The influence of cheese composition and microstructure on the diffusion of macromolecules: A study using Fluorescence Recovery after Photobleaching (FRAP)

Food Chemistry

Volumn 192, Issue , 2016, Pages 660-667

  Chapeau, A L ^a   Silva, Juliana V C ^a   Schuck, Pierre ^a   Thierry, Anne ^a   Floury, Juliane ^a  

^a UMR1253   (France)

Author keywords

Cheese; Fluorescence Recovery After Photobleaching (FRAP); Microstructure; Ripening; Water

Indexed keywords

CHEESES; DEXTRAN; FLUORESCENCE; MACROMOLECULES; MICROSTRUCTURE; MOLECULAR WEIGHT; PHOTOBLEACHING; RECOVERY; WATER;

CHEESE COMPOSITION; CHEESE TECHNOLOGY; DIFFUSION PHENOMENA; EFFECTIVE DIFFUSION COEFFICIENTS; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; MOLECULAR DIFFUSION; POWER LAW RELATIONSHIP; RIPENING;

DIFFUSION;

DEXTRAN; FAT; FLUORESCEIN ISOTHIOCYANATE DEXTRAN; MACROMOLECULE;

ARTICLE; CHEESE; DIFFUSION COEFFICIENT; FAT CONTENT; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; FOOD COMPOSITION; MACROMOLECULE; MOISTURE; ANALYSIS; CHEMISTRY; DIFFUSION; MOLECULAR WEIGHT; PROCEDURES; THEORETICAL MODEL;

CHEESE; DEXTRANS; DIFFUSION; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; MACROMOLECULAR SUBSTANCES; MODELS, THEORETICAL; MOLECULAR WEIGHT;

EID: 84937598080     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.07.053     Document Type: Article

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