White Coffee & Meringues - Prof Claire Collins on the foamy Science of proteins (38)

Shirtloads of Science
09/07/2017 18 min
White Coffee & Meringues - Prof Claire Collins on the foamy Science of proteins (38)

Listen "White Coffee & Meringues - Prof Claire Collins on the foamy Science of proteins (38)"

Descargar episodio Ver en sitio original

Episode Synopsis

What makes white coffee so foamy and delicious. That delightful crunch when you bite into the perfect meringue. Scientifically they're both made of the same stuff - protein.  Prof Claire Collins takes us on a journey beyond the taste buds to find the perfect foam for coffee and the prime meringuine making conditions. There is Science behind our recipes and with these tips you will do better.  Dr Karl and Prof Collins are here to help.

More episodes of the podcast Shirtloads of Science

Food Additives: What's Safe, What's Not? with Prof. Clare Collins (451) 08/11/2025
Innovative Nanotechnology for Cancer Detection with Dr. Renee Goreham (450) 01/11/2025
Gene Therapy & Rare Diseases with Assoc. Prof Leszek Lisowski (449) 25/10/2025
The Brain's Energy Bill: From Childhood to Old Age with Assoc. Prof Sharna Jamadar (448) 18/10/2025
Onionlike Layers of Exploding Stars with Prof. Geraint Lewis (447) 11/10/2025
The Aftermath of Cosmic Collisions with Prof. Geraint Lewis (446) 04/10/2025
The Human Side of Misinformation Part 2 with Assoc. Prof. Marian-Andrei Rizoiu (445) 27/09/2025
The Human Side of Misinformation Part 1 with Assoc. Prof. Marian-Andrei Rizoiu (444) 20/09/2025
Science Under Siege with Prof. Michael Mann & Prof. Peter Hotez (443) 13/09/2025
From DNA to Policy: Protecting Threatened Species with Prof. Carolyn Hogg (442) 06/09/2025
© 2003-2025 ZARZA | AHEAD OF OUR TIME
privacy policy
In God we trust In God we trust
PreSales Questions? Click Here
or call our toll-free line at +1-888-5002068 Miami, Florida, USA