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 ...

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 ...

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 ...