GENERAL PRINCIPLES: Caking and Stickiness of Dairy‐Based Food Powders as Related to Glass Transition. L. E. Chut and T. P. LabuzaGENERAL PRINCIPLES: Phase Behavior and Mechanical Properties of TripalmitinButterfat Mixtures. P. Fairley, J. B. German and J. M. KrochtaGENERAL PRINCIPLES: Heat‐Induced Gels of Rice Globulin: Comparison of Gel Properties with Soybean and Sesame Globulins. N. Yuno‐Ohta, H. Maeda, M. Okada and H. OhtaMETHODOLOGY & INSTRUMENTATION: A New Method for Determination of Normal‐Stress Differences in Highly Viscoelastic Substances Using a Modified Weissenberg Rheometer. H. Eggers and P. SchümmerMETHODOLOGY & INSTRUMENTATION: An Instrument for Precise Measurement of Viscoelastic Properties of Low Viscosity Dilute Macromolecular Solutions at Frequencies from 20 to 500 kHz. T. M. Stokich, D. R. Radtke, C. C. White and J. L. SchragINSTRUMENTAL MEASUREMENTS: Uniaxial Extensional Viscosity During Extrusion Cooking from Entrance Pressure Drop Method. M. Bhattacharya, M. Padmanabhan and K. SeethamrajuSENSORY ASSESSMENT: Oral Assessment of Hardness Between Elastic and Plastic Products. M.‐A. Peyron and L. MiocheFACTORS AFFECTING TEXTURE: Microwave Blanching Effects on Chemical, Sensory and Color Characteristics of Frozen Green Beans. M. S. Brewer, B. P. Klein, B. K. Rastogi and A. K. PerryFACTORS AFFECTING TEXTURE: Gel Strength Increased in Low‐Grade Heat‐set Surimi with Blended Phosphates. R. G. Nielsen and G. M. PigottFACTORS AFFECTING TEXTURE: Kappa‐Carrageenan, Sodium Chloride and Temperature Affect Yield and Texture of Structured Beef Rolls. P. J. Shand, J. N. Sofos and G. R. SchmidtFACTORS AFFECTING TEXTURE: Chuck Longissimus and Infraspinatus Muscle Characteristics as Affected by Rigor State, Blade Tenderization and Calcium Chloride Injection. J. Benito‐Delgado, N. G. Marriott, J. R. Claus, H. Wang and P. P. Graham