Food Structure
Volume 10, Number 2 (1991)
Influence of Emulsifier on the Competitive Adsorption of Whey Proteins in Emulsions
Jean-Luc Courthaudon, Eric Dickinson, Yasuki Matsumura, and Andrea Williams
Distribution of Amylose and Amylopectin in Potato Starch Pastes: Effects of Heating and Shearing
K. Svegmark and A. M. Hermansson
Microstructure of Adzuki Beans (Vigna angularis cv. Express)
Anup Chilukuri and Barry G. Swanson
Practical Methods for Identification of Rice Endosperm Protein Bodies and Fecal Protein Particles in Light Microscopy
D. L. Barber, J. N. A. Lott, and D. A. Harris
Recent Developments in the Application of X-ray Microanalysis to the Study of Food Systems
B. E. Brooker
Effect of Extruder Die Temperature on Texture and Microstructure of Restructured Mechanically Deboned Chicken and Corn Starch
V. B. Alvarez, D. M. Smith, and S. Flegler
Structures and Properties of Stabilized Vitamin and Carotenoid Dry Powders
Victor E. Colombo and Francoise Gerber