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Seafoods are known to contain many kinds of minerals, and minerals to be bioavailable need to be in a soluble form. Solubility of iron and zinc from seaweeds (nori, red alga; aonori, green alga; and h...
The solubility of oleic and linoleic acids in water was measured in the range from 60°C to 230°C at 15 MPa. The solubility of oleic acid was almost the same as that of linoleic acid in this range, and...
This experiment was carried out to study the mineral contents and profiles of several Indonesian green, brown, and red seaweeds, and to evaluate the solubilities of Ca and Mg as affected by boiling in...
The purpose of this study is to present a method to estimate the solubility of solid solutes in supercritical fluids when only the molecule structure is known. The solubility of solid solutes in a sup...
The effects of solubility and water-holding capacity on functional and unit specific gravity were evaluated in samples of fish, soybean, linseed, corn gluten, corn gluten feed, corn, barley, and dehyd...
The functionality of caseins in food systems depends on their solubility. The solubilities of whole casein, s1-casein, ß-casein, and dephosphorylated whole casein were measured as the pH was adj...
The phenomena of calcium-induced precipitation of bovine and caprine whole caseins (salting out) and the resolubilization of these proteins at higher calcium concentrations (salting in) are thermodyna...
The purpose of this study is to present a method to estimate the solubility of solid solutes in supercritical fluids when only the molecule structure is known. The solubility of solid solutes in a sup...

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