Scientists bring cultured meat closer to your kitchen table

Researchers at UCLA have created an edible particle that helps make lab-grown meat, known as cultured meat, with more natural muscle-like texture using a process that could be scaled up for mass production.

Understanding mouthfeel of food using physics

Food texture can make the difference between passing on a plate and love at first bite. To date, most studies on food texture center on relating a food's overall composition to its mechanical properties. Our understanding ...

Droplets perform daredevil feats on gel surfaces

Welcome to the amazing world of soft substrates. These materials are made of silicon gels and have the same texture as panna cotta—but without the delicious flavor. They are used in a range of applications, especially in ...

Bimeronium: A new member of the topological spin textures family

Topological spin textures in magnetic systems are intriguing objects that exhibit exotic physics and have potential applications in information storage and processing. The most fundamental and exemplary topological spin texture ...

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