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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
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
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
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