Food research international (Ottawa, Ont.)
35651036
The accurate control of moisture content (MC) during the processing of sea cucumber is beneficial to improve the taste of sea cucumber and maintain its nutritional value, which is directly related to the quality and shelf life of sea cucumber. The pu...
The traditional single-shot multiBox detector (SSD) for the recognition process in sea cucumbers has problems, such as an insufficient expression of features, heavy computation, and difficulty in application to embedded platforms. To solve these prob...
Soft robotics has undergone considerable progress driven by materials that can effectively transduce external stimuli into mechanical actuation. Here, we report the development of a photothermal-responsive hydrogel actuator with shape memory capabili...