Evidence of h_{b}(2P)→ϒ(1S)η Decay and Search for h_{b}(1P,2P)→ϒ(1S)π^{0} with the Belle Detector.

We report the first evidence for the h_{b}(2P)→ϒ(1S)η transition with a significance of 3.5 standard deviations. The decay branching fraction is measured to be B[h_{b}(2P)→ϒ(1S)η]=(7.

Exploring the Potential of Duck Egg White Jelly: Enhancing Texture, Reducing Phosphate, and Innovating Emulsified Meat Snacks.

Duck egg white jelly, a protein-rich, alkali-induced gel, mirrors preserved duck egg white in appearance and properties, offering easier storage and utility, especially when excess egg white is available. This research focuses on incorporating duck egg white jelly into emulsified meat snacks to enhance texture while reducing the phosphate content. This study suggests that adding phosphate and duck egg white jelly increases raw meat paste pH, affecting its viscosity.

Optimizing the gelation, structure, and thermal stability of alkali-induced duck egg white gels with calcium chloride.

Alkali treatment is a proven method for producing transparent elastic protein gels and could provide a practical way to utilize surplus duck egg whites that are generated during processing. However, this method often leads to gel liquefaction and structural instability. The addition of metal cations at appropriate concentrations can enhance the stability and strength of the gels and prevent liquefaction.

Measurement of Angular Coefficients of B[over ¯]→D^{*}ℓν[over ¯]_{ℓ}: Implications for |V_{cb}| and Tests of Lepton Flavor Universality.

We measure the complete set of angular coefficients J_{i} for exclusive B[over ¯]→D^{*}ℓν[over ¯]_{ℓ} decays (ℓ=e, μ). Our analysis uses the full 711  fb^{-1} Belle dataset with hadronic tag-side reconstruction. The results allow us to extract the form factors describing the B[over ¯]→D^{*} transition and the Cabibbo-Kobayashi-Maskawa matrix element |V_{cb}|.