Older Adults Adapt Chewing Muscle Activity Phase by Phase, Food by Food
Surface electromyography of 30 adults shows that age-related differences in chewing muscle activity vary by phase and food texture rather ...
Tag: food texture
Ohmic heating could make dried foods faster, greener and more nutritious
A review in Discover Chemical Engineering examines how ohmic heating used before drying can speed moisture removal, cut energy use ...
Soft Fish Protein Gels Built from Interlocking Molecular Networks
Researchers built a soft, water-rich edible gel by interpenetrating a calcium-crosslinked sodium alginate network with an ovalbumin-modified silver carp myofibrillar ...
Extruded Millet Rice: Sweet Spot Found at 60 to 80 Percent Substitution
An extrusion study finds that 60 percent millet substitution maximizes sensory quality while 80 percent yields the highest resistant starch ...
Cold Fermentation Strategy Balances Selenium Enrichment and Quality in Steamed Bread
A study of Chinese steamed bread finds that a short pre-fermentation followed by refrigeration increases organic selenium accumulation while preserving ...
Aquafaba lightens pancakes and meringues but weakens structures
A laboratory study found that aquafaba can replace egg white in pancakes and meringues, lowering density and hardness while reducing ...
Gel Science Goes Viral: How Oleogels and Hydrogels Are Rewriting the Future of Food
A new Frontiers Research Topic shows how oleogels, hydrogels, and bigels can restructure fats, protect nutrients, and control digestion-driven release ...
Ultrasound and the Right Coagulant Combine to Make Better Tofu
A new study shows that combining high-intensity ultrasound treatment of soymilk with divalent salt coagulants like calcium chloride produces firmer, ...
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 ...
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 ...
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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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