Photographs of Strawberry Pulp Dispersed in the Original Fruiche Source Food (IMAGE)
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The texture of food is an important part of enjoying foods. In order to completely understand these properties, better methods for testing are required to capture the motion inside liquid materials, especially in the case of foods that are complex liquids, like gelled desserts. In a study in Physics of Fluids, researchers introduce an updated method that can measure linear viscoelasticity and phase lag simultaneously in an opaque liquid, capturing information about complex rheological properties. The researchers used a popular Japanese dessert called Fruiche, which includes fruit pulp and whole milk that transforms into a gelled form with an egg carton-shaped structure.
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Yoshida et al.
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