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Diffusion of macromolecules in cheeses is affected by solute size and cheese structure : a Fluorescence Recovery After Photobleaching (FRAP) approach

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HAL Id: hal-01209689

https://hal.archives-ouvertes.fr/hal-01209689

Submitted on 3 Jun 2020

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Diffusion of macromolecules in cheeses is affected by solute size and cheese structure : a Fluorescence Recovery After Photobleaching (FRAP) approach

Anne Laure Chapeau, Juliana Valle Costa Silva, Anne Thierry, Valérie Gagnaire Soumet, Juliane Floury

To cite this version:

Anne Laure Chapeau, Juliana Valle Costa Silva, Anne Thierry, Valérie Gagnaire Soumet, Juliane Floury. Diffusion of macromolecules in cheeses is affected by solute size and cheese structure : a Fluorescence Recovery After Photobleaching (FRAP) approach. 17. Word Congress of Food Science

& Technology (IUFoST), Aug 2014, Montréal, Canada. 2014. �hal-01209689�

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Diffusion of macromolecules in cheeses is affected by solute size and cheese structure : a Fluorescence

Recovery After Photobleaching (FRAP) approach.

A-L. Chapeau 1,2,3 , J. Valle Costa Silva 1 , A. Thierry 1 , V. Gagnaire 1 , J. Floury 1,2

1

INRA, UMR 1253, Science and Technology of Milk and Eggs F-35042 RENNES

2

Agrocampus Ouest, UMR 1253, F-35042 RENNES

3

Groupe ESA, École Supérieure d’Agriculture, F-49007 ANGERS

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