11. Combination of microwave heating and transglutaminase cross-linking enhances the stability of limonene emulsion carried by whey protein isolate. (June 2022) Authors: Bilawal, Akhunzada; Wang, Xindi; Oh, Kwang-Chol; Qayum, Abdul; Gantumur, Munkh-Amgalan; Jiang, Zhanmei; Hou, Juncai Journal: Food bioscience Issue: Volume 47(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
12. Comparison of carrying mechanism between three fat-soluble vitamins and alpha-lactalbumin: Effects on structure and physicochemical properties of alpha-lactalbumin. (July 2021) Authors: Chen, Wei; Yu, Haiying; Shi, Ruijie; Chenglong Ma, ; Gantumur, Munkh-Amgalan; Qayum, Abdul; Bilawal, Akhunzada; Liang, Guizhao; Oh, Kwang-Chol; Jiang, Zhanmei; Hou, Juncai Journal: Food hydrocolloids Issue: Volume 116(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
13. Comparison of high pressure homogenization, selective thermal denaturation and glycosylation on textural properties of green soybean (Glycine max)tofu by TOPSIS analysis. (November 2021) Authors: Wang, Kaili; Zhao, Xu; Li, Jinpeng; Ma, Chenglong; Sun, Dongxue; Gantumur, Munkh-Amgalan; Oh, Kwang-Chol; Jiang, Zhanmei; Hou, Juncai Journal: Food control Issue: Volume 129(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
14. Comparison of interaction between three similar chalconoids and α-lactalbumin: Impact on structure and functionality of α-lactalbumin. (May 2020) Authors: Jiang, Zhanmei; Li, Tianqi; Ma, Ling; Chen, Wei; Yu, Haiying; Abdul, Qayum; Hou, Juncai; Tian, Bo Journal: Food research international Issue: Volume 131(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
15. Comparisons of characteristics, kinetics and biological activities of glycosylated α-lactalbumin produced by microwave and conventional heating. (November 2021) Authors: Jiang, Zhanmei; Yu, Haiying; Chen, Wei; Gantumur, Munkh-Amgalan; Bilawala, Akhunzada; Hou, Juncai; Wang, Huan Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 151(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
16. Consecutive pH-shift and ultrasound treatment modify the physicochemical properties of whey protein isolate. (April 2022) Authors: Jiang, Zhanmei; Gao, Yitong; Li, Jinpeng; Wang, Kaili; Ma, Chenglong; Sun, Dongxue; Hussain, Muhammad Altaf; Qayum, Abdul; Hou, Juncai Journal: International dairy journal Issue: Volume 127(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
17. Consequences of ball milling combined with high-pressure homogenization on structure, physicochemical and rheological properties of citrus fiber. (June 2022) Authors: Jiang, Zhanmei; Mu, Sinan; Ma, Chenglong; Liu, Yue; Ma, Yue; Zhang, Minghan; Li, Hongyu; Liu, Xianqi; Hou, Juncai; Tian, Bo Journal: Food hydrocolloids Issue: Volume 127(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
18. Consequences of superfine grinding treatment on structure, physicochemical and rheological properties of transglutaminase-crosslinked whey protein isolate. (30th March 2020) Authors: Wang, Chunyan; Li, Tianqi; Ma, Ling; Li, Tong; Yu, Haiying; Hou, Juncai; Jiang, Zhanmei Journal: Food chemistry Issue: Volume 309(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
19. Corrigendum to "A review of the bioactive ingredients of berries and their applications in curing diseases" [Food Biosci. 44 (2021) 101407]. (February 2023) Authors: Bilawal, Akhunzada; Ishfaq, Muhammad; Gantumur, Munkh-Amgalan; Qayum, Abdul; Shi, Ruijie; Fazilani, Saqib Ali; Anwar, Asif; Jiang, Zhanmei; Hou, Juncai Journal: Food bioscience Issue: Volume 51(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
20. Corrigendum to "Citric acid promotes disulfide bond formation of whey protein isolate in non-acidic aqueous system" [Food Chemistry 338 (2020) 127819]. (16th April 2023) Authors: Li, Tong; Hu, Jialun; Tian, Ran; Wang, Kaili; Li, Jinpeng; Qayum, Abdul; Bilawal, Akhunzada; Gantumur, Munkh-Amgalan; Jiang, Zhanmei; Hou, Juncai Journal: Food chemistry Issue: Volume 406(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗