Aqueous Solubility of Calcium l-Lactate, Calcium d-Gluconate, and Calcium d-Lactobionate: Importance of Complex Formation for Solubility Increase by Hydroxycarboxylate Mixtures-Reference-Cited by-同舟云学术

Aqueous Solubility of Calcium l-Lactate, Calcium d-Gluconate, and Calcium d-Lactobionate: Importance of Complex Formation for Solubility Increase by Hydroxycarboxylate Mixtures

Published:2013-08-16 Issue:34 Volume:61 Page:8207-8214
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Vavrusova Martina¹,Munk Merete Bøgelund¹,Skibsted Leif H.¹

Affiliation:

1. Food Chemistry, Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf402124n

Reference30 articles.

1. Effect of calcium carbonate, calcium citrate, tricalcium phosphate, calcium gluconate and calcium lactate on some physicochemical properties of soymilk

2. Lactobionic acid: A high value-added lactose derivative for food and pharmaceutical applications

3. Fortification of yoghurt with calcium salts and its effect on starter microorganisms and yoghurt quality

4. Stabilization of soy milk fortified with calcium gluconate

5. Oxidation of lactose to lactobionic acid by a Microdochium nivale carbohydrate oxidase: Kinetics and operational stability

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