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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
Comparative QC Test Methods for Toothpaste Consistency
Tuesday, September 27, 2016
Application Note
Robert McGregor
Important quantitative data can be obtained in the study of viscosity by measuring the consistency of toothpaste, i.e., thickness, ease of handling and ability to retain position, and observing the ... read more
Capillary-Channeled Polymer (C-CP) Fibers: A Novel Platform for Liquid-Phase Separations
Wednesday, June 01, 2005
Technical Article
Dwella M. Nelson Rayman D. Stanelle Phil Brown R. Kenneth Marcus
In spite of its relative maturity as a group of analytical methods, the field of liquid chromatography continues to evolve with regard to the development of new stationary phases that may provide ... read more
Using FAIMS to Increase Selectivity for LC-MS Analyses
Wednesday, June 01, 2005
Technical Article
Roger Guevremont Beata Kolakowski
In the development of many LC-MS methods, interferences are commonplace. In an environment in which data must stand up to rigorous scrutiny, such as in the pharmaceutical industry, selectivity of ... read more
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
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