Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Akhunzada Bilawal"'
Autor:
Munkh-Amgalan Gantumur, Narantuya Sukhbaatar, Abdul Qayum, Akhunzada Bilawal, Batsukh Tsembeltsogt, Kwang-Chol Oh, Zhanmei Jiang, Juncai Hou
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 1, Pp 83-96 (2022)
ABSTRACT: This research aimed to advance the understanding of acceptable sensory qualities of potable whey-based spirit from nonsupplemented, mid-supplemented, and high-supplemented whey samples by analyzing major volatile compounds during different
Externí odkaz:
https://doaj.org/article/a5891cb24de44a39b7e083a2c30c5fe1
Autor:
Abdul Qayum, Meng Li, Ruijie Shi, Akhunzada Bilawal, Munkh-Amgalan Gantumur, Muhammad Hussain, Muhammad Ishfaq, Syed Waqas Ali Shah, Zhanmei Jiang, Juncai Hou
Publikováno v:
Ultrasonics Sonochemistry, Vol 71, Iss , Pp 105365- (2021)
α-lactalbumin was modified by ultrasound (US, 20 kHz, 43 ± 3.4 W/cm−2) pre-treatments (0, 15, 30 and 60 min) and laccase cross-linking of sonicated α-lactalbumin was used to evaluate the physical and oxidative stability of conjugated linoleic ac
Externí odkaz:
https://doaj.org/article/c74cc85543f84ef48c9d19ef643d1956
Autor:
Meng Li, Jinzhe Li, Yuxuan Huang, Munkh-Amgalan Gantumur, Akhunzada Bilawal, Abdul Qayum, Zhanmei Jiang
Publikováno v:
Foods, Vol 11, Iss 13, p 1848 (2022)
The objective of the research was to analyze and compare the oxidative and physical stabilities of conjugated linoleic acid (CLA) emulsions stabilized by two glycosylated hydrolysates (GPP-A and GPP-B) that were formed via two different pathways. Thi
Externí odkaz:
https://doaj.org/article/5e7ee8ac0bd74da3a4ea41d1252bf252
Autor:
Yue Liu, Dongxue Sun, Yue Ma, Sinan Mu, Hongyu Li, Minghan Zhang, Xianqi Liu, Xuan Wei, Akhunzada Bilawal, Bo Tian, Zhanmei Jiang
Publikováno v:
Journal of the Science of Food and Agriculture. 103:3961-3969
Tofu is rich in nutrients and contains high-quality protein. However, commercial tofu products usually have weak gel strength and low water holding capacity (WHC). In the present study, the effects of selective thermal denaturation (STD) time (0-20 m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e89dfc331f1f5cdd486494cc35b4f713
https://doi.org/10.1002/jsfa.12342
https://doi.org/10.1002/jsfa.12342
Autor:
Yue Ma, Jinzhe Li, Yue Liu, Nianxu Dou, Sinan Mu, Xuan Wei, Akhunzada Bilawal, Juncai Hou, Zhanmei Jiang
Publikováno v:
Journal of the Science of Food & Agriculture; Feb2023, Vol. 103 Issue 3, p1588-1592, 5p
Autor:
Tong Li, Jialun Hu, Ran Tian, Kaili Wang, Jinpeng Li, Abdul Qayum, Akhunzada Bilawal, Munkh-Amgalan Gantumur, Zhanmei Jiang, Juncai Hou
Publikováno v:
Food Chemistry. 406:134719
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1238b16ed570a8bda2a46226a7b5dd4
https://doi.org/10.1016/j.foodchem.2022.134719
https://doi.org/10.1016/j.foodchem.2022.134719
Publikováno v:
Phytochemicals in Soybeans ISBN: 9781003030294
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9e5066545c2b12a98a072e97c4e95c0
https://doi.org/10.1201/9781003030294-9
https://doi.org/10.1201/9781003030294-9
Autor:
Akhunzada Bilawal, Xinliu Zhang, Aili Li, Abdul Qayum, Munkh-Amgalan Gantumur, Zhanmei Jiang, Yu Jing, Haiying Yu
Publikováno v:
Process Biochemistry. 97:80-86
The effects of two glycosylated whey hydrolysates (GWH-Gal A and GWH-Gal B) on glutathione (GSH) and related antioxidant enzymes in SGC-7901 cells were evaluated. Two whey glycosylated hydrolysates promoted an increase in reduced glutathione (GSH) in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f218c32b4834934dab16cfa2a190046d
https://doi.org/10.1016/j.procbio.2020.06.028
https://doi.org/10.1016/j.procbio.2020.06.028
Autor:
Akhunzada Bilawal, Abdul Qayum, Muhammad Ishfaq, Munkh-Amgalan Gantumur, Zhanmei Jiang, Juncai Hou
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e7757f58800a6b52e7015f988ed461a
https://doi.org/10.2139/ssrn.4309848
https://doi.org/10.2139/ssrn.4309848
Autor:
Wei Chen, Jinzhe Li, Yue Ma, Ruijie Shi, Haiying Yu, Munkh-Amgalan Gantumur, Akhunzada Bilawal, Zhanmei Jiang
Publikováno v:
Food Hydrocolloids. 135:108140
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a128b52e141efd26a53da5011cdc4df1
https://doi.org/10.1016/j.foodhyd.2022.108140
https://doi.org/10.1016/j.foodhyd.2022.108140