Abdul Qayum
Northeast Agricultural University
42 Papers
11 Citations
Abdul Qayum is an academic researcher from Northeast Agricultural University. The author has contributed to research in topics: Chemistry & Whey protein isolate. The author has an hindex of 8, co-authored 31 publications. Previous affiliations of Abdul Qayum include Chinese Ministry of Education.
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Papers
Low temperature extrusion promotes transglutaminase cross-linking of whey protein isolate and enhances its emulsifying properties and water holding capacity
Siti Wardah,Jinpeng Li,Jinfeng Fu,Yue Ma,Yanting He,Runxiao Fu,Abdul Qayum,Zhanmei Jiang,Lizhe Wang +8 more
TL;DR: In this paper, the authors investigated the impact of extrusion pretreatment on physicochemical, emulsifying properties and water holding capacity of transglutaminase (TGase) cross-linked whey protein isolate (WPI).
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Potato protein: An emerging source of high quality and allergy free protein, and its possible future based products.
Muhammad Hussain,Abdul Qayum,Zhang Xiuxiu,Lu Liu,Kifayat Hussain,Pan Yue,Sun Yue,Marwa Y.F. Koko,Abid Hussain,Xiaodong Li +9 more
TL;DR: In this article, the authors summarized the recent knowledge on the nutritional and functional aspects of potato proteins, especially its non-allergic properties, enhancement in functional properties, and possible future-based products.
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Gelling, microstructure and water-holding properties of alpha-lactalbumin emulsion gel: Impact of combined ultrasound pretreatment and laccase cross-linking
Abdul Qayum,Muhammad Hussain,Meng Li,Jiaqi Li,Ruijie Shi,Tianqi Li,Asif Anwar,Zahoor Ahmed,Juncai Hou,Jiang Zhanmei +9 more
TL;DR: In this paper, the gel strength, microstructure and water-holding capacities of emulsion gels, modified by combined ultrasound (US, 20 kHz, 600 W) pretreatment (0, 20 and 40 min) and laccase cross-linking treatment of α-lactalbumin (α-LA)-stabilized emulsions (at protein concentration 12%, w/v; oil volume fraction, 10%, w /v), were studied and compared.
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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,Gantumur Munkh-Amgalan,Abdul Qayum,Akhunzada Bilawal,Zhanmei Jiang +6 more
TL;DR: In this paper, the physicochemical and functional characteristics of citric acid (CA)-treated whey protein isolate (WPI) by dynamic high pressure homogenization (DHPH) at different pressure levels (0, 25, 50, 75, and 100 MPa, 3 cycles) were investigated.
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Citric acid promotes disulfide bond formation of whey protein isolate in non-acidic aqueous system.
Tong Li,Jialun Hu,Ran Tian,Kaili Wang,Jinpeng Li,Abdul Qayum,Akhunzada Bilawal,Munkh-Amgalan Gantumur,Zhanmei Jiang,Juncai Hou +9 more
TL;DR: Results suggested that disulfide bond formation of WPI occurred at citric acid treatment under non-acidic conditions, being contributed to production of its larger molecular size substances and alteration of its structural characteristics.
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