In typical breads, yeast produces bubbles via a biochemical process, causing dough to rise and develop into light, airy, and tasty treats. Without that yeast, it is difficult to make morsels with the same characteristic taste ...
The increase in emissions of greenhouse gases into the atmosphere is only one of several serious global threats to our continued existence on Earth, and their reduction is at the core of international agreements like the ...
Prof. Zhimou Yang, who has wored in the research field of peptide self-assembly biomaterials for more than 15 years, has designed a peptide hydrogel for cell spheroids production. "Supramolecular hydrogels of self-assembling ...
Named for a Roman god, Janus particles refer to nanoparticles that possess surfaces with two or more distinct physical chemical properties.
The discovery of more than 4,500 extra-solar planets has created a need for modelling their interior structure and dynamics. As it turns out, iron plays a key role.
The Earth's surface is ever incrementally moving and changing shape, breaking apart and forming new land masses and oceans. In the billions of years of history of planet Earth there have been 10 supercontinents, the most ...
Researchers from Tokyo Metropolitan University have discovered how the sponginess and stickiness of stem cell nuclei controls how they "differentiate" into specialized cells. They found that the nucleus starts solid-like ...
Composite hydrogels can incorporate natural polymers and bioactive glass as promising materials for bone regeneration. However, the applications of such constructs are limited by poor compatibility between organic and inorganic ...
Colloidal crystals and glasses are tunable, iridescent, nonfading and nontoxic materials that can be used to develop structural colors. In a new report now published in Science Advances, Jong Bin Kim, and a team of researchers ...
Food texture can make the difference between passing on a plate and love at first bite. To date, most studies on food texture center on relating a food's overall composition to its mechanical properties. Our understanding ...
