Designing a Better Low-Fat Potato Chip

by American Chemical Society

Researchers have developed a technique to analyze potato chips' physical characteristics from simulated first bite to swallow, which they say could be used to help formulate a tastier low-fat snack

Sensing Food Textures Is a Matter of Pressure

by Penn State

Despite being a key driver of the acceptance or rejection of foods, researchers point out that oral texture perception remains poorly understood relative to taste and smell

Octopus Inspires 3-D Texture Morphing Project

by Tom Fleischman-Cornell University News Office

A Cornell research team is using the cephalopod as inspiration for a method to morph flat surfaces into three-dimensional ones on demand