Rodneyck to [email protected]English • 2 months agoScientists perfect plant-based cheeses - stretch, melt, and taste like dairywww.aol.comexternal-linkmessage-square48fedilinkarrow-up1259
arrow-up1259external-linkScientists perfect plant-based cheeses - stretch, melt, and taste like dairywww.aol.comRodneyck to [email protected]English • 2 months agomessage-square48fedilink
minus-square@[email protected]linkfedilinkEnglish31•2 months agoWow, really cool. Sounds like great progress for the industry. And it’s Canadian >.<! Good on AOL for covering this, although they should have used the “grilled cheese pull apart” test for the headline photo (copied below). The research study was published in Physics of Fluids: https://pubs.aip.org/aip/pof/article-abstract/37/1/011913/3330660/Impact-of-protein-sources-on-the-functionality-of Here’s a popular press summary from the journal’s publisher: Just as Gouda: Improving the Quality of Cheese Alternatives
Wow, really cool. Sounds like great progress for the industry. And it’s Canadian >.<! Good on AOL for covering this, although they should have used the “grilled cheese pull apart” test for the headline photo (copied below).
The research study was published in Physics of Fluids: https://pubs.aip.org/aip/pof/article-abstract/37/1/011913/3330660/Impact-of-protein-sources-on-the-functionality-of
Here’s a popular press summary from the journal’s publisher: Just as Gouda: Improving the Quality of Cheese Alternatives