The powerful and highly versatile atomic force microscope can be applied to decipher mouthfeel in flavor perception. Credit: Nature Food (2024). DOI: 10.1038/s43016-024-00958-3 A team led by Melanie ...
Sourdough is the oldest kind of leavened bread in recorded history, and people have been eating it for thousands of years. The components of creating a sourdough starter are very simple – flour and ...
In addition to its high-quality imagery and sleek design, students and teachers agreed that the multiple viewing features of the SWIFT SW380T 40X-2500X trinocular microscope make it an excellent ...
A new perspectives article focuses on different ways to study the mouthfeel of food using atomic force microscopy to better understand the biophysical mechanisms that contribute to taste sensations in ...
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