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Original post: Newswise - Drug and Drug Abuse Understanding Mouthfeel of Food Using Physics
Our understanding of how microscopic structure and changes in the shape of food affect food texture remains underdeveloped, so researchers from Denmark and Germany conducted a series of experiments relating food microstructure and rheology to texture. In Physics of Fluids, they used coherent anti-Stokes Raman scattering microscopy to relate the molecular makeup of the fat in foods with the rheological and mechanical properties of the food. The foods in question: foie gras and pate.