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Article
Improvement of 3D Printing Performance of Whey Protein Isolate Emulsion Gels by Regulating Rheological Properties: Effect of Polysaccharides Incorporation
The interaction of polysaccharide and protein can improve the emulsification and gelation properties of emulsion gel, which is a good substrate for 3D printing food. Whey protein isolate (WPI) emulsion gels wi...
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Article
Novel Drying Technologies for Future Animal- and Plant-Derived Protein Foods: Research Progress, Challenges, and Potential Applications
The future food industry is facing urgent challenges that need to be addressed, mainly providing sufficient quantity and quality of food to meet the growing population, reducing environmental pollution, improv...
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Article
Application of Portable NIR Spectroscopy for Instant Prediction of the Product Quality of Apple Slices During Hot Air–Assisted Radio Frequency Drying
Hot air–assisted radio frequency drying (HARFD) is a recently developed food dehydration method to enhance thermal efficiency while retaining the quality of the fresh produce. This investigation is aimed at ex...
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Article
Food Additives Manufacturing Processing for Elderly: Advancements, Issues, Prospective Solutions, and Future Direction
Aging population is a global issue that presents a significant challenge to humanity. Declining organ function with aging can lead to gastrointestinal and nutritional shortages, eating difficulties, and other ...
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Chapter and Conference Paper
Enhancing Chinese Character Education and Calligraphy Through Metaverse Intelligent Technology: Integration and Impact
The study investigates the enhancement of international Chinese character and calligraphy education through metaverse intelligent education technology (MIET), suggesting that it increases motivation, interest,...
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Chapter
Designing Effective Learning Environments in the Educational Metaverse: The Role of Augmented and Virtual Reality
This chapter explores the transformative potential of augmented (AR) and virtual reality (VR) in education, highlighting their ability to revolutionize learning experiences through immersive metaverse environm...
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Article
5D Food Printing with Color Change Induced by Probiotic Growth in a Starch-Protein-Based Gel System
Tea polyphenols and probiotic powder were incorporated into milk-enriched purple potato puree in order to investigate quality changes of the products printed using different ink formulations during the ferment...
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Article
Research on the Vegetable Shrinkage During Drying and Characterization and Control Based on LF-NMR
Shrinkage is a common phenomenon during the drying of fruits and vegetables. The research aimed to study the mechanism of drying shrinkage and investigate the potential use of low-field nuclear magnetic resona...
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Article
Open AccessAnisotropic Dzyaloshinskii-Moriya interaction protected by D2d crystal symmetry in two-dimensional ternary compounds
Magnetic skyrmions, topologically protected chiral spin swirling quasiparticles, have attracted great attention in fundamental physics and applications. Recently, the discovery of two-dimensional (2D) van der ...
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Article
Advanced Detection Techniques Using Artificial Intelligence in Processing of Berries
Berries are delicious and nutritious, making them among the popular fruits. There are various types of berries, the most common ones include blueberries, strawberries, raspberries, blackberries, grapes, and cu...
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Article
Comparative Evaluation of the Properties of Deep-Frozen Blueberries Dried by Vacuum Infrared Freeze Drying with the Use of CO2 Laser Perforation, Ultrasound, and Freezing–Thawing as Pretreatments
Existence of cuticle wax layer not only reduces the drying rate of blueberries but also causes the fruit to burst during drying. Such a phenomenon results in undesirable appearance as well as in losses of bioa...
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Article
Establishment of Lower Hygroscopicity and Adhesion Strategy for Infrared-Freeze-Dried Blueberries Based on Pretreatments Using CO2 Laser in Combination with Ultrasound
The present study aimed at solving industrial problems of hygroscopicity and adhesion of freeze-dried crisp-texture blueberries without adversely affecting the other properties. CO2-based laser in combination wit...
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Article
Open AccessNondestructive ultrafast steering of a magnetic vortex by terahertz pulses
Electric control of magnetic vortex dynamics in a reproducible way on an ultrafast time scale is a key element in the quest for efficient spintronic devices with low-energy consumption. To be useful, the contr...
