06 Dec 2021 --- Researchers from Denmark and Germany are exploring how the microscopic structure and changes in the shape of food affect its mouthfeel experience. The scientists conducted a series of experiments relating food microstructure and rheology – the study of how soft solids and some liquids deform – to texture. In the peer-reviewed journal Physics of Fluids, they used coherent anti-Stokes Raman scattering (CARS) microscopy to correlate the molecular makeup of the fat in foods with the rheological and mechanical properties of the food.
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