ISSN:
0741-0581
Keywords:
Food microstructure
;
Food emulsions
;
Micelles
;
Casein
;
Life and Medical Sciences
;
Cell & Developmental Biology
Source:
Wiley InterScience Backfile Collection 1832-2000
Topics:
Natural Sciences in General
Notes:
Manufacture of food products with desired texture and stability increasingly benefits from an understanding of the food microstructure. Freeze-fracture is advantageous in gaining this understanding because it avoids alterations of hydration, retains fat, and maximally preserves air cells. This paper reviews insightful applications of freeze-fracture to various food crystals, colloids, gels, emulsions, and foams.
Additional Material:
15 Ill.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1002/jemt.1060130405
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