Keyphrases
Micellar Casein
66%
Ca2+
59%
High Hydrostatic Pressure
50%
Ca2+ Level
36%
Micellar Casein Powder
36%
Anthocyanins
35%
Casein
33%
In Vitro Digestion
33%
Colloidal Calcium Phosphate
31%
Casein Micelles
27%
Aggregation Behavior
25%
Delivery System
23%
Simulated Gastrointestinal Digestion
22%
Gastrointestinal Digestion
22%
Pressure-induced
19%
Hydrostatic Pressure Effect
16%
Spray Freeze Drying
16%
Digestion Behavior
16%
Gastric Acid
16%
Pepsin
16%
Gastric Fluid
16%
Cyanidin-3-O-glucoside
16%
Hydration Characteristics
16%
Quercetin
16%
Quinones
16%
Structural Formation
16%
Covalent Conjugate
16%
Calcium Concentration
16%
Pea Protein
16%
Functional Properties
16%
Structural Modification
16%
Formation Properties
16%
Micellar Structure
11%
High Pressure
11%
Intestine
10%
Albumin
9%
Exogenous Ca2+
8%
Phosphate Levels
8%
Nanoclusters
8%
Exogenous Calcium
8%
Small Droplets
8%
Droplet Size
8%
Drug Carrier
7%
Calcium Chloride
6%
Micelle Structure
6%
Curd
6%
Freezing Temperature
6%
Degree of Dissociation
6%
Slow Release
6%
Cross-linked
5%
Food Science
Casein
100%
High Hydrostatic Pressure
50%
Anthocyanin
35%
in Vitro Digestion
33%
Colloidal Calcium Phosphate
29%
Casein Micelles
27%
Simulated Digestion
21%
Quercetin
16%
Pea Protein
16%
Cyanidin
16%
Gastrointestinal Digestion
16%
Albumin
11%
Small-Angle X-Ray Scattering
9%
Pharmacology, Toxicology and Pharmaceutical Science
Casein
66%
Calcium Ion
52%
Calcium Phosphate
22%
Micelle
19%
Cyanidin
16%
Pea
16%
Nanoclusters
7%
