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Food Structure

Volume 1, Number 2 (1982)

Food Microstructure

Grain Structure and End-Use Properties
Y. Pomeranz

Scanning Electron Microscopy of the Pericarp and Testa of Several Sorghum Varieties
C. F. Earp and L. W. Rooney

The Microscopic Structure and Chemistry of Rapeseed and its Products
S. H. Yiu, H. Poon, R. G. Fulcher, and I. Altosaar

Light Microscopy Preparation Techniques for Starch and Lipid Containing Snack Foods
F. Olga Flint

Electron Microscopy of Milk and Milk Products: Problems and Possibilities
D. G. Schmidt

Fluorescence Microscopy of Cereals
R. G. Fulcher

Freeze-Etch of Emulsified Cake Batters During Baking
J. D. Cloke, J. Gordon, and E. A. Davis

Aspects of Sample Preparation for Freeze-Fracture/Freeze-Etch Studies of Proteins and Lipids in Food Systems. A Review
Wolfgang Buchheim

Microscopy in the Study of Fats and Emulsions
J. M. deMan

Morphological and Textural Comparisons of Soybean Mozzarella Cheese Analogs Prepared with Different Hydrocolloids
C. S. Yang and M. V. Taranto

Electron Microscopic Localization of Solvent-Extractable Fat in Agglomerated Spray-Dried Whole Milk Powder Particles
Wolfgang Buchheim