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 ...

New study explores cell mechanics at work

It's a remarkable choreography. In each of our bodies, more than 37 trillion cells tightly coordinate with other cells to organize into the numerous tissues and organs that make us tick.

Improvement in polymers for aviation

We live surrounded by polymers and today, rather than come up with new polymers, there is a tendency to modify them in order to obtain new applications. Carbon nanotubes have excellent mechanical properties, are very tough, ...

Researchers develop flexo-electric nanomaterial

Researchers at the University of Twente's MESA+ research institute, together with researchers from several other knowledge institutions, have developed a 'flexo-electric' nanomaterial. The material has built-in mechanical ...

Proteins 'ring like bells'

As far back as 1948, Erwin Schrödinger—the inventor of modern quantum mechanics—published the book "What is life?" In it, he suggested that quantum mechanics and coherent ringing might be at the basis of all biochemical ...

page 28 from 40