Munkh‐Amgalan Gantumur

Combination of high-pressure homogenization and ultrasound improves physiochemical, interfacial and gelation properties of whey protein isolate

Ruijie Shi, Yue Liu, Jialun Hu et al. · Innovative Food Science & Emerging Technologies · 2020 · 74 citations

Whey Protein Isolate, Engineering, High-pressure Homogenization +9

Characterization of the binding behavior, structure and foaming properties of bovine α-lactalbumin combined with saponin by the multi-spectroscopic and silico approaches

Ruijie Shi, Wei Chen, Fei Pan et al. · Food Hydrocolloids · 2021 · 72 citations

Biochemistry, Silico Approaches, Functional Property +5

Citric acid promotes disulfide bond formation of whey protein isolate in non-acidic aqueous system

Tong Li, Jialun Hu, Ran Tian et al. · Food Chemistry · 2020 · 67 citations

Protein Chemistry, Whey Protein Isolate, Biochemistry +8

Structural, functional, and physicochemical characterization of fermented whey protein concentrates recovered from various fermented-distilled whey

Munkh‐Amgalan Gantumur, Narantuya Sukhbaatar, Ruijie Shi et al. · Food Hydrocolloids · 2022 · 61 citations

Food Chemistry, Physicochemical Characterization, Biomanufacturing +12

Consequences of dynamic high-pressure homogenization pretreatment on the physicochemical and functional characteristics of citric acid-treated whey protein isolate

Ruijie Shi, Tong Li, Meng Li et al. · LWT · 2020 · 58 citations

Functional Characteristics, High Hydrostatic Pressure, Biochemistry +8