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Cited article:

Technological tools to include whey proteins in cheese: Current status and perspectives

Fabio Masotti, Stefano Cattaneo, Milda Stuknytė and Ivano De Noni
Trends in Food Science & Technology 64 102 (2017)
https://doi.org/10.1016/j.tifs.2017.04.007

Nisin Quantification by ELISA Allows the Modeling of Its Apparent Diffusion Coefficient in Model Cheeses

Samar Aly, Juliane Floury, Marie-Hélène Famelart, Marie-Noëlle Madec, Didier Dupont, Yann Le Gouar, Sylvie Lortal and Sophie Jeanson
Journal of Agricultural and Food Chemistry 59 (17) 9484 (2011)
https://doi.org/10.1021/jf2008474