Is Part Of: Food structure. Volume 7(2016:Jan.) - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Is Part Of Food structure. Volume 7(2016:Jan.)

1. Anatomical study of the effect of cooking on differently pigmented rice varieties. (January 2016)

Authors:: Zaupa, Maria; Ganino, Tommaso; Dramis, Lucia; Pellegrini, Nicoletta
Journal:: Food structure
Issue:: Volume 7(2016:Jan.)
Page Start:: 6
Record Type:: Journal Article
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2. Composition and structure of high temperature dairy fouling. (January 2016)

Authors:: Hagsten, Carin; Altskär, Annika; Gustafsson, Stefan; Lorén, Niklas; Hamberg, Lars; Innings, Fredrik; Paulsson, Marie; Nylander, Tommy
Journal:: Food structure
Issue:: Volume 7(2016:Jan.)
Page Start:: 13
Record Type:: Journal Article
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3. Contents. (January 2016)

Journal:: Food structure
Issue:: Volume 7(2016:Jan.)
Page Start:: ii
Record Type:: Journal Article
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4. Editorial Board. (January 2016)

Journal:: Food structure
Issue:: Volume 7(2016:Jan.)
Page Start:: i
Record Type:: Journal Article
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5. Microstructural basis for water release from glycerol monostearate structured emulsions upon transformation from the α-gel to the coagel phase. (January 2016)

Authors:: Wang, Fan C.; Marangoni, Alejandro G.
Journal:: Food structure
Issue:: Volume 7(2016:Jan.)
Page Start:: 1
Record Type:: Journal Article
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6. Microstructure and physical–chemical properties of chicken collagen. (January 2016)

Authors:: Oechsle, Anja Maria; Akgün, Dila; Krause, Franziska; Maier, Christiane; Gibis, Monika; Kohlus, Reinhard; Weiss, Jochen
Journal:: Food structure
Issue:: Volume 7(2016:Jan.)
Page Start:: 29
Record Type:: Journal Article
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7. Ptychographic X-ray computed tomography of extended colloidal networks in food emulsions. (January 2016)

Authors:: Nielsen, Mikkel Schou; Munk, Merete Bøgelund; Diaz, Ana; Pedersen, Emil Bøje Lind; Holler, Mirko; Bruns, Stefan; Risbo, Jens; Mortensen, Kell; Feidenhans'l, Robert
Journal:: Food structure
Issue:: Volume 7(2016:Jan.)
Page Start:: 21
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗