title: Freeze-fracture of manufactured foods.
abstract: 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.
authors.affiliation: Department of Anatomy and Cell Biology, School of Medicine, University of Illinois, Chicago 60612.
authors.forename: S H
authors.initials: SH
authors.lastname: Humphreys
mesh_terms: D003102:Colloids; D004655:Emulsions; D005223:Fats; D005502:Food; D005614:Freeze Fracturing; D005782:Gels; D008854:Microscopy, Electron; D009821:Oils
chemical_list: D003102:Colloids; D004655:Emulsions; D005223:Fats; D005782:Gels; D009821:Oils