CHICAGO — Food texture preference is very personal. This may be exemplified by cooked egg. Some prefer eggs scrambled, whereas others cannot tolerate the sponginess. Identifiable whites and yolks are ...

In this interview, News Medical-Life Sciences speaks with Gabi Saavedra, Application Specialist at Thermo Fisher Scientific, about the evolving landscape of plant-based foods, including how scientific ...

We all like to treat ourselves, be it to a deliciously soft, fluffy sponge cake, a chewy caramel slice or a crusty croissant. Today, even the more health conscious consumer can choose from and enjoy a ...

Dairy products (Figure 1) are manufactured from a complex microstructure of fat and protein and so exhibit a wide range of physical properties. The physical structure, as well as the subjective ...

From crispy chicken strips to honey BBQ wings, we tried every frozen chicken product at Aldi to see how they compared in ...

Texture is one of the defining attributes of foods and beverages and influences our eating and drinking experience – but how is it important in product development? Flavour perception isn't just about ...

One of the biggest challenges in developing plant-based foods is creating an appealing texture. Navigating this complex area requires a detailed understanding of the structural properties and ...

CHICAGO — Creamy turns curdy. Pliable becomes brittle. Smooth gets grainy. Thin thickens and glossy loses its sheen. These are ways the texture of dairy foods may change during shelf life when ...

Along with taste and smell, texture plays an equally important role in our like or dislike of specific food, according to researchers at Penn State University. According to a study conducted in the ...