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 of how microscopic structure and changes in the shape of food affect food texture, however, remains underdeveloped.
For decades, scientists have hotly debated the origin of the western honey bee. Now, new research led by York University has discovered these popular honey-producing bees most likely originated in Asia.
A multi-institutional team of astrophysicists headquartered at Boston University, led by BU astrophysicist Merav Opher, has made a breakthrough discovery in our understanding of the cosmic forces that shape the protective bubble surrounding our solar system—a bubble that shelters life on Earth and is known by space researchers as the heliosphere.
Few developments have rocked the biotechnology world or generated as much buzz as the discovery of CRISPR-Cas systems, a breakthrough in gene editing recognized in 2020 with a Nobel Prize. But these systems that naturally occur in bacteria are limited because they can make only small tweaks to genes. In recent years, scientists discovered a different system in bacteria that might lead to even more powerful methods for gene editing, given its unique ability to insert genes or whole sections of DNA in a genome.