Our understanding of how microscopic structure and changes in the shape of food affect food texture remains underdeveloped, so researchers from Denmark and Germany conducted a series of experiments ...

If you’ve ever whacked the bottom of a ketchup bottle to get that tasty tomato goop flowing, you’ve put some serious physics to work. Ketchup is a non-Newtonian fluid. So are toothpaste, yogurt, ...

The long-awaited first results from the Muon g-2 experiment at Fermi National Accelerator Laboratory show fundamental particles called muons behaving in a way that is not predicted by scientists’ best ...