Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Narantuya, Sukhbaatar"'
Autor:
Sinan Mu, Zhishen Mu, Munkh-Amgalan Gantumur, Nan Yang, Narantuya Sukhbaatar, Yuxue Sun, Zhanmei Jiang
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101739- (2024)
Impacts of co-cold extrusion (≤50 °C) of whey protein isolate (WPI) and cysteine (Cys, 0, 20, 40, 60, 80 and 100 mmol/L) on its physicochemical, in vitro digestion and rheological properties were investigated. As Cys concentration increased, the e
Externí odkaz:
https://doaj.org/article/562bb7576cb64762bd201c4ae868f76b
Autor:
Jiang, Zhanmei, Meng, Yifei, Hou, Chenyue, Gantumur, Munkh-Amgalan, Gao, Yitong, Huang, Yuxuan, Zhang, Siyuan, Sun, Yu, Narantuya, Sukhbaatar, Mu, Zhishen, Hou, Juncai
Publikováno v:
In Food Hydrocolloids September 2023 142
Autor:
Kaili Wang, Xu Zhao, Munkh-Amgalan Gantumur, Jinzhe Li, Yuxuan Huang, Narantuya Sukhbaatar, Tian Bo, Zhanmei Jiang
Publikováno v:
Food Chemistry: X, Vol 18, Iss , Pp 100719- (2023)
Model high-protein nutrition bars (HPNBs) were formulated by incorporating whey protein isolate (WPI) and casein (CN) at various extrusion temperatures (50, 75, 100, 125, and 150 °C) with a protein content of 45 g per 100 g. The free sulfhydryl grou
Externí odkaz:
https://doaj.org/article/439541f667074b53a333ce151e3dfd3d
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:
Yuxuan Huang, Jinzhe Li, Yue Liu, Munkh-Amgalan Gantumur, Narantuya Sukhbaatar, Panpan Zhao, Kwang Chol Oh, Zhanmei Jiang, Juncai Hou
Publikováno v:
Food Hydrocolloids. 138:108463
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::455237c40bd4128f5cb6299d66423e5b
https://doi.org/10.1016/j.foodhyd.2023.108463
https://doi.org/10.1016/j.foodhyd.2023.108463
Autor:
Jinzhe Li, Yuxuan Huang, Wenjuan Zhang, Akhunzada Bilawal, Narantuya Sukhbaatar, Batsukh Tsembeltsogt, Zhanmei Jiang, Zhishen Mu
Publikováno v:
Food Hydrocolloids. 135:108207
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::564a83d250225fab0edd28fa84230bbf
https://doi.org/10.1016/j.foodhyd.2022.108207
https://doi.org/10.1016/j.foodhyd.2022.108207
Autor:
Munkh-Amgalan Gantumur, Narantuya Sukhbaatar, Ruijie Shi, Jialun Hu, Akhunzada Bilawal, Abdul Qayum, Bo Tian, Zhanmei Jiang, Juncai Hou
Publikováno v:
Food Hydrocolloids. 135:108130
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::339ddb97ece17b6f05af846ea190b804
https://doi.org/10.1016/j.foodhyd.2022.108130
https://doi.org/10.1016/j.foodhyd.2022.108130
Autor:
Munkh-Amgalan Gantumur, Muhammad Hussain, Jinzhe Li, Mizhou Hui, Xi Bai, Narantuya Sukhbaatar, Jinpeng Li, Wei Chen, Juncai Hou, Zhanmei Jiang
Publikováno v:
Food Research International. 163:112158
This study aimed to examine the impact of fermentation process on whey protein and improve the general properties of fermented whey protein concentrate (FWPC) recovered by a combined ultrafiltration-diafiltration (UF-DF) operation. Impacts of sequent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b5b9ce8293376f7020a32f2f58f2777a
https://doi.org/10.1016/j.foodres.2022.112158
https://doi.org/10.1016/j.foodres.2022.112158
Autor:
Akhunzada Bilawal, Munkh-Amgalan Gantumur, Zhanmei Jiang, Juncai Hou, Kwang-Chol Oh, Narantuya Sukhbaatar, Batsukh Tsembeltsogt, Abdul Qayum
Publikováno v:
Journal of dairy science. 105(1)
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 stages of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67bbcb183d7c6c7bfb6ea53b808bf0bf
https://pubmed.ncbi.nlm.nih.gov/34635352
https://pubmed.ncbi.nlm.nih.gov/34635352