Our understanding of how microscopic structure and changes in the shape of food affect food texture remains underdeveloped, so researchers from Denmark and Germany conducted a series of experiments relating food microstructure and rheology to texture. They used coherent anti-Stokes Raman scattering microscopy to relate the molecular makeup of the fat in foods with the rheological and mechanical properties of the food. The foods in question: foie gras and pâté.
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