A quick, purification-free method was developed by researchers at the Institute of Science Tokyo, to capture the detailed 3D structures of flexible sugar molecules. By growing crystals of galectin-10 ...

Automated kneading and microscopy yield new findings in how sugar crystals form in confectionery, showing promise for improved texture control and potential for healthier, low-calorie alternatives ...

With their unique appearance, texture, and mouthfeel, fondants have intrigued bakers and physicists for years. They present an appetizing enigma in the world of confectionery, an intriguing ...

Researchers have studied the kinetic and thermodynamic processes of sugar crystallization in the making of fondant. They combine a controlled kneading machine with light microscopy to precisely ...