Soil Bacterium Transforms Whole-Wheat Dough Into Softer, Better-Smelling Steamed Buns
Fermenting whole-wheat dough with specific Bacillus subtilis strains rebuilds the gluten network, softens steamed buns, and reduces off-odors, according to ...
Tag: food texture
The Hidden Chemistry Behind Every Perfect Jelly and Fluffy Meringue
A systematic review of 183 studies explains the molecular mechanisms behind gelling and foaming agents in food and evaluates plant-based ...
Why Starch Never Predicts Texture Alone: The Matrix Rules That Decide How Food Feels
A new review argues that starch structure determines food texture only in combination with the food matrix, water availability, processing ...
Almond Protein Turns Fragile Millet Milk Into a Self-Supporting Plant-Based Yogurt
Researchers in South Korea found that adding a precisely calibrated dose of almond protein isolate to xanthan gum-stabilized millet milk ...
Ultra-Processed Food Debate: Scientists Urge Caution Before Rewriting Dietary Policy
A new BMC Medicine debate article challenges The Lancet's series on ultra-processed foods, arguing that the Nova category is too ...
Ultrasound-Treated Egg White Powder Could Give Yogurt a Protein Boost Without Ruining the Ferment
A combined ultrasound and heat pretreatment slashes the antibacterial activity of egg white powder, allowing small additions to strengthen yogurt ...
Grape Polyphenols and High Pressure Keep Corn Starch Gels Fresh and Swallow-Friendly
A new study shows that high hydrostatic pressure combined with grape polyphenols slows corn starch retrogradation and produces doughs and ...
AI Agents Beat Machine Learning at Predicting Food Texture, Study Finds
A new study shows that an AI agent combining data retrieval with mechanistic food-science knowledge outperforms conventional machine learning for ...
Ultrasound-Assisted Freezing Preserves Collagen Quality in Sea Cucumbers During Storage
A new study shows that ultrasound-assisted freezing produces finer ice crystals and significantly preserves the collagen, texture, and water retention ...
Scientists Reveal How Food Structure Can Fool the Tongue Into Tasting More Salt
A new review in npj Science of Food explains how engineering food structure at multiple scales can boost saltiness perception ...
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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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