English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Tools annual

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Presents the access of premium content as premium feature

Premium Content

Global: Zendy Plus annual

Global: Zendy Free Plan

Texture optimisation of dairy products is a major aim for manufacturers. A better knowledge of the structure and spatial organisation of, their main components would allow the opti- misation of their texture. In this study, using confocal scanning laser microscopy, a multiple fluorescent labelling of proteins, lipids and whey was developed to visualise these main components simultaneously in dairy products. Different extrinsic fluorescent probes were tested by confocal microscopy and fluorescence spectroscopy. Fuchsin acid, Bodipy" 665/676 and DM-NERF were selected to label pro- teins, lipids and whey, respectively. Methods for selecting stable and specifie fluorescent probes and for obtaining the multiple fluorescent labelling are presented. An application example on a dairy gel is also shown. © Inra/Elsevier, Paris. microscopy / fluorescence / protein /lipid / curd

Multiple fluorescence labelling of proteins, lipids and whey in dairy products using confocal microscopy