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 ...

Many scientific and medical terms describe ordinary actions that people perform every day without giving them much thought.

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.