Food Structure
Volume 12, Number 2 (1993)
Interfacial Interactions, Competitive Adsorption and Emulsion Stability
Jianshe Chen, Eric Dickinson, and Graeme Iveson
A Comparative Study of Normal and Hard-to-Cook Brazilian Common Bean (Phaseolus vulgaris): Ultrastructural and Histochemical Aspects
Elisabeth Garcia, Franco M. Lajolo, and Barry G. Swanson
Microstructure of Black, Green and Red Gram
Enamuthu Joseph, Shelly G. Crites, and Barry G. Swanson
Liquid Holding Capacity and Structural Changes During Heating of Fish Muscle: Cod (Gadus morhua L.) and Salmon (Salmo salar)
Ragni Ofstad, Siw Kidman, Reidar Myklebust, and Anne-Marie Hermansson
Physico-Chemical Changes Occurring in Gamma Irradiated Flours Studied by Small-Angle X-ray Scattering
K. Ciesla, T. Zoltowski, and R. Diduszko
Microstructure and Rheological Properties of Composites of Potato Starch Granules and Amylose: A Comparison of Observed and Predicted Structures
K. Svegmark and A.-M. Hermansson
Structure and Composition of Apple Juice Haze
T. Beveridge and V. Tait
Fluidization and Its Applications to Food Processing
N. C. Shilton and K. Niranjan
Heat-Induced Structural Changes in Faba Bean Starch Paste: The Effect of Steaming Faba Bean Seeds
B. Kaczynska, K. Autio, and J. Fornal
The Surface Coverage of Fat on Food Powders Analyzed by Esca (Electron Spectroscopy for Chemical Analysis)
Pia Faldt, Bjorn Bergenstahl, and Gilbert Carlsson
Three-Dimensional Molecular Modeling of Bovine Caseins
Harold M. Farrell Jr., Eleanor M. Brown, and Thomas F. Kumosinski
Microstructure of Mozzarella Cheese During Manufacture
Craig J. Oberg, William R. McManus, and Donald J. McMahon
Composition and Microstructure of Commercial Full-Fat and Low-Fat Cheeses
V. V. Mistry and D. L. Anderson
Microstructure of Whey Protein/ Anhydrous Milkfat Emulsions
M. Rosenberg and S. L. Lee