•  
  •  
 

Food Structure

Food Structure (formerly known as Food Microstructure), is an international semi-annual journal on the structure of foods and feed with special emphasis on relation between processing, molecular properties, microstructure, and behavior.

Current Issue: Volume 12, Number 4 (1993)

PDF

Luminescence Techniques to Identify the Treatment of Foods by Ionizing Radiation
G. A. Schreiber, B. Ziegelmann, G. Quitzsch, N. Helle, and K. W. Bogl

PDF

Properties of Irradiated Starches
A. S. Sokhey and M. A. Hanna

PDF

Changes in the Microstructure of a Comminuted Meat System During Heating
Peter A. Koolmees, Gerrit Wijngaards, Monique H.G. Tersteeg, and Jan G. van Logtestijn

PDF

Structure-Compressive Stress Relationships in Mixed Dairy Gels
J. M. Aguilera, J. E. Kinsella, and M. Liboff

PDF

Microstructure of Idli
Enamuthu Joseph, Shelly G. Crites, and Barry G. Swanson