Modification of fermented whey protein concentrates: Impact of sequential ultrasound and TGase cross-linking
2022 · Food Research International · 50 citations
https://doi.org/10.1016/j.foodres.2022.112158
M
Munkh‐Amgalan Gantumur
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Munkh‐Amgalan Gantumur is an academic researcher from Northeast Agricultural University. The author has contributed to research in topics: Proteins in Food Systems & Protein Hydrolysis and Bioactive Peptides & Microencapsulation and Drying Processes. The author has an h-index of 23, co-authored 57 publications.
ORCID: 0000-0002-3721-9116Papers by this author
worksLaccase cross-linking of sonicated α-Lactalbumin improves physical and oxidative stability of CLA oil in water emulsion
2020 · Ultrasonics Sonochemistry · 24 citations
https://doi.org/10.1016/j.ultsonch.2020.105365
Sustainable emerging high-intensity sonication processing to enhance the protein bioactivity and bioavailability: An updated review
2023 · Ultrasonics Sonochemistry · 18 citations
https://doi.org/10.1016/j.ultsonch.2023.106464
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