GENERAL PRINCIPLES: Texture Prediction With a Model System.J. OlkkuGENERAL PRINCIPLES: Relating Subjective and Instrumental Measures.A Psychophysical Overview. H. R. MoskowitzGENERAL PRINCIPLES: Rheological Properties and Applications of Mesquite Tree (prosopis julifora) Gum. 3. The Influence of Mesquite Gum on the Interfacial Tension between Oil and Water.E. J. Vernon‐Carter and P. ShermanGENERAL PRINCIPLES: Rheological Properties and Applications of Mesquite Tree (prosopis julifroru) Gum 4. Rheological Properties of Mesquite Gum Films at the Oil‐Water Interface.E. J. Vernon‐Carter&P. ShermanGENERAL PRINCIPLES: A Comparison of the Interfacial Behaviour of Three Food Proteins Adsorbed at Air‐Water and Oil‐Water Interfaces.Eva Tornberg, Yvonne Granfeldt and Charlotte HåkanssonGENERAL PRINCIPLES: Association Hysteresis of Casein Recorded by Titrimetric and Rheological Methods 1. Experimented Determination and Quantitative Evaluation.O. Kirchmeier and F. X. BreitGENERAL PRINCIPLES: Soft Wheat Lipids 1. A Review.M. BergerGENERAL PRINCIPLES: The Viscoelasticity of Dispersions of Spherical Cells with an Anisotropic Membrane.Y. Takano and A. SakanishiINSTRUMENTATION&METHODOLOGY: The Microscopic Crystalline Inclusions in Grana Cheese.V. Bottazzi, B. Battistotti, F. BianchiINSTRUMENTATION&METHODOLOGY: The Preparation and Assessment of Spun Fibres from Fish Proteins Using a Wet Spinning Process.I. M. Mackie and B. W. ThomsonINSTRUMENTATION&METHODOLOGY: Milk gel structure. XIII. Rotary shadowing of casein micelles for electron microscopy.M. Kalab, B. E. Phipps‐Todd, P. Allan‐WojtasOBJECTIVE MEASUREMENTS: Consistency Characteristics of Butter.B. K. Mortensen, H. DanmarkOBJECTIVE MEASUREMENTS: Apparent Shear Viscosity of Native Egg White.Elizabeth Robinson Lang and Chokyun RhaSENSORY EVALUATION: Chemical and Sensory Changes in IcedNephrops norvegicusas Indices of Spoilage.G. D. Stroud, J. C. Early and G. L. SmithSENSORY EVALUATION: Changes in Sensory Properties of Sausages When Small Amounts of Blood Replace Meat.Erik Slinde and Magni MartensFACTORS AFFECTING TEXTURE: Response Surface Analysis of Egg White Gelling Properties in a Meat Loaf Analog.Y. C. Jao, J. W. Larkin, A. H. Chen, W. E. GoldsteinFACTORS AFFECTING TEXTURE: A Comparison of Stirred Curd Cheeses Made From Normal Milks and Reconstituted Nonfat Dry Milk with Vegetable Oils.M. Ol Mohamed, H. A. Morris and W. M. BreeneFACTORS AFFECTING TEXTURE: Development and Stability of Intermediate Moisture Cheese Analogs from Isolated Soybean Proteins.M. Motoki, J. A. Torres and M. KarelFACTORS AFFECTING TEXTURE: The Influence of Blanch and Freezing Methods on the Quality of Selected Vegetables.S. R. Drake, S. E. Spayd and J. B. ThompsonFACTORS AFFECTING TEXTURE: Protein Concentrates and Isolates for Nutritional and Functional Improvement of Foods.S. K. Sathe and D. K. SalunkheFACTORS AFFECTING TEXTURE: The Effect of Irregular Storage Temperatures on Firmness and Surface Colour in Tomatoes.S. Thorne and J. S. Segurajaurequi AlvarezFACTORS AFFECTING TEXTURE: Ultrastructure of Denatured Potato Proteins.I. Shomer, P. Lindner, I. Ben‐Gara and R. VasilivesFACTORS AFFECTING TEXTURE: A Kinetic Study of Bread Staling by Differential Scanning Calorimetry. The Effect of Loaf Specific Volume.T. Fearn and P. L. RussellFACTORS AFFECTING TEXTURE: Baking Quality and Gluten Amide Level.J. A. D. EwartFACTORS AFFECTING TEXTURE: Biochemical and Technological Characteristics of Hot Chicken Meat.J. Kijowski, A. Niewiarowicz and B. Kujawska‐BiernatFACTORS AFFECTING TEXTURE: Texture of Yeast Breads Containing Soy Protein Soy Protein Isolates: Sensory and Objective Evaluation.A. Elgedaily, A. M. Campbell and M. P. PenfieldFACTORS AFFECTING TEXTURE: Functionality of Soy Proteins in Wheat Flour/Soy Isolate Doughs. I. Characterization of Isolates Prepared Using Different Isolation Procedures.S. S. Chen and V. F. KasperFACTORS AFFECTING TEXTURE: Functionality of Soy Proteins in Wheat Flour/Soy Isolate Doughs. II. Rheological Properties and Bread Making Potential.S. S. Chen and V. F. RasperFACTORS AFFECTING TEXTURE: Hardening of Food Texture Induced by Microwave Irradiation. IV. Decreased Lipid Extractability Caused by Irradiation and Food Texture.A. Higo, M. Oku