Food Microstructure, Volumes 7-8

acid agar aggregates aleurone amylose analysis arrows Authors bacteria batches calcium casein casein micelles cell wall Cereal cheese Chem Chicago AMF O'Hare cholesterol coagulation collagen comminuted meat concentration containing cooked curd Dairy dehydration diameter dietary fiber Discussion with Reviewers dispersion droplets effect emulsion endomysium endosperm enzyme examined fat crystals fat globules fat particles fibre Figure filaments filipin Food Microstruc Food Microstructure Food Sci fracture freeze-fracture gels glutaraldehyde grains heated homogenized increased irradiation juice Kalab kernel Labneh lactose layer lipid meat products membrane micelles micrographs muscle myofibrils myosin Nutr observed osmium tetroxide paneer paper pearl millet pericarp phytate powder preparation processing protease protein matrix Red Delicious Research retentates RNDM salt samples scanning electron microscopy Scanning Microscopy International sections shows soluble dietary spray-dried stability stained starch starch granules storage structure surface swelling technique temperature texture thin tion tissue treatment ultrastructure whey proteins yoghurt