| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542956 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠The FRAP technique was developed to measure diffusion properties inside cheese. ⺠A model matrix based on ultrafiltrated milk was used. ⺠Two FITC-dextran molecules were chosen as models of migrant solutes. ⺠Diffusion coefficients were fitted with a model taking into account diffusion during the bleach phase. ⺠The mobility of the FITC-dextrans was lower in the proteinic network than in water.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
J. Floury, M.-N. Madec, F. Waharte, S. Jeanson, S. Lortal,