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Calcium and phosphorus equilibria during acidification of skim milk at elevated temperature
Glykeria Koutina,
Leif Horsfelt Skibsted
Food Chemistry
9
Citations (Scopus)
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Dive into the research topics of 'Calcium and phosphorus equilibria during acidification of skim milk at elevated temperature'. Together they form a unique fingerprint.
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Keyphrases
Skim Milk
100%
Phosphorus
100%
Elevated Temperature
100%
Acidification
100%
Casein Micelles
75%
Gelation
50%
Ultimate pH
25%
Colloidal Calcium Phosphate
25%
Dynamic Measurement
25%
PH Value
25%
Casein
25%
Serum Calcium
25%
Disintegration
25%
Changes in Slope
25%
Acid Gel
25%
Storage Modulus
25%
δ-Lactone
25%
Food Science
Skim Milk
100%
Acidification
100%
Casein Micelles
100%
Solubilization
66%
Colloidal Calcium Phosphate
33%
Acid Gel
33%
Casein
33%
Pharmacology, Toxicology and Pharmaceutical Science
Casein
100%
Micelle
75%
Calcium Phosphate
25%
Gluconolactone
25%