未登录

L

Leif H. Skibsted

university of copenhagen

H指数:83

被引数:2.6万

个人简介

暂无内容

教育背景

暂无内容

工作经历

暂无内容

荣誉奖项

暂无内容

Metal- and Oxidant-Induced Aggregation Dynamics of aLDL: Dependence on Isomerization and Saturation of Fatty Acids

金属和氧化剂诱导的LDL聚集动力学：取决于脂肪酸的异构化和饱和度

IF3.9

2026-05-200

PRE

Strontium and enamel hydroxyapatite stability: exploring strontium potential as a food supplement

锶和牙釉质羟基磷灰石稳定性：探索锶作为食品补充剂的潜力

IF8.2

2025-10-100

OAAI

Calcium binding to amino acids. Inspirations for design of calcium peptide chelates with high bioavailability

钙与氨基酸的结合。高生物利用度钙肽螯合物设计的灵感来源

Food Research International

IF8

2025-07-280

PRE

Spontaneous isothermal supersaturation of calcium hydroxycarboxylates and Onsager reciprocal relations

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2025-02-240

PRE

Calcium effects on enzymatic glucose oxidation

钙对酶促葡萄糖氧化的影响

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2025-01-270

PRE

Antioxidant interaction between α-tocopherol and quercetin in homogeneous solutions of peroxidating methyl linoleate

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2024-11-200

OA

Investigation of the peptides with calcium chelating capacity in hydrolysate derived from spent hen meat

用过的母鸡肉水解产物中具有钙螯合能力的肽的研究

JOURNAL OF FOOD SCIENCE

IF3.4

2024-03-151

PRE

Calcium bioaccessibility as affected by strontium. Temperature effect on citrate binding to strontium and calcium alone and in combination

JOURNAL OF MOLECULAR LIQUIDS

IF5.2

2024-02-010

OAAI

Influence of ionic strength and temperature on mineral and protein partitioning of skim milk

INTERNATIONAL DAIRY JOURNAL

IF3.4

2023-12-012

OAAI

Perspectives of non-equilibrium thermodynamics of calcium transport by caseins

酪蛋白钙转运的非平衡热力学观点

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2023-10-054

PRE

Effect of reverse osmosis pre-processing of acid whey and electrodialysis current density on process performance

FOOD AND BIOPRODUCTS PROCESSING

IF3.4

2023-08-013

OAAI

Fouling of ion-exchange membranes during electrodialytic acid whey processing analysed by 2D fluorescence and FTIR spectroscopy

SEPARATION AND PURIFICATION TECHNOLOGY

IF9

2023-07-013

OAAI

Citrate in calcium transport and biomineralisation

INTERNATIONAL DAIRY JOURNAL

IF3.4

2023-04-016

OAAI

Temperature effects on calcium partition kinetics in pasteurised skim milk during storage

INTERNATIONAL DAIRY JOURNAL

IF3.4

2023-02-019

OAAI

Calcium bioaccessibility increased during gastrointestinal digestion of ?-lactalbumin and ?-lactoglobulin

FOOD RESEARCH INTERNATIONAL

IF8

2023-02-016

OAAI

Pressure denaturation of ?-lactoglobulin: Volume changes for genetic A and B variants

INTERNATIONAL DAIRY JOURNAL

IF3.4

2022-10-016

OAAI

Impact of pectin and whey minerals solubilized by lime juice on calcium bioaccessibility in yogurt based snacks

FOOD HYDROCOLLOIDS

IF12.4

2022-10-018

OA

Temperature effect on calcium binding to aspartate and glutamate

FOOD RESEARCH INTERNATIONAL

IF8

2022-09-014

OAAI

Partial equilibration during dissolution of calcium hydrogen phosphate in aqueous sodium hydrogen citrate: mechanism behind spontaneous supersaturation increasing calcium bioaccessibility

磷酸氢钙在柠檬酸氢钠水溶液中溶解过程中的部分平衡: 自发过饱和增加钙生物可及性的机理

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2022-08-254

PRE

Peroxyl radical induced membrane instability of giant unilamellar vesicles and anti-lipooxidation protection

BIOPHYSICAL CHEMISTRY

IF2.2

2022-06-012

PRE