Food Structure
Volume 9, Number 4 (1990)
Emulsifiers as Additives in Fats: Effect on Polymorphic Transformations and Crystal Properties of Fatty Acids and Triglycerides
J. Aronhime, S. Sarig, and N. Garti
Crystal Morphology of Shortenings and Margarines
P. Chawla, J. M. deMan, and A. K. Smith
Microstructure of Peanut Seed: A Review
Clyde T. Young and William E. Schadel
The Observation of the Displacement of Emulsifiers by Confocal Scanning Laser Microscopy
I. Heertje, J. Nederlof, H.A.C.M. Hendrickx, and E. H. Lucassen-Reynders
Rheological and Microstructural Changes of Oat and Barley Starches During Heating and Cooling
K. Autio
The Microstructure of Raw Meat Batters Prepared with Monovalent and Divalent Chloride Salts
Andre Gordon and Shai Barbut
Gelatin of Myosin Filament Under High Hydrostatic Pressure
Katsuhiro Yamamoto, Takeo Miura, and Tsutomu Yasui