, Hussain M, Ishfaq M, Waqas Ali Shah S, Jiang Z, Hou J. Qayum A, et al. Among authors: gantumur ma. Ultrason Sonochem. 2021 Mar;71:105365. doi: 10.1016/j.ultsonch.2020.105365. Epub 2020 Oct 16. Ultrason Sonochem. 2021. PMID: 33125963 Free PMC article.

5

Characterization of major volatile compounds in whey spirits produced by different distillation stages of fermented lactose-supplemented whey.

Gantumur MA, Sukhbaatar N, Qayum A, Bilawal A, Tsembeltsogt B, Oh KC, Jiang Z, Hou J. Gantumur MA, et al. J Dairy Sci. 2022 Jan;105(1):83-96. doi: 10.3168/jds.2021-20748. Epub 2021 Oct 9. J Dairy Sci. 2022. PMID: 34635352 Free article.

6

Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two Pathways.

Li M, Li J, Huang Y, Gantumur MA, Bilawal A, Qayum A, Jiang Z. Li M, et al. Among authors: gantumur ma. Foods. 2022 Jun 23;11(13):1848. doi: 10.3390/foods11131848. Foods. 2022. PMID: 35804664 Free PMC article.

7

Structure and rheological properties of extruded whey protein isolate: Impact of inulin.

Li J, Yang J, Li J, Gantumur MA, Wei X, Oh KC, Jiang Z. Li J, et al. Among authors: gantumur ma. Int J Biol Macromol. 2023 Jan 31;226:1570-1578. doi: 10.1016/j.ijbiomac.2022.11.268. Epub 2022 Nov 28. Int J Biol Macromol. 2023. PMID: 36450303

8

Corrigendum to "Citric acid promotes disulfide bond formation of whey protein isolate in non-acidic aqueous system" [Food Chemistry 338 (2020) 127819].

Li T, Hu J, Tian R, Wang K, Li J, Qayum A, Bilawal A, Gantumur MA, Jiang Z, Hou J. Li T, et al. Among authors: gantumur ma. Food Chem. 2023 Apr 16;406:134719. doi: 10.1016/j.foodchem.2022.134719. Epub 2022 Dec 20. Food Chem. 2023. PMID: 36549926 No abstract available.

9

Modification of fermented whey protein concentrates: Impact of sequential ultrasound and TGase cross-linking.

Gantumur MA, Hussain M, Li J, Hui M, Bai X, Sukhbaatar N, Li J, Chen W, Hou J, Jiang Z. Gantumur MA, et al. Food Res Int. 2023 Jan;163:112158. doi: 10.1016/j.foodres.2022.112158. Epub 2022 Nov 19. Food Res Int. 2023. PMID: 36596109

10

Physical treatment synergized with natural surfactant for improving gas-water interfacial behavior and foam characteristics of α-lactalbumin.

Li J, Huang Y, Peng X, Luo W, Gantumur MA, Jiang Z, Hou J. Li J, et al. Among authors: gantumur ma. Ultrason Sonochem. 2023 May;95:106369. doi: 10.1016/j.ultsonch.2023.106369. Epub 2023 Mar 15. Ultrason Sonochem. 2023. PMID: 36965313 Free PMC article.

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