It is more attractive to develop effective strategies to reduce sugar intake without compromising food quality with the rising prevalence of obesity and diabetes around the world. Due to its high cost, tagatose has not been widely adopted as a sucros...
The successful replication of the intricate architecture of human tissues remains a major challenge in the biomedical area. Three-dimensional (3D) bioprinting has emerged as a promising approach for the biofabrication of living tissue analogues, taki...
International journal of biological macromolecules
39025175
Although starch has been intensively studied as a raw material for 3D printing, the relationship between several important process parameters in the preparation of starch gels and the printing results is unclear. In this study, the relationship betwe...
This study investigates the role of leading-edge (LE) curvature in flapping wing aerodynamics considering hovering and forward flight conditions. A scaled-up robotic model is towed along its longitudinal axis by a rack gear carriage system. The forwa...
A remarkable variety of organisms use metachronal coordination (i.e. numerous neighboring appendages beating sequentially with a fixed phase lag) to swim or pump fluid. This coordination strategy is used by microorganisms to break symmetry at small s...
Food research international (Ottawa, Ont.)
39658158
As the global population ages, dysphagia is becoming increasingly common among the elderly, posing serious risks such as choking, aspiration pneumonia, and even death. Leveraging advanced technologies to develop specialized food products for those wi...
Estimating the high-resolution (HR) blood flow velocity and pressure fields for the diagnosis and treatment of vascular diseases remains challenging.. In this study, a physics-informed neural network (PINN) with a refined mapping capability was combi...
Food research international (Ottawa, Ont.)
40086950
This work explored the light propagation of purees from a large variability of apple cultivar, storage period and heating duration based on their optical absorption (μ) and reduced scattering (μ') properties at 900-1650 nm, in order to better monitor...
Food research international (Ottawa, Ont.)
40032450
Understanding how the physical properties of food affect sensory perception remains a critical challenge for food design. Here, we present an innovative machine learning strategy to decode the complex relationships between non-Newtonian rheological a...
In this work, apple purees from different particle concentration and verifying in size were reconstituted to investigate their impacts on rheological behaviors, optical properties and light interaction at 900-1650 nm. The optical scattering of differ...