Food Materials Science
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Published By Springer New York

9780387719467
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Structured Chocolate Products

2008 ◽  
pp. 525-546 ◽  
Author(s):  
B. J. D. Le Révérend ◽  
S. Bakalis ◽  
P. J. Fryer

Assembly of Structures in Foods

2008 ◽  
pp. 145-167
Author(s):  
E. van der Linden

Edible Moisture Barriers for Food Product Stabilization

2007 ◽  
pp. 547-575 ◽  
Author(s):  
C. Bourlieu ◽  
V. Guillard ◽  
B. Vallès-Pamiès ◽  
N. Gontard
Keyword(s):  
Food Product ◽  
Moisture Barriers

The Composite Structure of Biological Tissue Used for Food

2007 ◽  
pp. 11-20 ◽  
Author(s):  
Julian F. V. Vincent
Keyword(s):  
Composite Structure ◽  
Biological Tissue

Structured Meat Products

2007 ◽  
pp. 501-523
Author(s):  
Milagro Reig ◽  
Peter J. Lillford ◽  
Fidel Toldrá
Keyword(s):  
Meat Products

Bubble-Containing Foods

2007 ◽  
pp. 281-303 ◽  
Author(s):  
K. Niranjan ◽  
S. F. J. Silva

Probing Food Structure

2007 ◽  
pp. 203-226 ◽  
Author(s):  
Martin Michel ◽  
Laurent Sagalowicz
Keyword(s):  
Food Structure

Food Polymers

2007 ◽  
pp. 21-44 ◽  
Author(s):  
Vladimir Tolstoguzov
Keyword(s):  
Food Polymers

Structuring Water by Gelation

2007 ◽  
pp. 255-280 ◽  
Author(s):  
Anne-Marie Hermansson

Structuring Dairy Products by Means of Processing and Matrix Design

2007 ◽  
pp. 439-473 ◽  
Author(s):  
Ulrich Kulozik
Keyword(s):  
Dairy Products ◽  
Matrix Design
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