Food Structure
Volume 11, Number 2 (1992)
Computer Modeling: The Adjunct Micro Technique for Lipids
J. W. Hagemann and J. A. Rothfus
A Moving Optical Fibre Technique for Structure Analysis of Heterogenous Products: Application to the Determination of the Bubble-Size Distribution in Liquid Foams
C. G. J. Bisperink, J. C. Akkerman, A. Prins, and A. D. Ronteltap
A Moving Optical Fibre Technique for Structure Analysis of Heterogeneous Products: Application to Different Foodstuffs
J. C. Akkerman, C. G. J. Bisperink, and A. D. Ronteltap
Characterization of the Pore Structure of Starch Based Food Materials
Z. Hicsasmaz and J. T. Clayton
Effect of Chemical Modifications on the Stability, Texture and Microstructure of Cooked Meat Batters
Andre Gordon and Shai Barbut
Structure of Margarines Made with Low Erucic Acid Rapeseed Oil
J. Hojerova, S. Schmidt, and J. Krempasky
Microstructure and Texture of Khoa
G. R. Patil, A. A. Patel, Paula Allan-Wojtas, and Miloslav Kalab
Effect of Ionizing y-Radiation on Thermoluminescence and Electron Spin Rosonance Intensities in Milk Protein Concentrate Powders
J. Kispeter, L. I. Horvath, and L. I. Kiss
Microstructural Differences Among Adzuki Bean (Vigna Angularis) Cultivars
Anup Engquist and Barry G. Swanson
Scanning Electron Microscopy Studies of a Typical Spanish Confectionery Product: "Xixona Turron"
M. A. Lluch, M. J. Galotto, and A. Chiralt