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.

A new study describing how aromas are released during consumption of cheese may help better understand their sensory profiles, say the researchers. The new study, published in the International Dairy ...

Chewing food impacts oral health significantly, affecting teeth alignment, obesity, and overall well-being. Proper chewing aids in digestion and prevents overeating. Maintaining oral hygiene is ...