Hard-boiling, soft-boiling or using a trendy sous vide—no matter the approach, cooking a whole egg preserves either the ...

Audrey Girard (Department of Food Science) has accomplished the first demonstration of additive manufacturing via protein denaturation (AMPD). The paper is published in the journal Green Chemistry.

DESPITE the considerable advances that have been made in our knowledge of protein structure, the problem of denaturation remains somewhat obscure. A general theory of the phenomenon has been ...