| Characterization of the binding behavior, structure and foaming properties of bovine α-lactalbumin combined with saponin by the multi-spectroscopic and silico approaches R Shi, W Chen, F Pan, P Zhao, Y He, R Yu, R Fu, G Munkh-Amgalan, ... Food Hydrocolloids 124, 107259, 2022 | 60 | 2022 |
| Citric acid promotes disulfide bond formation of whey protein isolate in non-acidic aqueous system T Li, J Hu, R Tian, K Wang, J Li, A Qayum, A Bilawal, MA Gantumur, ... Food Chemistry 338, 127819, 2021 | 58 | 2021 |
| Combination of high-pressure homogenization and ultrasound improves physiochemical, interfacial and gelation properties of whey protein isolate R Shi, Y Liu, J Hu, H Gao, A Qayum, A Bilawal, G Munkh-Amgalan, ... Innovative Food Science & Emerging Technologies 65, 102450, 2020 | 52 | 2020 |
| Consequences of dynamic high-pressure homogenization pretreatment on the physicochemical and functional characteristics of citric acid-treated whey protein isolate R Shi, T Li, M Li, G Munkh-Amgalan, A Qayum, A Bilawal, Z Jiang Lwt 136, 110303, 2021 | 51 | 2021 |
| Comparison in bioactivity and characteristics of Ginkgo biloba seed polysaccharides from four extract pathways J Hu, Y Liu, L Cheng, R Shi, A Qayum, A Bilawal, MA Gantumur, ... International Journal of Biological Macromolecules 159, 1156-1164, 2020 | 42 | 2020 |
| Structural, functional, and physicochemical characterization of fermented whey protein concentrates recovered from various fermented-distilled whey MA Gantumur, N Sukhbaatar, R Shi, J Hu, A Bilawal, A Qayum, B Tian, ... Food Hydrocolloids 135, 108130, 2023 | 41 | 2023 |
| Improving gas-water interface properties and bioactivities of α-lactalbumin induced by three structurally different saponins Y Huang, J Li, Y Liu, MA Gantumur, N Sukhbaatar, P Zhao, KC Oh, ... Food Hydrocolloids 138, 108463, 2023 | 39 | 2023 |
| Insight into oil-water interfacial behaviors of whey protein isolate and sterol towards stabilizing high internal phase Pickering emulsion gels M Li, H Li, Q Jiang, MA Gantumur, Y Liu, Z Jiang, S Qian Food Hydrocolloids 144, 108968, 2023 | 38 | 2023 |
| A review of the bioactive ingredients of berries and their applications in curing diseases A Bilawal, M Ishfaq, MA Gantumur, A Qayum, R Shi, SA Fazilani, A Anwar, ... Food Bioscience 44, 101407, 2021 | 37 | 2021 |
| Comparison of carrying mechanism between three fat-soluble vitamins and alpha-lactalbumin: Effects on structure and physicochemical properties of alpha-lactalbumin W Chen, H Yu, R Shi, C Ma, MA Gantumur, A Qayum, A Bilawal, G Liang, ... Food Hydrocolloids 116, 106662, 2021 | 35 | 2021 |
| Modification of fermented whey protein concentrates: Impact of sequential ultrasound and TGase cross-linking MA Gantumur, M Hussain, J Li, M Hui, X Bai, N Sukhbaatar, J Li, W Chen, ... Food Research International 163, 112158, 2023 | 32 | 2023 |
| Extrusion for reducing malondialdehyde-induced whey protein isolate oxidation in relation with its physicochemical, functional and intro digestive properties Z Jiang, Y Meng, C Hou, MA Gantumur, Y Gao, Y Huang, S Zhang, Y Sun, ... Food Hydrocolloids 142, 108730, 2023 | 30 | 2023 |
| Characterization of major volatile compounds in whey spirits produced by different distillation stages of fermented lactose-supplemented whey MA Gantumur, N Sukhbaatar, A Qayum, A Bilawal, B Tsembeltsogt, ... Journal of Dairy Science 105 (1), 83-96, 2022 | 27 | 2022 |
| Binding interaction and stability of alpha-lactalbumin and retinol: Effects of pre-or post-acidification W Chen, J Li, Y Ma, R Shi, H Yu, MA Gantumur, A Bilawal, Z Jiang Food Hydrocolloids 135, 108140, 2023 | 24 | 2023 |
| Structure and rheological properties of extruded whey protein isolate: impact of inulin J Li, J Yang, J Li, MA Gantumur, X Wei, KC Oh, Z Jiang International Journal of Biological Macromolecules 226, 1570-1578, 2023 | 24 | 2023 |
| Non-covalent interaction and digestive characteristics between α-lactalbumin and safflower yellow: Impacts of microwave heating temperature J Li, Y Liu, T Li, MA Gantumur, A Qayum, A Bilawal, Z Jiang, L Wang LWT 159, 113206, 2022 | 24 | 2022 |
| Comparisons of characteristics, kinetics and biological activities of glycosylated α-lactalbumin produced by microwave and conventional heating Z Jiang, H Yu, W Chen, MA Gantumur, A Bilawala, J Hou, H Wang LWT 151, 112111, 2021 | 22 | 2021 |
| Emerging thermal modifying methods in milk protein: A review J Hu, H Xu, R Shi, MA Gantumur, Z Jiang, J Hou Trends in Food Science & Technology, 104407, 2024 | 21 | 2024 |
| Laccase cross-linking of sonicated α-Lactalbumin improves physical and oxidative stability of CLA oil in water emulsion A Qayum, M Li, R Shi, A Bilawal, MA Gantumur, M Hussain, M Ishfaq, ... Ultrasonics Sonochemistry 71, 105365, 2021 | 20 | 2021 |
| Physical treatment synergized with natural surfactant for improving gas–water interfacial behavior and foam characteristics of α-lactalbumin J Li, Y Huang, X Peng, W Luo, MA Gantumur, Z Jiang, J Hou Ultrasonics Sonochemistry 95, 106369, 2023 | 18 | 2023 |
