Use of Horse Chestnut (Aesculus hippocastanum L.) Starch in Gluten-Free Cakes: Physicochemical, Nutritional, Textural Properties, and Determination of Pore Structure Using Conventional Thresholding Algorithms. [PDF]
J Food SciCingöz A.
europepmc +1 more source
Advanced Robotics Research, EarlyView.Edible robotics is an emerging field that leverages edible materials to construct robotic systems. This study presents a method to create thin, lightweight, yet powerful edible soft actuators, namely edible pouch motors. The successful operation of these edible actuators and grippers renders their potential to advance future developments in edible ...
Keigo Takahashi +3 more
wiley +1 more source
Evaluation of Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Low-Fat Model Sausages Treated with <i>Rhynchosia nulubilis</i> Powders from Different Drying Methods and Their Protein Extract. [PDF]
Food Sci Anim ResourKim MJ, Chin KB.
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Continual Learning for Multimodal Data Fusion of a Soft Gripper
Advanced Robotics Research, EarlyView.Models trained on a single data modality often struggle to generalize when exposed to a different modality. This work introduces a continual learning algorithm capable of incrementally learning different data modalities by leveraging both class‐incremental and domain‐incremental learning scenarios in an artificial environment where labeled data is ...
Nilay Kushawaha, Egidio Falotico
wiley +1 more source
Author Correction: An analysis of the textural properties of activated carbons obtained from biomass via the LBET, NLDFT and QSDFT methods. [PDF]
Sci RepKwiatkowski M.
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The bioaccessibility of phenolic compounds, nutritional quality, and textural properties of gluten-free muffins enriched with artichoke leaves and green lentil protein isolate. [PDF]
J Food SciGulsunoglu-Konuskan Z +2 more
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The Textural Properties of Extra Virgin Olive Oil (EVOO)-Hydrocolloid Beads and the Quality Parameters of Bosana EVOO as a Preservation Liquid During Bead Shelf Life. [PDF]
FoodsFarbo MG +3 more
europepmc +1 more source
Effect of electrohydrodynamic (EHD) drying on active ingredients, textural properties and moisture distribution of yam (Dioscorea opposita). [PDF]
Food Chem XZhang J +7 more
europepmc +1 more source
Prediction of textural properties of 3D-printed food using response surface methodology. [PDF]
HeliyonLee CP, Hashimoto M.
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Comparison of Rheological, Microstructural, and Textural Properties of Set-Type Yogurts Fermented With Novel <i>Streptococcus thermophilus</i> Strains From Yogurts Produced Mountain Villages of Turkey With Those Produced With Commercial Cultures. [PDF]
Food Sci NutrDenktaş B +4 more
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