Physics - Watching an Egg Cook with X Rays
Watching an Egg Cook with X Rays March 2, 2021• Physics 14, s26 kkolosov/stock.adobe.com × When the white of an egg cooks, the protein molecules it contains unfold and link together, forming a network that turns the viscous goop into a solidified gel. Now, Nafisa Begam of the University of Tübingen, Germany, and colleagues have experimentally constructed a detailed picture of how the proteins form this structure [1]. Understanding how an egg white transforms in the presence of heat is of interest to the food industry—because of the food’s many uses in cooking and baking—as w...
Source: aps.org