Food Structure
Volume 8, Number 1 (1989)
Electron Microscopic Localization of Cholesterol in Bovine Milk Fat Globules
Robert W. Martin Jr.
Soluble and Insoluble Dietary Fiber in Cooked Common Bean (Phaseolus Vulgaris) Seeds
Joe S. Hughes and Barry G. Swanson
Heat-Set Gels Based on Oil/Water Emulsions: An Application of Whey Protein Functionality
R. Jost, F. Dannenberg, and J. Rosset
Microstructural Changes in Wheat Starch Dispersions During Heating and Cooling
M. Langton and A. M. Hermansson
Microstructure and Texture of Meat Emulsions Supplemented with Plant Proteins
Allan T. Paulson and Marvin A. Tung
Effects of Protein Concentration in Ultrafiltration Milk Retentates and the Type of Protease Used for Coagulation on the Microstructure of Resulting Gels
Dragoljub D.J. Gavaric, Marijana Caric, and Miloslav Kalab
The Effect of Irradiation on Starch Content in Golden Delicious Apples
E. Kovacs and A. Keresztes
Ultrastructural Effects of Postharvest Treatments on the Vacuolar Inclusions in Pear (Pyrus Communis L. CV. Hardenpoint) Peel
A. Keresztes, K. Boka, E. Bacsy, and E. Kovacs
Image Analysis of the Fat Dispersion in a Comminuted Meat System
Peter A. Koolmees, Piet C. Moerman, and Monique H.G. Zijderveld
An Electron Microscopic Study of the Adherence of Lactobacillus Acidophilus to Human Intestinal Cells in Vitro
S. K. Hood and E. A. Zottola
Changes in the Ultrastructure of Beef Muscle as Influenced by Acidic Conditions Below the Ultimate pH
M. V. Rao, N. F. S. Gault, and S. Kennedy
Rheology and Microstructure of Strained Yoghurt (Labneh) Made From Cow's Milk by Three Different Methods
A. Y. Tamime, M. Kalab, and G. Davies
Structural Characteristics of Pennisetum Americanum (Pearl Millet) Using Scanning Electron and Fluorescence Microscopy
C. M. McDonough and L. W. Rooney
The Structural Basis of the Water-Holding, Appearance and Toughness of Meat and Meat Products
Gerald Offer, Peter Knight, Robin Jeacocke, Richard Almond, Tony Cousins, John Elsey, Nick Parsons, Alan Sharp, Roger Starr, and Peter Purslow