Increasing calcium solubility from whey mineral residues by combining gluconate and δ-gluconolactone

[1]  R. Jeantet,et al.  Calcium citrate insolubilization drives the fouling of falling film evaporators during the concentration of hydrochloric acid whey. , 2019, Food research international.

[2]  L. Skibsted,et al.  Dissolution of calcium hydrogen phosphate in aqueous δ-gluconolactone; long-lasting supersaturation increasing calcium availability , 2018, International Dairy Journal.

[3]  L. Skibsted,et al.  Supersaturation of calcium citrate as a mechanism behind enhanced availability of calcium phosphates by presence of citrate. , 2018, Food research international.

[4]  D. Dupont,et al.  Bioaccessibility of four calcium sources in different whey-based dairy matrices assessed by in vitro digestion. , 2018, Food chemistry.

[5]  L. Skibsted,et al.  Codissolution of calcium hydrogenphosphate and sodium hydrogencitrate in water. Spontaneous supersaturation of calcium citrate increasing calcium bioavailability , 2017, Journal of food and drug analysis.

[6]  L. Skibsted,et al.  Spontaneous supersaturation of calcium citrate from simultaneous isothermal dissolution of sodium citrate and sparingly soluble calcium hydroxycarboxylates in water , 2017 .

[7]  L. Skibsted.  Mineral nutrient interaction: Improving bioavailability of calcium and iron , 2016, Food Science and Biotechnology.

[8]  V. Uskoković,et al.  Is there a relationship between solubility and resorbability of different calcium phosphate phases in vitro? , 2016, Biochimica et biophysica acta.

[9]  L. Skibsted,et al.  Aqueous solubility of calcium citrate and interconversion between the tetrahydrate and the hexahydrate as a balance between endothermic dissolution and exothermic complex formation , 2016 .

[10]  L. Skibsted,et al.  Calcium d-Saccharate: Aqueous Solubility, Complex Formation, and Stabilization of Supersaturation. , 2016, Journal of agricultural and food chemistry.

[11]  L. Skibsted,et al.  Temperature effect on calcium and phosphorus equilibria in relation to gel formation during acidification of skim milk , 2014 .

[12]  C. Holt,et al.  Mineralisation of soft and hard tissues and the stability of biofluids. , 2014, Journal of structural biology.

[13]  L. Skibsted,et al.  Spontaneous supersaturation of calcium D-gluconate during isothermal dissolution of calcium L-lactate in aqueous sodium D-gluconate. , 2014, Food & function.

[14]  L. Skibsted,et al.  Aqueous solubility of calcium L-lactate, calcium D-gluconate, and calcium D-lactobionate: importance of complex formation for solubility increase by hydroxycarboxylate mixtures. , 2013, Journal of agricultural and food chemistry.

[15]  J. Rivas,et al.  Cheese whey management: a review. , 2012, Journal of environmental management.

[16]  F. Gaucheron.  Milk and Dairy Products: A Unique Micronutrient Combination , 2011, Journal of the American College of Nutrition.

[17]  K. Venkateswarlu,et al.  X-ray peak broadening studies of nanocrystalline hydroxyapatite by Williamson-Hall analysis , 2010 .

[18]  B. Darvell,et al.  Effect of Carbonate on Hydroxyapatite Solubility , 2010 .

[19]  F. Bronner.  Recent developments in intestinal calcium absorption. , 2009, Nutrition reviews.

[20]  J. Sunyecz.  The use of calcium and vitamin D in the management of osteoporosis , 2008, Therapeutics and clinical risk management.

[21]  Deborah A. Straub.  Calcium supplementation in clinical practice: a review of forms, doses, and indications. , 2007, Nutrition in clinical practice : official publication of the American Society for Parenteral and Enteral Nutrition.

[22]  F. Gaucheron.  The minerals of milk. , 2005, Reproduction, nutrition, development.

[23]  T. Threlfall,et al.  Structural and thermodynamic explanations of Ostwald's rule , 2003 .

[24]  S. Koutsopoulos,et al.  Synthesis and characterization of hydroxyapatite crystals: a review study on the analytical methods. , 2002, Journal of biomedical materials research.

[25]  Y. Takada,et al.  A novel type of milk calcium has higher calcium bioavailability compared with the hydroxyapatite type of milk calcium. , 2002, Journal of nutritional science and vitaminology.

[26]  B. O'kennedy,et al.  The effect of casein/whey protein ratio and minerals on the rheology of fresh cheese gels using a model system , 2001 .

[27]  M. Harju.  Milk sugars and minerals as ingredients , 2001 .

[28]  M. Siso.  The biotechnological utilization of cheese whey: A review , 1996 .

[29]  P. Hansen,et al.  Stabilization of soy milk fortified with calcium gluconate , 1991 .

[30]  C. Bugg,et al.  Calcium binding to carbohydrates. Crystal structure of a hydrated calcium bromide complex of lactose. , 1973, Journal of the American Chemical Society.

[31]  W. E. Brown,et al.  Solubility study of calcium hydrogen phosphate. Ion-pair formation , 1971 .

[32]  L. Skibsted,et al.  Strength and lactone formation of gluconic acid. , 1971, Dansk tidsskrift for farmaci.

[33]  R. Wasserman,et al.  Lactose-Stimulated Intestinal Absorption of Calcium : A Theory , 1964, Nature.

[34]  W. Ostwald.  Studien über die Bildung und Umwandlung fester Körper , 1897 .