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Food Research International (Ottawa, Ont.)|February 4, 2023
Calcium bioaccessibility increased during gastrointestinal digestion of α-lactalbumin and β-lactoglobulinJing Wang, Kataneh Aalaei, Leif H Skibsted, et al.Foods (Basel, Switzerland)|December 19, 2020
Lime Juice Enhances Calcium Bioaccessibility from Yogurt Snacks Formulated with Whey Minerals and ProteinsJing Wang, Kataneh Aalaei, Leif H Skibsted, et al.Food Research International (Ottawa, Ont.)|March 26, 2022
Temperature effects on calcium binding to caseinsXiao-Chen Liu, Yuan Jiang, Lilia M Ahrné, et al.Food Research International (Ottawa, Ont.)|October 3, 2021
Enthalpy-entropy compensation in calcium binding to acid-base forms of glycine tyrosine dipeptides from hydrolysis of α-lactalbuminYuan Jiang, Xiao-Chen Liu, Lilia M Ahrné, et al.Food Chemistry|December 13, 2021
Increasing calcium phosphate aqueous solubility and spontaneous supersaturation combining citrate and gluconate with perspectives for functional foodsAndressa de Zawadzki, Xiao-Chen Liu, Lilia M Ahrné, et al.Critical Reviews in Food Science and Nutrition|May 9, 2026
From fiction to facts: on the safety, rules, perception, and role of food additivesGert W Meijer, Vincenzo Fogliano, Liisa Lähteenmäki, et al.Food Research International (Ottawa, Ont.)|April 29, 2023
UV-C light promotes the reductive cleavage of disulfide bonds in β-Lactoglobulin and improves in vitro gastric digestionJuliana F da Silva, Aline T do B Morais, Willy G Santos, et al.Journal of the Science of Food and Agriculture|June 22, 2010
Processing of tomato: impact on in vitro bioaccessibility of lycopene and textural propertiesCecilia A Svelander, Evelina A Tibäck, Lilia M Ahrné, et al.Pageof 1