<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>differential scanning calorimetry &#8211; BIOENGINEER.ORG</title>
	<atom:link href="https://bioengineer.org/tag/differential-scanning-calorimetry/feed/" rel="self" type="application/rss+xml" />
	<link>https://bioengineer.org</link>
	<description>Bioengineering</description>
	<lastBuildDate>Sun, 04 Oct 2026 12:13:42 +0000</lastBuildDate>
	<language>en-US</language>
	<sy:updatePeriod>
	hourly	</sy:updatePeriod>
	<sy:updateFrequency>
	1	</sy:updateFrequency>
	<generator>https://wordpress.org/?v=7.1.2</generator>

<image>
	<url>https://bioengineer.org/wp-content/uploads/2019/09/cropped-bioengineering-32x32.png</url>
	<title>differential scanning calorimetry &#8211; BIOENGINEER.ORG</title>
	<link>https://bioengineer.org</link>
	<width>32</width>
	<height>32</height>
</image> 
<site xmlns="com-wordpress:feed-additions:1">72741379</site>	<item>
		<title>Why Starch Never Predicts Texture Alone: The Matrix Rules That Decide How Food Feels</title>
		<link>https://bioengineer.org/why-starch-never-predicts-texture-alone-the-matrix-rules-that-decide-how-food-feels/</link>
		
		<dc:creator><![CDATA[]]></dc:creator>
		<pubDate>Sun, 04 Oct 2026 12:13:42 +0000</pubDate>
				<category><![CDATA[Biology]]></category>
		<category><![CDATA[amylopectin]]></category>
		<category><![CDATA[amylose]]></category>
		<category><![CDATA[differential scanning calorimetry]]></category>
		<category><![CDATA[food matrix]]></category>
		<category><![CDATA[food texture]]></category>
		<category><![CDATA[gelatinization]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[retrogradation]]></category>
		<category><![CDATA[Rheology]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[Sensory evaluation]]></category>
		<category><![CDATA[starch structure]]></category>
		<guid isPermaLink="false">https://bioengineer.org/?p=400979</guid>

					<description><![CDATA[A new review argues that starch structure determines food texture only in combination with the food matrix, water availability, processing history and complementary measurement methods.]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">400979</post-id>	</item>
	</channel>
</rss>
