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  • How Do You Evaluate “Flowability”? Buttermilk Ranch vs Blue Cheese

    How Do You Evaluate “Flowability”? Buttermilk Ranch vs Blue Cheese

    Monday, November 24, 2014
    Application Note
    Robert G. McGregor, Eric Chiang, Stephanie Shepard
    A common request from food manufacturers is to come up with a faster and more definitive test for flowability of salad dressings. read more
  • Matrix Degradation Assays for Investigating Cell Invasion

    Matrix Degradation Assays for Investigating Cell Invasion

    Tuesday, November 01, 2011
    Application Note
    Jun Ma, Luke Armstrong, Janet Anderl
    Tumor metastasis, inflammation, and development are accompanied by the invasion of cells through the extracellular matrix. read more
  • The Double Life of Structured Fluids

    The Double Life of Structured Fluids

    Sunday, August 01, 2010
    Application Note
    Neil Cunningham, Bob McGregor
    The products we stir, pump, spread, pour, and spray are usually thought of as liquids. Surprisingly, however, it can be demonstrated that they live a quiet double life as liquids when observed,but ... read more
  • Food Texture Analysis

    Food Texture Analysis

    Saturday, May 01, 2010
    Application Note
    Richard D. Brown
    Texture testing is a well-established technique for evaluating the mechanical and physical properties of raw ingredients, food structure, and designs, and for pre- and post-quality control checks. ... read more
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