Qayum A - Search Results

1

Corrigendum to "Citric acid promotes disulfide bond formation of whey protein isolate in non-acidic aqueous system" [Food Chemistry 338 (2020) 127819].

Li T, Hu J, Tian R, Wang K, Li J, Qayum A, Bilawal A, Gantumur MA, Jiang Z, Hou J. Li T, et al. Among authors: qayum a. Food Chem. 2023 Apr 16;406:134719. doi: 10.1016/j.foodchem.2022.134719. Epub 2022 Dec 20. Food Chem. 2023. PMID: 36549926 No abstract available.

2

Characterization and comparison of the structure and antioxidant activity of glycosylated whey peptides from two pathways.

Zhang X, Gao H, Wang C, Qayum A, Mu Z, Gao Z, Jiang Z. Zhang X, et al. Among authors: qayum a. Food Chem. 2018 Aug 15;257:279-288. doi: 10.1016/j.foodchem.2018.02.155. Epub 2018 Mar 1. Food Chem. 2018. PMID: 29622211

3

Novel Angiotensin-Converting Enzyme-Inhibitory Peptides From Fermented Bovine Milk Started by Lactobacillus helveticus KLDS.31 and Lactobacillus casei KLDS.105: Purification, Identification, and Interaction Mechanisms.

Li J, Zhao J, Wang X, Qayum A, Hussain MA, Liang G, Hou J, Jiang Z, Li A. Li J, et al. Among authors: qayum a. Front Microbiol. 2019 Nov 28;10:2643. doi: 10.3389/fmicb.2019.02643. eCollection 2019. Front Microbiol. 2019. PMID: 31849852 Free PMC article.

4

Comparison in bioactivity and characteristics of Ginkgo biloba seed polysaccharides from four extract pathways.

Hu J, Liu Y, Cheng L, Shi R, Qayum A, Bilawal A, Gantumur MA, Hussain MA, Jiang Z, Tian B. Hu J, et al. Among authors: qayum a. Int J Biol Macromol. 2020 Sep 15;159:1156-1164. doi: 10.1016/j.ijbiomac.2020.05.129. Epub 2020 May 19. Int J Biol Macromol. 2020. PMID: 32442575

5

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

Li T, Hu J, Tian R, Wang K, Li J, Qayum A, Bilawal A, Gantumur MA, Jiang Z, Hou J. Li T, et al. Among authors: qayum a. Food Chem. 2021 Feb 15;338:127819. doi: 10.1016/j.foodchem.2020.127819. Epub 2020 Aug 11. Food Chem. 2021. PMID: 32810812

6

Laccase cross-linking of sonicated α-Lactalbumin improves physical and oxidative stability of CLA oil in water emulsion.

Qayum A, Li M, Shi R, Bilawal A, Gantumur MA, Hussain M, Ishfaq M, Waqas Ali Shah S, Jiang Z, Hou J. Qayum A, et al. Ultrason Sonochem. 2021 Mar;71:105365. doi: 10.1016/j.ultsonch.2020.105365. Epub 2020 Oct 16. Ultrason Sonochem. 2021. PMID: 33125963 Free PMC article.

7

Characterization of major volatile compounds in whey spirits produced by different distillation stages of fermented lactose-supplemented whey.

Gantumur MA, Sukhbaatar N, Qayum A, Bilawal A, Tsembeltsogt B, Oh KC, Jiang Z, Hou J. Gantumur MA, et al. Among authors: qayum a. J Dairy Sci. 2022 Jan;105(1):83-96. doi: 10.3168/jds.2021-20748. Epub 2021 Oct 9. J Dairy Sci. 2022. PMID: 34635352 Free article.

8

Glycosylated whey protein isolate enhances digestion behaviors and stabilities of conjugated linoleic acid oil in water emulsions.

Li M, Liu Y, Zhao J, Yu R, Altaf Hussain M, Qayum A, Jiang Z, Qu B. Li M, et al. Among authors: qayum a. Food Chem. 2022 Jul 30;383:132402. doi: 10.1016/j.foodchem.2022.132402. Epub 2022 Feb 9. Food Chem. 2022. PMID: 35158130

9

Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two Pathways.

Li M, Li J, Huang Y, Gantumur MA, Bilawal A, Qayum A, Jiang Z. Li M, et al. Among authors: qayum a. Foods. 2022 Jun 23;11(13):1848. doi: 10.3390/foods11131848. Foods. 2022. PMID: 35804664 Free PMC article.

10

Comparison of interaction, structure, and cell proliferation of α-lactalbumin-safflower yellow complex induced by microwave heating or conventional heating.

Li T, Li J, Huang Y, Qayum A, Jiang Z, Liu Z. Li T, et al. Among authors: qayum a. J Sci Food Agric. 2023 Mar 15;103(4):1846-1855. doi: 10.1002/jsfa.12325. Epub 2022 Dec 8. J Sci Food Agric. 2023. PMID: 36347624

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