GS
Gregory N. Smith
5 records found
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Plant-based meat alternatives are seeing considerable interest due to their potential to reduce environmental burden and enhance population health. The food industry, therefore, seeks routes to provide the consumer with whole-cut plant-based products that closely resemble meat pr
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Improving the Mouthfeel of Plant-Based “Meat”
Neutrons and X-rays provide information on structure formation that can help us improve meat alternatives
Sustainability, health and animal welfare concerns drive consumers to plant-based meat alternatives, but their mouthfeel is still lacking. Mimicking the complex fibrous meat structure is key for alternative whole-cut products to be accepted by meat lovers. A recent study, publish
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This study treats a detached homogenous low-crested structure (HLCS) made of Cubipod concrete elements placed seaward of a vertical wall (forming a basin in between) to reduce overtopping. Assessing the complex hydrodynamics and effects of changing the geometry of such a system i
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Structure Property Relationship of Micellar Waterborne Poly(Urethane-Urea)
Tunable Mechanical Properties and Controlled Release Profiles with Amphiphilic Triblock Copolymers
Waterborne polyurethane (WPU) has attracted significant interest as a promising alternative to solvent-based polyurethane (SPU) due to its positive impact on safety and sustainability. However, significant limitations of WPU, such as its weaker mechanical strength, limit its abil
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By introducing hydrophilic polymers into silicone medical devices, highly beneficial biomedical properties can be realized. An established solution to introduce hydrophilic polymers is to form an interpenetrating polymer network (IPN) by performing the hydrogel synthesis in the p
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