Comparison of Physicochemical, Microbiological, and Sensory Properties of Yogurt Made From Cow, Goat, Sheep, and Buffalo Milk with and Without Probiotic Cultures. [PDF]
Food Sci NutrDemirhan ŞŞ, Andiç S, Oğuz Ş.
europepmc +1 more source
An AI‐Enabled All‐In‐One Visual, Proximity, and Tactile Perception Multimodal Sensor
Advanced Robotics Research, EarlyView.Targeting integrated multimodal perception of robots, an AI‐enabled all‐in‐one multimodal sensor is proposed. This sensor is capable of perceiving three types of modalities, including vision, proximity, and tactility. By toggling an ultraviolet light and adjusting the camera focus, it switches smoothly between multiple perceptual modalities, enabling ...
Menghao Pu +7 more
wiley +1 more source
Advanced Robotics Research, EarlyView.A flexible liquid‐crystalline electrolyte membrane via in situ photopolymerization of a phosphate‐functionalized mesogen, ionic liquid, and diacrylate monomer is developed. The resulting smectic B (SmB)‐phase structure enables 2D ion transport with high conductivity (10−4 S cm−1).
Chengyang Liu, Masafumi Yoshio
wiley +1 more source
Influence of Functionalization on the Textural Properties and Photocatalytic Performance of ZnO-Modified Metakaolin Based-Geopolymer. [PDF]
Polymers (Basel)Schiopu AG +7 more
europepmc +1 more source
Multi-attribute prediction of protein composition and hardness using semantic segmentation for 3D-Printed plant-based meat analogues. [PDF]
Curr Res Food SciKim S +5 more
europepmc +1 more source
Utilization of Fermentation Process for the Production of Novel Plant-Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations. [PDF]
Compr Rev Food Sci Food SafÖzpınar FB +4 more
europepmc +1 more source
Mechanistic Insights Into Color and Texture Stability of Frozen Tropical Vegetables: Processing, Modeling, and Preservation Strategies. [PDF]
Food Sci NutrMahmud MM +4 more
europepmc +1 more source