Food Structure
Volume 10, Number 3 (1991)
Magnetic Resonance Imaging of Cheese Structure
M. Rosenberg, M. J. McCarthy, and R. Kauten
Structure, Meltability, and Firmness of Process Cheese Containing White Cheese
Miloslav Kalab, H. Wayne Modler, Marijana Caric, and Spasenija Milanovic
Extrusion-Cooking of Pea Flour: Structural and Immunocytochemical Aspects
Hassane Ben-Hdech, Daniel J. Gallant, Brigitte Bouchet, Jacques Gueguen, and Jean-Pierre Melcion
Comparison of the Effects of Three Different Grinding Procedures on The Microstructure of "old-fashioned" Non-Stabilized Peanut Butter
Clyde T. Young and William E. Schadel
Effect of Irradiation and Dielectric Heating on Soybean Ultrastructure, Trypsin Inhibitor, and Lipoxygenase Activities
E. Kovacs, N. D. Lam, J. Beczner, and I. Kiss
Physicochemical and Macromolecular Properties of Starch-Cellulose Fiber Extrudates
R. Chinnaswamy and M. A. Hanna
Effect of Chemical Modifications on the Microstructure of Raw Meat Batters
Andre Gordon and Shai Barbut
Textural and Microstructural Properties of Frozen Fish Mince as Affected by the Addition of Nonfish Proteins and Sorbitol
K. S. Yoon, C. M. Lee, and L. A. Hufnagel
Ultrastructural Evidence for Temperature-Dependent Ca2+ Release from Fish Sarcoplasmic Reticulum During Rigor Mortis
Hideki Ushio, Shugo Watabe, Muneaki Iwamoto, and Kanehisa Hashimoto