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

por Li, Meng, Li, Jinzhe, Huang, Yuxuan, Gantumur, Munkh-Amgalan, Bilawal, Akhunzada, Qayum, Abdul, Jiang, Zhanmei
Publicado 2022

Extrusion of casein and whey protein isolate enhances anti-hardening and performance in high-protein nutrition bars

por Wang, Kaili, Zhao, Xu, Gantumur, Munkh-Amgalan, Li, Jinzhe, Huang, Yuxuan, Sukhbaatar, Narantuya, Bo, Tian, Jiang, Zhanmei
Publicado 2023

Anti-Inflammatory Effects of the 35kDa Hyaluronic Acid Fragment (B-HA/HA35)

por Jia, XiaoXiao, Shi, Ming, Wang, Qifei, Hui, Jessica, Shofaro, Joshua Hui, Erkhembayar, Ryenchindorj, Hui, Mizhou, Gao, Chenzhe, Gantumur, Munkh-Amgalan
Publicado 2023

Sustainable emerging high-intensity sonication processing to enhance the protein bioactivity and bioavailability: An updated review

por Hussain, Muhammad, Gantumur, Munkh-Amgalan, Manzoor, Muhammad Faisal, Hussain, Kifayat, Xu, Jie, Aadil, Rana Muhammad, Qayum, Abdul, Ahmad, Ishtiaq, Zhong, Hao, Guan, Rongfa
Publicado 2023

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

por Qayum, Abdul, Li, Meng, Shi, Ruijie, Bilawal, Akhunzada, Gantumur, Munkh-Amgalan, Hussain, Muhammad, Ishfaq, Muhammad, Waqas Ali Shah, Syed, Jiang, Zhanmei, Hou, Juncai
Publicado 2020