Tiny Cellulose Rods Keep Pea Starch Gels Fresh by Locking Up Water
Cellulose nanocrystals cut pea starch retrogradation nearly in half by binding water and physically blocking chain recrystallization, offering a natural ...
Tag: food chemistry
Scientists Capture the Exact Minute Keemun Black Tea Becomes Itself
A time-resolved chemical analysis has pinpointed the exact 20-to-30-minute drying window in which Keemun black tea's signature sweet and floral ...
Microbial Succession Drives the Aroma of Traditional Mould-Fermented Sufu, Study Finds
A new study combining GC–MS and high-throughput sequencing reveals how shifting fungal and bacterial communities shape the volatile aroma compounds ...
Black Sorghum Emerges as Antioxidant Powerhouse in Landmark Australian Grain Study
Australian researchers have profiled eighty phenolic compounds across thirteen sorghum genotypes, finding that black and brown varieties deliver antioxidant capacities ...
Scientists unlock rice protein’s hidden power as a plant-based emulsifier
A new review in Food Chemistry: X details how physical, chemical, and enzymatic modifications can transform rice protein's rigid structure ...
Sulfated Seaweed Polymer Helps Gels Protect Anthocyanins Until the Gut
Researchers engineered gelatin-fucoidan composite gels that keep anthocyanins intact in stomach acid and release nearly all of them in the ...
Green Solvent and Supercomputer Simulations Unlock a Stubborn Tea Enzyme
Researchers replaced toxic t-butanol with a menthol-octanoic acid deep eutectic solvent to purify tea membrane-bound polyphenol oxidase 17-fold, using molecular ...
Scientists Find the Perfect Way to Brew a Rare Chinese Bud Tea
A new study identifies 90 degrees Celsius for 30 minutes as the optimal brewing condition for Xanthoceras sorbifolium bud black ...
How Rice Protein Extraction Method Unlocks 3D-Printed Food for Swallowing Disorders
Researchers show that the way rice protein is extracted determines whether it can stabilize 3D-printable, dysphagia-friendly emulsions that protect vitamin ...
Kitchen Chemistry Showdown: How Ventilation Timing Shapes the Flavor of Stir-Fried Pork Belly
By timing when a stir-fry machine's exhaust runs, researchers found that flavor retention and harmful cooking fume emissions can be ...
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Mothers who receive childcare support from maternal grandparents show more parental warmth, finds NTU Singapore study
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University of Seville Breaks 120-Year-Old Mystery, Revises a Key Einstein Concept
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Bee body mass, pathogens and local climate influence heat tolerance
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Researchers record first-ever images and data of a shark experiencing a boat strike
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Groundbreaking Clinical Trial Reveals Lubiprostone Enhances Kidney Function
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