food-science
5 stories related to this topic, newest first.
link.springer.comStudy Characterizes Polysaccharide–Protein Composite Gels for Potential Dysphagia Applications
A study published on 08 May 2026 details the creation of composite gels using high-acyl gellan gum and hydroxypropyl methylcellulose. Scientists screened 12 candidate polysaccharides permitted under GB 2760-2014, identifying only two that met all criteria for dysphagia-oriented a…
bbc.comScientific Assessment of Health Benefits from Ancient Grains Like Quinoa and Spelt
Ancient grains such as quinoa and spelt have gained attention for potential health benefits. Scientists report that evidence supporting these benefits is not straightforward. This article examines available research on their nutritional value compared to modern grains.
Substrate placeholder — needs reviewUniversity of Illinois Researchers Develop Microwave-Frying Method to Reduce Oil in French Fries
Researchers at the University of Illinois have developed a cooking method that combines traditional frying with microwaving to produce french fries with reduced oil absorption while preserving crispiness and taste. The approach addresses the high fat content typically absorbed du…
Substrate placeholder — needs reviewStudy Finds Many Plant-Based Milks Exhibit Non-Newtonian Fluid Properties
Experiments on various types of milk have shown that several plant-based alternatives behave as non-Newtonian fluids, unlike traditional dairy milk. Researchers tested the flow characteristics under different conditions. The findings highlight differences in viscosity responses t…
Substrate placeholder — needs reviewResearchers Develop Vegan Cheese from Vegetable Oils for Improved Health and Sustainability
Scientists at Heriot-Watt University have created a method to produce vegan cheese using vegetable oils such as rapeseed and sunflower, replacing coconut and palm oils. This approach reduces saturated fat content to as low as 3% and enhances meltability. The development aims to a…