Food Structure - Volume 7

Microstructural basis for water release from glycerol monostearate structured emulsions upon transformation from the α-gel to the coagel phase

Fulltext Access 5 Pages 2016

Anatomical study of the effect of cooking on differently pigmented rice varieties

Fulltext Access 7 Pages 2016

Composition and structure of high temperature dairy fouling

Fulltext Access 8 Pages 2016

Ptychographic X-ray computed tomography of extended colloidal networks in food emulsions

Fulltext Access 8 Pages 2016

Microstructure and physical–chemical properties of chicken collagen

Fulltext Access 9 Pages 2016