In the present study, high pressure processing was used to treat whey protein isolate for forming gels; the in vitro protein digestibility and calcium bioavailability of the high pressure-induced gels were studied.
本文以乳清分离蛋白(WPI)为原料,以新兴的非热处理技术-超高压食品加工为手段,对加压WPI凝胶蛋白质体外消化性及其钙生物利用率进行了初步的研究和评价。
参考来源 - 牛乳清蛋白加压凝胶消化性及其钙生物利用率的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
The objective of this study was to compare the bioavailability of calcium from two fortification systems used in orange juice.
本研究的目的是比较两种用于橙汁生产的强化系统的钙生物利用度。
Conclusion: The bioavailability of calcium carbonate effervescent granules was higher than calcium carbonate tablet.
结论：碳酸钙泡腾颗粒的口服生物利用度高于碳酸钙片。
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