Results 191 to 200 of about 391,297 (307)

A Compact, Self‐Recovering Wire Electrode Electrohydrodynamic Pump for High‐Speed McKibben Artificial Muscle Actuation

open access: yesAdvanced Intelligent Systems, EarlyView.
A compact and self‐recovering wire electrode electrohydrodynamic pump achieves high pressure, fast flowrate, and automatic recovery after dielectric discharge breakdowns. The pump delivers twice the power density of previous designs, and when integrated with a McKibben artificial muscle, enables tenfold faster actuation, offering a lightweight, silent,
Amr Marzuq   +7 more
wiley   +1 more source

Myoelectric Origami‐Based Soft Robotic Knee Exoskeleton to Enhance Sit‐to‐Stand Assistance in Elderly Populations

open access: yesAdvanced Intelligent Systems, EarlyView.
This work presents a lightweight Miura‐origami soft knee exoskeleton powered by vacuum actuation and integrated with a multimodal physiological intent‐recognition system, providing real‐time assistance during sit‐to‐stand movement to reduce muscle effort and improve user comfort.
Yuchuan Jia   +5 more
wiley   +1 more source

Modeling and Characterization of a Self‐Sensing Soft Hydraulic Muscle

open access: yesAdvanced Intelligent Systems, EarlyView.
This article presents the self‐sensing soft hydraulic muscle (SSHM), a novel soft actuator capable of simultaneously sensing force and length without external sensors. A comprehensive model accurately predicts SSHM behavior, validated experimentally with minimal errors. Using propylene glycol enhances durability and reduces hysteresis.
Nhu An Phan   +8 more
wiley   +1 more source

Brazil Nut Flour as a Functional Ingredient: Effects on Texture, Composition and Sensory Profile of Reduced‐Sugar Gluten‐Free Cookies

open access: yesJournal of the American Oil Chemists' Society, EarlyView.
Graphical abstract of the characterization of Brazil nut flour (BNF) and the impact of its addition on the nutritional and sensory properties of gluten‐free and low‐sugar cookies. The results show that BNF contributed to an improved nutritional quality of the cookies and enhanced overall product acceptance.
Ana Luísa Schiessl Fabri   +5 more
wiley   +1 more source

Home - About - Disclaimer - Privacy