Abstract: Food texture is an essential factor in the perception of chewing. Compared to taste and aroma, food texture is dominant in the palatability of solid and semi-solid foods. Hence, food ...
Materials inspired by nature, or biomimetic materials, are nothing new. Scientists have designed water-resistant materials ...
Abstract: Data-driven-based State of Charge (SOC) estimation methods have garnered extensive attention as they do not need to consider the complex reaction mechanism inside batteries. In the case of ...
Methods: A Swedish explorative proof-of-concept study was conducted between May and July 2023, combining quantitative and qualitative methodology. In total, 15 medical students from Karolinska ...