Tag: rheology

Scientists have built a double-network emulsion gel from sodium caseinate, konjac glucomannan, and kappa-carrageenan that significantly improves the storage and ...

Researchers at CSIR-SERC in India show that copper slag can fully replace river sand in 3D printable concrete while maintaining ...

A new study finds that high molecular weight hyaluronic acid makes ice cream firmer, slower to melt, and more stable, ...

Researchers in Egypt have shown that hybridizing a vinyl acetate–based copolymer with montmorillonite nanoclay produces liquid nanocomposite additives that cut ...

A new review argues that starch structure determines food texture only in combination with the food matrix, water availability, processing ...

Researchers in South Korea found that adding a precisely calibrated dose of almond protein isolate to xanthan gum-stabilized millet milk ...

Researchers show that the way rice protein is extracted determines whether it can stabilize 3D-printable, dysphagia-friendly emulsions that protect vitamin ...

A new review details how graphene additives, when properly dispersed, can transform high-density polyethylene into a stronger, more heat-conductive, and ...

Researchers at UC San Francisco have engineered tunable fibrin-based blood clot analogues that replicate key mechanical traits of hemorrhagic strokes, ...

A six-minute superheated steam treatment raises beta-glucan molecular weight, reorganizes starch and protein in highland barley whole flour, and yields ...