Article
Engineering, Chemical
Clement Kehinde Ajani, Zhiwei Zhu, Da-Wen Sun
Summary: In this study, a conjugate modelling approach was used to investigate the momentum, heat, mass transport, and structural deformation during vacuum cooling of steamed bread. The results showed that the three-parameter Maxwell model accurately described the viscoelastic behavior of the bread, and the model predictions were accurate for moisture variation and areal shrinkage. Sensitivity analysis revealed that the deformation model was more sensitive to water transport parameters, particularly the hydrous compressibility factor.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Construction & Building Technology
K. Lakshmi Roja, Hassan Yamani, Mohammed Sadeq, Eyad Masad
Summary: Due to population growth and construction projects, Qatar's roads are experiencing heavy traffic loads. To meet the demand for high-performance, sustainable, and cost-efficient pavements, the use of different asphalt modifiers and recycled materials in pavement layers has been emphasized. This study evaluates the performance of pavement sections with different asphalt mixtures under various traffic levels.
CASE STUDIES IN CONSTRUCTION MATERIALS
(2023)
Article
Food Science & Technology
Hamed Vatankhah, Hosahalli S. Ramaswamy
Summary: High-pressure impregnation is an effective food processing technique for rapidly enriching the texture of fruits and vegetables. It offers a higher mass transfer yield compared to vacuum impregnation and osmotic dehydration. However, overcoming challenges in monitoring process parameters requires a deeper understanding and modeling of high-pressure fluid/solid interactions.
FOOD ENGINEERING REVIEWS
(2022)
Article
Engineering, Environmental
R. Saagi, M. Arnell, D. Reyes, C. Warff, M. Ahlstrom, U. Jeppsson
Summary: The study compared two models to predict wastewater temperature in Swedish cities, finding that both mechanistic and conceptual models have similar predictive capabilities. The encouraging results suggest the use of conceptual models to decrease data requirements and model calibration efforts. Both models are freely distributed and can be easily integrated into wastewater management systems for analysis of temperature dynamics.
WATER SCIENCE AND TECHNOLOGY
(2021)
Article
Engineering, Civil
Noe Hernandez-Fernandez, John T. Harvey, Benjamin Shane Underwood, Alexandra Ossa-Lopez
Summary: This article aims to demonstrate the advanced features of two second-generation mechanistic-empirical pavement analysis engines by focusing on their ability to conduct fatigue performance analysis. The capabilities of these methodologies are demonstrated by simulating the fatigue damage performance of an example study section, showing a similar ranking in fatigue cracking performance for both software simulations. The results also highlighted significant differences in cracking initiation and progression rates for all mixture simulations before and after calibration.
TRANSPORTATION RESEARCH RECORD
(2022)
Article
Development Studies
Meike Will, Annika Backes, Marco Campenni, Lee Cronk, Gunnar Dressler, Christoph Gornott, Jurgen Groeneveld, Lemlem Teklegiorgis Habtemariam, Kati Kraehnert, Martin Kraus, Friederike Lenel, Daniel Osgood, Masresha Taye, Birgit Mueller
Summary: Extreme weather conditions caused by climate change disproportionately affect the most vulnerable members of society, and agricultural insurance programs designed for smallholders in developing countries are valuable tools. Combining different methods, especially by linking empirical analysis and modeling, can enhance the effectiveness of climate insurance products, especially under changing climatic conditions.
CLIMATE AND DEVELOPMENT
(2022)
Article
Plant Sciences
Pauliina Schiestl-Aalto, Zsofia R. Stangl, Lasse Tarvainen, Goran Wallin, John Marshall, Annikki Makela
Summary: Interpreting phloem carbohydrate or xylem tissue carbon isotopic composition as measures of water-use efficiency or past tree productivity requires a deep understanding of factors altering isotopic composition in the pathway from ambient air to phloem contents and tree ring. A dynamic model describing leaf photosynthetic pathways was formulated, with different mesophyll conductance descriptions, to predict responses under different weather conditions and simulate delta C-13 variations. The model successfully predicted drought responses and post-drought changes in phloem sugar delta C-13, suggesting its suitability for predicting leaf processes from phloem isotopic composition.
Article
Biochemistry & Molecular Biology
Abdulaziz S. Alothaim, Wardah A. Alhoqail, Muniraj Menakha, Rajendran Vijayakumar
Summary: This study demonstrates the significant role of autoinducer-2 (AI-2) in the infection process of Streptococcus pyogenes. The findings provide insights into the signaling mechanism of AI-2 and shed light on the pathogenic mechanism of S. pyogenes.
JOURNAL OF BIOMOLECULAR STRUCTURE & DYNAMICS
(2023)
Article
Ecology
Sean K. Rohan, David A. Beauchamp, Timothy E. Essington, Adam G. Hansen
Summary: This study proposed a generalized visual reaction distance model to address the weaknesses of existing mechanistic and empirical models and to improve predictive accuracy. The comparison with other models showed that the generalized visual reaction distance model outperformed them in terms of data fitting and knowledge transfer.
ECOLOGICAL MODELLING
(2021)
Article
Thermodynamics
Wei Wang, Jia-hui Huo, Yue-ting Tao, Biao Lei, Yu-ting Wu, Chong-fang Ma
Summary: Currently, using a semi-empirical model for performance analysis of volumetric expanders is a popular method. The key challenge is to improve universality without reducing calculation accuracy. This paper analyzes the irreversibility of the working process for a specific type of volumetric expander and explores the possibility of using a modified semi-empirical model that considers geometric constraints to improve universality.
Article
Biology
Marie Alexandre, Romain Marlin, Melanie Prague, Severin Coleon, Nidhal Kahlaoui, Sylvain Cardinaud, Thibaut Naninck, Benoit Delache, Mathieu Surenaud, Mathilde Galhaut, Nathalie Dereuddre-Bosquet, Mariangela Cavarelli, Pauline Maisonnasse, Mireille Centlivre, Christine Lacabaratz, Aurelie Wiedemann, Sandra Zurawski, Gerard Zurawski, Olivier Schwartz, Rogier W. Sanders, Roger Le Grand, Yves Levy, Rodolphe Thiebaut
Summary: The definition of correlates of protection is crucial for the development of SARS-CoV-2 vaccines. A model-based approach using mathematical modeling of viral dynamics and data mining of immunological markers identified and quantified two main mechanisms: a decrease in cell infection rate and an increase in clearance of infected cells. Inhibition of RBD binding to ACE2 is a robust mechanistic correlate of protection across different vaccine platforms.
Article
Engineering, Mechanical
Giorgio Gobat, Alessia Baronchelli, Stefania Fresca, Attilio Frangi
Summary: We propose a deep learning-based reduced order modelling approach for micro-electromechanical systems, which can treat fully coupled electromechanical problems in a non-intrusive way and provide real-time solutions across the whole device domain. This technique specifically addresses the steady-state response, reducing the computational burden and generating models with fewer parameters. The approach is validated on a disk resonating gyroscope exhibiting auto-parametric resonance.
Article
Food Science & Technology
Steven Le Feunteun, Sarah Verkempinck, Juliane Floury, Anja Janssen, Alain Kondjoyan, Sebastien Marze, Pierre-Sylvain Mirade, Anton Pluschke, Jason Sicard, George van Aken, Tara Grauwet
Summary: In vitro digestion methods and mathematical modeling are complementary tools for quantitatively comparing the impact of food composition and structure on the hydrolysis of macronutrients. Research focuses on modeling the hydrolysis of macronutrients at different digestive stages, and bridging the gap between in vitro and in vivo studies through modeling approaches is an ongoing effort. Hybrid strategies combining in vitro and in silico methods show promise in accurately translating in vitro observations into in vivo predictions.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Engineering, Civil
Guozhi Fu, Yanqing Zhao, Wanqiu Liu, Changjun Zhou
Summary: This study compares the pavement responses computed using the MEPDG approach and the LVET approach, finding that the MEPDG approach tends to overestimate the responses in the AC layer, especially for horizontal tensile stresses. The differences between the two approaches can be significant, with variations of up to 100% for vertical compressive strains and more than 50% for horizontal tensile strains in the AC layer.
TRANSPORTATION RESEARCH RECORD
(2021)
Article
Chemistry, Physical
Hao Huang, Abhijit Dasgupta, Narendra Singh
Summary: This paper investigates the uniaxial tensile creep response of acrylic-based pressure-sensitive adhesive and proposes a new mechanistic model to quantitatively capture the multiphase creep behavior. Multiple transitions and regimes of strain hardening and softening are observed, leading to a complex, nonlinear response that cannot be described by conventional creep models. The model considers viscoelastic properties, surface roughness, and interfacial energy to capture the unique creep behavior under tensile loading.
Article
Chemistry, Applied
Robbe Demets, Lore Gheysen, Ann Van Loey, Imogen Foubert
Summary: This research investigates the role of carotenoids in the oxidative stability of mixtures of fish oil and lipid extracts of two different microalgae. It finds that the initial amount of carotenoids relative to n-3 LC-PUFA is a good indicator to differentiate between oxidatively stable and unstable mixtures. The degradation of fucoxanthin, diatoxanthin, and beta-carotene during storage illustrates their antioxidative role.
Article
Chemistry, Applied
Dongyan Chen, Anran Ding, Li Zhu, Tara Grauwet, Ann Van Loey, Marc Hendrickx, Clare Kyomugasho
Summary: The degradation of InsP6 during storage of Red haricot beans leads to textural defects. Calcium released during storage binds with the cell wall, while magnesium is mostly leached into soaking water. These findings indicate the importance of the pectin-cation-phytate mechanism in the textural hardening of beans.
Article
Chemistry, Applied
J. M. Guevara-Zambrano, S. H. E. Verkempinck, B. Muriithi, D. Duijsens, M. E. Hendrickx, A. M. Van Loey, T. Grauwet
Summary: Studying the impact of protein accessibility level on macronutrient digestion kinetics is crucial for achieving specific digestive responses. This study designed plant-based shakes with different protein accessibility levels and found that increasing the content of individual cotyledon pea cells significantly decreased protein and starch digestion kinetics. Shakes with higher protein digestibility also showed higher starch digestibility, indicating the role of protein matrix in modulating starch digestion. Furthermore, introducing individual pea cells in the shakes slowed down lipolysis kinetics. This study suggests that altering protein accessibility level in plant-based shakes is a promising strategy to modulate macronutrient digestion kinetics.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Marcos R. Infantes-Garcia, Sarah H. E. Verkempinck, Frederic Carriere, Marc E. Hendrickx, Tara Grauwet
Summary: The digestion of lipids in the human body is a complex process influenced by various factors. It occurs at the oil-water interface and can be affected by the properties of emulsions. While most studies have focused on lipolysis in the small intestine, only a few have examined gastric lipid digestion and its impact on intestinal lipolysis. This review provides a comprehensive overview of the physiological aspects of gastric lipid digestion and discusses the molecular mechanisms involved.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Clare Kyomugasho, Irene Wainaina, Tara Grauwet, Ann Van Loey, Marc E. Hendrickx
Summary: The rate limiting step of bean softening during cooking was studied. It was found that cooking and increasing cooking temperature resulted in softening of beans, especially for non-aged beans, indicating increased difficulty in cooking during storage. Starch gelatinization was shown to occur before pectin solubilization and protein denaturation during cooking, with these reactions progressing faster and to a greater extent at higher cooking temperatures. The extent of pectin solubilization was found to be most correlated with and played the most significant role in determining the texture of beans during cooking. Ageing was found to significantly retard bean softening, while the contributions of protein denaturation and starch gelatinization were insignificant. Thermosolubilization of pectin in bean cotyledons was identified as the rate limiting step in achieving a palatable texture during cooking.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Dorine Duijsens, Katharina Palchen, Sarah Verkempinck, Jessica Guevara-Zambrano, Marc Hendrickx, Ann Van Loey, Tara Grauwet
Summary: This study used a size exclusion chromatography (SEC) approach to investigate in vitro protein digestion in chickpea and lentil powders, providing new insights into proteolysis kinetics and molecular weight distributions. SEC-based analysis was highly correlated with OPA approach and nitrogen solubility, confirming the role of microstructure in proteolysis kinetics. SEC analysis revealed that bio-accessible fractions reached a plateau in the small intestinal phase, while proteolysis continued in the pellet, forming smaller but mostly insoluble peptides. SEC elutograms showed pulse-specific proteolysis patterns not identified by other current state-of-the-art methods.
Article
Chemistry, Applied
J. Van Audenhove, T. Bernaerts, N. I. Putri, A. M. Van Loey, M. E. Hendrickx
Summary: The valorization of fruit and vegetable processing waste as texturizing agents in human food products is of great importance from a sustainability, human health, and economic perspective. This review focuses on the intrinsic texturizing potential of (pectin-depleted) fruit and vegetable cell wall material (CWM) and the potential for functionalization using particle size reduction techniques. The review highlights the importance of considering the composition, microstructure, processing, and functional properties in order to optimize the texturizing potential of a given matrix.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Sophie M. Delbaere, Tom Bernaerts, Mirte Vangrunderbeek, Flore Vancoillie, Marc E. Hendrickx, Tara Grauwet, Ann M. Van Loey
Summary: Processing can affect the (bio)chemical conversions and volatile properties of vegetables. This study investigated the combined effect of pretreatment and pasteurization on the volatile profile of leek and Brussels sprouts, as well as the changes during refrigerated storage. Different pretreatments led to diverse volatile profiles, attributed to enzymatic conversions, further conversions of enzymatically formed products, and thermal reactivities. Surprisingly, the initial relative differences in volatile profiles between differently pretreated samples were still observed after 4 weeks of refrigerated storage. Overall, refrigerated storage had limited impact on the volatile profile.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Robbe Demets, Lore Gheysen, Ann Van Loey, Imogen Foubert
Summary: Microalgae rich in omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) have the potential for developing functional food and offer a sustainable alternative to fish stock. The presence of endogenous carotenoids in microalgae contributes to the oxidative stability of enriched products. However, further research is needed to understand the antioxidative role of carotenoids and its impact on selecting microalgae for enrichment.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Food Science & Technology
Irene Wainaina, Elizabeth Wafula, Clare Kyomugasho, Daniel Sila, Marc Hendrickx
Summary: Understanding the glass transition phenomena in beans during storage and the types and kinetics of (bio)chemical reactions that influence cooking quality deterioration is crucial in establishing suitable storage conditions to ensure quality stability.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
J. M. Guevara-Zambrano, D. Michels, S. H. E. Verkempinck, M. R. Infantes-Garcia, M. E. Hendrickx, A. M. Van Loey, T. Grauwet
Summary: This article presents a reversed-phase high performance liquid chromatography with a charged aerosol detector (RP-HPLC-CAD) method for quantification of lipid species and digestion products in plant-based oils rich in unsaturated fatty acids. The method demonstrates high sensitivity and precision, allowing for rapid and accurate detection of lipid hydrolysis. The study provides a better understanding of molecular changes occurring during lipid digestion.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Food Science & Technology
Jihan Santanina Santiago-Alumbro, Ann Van Loey, Marc Hendrickx
Summary: This study investigated the emulsion forming and stabilizing capacities of water-soluble biopolymers from heat-treated and high pressure homogenized purees. Results showed that carrot serum biopolymers exhibited high capacity to form fine emulsion droplets and maintain stability during storage at low temperature.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Jihan Santanina Santiago-Alumbro, Ann Van Loey, Marc Hendrickx
Summary: This study investigated the emulsion forming and stabilizing capacities of water-soluble biopolymers isolated from the serum phase of vegetable purees. Carrot and tomato sera were found to contain higher amounts of pectin and lower protein compared to broccoli. The molecular structures of serum pectic biopolymers varied depending on the vegetable origin. The pH of the emulsions significantly affected their stability and droplet sizes, with carrot serum biopolymers showing the ability to form stable emulsions with small droplet sizes.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Review
Food Science & Technology
Peiling Yan, Weiqing Lan, Jing Xie
Summary: Sodium alginate (SA) is an important marine polysaccharide that has extensive applications in food preservation and quality maintenance. Modification methods can be used to improve the properties of SA and make it compatible with other materials. Solvent-casting films and gels are common methods for using modified SA in food preservation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Zhihui Yu, Yating Gao, Xinyi Jia, Shuai Cui, Li Ma, Dan Zheng, Xin Li, Long Li, Lixin Zhang, Yisheng Chen
Summary: This review provides a new perspective on the state-of-the-art research and application of high-intensity ultrasound (HIU) for modifying blue food proteins (BFPs). The effects of HIU treatment on the functional properties and structural composition of BFPs are comprehensively evaluated.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Honghong Zhang, Haoran Fan, Xueming Xu, Dan Xu
Summary: This review provides a comprehensive summary of changes in different components in frozen dough, including starch, gluten protein, lipid, and yeast, from a multiscale perspective. The methods of improving the production process of frozen dough, from main materials to end products, have been discussed. Key findings include the use of high gluten strength wheat flour and composite flour with high dietary fiber to improve the freezing resistance of gluten-starch matrix, as well as various methods to improve yeast freeze tolerance and the effects of different freezing rates.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Junhua Xie, Qiqiong Li, Shaoping Nie
Summary: This review provides an overview of bEVs' biology, evidence for their health benefits, and possible molecular pathways involved in their health-promoting effects, as well as perspectives for applications in foods and pharmaceuticals.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Jose Bueno-Mancebo, Adriana Artola, Raquel Barrena, Fernando Rivero-Pino
Summary: This review provides an overview of the characterization, production, and applications of sophorolipids (SLs) in the food industry. SLs exhibit bioactivity and environmental friendliness, making them suitable for various applications in food packaging, agriculture, and other areas. The importance of SLs in the context of the One Health approach is emphasized.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Letter
Food Science & Technology
Saurabh Singh
Summary: This paper is interesting and relevant to determining the moisture content of food products. However, it lacks the classification of oven drying methods, which are cost-effective and important for drying solids and semisolids.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Yong Cheng, Beijun Ang, Chaoyi Xue, Zhenyu Wang, Liduan Yin, Tong Wang, Qiuming Chen, Zhaojun Wang, Maomao Zeng, Wei Zhang, Jie Chen, Zhiyong He
Summary: Pollen fermentation can improve its nutrient profile, degrade allergenic compounds, enhance bioavailability, and promote gut health. Pollen can serve key roles in fermented food production and create opportunities for innovative product development. However, quality and safety considerations are important in pollen fermentation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Fanghua Guo, Fereidoon Shahidi
Summary: This contribution summarizes the potential of anthocyanins as alternatives to antibiotics, focusing on their anti-oxidation, anti-inflammation, absorption, metabolism, antibacterial effects, and the possible mechanisms behind these effects. The use of encapsulation to improve stability and bioavailability of anthocyanins, as well as targeted delivery to the lower digestive tract, shows promise in replacing antibiotics. However, more in vivo studies are needed to further support these findings.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Muhammad Rehan Khan, Elena Torrieri, Florent Allais, Sami Fadlallah
Summary: This opinion paper explores the potential of integrating synthetic biology into microbial polymers to produce tailored biopolymers for food packaging applications. By leveraging synthetic biology tools and adopting safety assessment protocols established within the regulatory framework, this innovative approach has the potential to not only replace conventional methods but also address environmental concerns associated with traditional food packaging.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
