Food Structure
Volume 12, Number 1 (1993)
Interfacial Viscoelasticity in Emulsions and Foams
E. H. Lucassen-Reynders
Age Related Changes in the Microstructure of Mozzarella Cheese
L. J. Kiely, P. S. Kindstedt, G. M. Hendricks, J. E. Levis, J. J. Yun, and D. M. Barbano
An Apparatus for a New Microcube Encapsulation of Fluid Milk in Preparation for Transmission Electron Microscopy
M. C. Alleyne, D. J. McMahon, N. N. Youssef, and S. Hekmat
Whey Proteins as Microencapsulating Agents. Microencapsulation of Anhydrous Milkfat - Structure Evaluation
M. Rosenberg and S. L. Young
Lactose Crystallization in Spray-Dried Milk Powders Exposed to Isobutanol
Carlos A. Aguilar and Gregory R. Ziegler
Mechanisms of Hard-to-Cook Defect in Cowpeas: Verification Via Microstructure Examination
Keshun Liu, Yen-Con Hung, and R. Dixon Phillips
A Comparison of the Effects of Oven Roasting and Oil Cooking on the Microstructure of Peanut (Arachis Hypogaea L. cv. Florigiant) Cotyledon
Clyde T. Young and William E. Schadel
Distribution and Intracellular Localization of Titanium in Plants After Titanium Treatment
G. Kelemen, A. Keresztes, E. Bacsy, M. Feher, P. Fodor, and I. Pais
Critical Point Drier as a Source of Contamination in Food Samples Prepared for Scanning Electron Microscopy
Gisele Larocque and A. F. Yang
Microstructural Studies in Fat Research
I. Heertje