Using plasma, the stuff of the universe, University of Alberta researchers have improved the 3D printability of a valuable plant protein for use in food. The study is published in the journal Food Bioscience.
Researchers at Lawrence Livermore National Laboratory (LLNL) have developed a new method to 3D print sturdy silicone structures that are bigger, taller, thinner and more porous than ever before.
If you have a meticulous skincare routine, you know that personal skincare products (PSCPs) are a big business. The PSCP industry will reach $74.12 billion USD by 2027, with an annual growth rate of 8.64%. With such competition, ...
Polyethylene (PE) is one of the most widely used and versatile plastic materials globally, prized for its cost-effectiveness, lightweight properties and ease of formability. These characteristics make PE indispensable across ...
Food engineers have harnessed the power of lupins (legumes) to create a yogurt that rivals dairy in taste and texture while delivering more nutrition than typical plant-based yogurts.
Microalgae are gaining recognition as sustainable, nutrient-rich sources of bioactive compounds, including proteins, lipids, and carbohydrates, which are essential for various food and health-related applications.
Water and oil, and some other simple fluids, respond in the same way to all levels of shear stress. These are termed Newtonian fluids, and their viscosity is constant for all stresses although it will vary with temperature. ...
Researchers at the Indian Institute of Science Education and Research (IISER) Pune and the CSIR-National Chemical Laboratory (NCL) Pune have shown that the macroscopic deformation of amorphous solids is controlled by structural ...
Along coastal California, the possibility of earthquakes and landslides is commonly prefaced by the phrase, "not if, but when." This precarious reality is now a bit more predictable thanks to researchers at UC Santa Cruz ...
With strong bactericidal properties, graphene has the potential to become a game changer in the fight against antibiotic-resistant bacteria. So far there have been no efficient ways to control these properties鈥攁nd thus ...
