Article
Chemistry, Physical
Vasudevan Lakshminarayanan, Cindhuja Chockalingam, Eduardo Mendes, Jan H. van Esch
Summary: The study found that in pH-triggered supramolecular gels, lower trigger concentrations led to gels with fractal dimensions estimated using the Avrami growth model, which aligned well with the microstructure observed through Confocal Laser Scanning Microscopy.
Article
Engineering, Mechanical
Danai Chondrou, Maria Bofill, Haris Procopiou, Roberto Vargiolu, Hassan Zahouani, Soultana Maria Valamoti
Summary: This study examines the use-wear analysis of prehistoric grinding stones from Neolithic and Bronze Age sites in mainland Greece, focusing on cereal-processing and dehusking actions. By comparing experimental and archaeological surfaces, it was found that tools used for processing husked cereals produced higher SMa values, indicating a more rough texture. The results suggest variations in food processing methods and the impact of cereal husks on tool wear signatures.
Article
Construction & Building Technology
Xiaoping Ji, Yun Chen, Yueqin Hou, Cong Dai, Bo Chen, Haiwei Zou
Summary: The study investigated the surface micro morphology of different types of aggregates and found that the surface micro-roughness and fractal dimensions varied predictably with the formation conditions of aggregates. In addition, the immersion in limewater and physical abrasion had different effects on the SMM of aggregates.
CONSTRUCTION AND BUILDING MATERIALS
(2021)
Article
Computer Science, Artificial Intelligence
Tianhao Liu, Daniel Andres Diaz-Pachon, J. Sunil Rao, Jean-Eudes Dazard
Summary: Principal components analysis has long been used for dimensionality reduction. This paper demonstrates the greater importance of components with the smallest variance in mode detection. It proves that implementing petty component analysis leads to boxes of optimal volume in multivariate normal or Laplace distribution, with minimal volume compared to all possible boxes with the same dimensions and fixed probability. Experimental results show that petty components outperform their competitors in a simulation and in finding modal patterns of hand-written numbers using the MNIST database. In fact, the modes obtained with petty components produce better written digits for MNIST than those obtained with principal components.
IEEE TRANSACTIONS ON PATTERN ANALYSIS AND MACHINE INTELLIGENCE
(2023)
Article
Mathematics, Interdisciplinary Applications
Gang Li, Yuan Miao, Jinsui Wu, Fengyan Zhang, Shangxian Yin, Bin Xu, Yuanyuan Li
Summary: This study presents an efficient method for analyzing the microstructure of loaded rock masses using fractal theory and computed tomography scanning. The results show that the distribution trends of sandstone pore features in different directions are significantly different. The total and connected porosities increase with the increase of stress, and the fractal dimensions of the pores change significantly with stress in the xy-direction.
FRACTALS-COMPLEX GEOMETRY PATTERNS AND SCALING IN NATURE AND SOCIETY
(2023)
Article
Acoustics
Xiaomin Yang, Yongbing Xiang, Bingzhen Jiang
Summary: The study successfully diagnosed multiple faults in bearings by combining probabilistic principal component analysis with Higuchi fractal dimension transformation. By segmenting the original vibration signal and estimating the average fractal dimension with the Higuchi approach, fault features were extracted using the fast Fourier transform algorithm for clear diagnostic results.
JOURNAL OF VIBRATION AND CONTROL
(2022)
Article
Food Science & Technology
Mengyu Zhao, Junbo Gou, Kaixuan Zhang, Jingjun Ruan
Summary: In this study, the content of trace metal elements in buckwheat flour was determined using ICP-MS and ICP-AES. The results showed that Cu, Mg, Mo, and Cd are the characteristic elements of buckwheat flour. Cluster analysis divided the buckwheat samples into two groups, reflecting the genuineness of buckwheat flour to some extent. Buckwheat flour is rich in essential trace metal elements and can be a dietary source of Mg and Mo.
Article
Polymer Science
Agustin Maceda, Teresa Terrazas
Summary: Various methods for analyzing lignin autofluorescence have been developed, including fluorescence microscopy and other semi-quantitative methods, which efficiently characterize lignin. These methods can be used to analyze the transport of lignin monomers, distribution of lignin types in different plant tissues, changes in wood degradation, and purity of cellulose nanofibers in lignocellulosic biomass.
Article
Energy & Fuels
Hao Wang, Yuanyuan Dai, Luchuan Fu, Feng Liu, Jianli Hu, Xinzhou Dong, Xiaoning Kang, Wenzhong Li
Summary: The paper presents a power swing detection method using principal component analysis to reliably distinguish between power swing and fault situations. The proposed method has advantages in operating speed and is less affected by measuring noise.
Article
Materials Science, Multidisciplinary
Jianghai Cao, Zihang Zeng, Fuli Zhang, Dongwei Guo, Zibing Hou
Summary: The cooling rate has a significant impact on the morphology characteristics of solidification structures, influencing the microstructure morphology through dynamic structural fluctuations at the superheat elimination stage. Adjusting the cooling system at this stage can be an important way to control the solidified morphology of different alloys.
Article
Food Science & Technology
Guido Rolandelli, Yoja Teresa Gallardo-Navarro, Santiago Garcia Pinilla, Abel Eduardo Farroni, Gustavo Fidel Gutierrez-Lopez, Maria del Pilar Buera
Summary: This study aimed to evaluate the impact of partial replacement of maize flour with sub-valuated whole grain flours on the interactions and spatial distribution of the main components in extruded snacks. The use of spectroscopic and microscopic tools revealed compositional changes and molecular level modifications, providing insights into the thermo-mechanical alterations during the extrusion process.
JOURNAL OF CEREAL SCIENCE
(2021)
Article
Automation & Control Systems
Yibo Zou, Shui Cao, Jiaqiang Li, Yusheng Ju
Summary: This paper proposes multiscale characterization methods for additive manufactured surfaces using 3D topographic data at different resolutions. The methods involve point pattern analysis, roughness characterization, and feature-based characterization. The results demonstrate the different contributions of weld track features and particle features to surface roughness at different scales.
INTERNATIONAL JOURNAL OF ADVANCED MANUFACTURING TECHNOLOGY
(2022)
Article
Neurosciences
Martin Saint-Jalmes, Victor Fedyashov, Daniel Beck, Timothy Baldwin, Noel G. Faux, Pierrick Bourgeat, Jurgen Fripp, Colin L. Masters, Benjamin Goudey
Summary: The recent development of statistical models that relate changes in biomarkers with neurodegeneration and worsening condition linked to Alzheimer's Disease (AD) has potential benefits for early diagnosis and monitoring of affected individuals. One such model is the disease progression model (DPM), which describes the temporal dynamics of relevant biomarkers. However, a challenge faced by DPMs is the estimation of patient-realigning time-shifts due to the heterogeneous nature of the disease. This study proposes a probabilistic approach to estimate an individual's progression through AD using multiple biomarkers, and the results show that the estimated scores are robust and can be used as a pseudo-temporal scale for understanding the general trend in biomarker evolution.
Article
Microbiology
Xiaolu Ma, Xiaoxi Wang, Shengna Ye, Jinnan Liu, Hong Yuan, Nan Wang
Summary: This study analyzed the pathogenic factors and drug sensitivity associated with clinical treatment of bacterial vaginosis (BV) in Northeast China. The results showed that Gardnerella vaginalis is more resistant to metronidazole than clindamycin, and neither antibiotic is able to effectively eradicate vaginal biofilms.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Health Care Sciences & Services
Wenjing Quan, Huiyu Zhou, Datao Xu, Shudong Li, Julien S. Baker, Yaodong Gu
Summary: This study compared differences in kinematics parameters between competitive runners and recreational runners using principal component analysis, focusing on three directional changes. The findings suggest that running experience influences the variability in kinematics data, which has implications for reducing running injuries and improving running performance.
Article
Chemistry, Applied
Naoki Shirotani, Anni Bygvraa Hougaard, Rene Lametsch, Mikael Agerlin Petersen, Fergal P. Rattray, Richard Ipsen
Summary: The study found that during the fermentation of soy protein isolates, the Lactobacillus helveticus strain LH88 can specifically degrade proteins, generating free amino acids and volatile compounds. However, most proteins remained intact after seven days of fermentation, suggesting that further modifications to the fermentation conditions are needed to promote the production of flavor compounds.
Article
Food Science & Technology
Anne K. Laursen, Tijs A. M. Rovers, Richard Ipsen, Lilia Ahrne
Summary: The fat content and heat treatment of milk have an impact on the texture of direct acidified milk gels. Buffalo milk gels, with higher fat content, were softer than cow milk gels. The heating time affected the softening of gels with 6% fat, regardless of milk origin. This study demonstrates the potential of modifying cow milk composition to modulate the texture of gels.
INTERNATIONAL DAIRY JOURNAL
(2022)
Article
Chemistry, Analytical
J. P. Cruz-Tirado, Jose Manuel Amigo, Douglas Fernandes Barbin, Sergey Kucheryavskiy
Summary: This tutorial explores how data reduction can be used to analyze time series hyperspectral images faster and compares the benefits and drawbacks of two common data reduction methods.
ANALYTICA CHIMICA ACTA
(2022)
Article
Chemistry, Applied
Ruifen Li, Tomasz Pawel Czaja, Zachary J. Glover, Richard Ipsen, Tanja Christine Jaeger, Tijs A. M. Rovers, Adam Cohen Simonsen, Birte Svensson, Frans van den Berg, Anni Bygvra Hougaard
Summary: In this study, water mobility in acidified milk model systems made from casein and whey protein ingredients was assessed using LF-NMR. Different water pools were observed during acidification and storage, and the systems with higher content of micro-particulated whey protein and nano-particulated whey protein showed different gel structures and water mobilities.
FOOD HYDROCOLLOIDS
(2022)
Article
Agriculture, Dairy & Animal Science
Pernille Uma Havmand, Lau Gustav Zachariassen, Richard Ipsen, Vera Kuzina Poulsen
Summary: This study investigated the use of near-infrared spectroscopy (NIR) combined with partial least-squares-discriminant analysis (PLS-DA) for predicting water-holding capacity (WHC) in fermented milk samples. The results showed that this rapid and non-invasive method could differentiate between samples with high and low WHC, without the need for sample pretreatment. The technique was successfully used to screen different strains of lactic acid bacteria for their ability to improve WHC in fermented milk.
JOURNAL OF DAIRY RESEARCH
(2022)
Article
Chemistry, Applied
Giacomo Squeo, Davide De Angelis, Carmine Summo, Antonella Pasqualone, Francesco Caponio, Jose Manuel Amigo
Summary: Near infrared hyperspectral imaging (NIR-HSI) was applied for the prediction of proximate composition and alpha-galactosides content of texturized vegetable proteins, showing potential as a rapid, accurate, and non-destructive quality control tool for TVP.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Food Science & Technology
Ruifen Li, Tanja Christine Jaeger, Tijs A. M. Rovers, Birte Svensson, Richard Ipsen, Jacob J. K. Kirkensgaard, Anni Bygvra Hougaard
Summary: Small-angle X-ray scattering was used to investigate the structural changes in milk matrices with added whey protein concentrates and nano-particulated whey protein during heat treatment and acid gelation. The study found that heat treatment primarily affected whey protein components, while acidification mainly affected casein components. In mixed systems, the type of whey protein added influenced the resulting structure formation and dynamics.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Anne Katrine Laursen, Tomasz Pawel Czaja, Tijs Albert Maria Rovers, Richard Ipsen, Giovanni Barone, Lilia Ahrne
Summary: Pre-heated milk was gelled by acidification at different temperatures and pH levels. The protein network structure of the gels was mainly influenced by calcium bonds. However, the aggregation kinetics and buffer capacity of the milk were affected by the acidification temperature. The increase in temperature resulted in an increase in total calcium in the gels and a decrease in water mobility.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Chemistry, Analytical
Eneko Lopez, Jaione Etxebarria-Elezgarai, Jose Manuel Amigo, Andreas Seifert
Summary: Machine learning is the art of using measurement data and predictive variables to forecast future events. However, the crucial stage of validation is often overlooked. This manuscript highlights the importance of data structure and demonstrates how easily models can be misleading without proper validation strategies.
ANALYTICA CHIMICA ACTA
(2023)
Article
Chemistry, Applied
Ruifen Li, Morten Frendo Ebbesen, Zachary J. Glover, Tanja Christine Jaeger, Tijs A. M. Rovers, Birte Svensson, Jonathan R. Brewer, Adam Cohen Simonsen, Richard Ipsen, Anni Bygvra Hougaard
Summary: Super-resolution microscopy combined with quantitative image analysis and rheology was used to study acidified milk gels with different types of whey protein ingredients. The study showed that nano-particulated whey protein and whey protein concentrate were able to self-aggregate and attach to casein assemblies by inter-chain crosslinking. Micro-particulated whey protein did not interact with other proteins and scattered particles were visible in the mixed gels. The system containing only endogenous proteins showed the highest spatial colocalization of casein and whey protein fluorescence emission.
FOOD HYDROCOLLOIDS
(2023)
Article
Psychiatry
Antonio J. Vazquez Morejon, Jose Maria Leon Rubio, Raquel Vazquez-Morejon
Summary: This study aimed to examine the impact of social support on comprehensive measures of clinical and functional outcomes in patients with schizophrenia, differentiating between family and nonfamily sources of support. In a prospective longitudinal design, 152 patients diagnosed with schizophrenia were assessed using the Mannheim Interview on Social Support (MISS) and the Social Functioning Scale (SFS). The results showed that nonfamily social support was the sole explanatory factor for social functioning outcomes, while family social support was the sole explanatory factor for clinical outcome measurements, indicating a differentiated impact of support sources on schizophrenia outcomes. Additionally, family social support explained 6.8% of the variance in clinical outcomes, while nonfamily social support explained 13.7% of the variance in social functioning. The findings highlight the differential importance of social support variables (family vs. nonfamily) in assessing clinical and functional outcomes in individuals with schizophrenia.
INTERNATIONAL JOURNAL OF SOCIAL PSYCHIATRY
(2023)
Article
Food Science & Technology
J. P. Cruz-Tirado, Matheus Silva dos Santos Vieira, Jose Manuel Amigo, Raul Siche, Douglas Fernandes Barbin
Summary: Black soldier fly larvae can transform waste into high-quality protein and lipids, meeting circular economy requirements. We evaluated the performance of two portable NIR spectrometers coupled with chemometrics to predict protein and lipid content in the larvae flour. Spectrometer 2, operating at a higher wavelength range, showed better performance than spectrometer 1. SVMR yielded better prediction performance for lipidic content compared to PLSR.
Article
Food Science & Technology
Anne Katrine Laursen, Steffan Bue Dyrno, Kim Steven Mikkelsen, Tomasz Pawel Czaja, Tijs Albert Maria Rovers, Richard Ipsen, Lilia Ahrne
Summary: The stability and structure retention ability of milk gels during cooking can be enhanced through acidification treatment.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Mikkel Madsen, Sanaullah Khan, Sonja Kunstmann, Finn L. Aachmann, Richard Ipsen, Peter Westh, Cecilia Emanuelsson, Birte Svensson
Summary: This study challenges the dogma of pretreatment in whey protein modification by showing that enzymatic cross-linking of whey proteins and 13-lactoglobulin can be achieved without pretreatment. The cross-linked proteins had altered structure and showed different complexation behavior with alginate.
FOOD CHEMISTRY: MOLECULAR SCIENCES
(2022)
Article
Biochemistry & Molecular Biology
Mikkel Madsen, Mette E. Ronne, Ruifen Li, Ines Greco, Richard Ipsen, Birte Svensson
Summary: This study investigates the influence of alginate protein complexation on digestion and shows that protein cross-linking and alginate content strongly affect digestion.
Article
Engineering, Chemical
R. Diaz-Alvarez, S. Carpentieri, G. Ferrari, G. Pataro, L. Segura-Ponce
Summary: This study evaluated the effect of high voltage electrical discharge (HVED) on the freeze-drying process of blueberries, and found that HVED pretreatment can enhance freeze-drying rates and improve the quality of the final product.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
V. I. Tuzhilkin, S. M. Petrov, N. M. Podgornova, N. D. Lukin
Summary: The study aims to simulate the process of isobaric evaporative crystallization of sucrose and propose a three-stage crystallization technology for semi-continuous boiling of massecuites. Through computer simulation and experimental verification, optimal parameters were determined to enhance the efficiency of crystallization.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Seong Hwan Yu, Do-Yeong Kim, Youjin Baek, Hyeon Gyu Lee
Summary: This study investigated the effects of nanoencapsulation and gel incorporation on the antioxidant activity, stability, and release profile of curcumin. The results showed that CUR-loaded nanoparticles and CUR NPs-filled gelatin-genipin gels had significantly higher antioxidant activity, stability, and in vitro release profile compared to free CUR. The GL/GP-CUR NPs exhibited the highest antioxidant activity and increased stability, while the CUR NPs had a faster release rate. These findings suggest that GL/GP-CUR NPs have potential as an effective delivery system for CUR in the food industry.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Linlin He, Shihong Hu, Gang Zhang, Xiao Wang, Yanna Zhao, Qingpeng Wang, Min Liu, Zhengping Wang, Prakash Sangeeta, Zhuang Ding
Summary: This study developed solid microcapsules containing co-loaded vitamin B12 and D3 using a W1/O/W2 emulsions and spray-drying method. The addition of polysaccharides as co-encapsulants improved the morphological characteristics, encapsulation efficiency, storage stability, and gastrointestinal simulation of the microcapsules. The electrostatic bonding with chitosan and multilayer protection from the W1/O/W2 structure contributed to the high encapsulation efficiency of vitB12. Incorporating polysaccharides into W2 enhanced the particle integrity of the dried powders and improved the retention rate and encapsulation efficiency of vitamins. Sodium carboxymethylcellulose showed the best protection for vitB12 and lower degradation rates for vitD3, while sodium alginate exhibited controlled release and the highest cumulative release under simulated gastric and intestinal conditions, respectively.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Ehsan Nasrnia, Morteza Sadeghi, Ali Raeisi Isa-Abadi, Seyed Ahmad Mireei
Summary: A novel mathematical model considering the concept of glass transition was developed for rice intermittent drying process. The model utilized the real 3D body-fitted geometry of rice kernel and was validated through experiments. The glass transition behavior of the rice kernels and the distributions of temperature and moisture at each stage were analyzed.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Haoran Pang, Jiaqing Xie, Xiaoyu Meng, Ruqian Sun, Jun Chen, Chengli Guo, Tianfeng Zhou
Summary: A portable organophosphorus pesticide detection device equipped with microfluidic and luminol composite nanofibers was developed in this study. By optimizing the microfluidic chip design and the mass fraction of luminol particles, efficient detection of pesticide residues was achieved.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
J. Munoz-Postigo, E. M. Valero, M. A. Martinez-Domingo, F. J. Lara, J. L. Nieves, J. Romero, J. Hernandez-Andres
Summary: This paper presents a workflow for classifying the maturity of bell peppers using hyperspectral imaging and machine learning. The approach utilizes spectral reflectance to determine the number of maturity stages and employs optimized bands for accurate classification, achieving satisfactory results.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Artem Skrypnik, Sascha Heitkam, Christoph Gerstenberg, Eric Morelle, Christopher McHardy, Cornelia Rauh
Summary: The rheological properties of food play a crucial role in the physical interaction between food and the mouth during chewing and swallowing. This study focuses on the compression of liquid foams to simulate the idealized swallowing process and investigates the flow conditions and their impact on foam properties. The results provide insights into the haptic perception in the mouth during swallowing.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Chaojie Mo, Luciano Navarini, Furio Suggi Liverani, Marco Ellero
Summary: This study investigates the effects of swelling on espresso extraction by incorporating a particle-level swelling model into a one-dimensional bed-level extraction model. The results show that swelling only slightly affects the yield and strength at a fixed flow rate, but considerably enhances the strength at a fixed pressure drop. The finer the coffee particles, the more pronounced the enhancement. It is suggested that better control of yield and strength can be achieved by fixing the flow rate in an espresso machine. It is also indicated that numerical extraction simulations, when properly incorporated with relevant physical effects, can be used to predict the extraction kinetics and guide the design and production of espresso machines.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Yang Zhong, Yi Lin, Mingxing Yang, Xiaodan Zeng, Dayu Liu, Wenlong Liu, Weijun Chen
Summary: Methyltetrahydrophthalic anhydride (MeTHPA) esterified corn starches (MeCS) with degrees of substitution (DS) ranging from 0.0066 to 0.072 were prepared and found to be effective in stabilizing Pickering emulsion. The modification of MeTHPA damaged the crystal structure of corn starch, roughened its surface structure, and increased its contact angle, which were positively correlated with the DS of MeCS. The particle size of MeCS increased and then decreased with increasing DS, with the smallest size observed for MeCS with a DS of 0.072. The Pickering emulsions stabilized by MeCS with a DS of 0.072 exhibited better stability compared to those stabilized by MeCS with lower DS, which can be attributed to their smaller particle size and higher viscosity. MeCS with a DS of 0.072, at a concentration of 3% (w/v), could maintain emulsion stability even after 50 days of storage. These findings suggest that MeCS with appropriate DS and concentration levels could be effective particle stabilizers for Pickering emulsions.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Shubhajit Sarkhel, Anupam Roy
Summary: This study developed a vacuum impregnation technique to enhance the micronutrient content and bioavailability in lentils and reduce phytic acid. The results showed that vacuum impregnation led to higher migration of micronutrients and significantly reduced phytic acid without impacting the quality characteristics. The developed process achieved a substantial reduction in phytic acid-to-mineral molar ratio.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
L. J. H. Sweers, C. M. M. Lakemond, V. Fogliano, R. M. Boom, M. Mishyna, J. K. Keppler
Summary: This study investigated the use of microfiltration as a gentle processing technique for decontamination and fractionation of edible insects. The results showed that microfiltration effectively removed contaminants and produced distinct fractions with improved properties.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Wanfeng Sun, Yu Sun, Yu Wang, Haomeng He
Summary: In this study, a prediction model for the pelleting performance of multi-component mixed powders was proposed, and it was validated by conducting single pelleting experiments on mixtures of different edible powders.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Saowaluk Taechutrakul, Thananchai Piroonpan, Wanvimol Pasanphan
Summary: This original research developed active polylactic acid (PLA) film strips functionalized with gallic acid (GA) to extend the shelf-life of bananas. The PLA/mPLA-GA film strips exhibited a homogeneous matrix with improved mechanical properties and showed outstanding antioxidant and oxygen scavenging effects. The results suggest that PLA/mPLA-GA film strips show promise as an active bioplastic for extending the shelf-life of bananas and other fruits.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Julien Dupas, Florent Baldeweck, Vincent Meunier
Summary: The flow performance of food powders is crucial in product development, as it can affect the dosing and filling processes. This study investigates the influence of various parameters on the flowability of carbohydrate powders, such as particle size and moisture content.
JOURNAL OF FOOD ENGINEERING
(2024)
