LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Emulsifying Properties of Single-Cell Protein. Hiroshi Aoki and Naomi Nagamori. GENERAL PRINCIPLES: Emulsifying Properties of Soy Protein: Characteristics of 7S and 11S Proteins. H. Aoki, O. Taneyama and M. Inami. GENERAL PRINCIPLES: Water Permeability of Oil Layers in W/O/W Emulsions under Osmotic Pressure Gradients. Sachio Matsumoto, Takeshi Inoue, Masanori Kohda, and Keiko Ikura. GENERAL PRINCIPLES: Molecular Rheology of Concentrated Polymer Systems. I. Masao Doi. GENERAL PRINCIPLES: A Cell Model Theory of the Shear Viscosity of a Concentrated Suspension of Interacting Spheres in a Non-Newtonian Fluid. H. Tanaka and J. L. White. GENERAL PRINCIPLES: The Elastic Behavior of Gels During the Structure Formation Process. R. Roscoe. INSTRUMENTATION AND METHODOLOGY: Milk gel structure. XII. Replication of freeze-fractured and dried specimens for electron microscopy. M. Kalab. METHODOLOGY AND INSTRUMENTATION: A Mastication Device Designed For The Evaluation of Chewing Gums. C. J. Kleber, R. G. Schimmele, M. S. Putt and J. C. Muhler. METHODOLOGY AND INSTRUMENTATION: Longitudinal Vibrations of a Cylindrical Gel in Viscous Liquids in a Method for Measuring Viscoelastic Constants. K. Nishinari and H. Horiuchi OBJECTIVE MEASUREMENTS: Furcellaran Gel Creep Study. I. G. Plascina, N. A. Fiskina, E. E. Brando and V. B. Tolstoguzov OBJECTIVE MEASUREMENTS: Objective Method for Determination of Wafer Firmness. Z. Havlicek, M. Adam, J. Celba, A. Kubesova, K. Kuter, B. Sladkova and A. Cechova OBJECTIVE MEASUREMENTS: Measurement of Corn Kernel Hardness. T. L. Tran, J. M. de Man and V. F. Rasper SUBJECTIVE MEASUREMENTS: Evaluation of Textural Characteristics Produced in Cottage Cheese Creamed With Selected Dressings. H. R. Cooper and T. A. Watts SENSORY EVALUATION: Magnitude Estimation of Infant Foode. I. Taste and texture of pureed vegetables. M. R. McDaniel and L. C. Harasym FACTORS AFFECTING TEXTURE: Processing and Ingredient Influences on Texture of Cooked Comminuted Fish Muscle. C. M. Lee and R. T. Toledo FACTORS AFFECTING TEXTURE: The Effect of Temperature on the Resistance of the Hen's Egg Shell to Fracture under Impact and Compression and to Deformation under Non-destructive Forces. P. W. Voisey, R. M. G. Hamilton and B. K. Thompson FACTORS AFFECTING TEXTURE: Rheological Behavior of Ultra-High Temperature Steam Injected Dairy Products on Aging. K. R. Swartzel, D. D. Hamann and A. P. Hansen. FACTORS AFFECTING TEXTURE: Gelation of Reconstituted Whey Powders by Heat. Robyn M. Hillier, Richard L J. Lyster and Gordon C. Cheeseman.