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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
Biological Availability
11%
Calcium
38%
Calcium Carbonate
70%
Calcium Compounds
7%
Caseins
5%
Dairy Products
16%
Food and Beverages
5%
Lactalbumin
6%
lactobionic acid
100%
Lactoglobulins
6%
Micelles
5%
Milk
16%
Nutritive Value
5%
Osteoporosis
3%
Phosphorus
58%
Polyacrylamide Gel Electrophoresis
4%
Proteins
3%
Serum
25%
Sodium Dodecyl Sulfate
4%
Agriculture & Biology
beverages
4%
bioavailability
12%
calcium
34%
calcium compounds
7%
casein
3%
dairy products
12%
lactalbumin
5%
lactoglobulins
6%
micelles
4%
milk
5%
nutritive value
3%
osteoporosis
5%
phosphorus
41%
polyacrylamide gel electrophoresis
3%
protein content
3%
proteins
1%
skim milk
62%
whey
4%
Chemical Compounds
Bioavailability
13%
Calcium Molecular Entity
7%
Calcium(0)
42%
Food
3%
Micelle
3%
pH Value
23%
Phosphorus(.)
46%
Protein
3%