3 citations · 3 across the 2 of their papers we have counts for
4 papers
Texture Independently Drives Liking in AI-Generated Alternative Protein Burgers
Vahidullah Tac, Aeneas O. Koosis, Ellen Kuhl
Texture shapes how we perceive and like food, yet clear links between mechanical measurements and sensory perception of texture remain elusive. Here we combine sensory data from a…
Artificial Intelligence for Food Innovation
Bianca Datta, Markus J. Buehler, Yvonne Chow +14
Global food systems must deliver nutritious, sustainable foods while sharply reducing environmental impact. Yet, food innovation remains slow, empirical, and fragmented. Artificial…
Emergent symmetry in mushroom-based foods
Skyler R. St. Pierre, Thibault Vervenne, Ethan C. Darwin +1
Mushroom-based foods exhibit anisotropic fibrous microstructures formed by networks of hyphae and represent a unique class of structured soft matter. These materials provide an opp…
Open-source benchmarking of plant-based and animal meats
Sybren D van den Bedem, Ellen Kuhl, Caroline Cotto
Global food production must reduce environmental impact while meeting rising demand for dietary protein. Plant-based meats aim to preserve the sensory and cultural role of animal m…