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