Food Structure
Volume 9, Number 2 (1990)
The Role of the Interfacial Protein Film in Meat Batter Stabilization
A. Gordon and S. Barbut
The Effect of Tumbling, Sodium Chloride and Polyphosphates on the Microstructure and Appearance of Whole-Muscle Processed Meats
P. D. Velinov, M. V. Zhikov, and R. G. Cassens
Microscopic Measurement of Apple Bruise
N. K. Kim and Y. C. Hung
A Method for the Examination of the Microstructure of Stabilized Peanut Butter
Clyde T. Young and William E. Schadel
Transmission and Scanning Electron Microscopy of Peanut (Arachis hypogaea L. CV. Florigiant) Cotyledon After Roasting
Clyde T. Young and William E. Schadel
Scanning Electron Microscopy: Tissue Characteristics and Starch Granule Variations of Potatoes After Microwave and Conductive Heating
J. Huang, W. M. Hess, D. J. Weber, A. E. Purcell, and C. S. Huber
Thermotropic Behavior of Coconut Oil During Wheat Dough Mixing: Evidence for a Solid-Liquid Phase Separation According to Mixing Temperature
Christine Le Roux, D. Marion, H. Bizot, and D. J. Gallant
Changes in the Rheology and Microstructure of Ropy Yogurt During Shearing
J. A. Teggatz and H. A. Morris
The Role of Cell Wall Structure in the Hard-To-Cook Phenomenon in Beans (Phaseolus vulgaris l.)
Ilan Shomer, Nachman Paster, Pinhas Lindner, and Rosa Vasiliver
Encapsulation of Viscous High-Fat Foods in Calcium Alginate Gel Tubes at Ambient Temperature
Ivan A. Veliky and Miloslav Kalab