To make better-tasting desserts, this ultrasonic spinning rheometry method includes velocity profiling of complex liquids in food products in order to more accurately capture dynamics inside the material
Researchers grow muscle cells on edible fibers
The demand for low-fat, high-protein products has rapidly increased due to consumers' growing health awareness
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
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
Findings will help restaurants and food producers make potato-based foods that better align with consumer expectations and desires
Researchers discover the rich neural activity behind the sensation of touch
Danish researchers developed a new method to rapidly transform the soft umbrella-shaped jellyfish body into a crunchy treat
Including dedicated tools for surface texture analysis in quality control
A Cornell research team is using the cephalopod as inspiration for a method to morph flat surfaces into three-dimensional ones on demand
