Pork Gelatin Emerges as the Best Bio-Ink for 3D-Printed Cultured Meat Scaffolds
A new study comparing beef, pork, and fish gelatin bio-inks finds that pork gelatin at 20 percent concentration offers the ...
Tag: food science
Hemoglobin Turns Sunlight Into a Double-Edged Weapon Against Edible Oil
New research shows that hemoglobin from red blood cells acts as a natural sunlight-driven photosensitizer that rapidly oxidizes edible oil ...
Crushing Bacteria With Pressure: The 500-Megapascal Trick That Could Make Raw Pork Safe
A new study maps how high hydrostatic pressure eliminates dangerous pathogens in raw pork while reshaping its texture, color, and ...
Scientists Engineer a Heat-Proof Version of the Truffle-Derived Sweet Protein
Researchers used crystallography, computational screening, and machine learning to raise the melting temperature of the fungal sweet protein honey truffle ...
Yeast-Free Steamed Bread: How Carbon Dioxide and Sodium Salts Team Up to Build the Perfect Dough
New research reveals that chemically leavened steamed bread quality depends on a coordinated partnership between carbon dioxide gas and sodium ...
Aloe Vera Gel and Essential Oil Coatings Keep Refrigerated Eggs Fresher for Longer
A new study shows that coating eggs with aloe vera gel enriched with fennel or lime peel essential oils significantly ...
From Spray Drying to Nanofibers: How Electrospinning Is Rewriting Flavor Encapsulation
A new review in Current Research in Food Science compares conventional flavor encapsulation methods with emerging electrospinning technology, showing how ...
Japan’s Wild Boar and Deer Offal Could Become Functional Foods, New Screening Suggests
A screening study of eight tissues from wild sika deer, wild boar, cattle, and pigs found that wild boar liver ...
MRI Reveals Hidden Architecture Inside Plant-Based Meat
Dutch researchers used diffusion tensor and CEST MRI to reveal how soy protein extrudates build their meat-like fibrous hierarchy across ...
Tiny Wheat Germ Oil Capsules Rescue Fat-Free Goat Yogurt’s Texture and Vitamin E
Scientists fortified non-fat goat yogurt with wheat germ oil microparticles stabilized by modified starch and wheat gluten protein hydrolysate, restoring ...
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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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