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)
Luminescence Techniques to Identify the Treatment of Foods by Ionizing Radiation
G. A. Schreiber, B. Ziegelmann, G. Quitzsch, N. Helle, and K. W. Bogl
Properties of Irradiated Starches
A. S. Sokhey and M. A. Hanna
Hydrocolloids as Food Emulsifiers and Stabilizers
Nissim Garti and Dov Reichman
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
Microstructure and Fat Extractability in Microcapsules Based on Whey Proteins or Mixtures of Whey Proteins and Lactose
D. L. Moreau and M. Rosenberg
Structure-Compressive Stress Relationships in Mixed Dairy Gels
J. M. Aguilera, J. E. Kinsella, and M. Liboff
High-Resolution Scanning Electron Microscopy of Milk Products: A New Sample Preparation Procedure
William R. McManus, Donald J. McMahon, and Craig J. Oberg
Microstructure of Idli
Enamuthu Joseph, Shelly G. Crites, and Barry G. Swanson
Baking Properties and Microstructure of Yeast-Raised Breads Containing Wheat Bran: Carrageenan Blends or Laminates
P. R. Belisle, B. A. Rasco, K. Siffring, and B. Bruinsma