'Invisible' tweak could help make protein shakes less clumpy

Scientists from RMIT University and Riga Technical University in Latvia have shown that static charge left on surfaces can be controlled, which may have big benefits for companies needing to avoid the little zap in production of common household goods. The discovery could even one day help stop powders such as protein, chocolate malt powders and coffee from clumping.

Read it at Phys.org ↗

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