Hydroxycarboxylate combinations for increasing solubility and robustness of supersaturated solutions of whey mineral residues-Reference-Cited by-同舟云学术

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Hydroxycarboxylate combinations for increasing solubility and robustness of supersaturated solutions of whey mineral residues

Published:2020-10 Issue: Volume:136 Page:109525
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

de Zawadzki Andressa,Paganelli Marcella Oliva,Garcia André Castilho,Skibsted Leif H.

Funder

Danish Dairy Research Foundation

Innovation Fund Denmark

Fundação de Amparo à Pesquisa do Estado de São Paulo/FAPESP

CPNq

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. Resolution of the Dissociation Constants of Citric Acid at 0 to 50°, and Determination of Certain Related Thermodynamic Functions;Bates;Journal of the American Chemical Society,1949

2. Intestinal calcium absorption: Mechanisms and applications;Bronner;The Journal of Nutrition,1987

3. A method of measuring airborne acidity: Its application for the determining of acid content on long-distance transported particles and in drainage water from spruces;Brosset;Water, Air, and Soil Pollution,1976

4. Combinations of isocitrate and citrate enhance calcium salt solubility and supersaturation robustness;Cheng;International Dairy Journal,2018

5. Weak alkali and alkaline earth metal complexes of low molecular weight ligands in aqueous solution;Daniele;Coordination Chemistry Reviews,2008

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Calcium bioaccessibility as affected by strontium. Temperature effect on citrate binding to strontium and calcium alone and in combination;Journal of Molecular Liquids;2024-02

2. Temperature effects on calcium partition kinetics in pasteurised skim milk during storage;International Dairy Journal;2023-02

3. Increasing calcium phosphate aqueous solubility and spontaneous supersaturation combining citrate and gluconate with perspectives for functional foods;Food Chemistry;2022-04

4. A New Method for Calculating Calcium Content and Determining Appropriate Calcium Levels in Foods;Food Analytical Methods;2021-08-09

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