Many food materials, especially starches and proteins, are hydrophilic and readily absorb water, which limit the incorporation of hydrophobic components into the formulation, Ubeyitogullari explained.

Another video playing with paint! In this one, I am using one mister with water and another with rubbing alcohol. I am also ...

Does Water Condense in Hydrophobic Cavities? A Molecular Simulation Study of Hydration in Heterogeneous Nanopores Fabien Cailliez † , Guillaume Stirnemann † , Anne Boutin † , Isabelle Demachy † , and ...

Food scientists are paving the way for 3D-printed food and pharmaceuticals based on drought-tolerant grain sorghum protein that ...