N. Sukhbaatar

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

A. Qayum, Juncai Hou, A. Bilawal, 2021, Journal of dairy science.

Improving gas-water interface properties and bioactivities of α-lactalbumin induced by three structurally different saponins

Juncai Hou, Zhanmei Jiang, Munkh-Amgalan Gantumur, 2023, Food Hydrocolloids.

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

A. Qayum, Juncai Hou, A. Bilawal, 2022, Food Hydrocolloids.

Insight into binding mechanism between three whey proteins and mogroside V by multi-spectroscopic and silico methods: Impacts on structure and foaming properties

Yuxuan Huang, A. Bilawal, Zhanmei Jiang, 2022, Food Hydrocolloids.

Modification of fermented whey protein concentrates: Impact of sequential ultrasound and TGase cross-linking.

Juncai Hou, Mizhou M Hui, Zhanmei Jiang, 2022, Food research international.

Evaluating the role of glycyrrhizic acid on the dynamic stabilization mechanism of the emulsion prepared by α-Lactalbumin: Experimental and silico approaches.

Zhanmei Jiang, Zengli Gao, Munkh-Amgalan Gantumur, 2023, Food chemistry.

Extrusion of casein and whey protein isolate enhances anti-hardening and performance in high-protein nutrition bars

Zhanmei Jiang, Munkh-Amgalan Gantumur, N. Sukhbaatar, 2023, Food chemistry: X.

Effect of modified fermented whey protein fortification on the functional, physical, microstructural, and sensory properties of low-fat yogurt

Zhanmei Jiang, Aili Li, Munkh-Amgalan Gantumur, 2023, Food Control.