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The effect of pH on calcium and phosphorus distribution between micellar and serum phase after enrichment of skim milk with calcium D-lactobionate
Glykeria Koutina, Jes Christian Knudsen,
Leif Horsfelt Skibsted
Food Chemistry
10
Citations (Scopus)
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Dive into the research topics of 'The effect of pH on calcium and phosphorus distribution between micellar and serum phase after enrichment of skim milk with calcium D-lactobionate'. Together they form a unique fingerprint.
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Medicine & Life Sciences
lactobionic acid
100%
Calcium Carbonate
70%
Phosphorus
58%
Calcium
38%
Serum
25%
Dairy Products
16%
Milk
16%
Biological Availability
11%
Calcium Compounds
7%
Lactalbumin
6%
Lactoglobulins
6%
Nutritive Value
5%
Food and Beverages
5%
Micelles
5%
Caseins
5%
Sodium Dodecyl Sulfate
4%
Polyacrylamide Gel Electrophoresis
4%
Osteoporosis
3%
Proteins
3%
Agriculture & Biology
skim milk
62%
phosphorus
41%
calcium
34%
bioavailability
12%
dairy products
12%
calcium compounds
7%
lactoglobulins
6%
osteoporosis
5%
milk
5%
lactalbumin
5%
micelles
4%
whey
4%
beverages
4%
casein
3%
polyacrylamide gel electrophoresis
3%
nutritive value
3%
protein content
3%
proteins
1%
Chemical Compounds
Phosphorus(.)
46%
Calcium(0)
42%
pH Value
23%
Bioavailability
13%
Calcium Molecular Entity
7%
Protein
3%
Micelle
3%
Food
3%