Article Archives

Filter

Hide Filter
  • 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
  • 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
  • A New Approach to Atomic Force Microscopy for Nanometrology Applications

    A New Approach to Atomic Force Microscopy for Nanometrology Applications

    Friday, April 01, 2005
    Application Note
    Paul West, Zhiqiang Peng, Natalia Starostina
    Since the invention of the atomic force microscope (AFM), the use of high-resolution topographic images has become the standard in microscopy and surface science publications. read more
  • Use of New Scanning Technology to Elucidate Ion Channel Mobility

    Use of New Scanning Technology to Elucidate Ion Channel Mobility

    Friday, April 01, 2005
    Application Note
    Angela Goodacre, Kristen M.S. O’Connell, Michael M. Tamkun
    Fluorescent chromophores fused to specific proteins have greatly increased our ability to image dynamic events within the living cell. read more
  • <<
  • >>