Professor D. J. McClements of the University of Massachusetts and Dr Steve Carrington of Malvern Panalytical demonstrate how rheology can be used to determine the food changes that occur during the ...
The structure of multi-ingredient foods may affect the way we chew, and break down, such products – and may influence the way we perceive foods with complicated structures, according to new research.
The porous, moisture-absorbent properties of rye products such as bread, flakes and granolas are key to maintaining long-lasting satiety and effective weight management, a Finnish study determines.
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