Food Structure
Volume 6, Number 2 (1987)
Confocal Scanning Laser Microscopy in Food Research: Some Observations
I. Heertje, P. van der Vlist, J. C. G. Blonk, H. A. C. M. Hendrickx, and G. J. Brakenhoff
An Electron Spin Resonance Study of Stearic Acid Interactions in Model Wheat Starch and Gluten Systems
L. E. Pearce, E. A. Davis, J. Gordon, and W. G. Miller
Cellular Rupture and Release of Protoplasm and Protein Bodies From Bean and Pea Cotyledons During Imbibition
Stephen C. Spaeth and Joe S. Hughes
The Microstructure and Rehydration Properties of the Phoenix Oyster Mushroom (Pleurotus Sajor Caju) Dried by Three Alternative Processes
Brigitte Li-Shing-Tat and Pavel Jelen
Fluorescence and Light Microscopic Analysis of Digested Oat Bran
S. H. Yiu and R. Mongeau
Effect of Clotting in Stomachs of Infants on Protein Digestibility of Milk
S. Nakai and E. Li-Chan
Effects of Drying Techniques on Milk Powders Quality and Microstructure: A Review
Marijana Caric and Miloslav Kalab
Textural Properties and Microstructure of Process Cheese Food Rework
Miloslav Kalab, Joseph Yun, and Suk Hing Yiu
The Effects of Polysorbate 80 on the Fat Emulsion in Ice Cream Mix: Evidence from Transmission Electron Microscopy Studies
H. D. Goff, M. Liboff, W. K. Jordan, and J. E. Kinsella
Structural Binding Properties of Silvercarp (Hypophtalmichthys Molitrix) Muscle Affected by NaCl and CaCl2 Treatments
Ilan Shomer, Zwi G. Weinberg, and Roza Vasiliver
Internal Porosity of Corn Extrudate Air Cell Wall
Samuel H. Cohen and Charles A. Voyle