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Exploring the relationship between cooking and scientific discovery
Laser tomography of champagne glasses.

Laser tomography of champagne glasses: (left and right) counter-rotating convection cells self-organize at the air-champagne interface, and (center) stabilized eddies in a surface-treated glass.

(Image: Fabien Beaumont, Gérard Liger-Belair, and Guillaume Polidori)

Exploring the relationship between cooking and scientific discovery

Penn physicist Arnold Mathijssen and colleagues have authored a review article discussing the history of food innovations and the current scientific breakthroughs that are changing the way we eat.
A plant-based, oral delivery of insulin regulates blood sugar levels similar to natural insulin
Two trays, one with four filled capsules, the other with green powder that will fill empty capsule shells.

With Daniell’s plant-based drug production and delivery platform, plant tissue is bombarded with biomedically important proteins, such as insulin, prompting the plant chloroplasts to take up the genes and express that protein. Harvested leaves can be freeze-dried and encapsulated, providing an affordable, shelf-stable means of delivery.

(Image: Courtesy of Penn Dental Medicine)

A plant-based, oral delivery of insulin regulates blood sugar levels similar to natural insulin

A new, affordable method of insulin delivery developed by Henry Daniell of the School of Dental Medicine lowers the risk of hypoglycemia when compared to current diabetes treatments.
Demystifying the supporting role of key cellular structures
Microscopic view of protein cells.

Image: iStock/Christoph Burgstedt

Demystifying the supporting role of key cellular structures

Penn researchers shed light on actin, a key cell-structure protein, and their findings offer insights into treating many muscle, bone, heart, immune, and neurological disorders.