Lissajous structured beams emerging from a spherical laser cavity subject to the birefringent effect of the laser crystal are quantitatively analyzed. The analysis reveals that the birefringent effect leads to numerous frequency degeneracies at the cavity lengths near an ideal degenerate cavity. By using a diode-pumped Nd:GdVO laser, the emergence of Lissajous structured modes relevant to frequency degeneracies is precisely quantified by comparing experimental results with numerical analyses. The present quantitative analysis provides an important guideline for the generation of structured transverse modes related to the ray-wave correspondence.
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http://dx.doi.org/10.1364/OL.461163 | DOI Listing |
Sci Rep
February 2025
Department of Biology, School of Sciences, Humanities Nazarbayev University, Astana, 010000, Kazakhstan.
Scanning trajectories are essential and important components of trajectory-based scanning and imaging systems such as laser scanning confocal microscopes, atomic force microscopes (AFM), laser scanning systems for aerial surveying (LiDAR), micro-electromechanical systems (MEMS), medical imaging and 2D/3D printing. Previous study has demonstrated that Sinusoidal Lissajous is the optimal scanning trajectory and proposed that increasing the scanning repetition could further enhance image quality. However, it is challenging to pinpoint the essential elements needed to enhance the quality of the reconstructed images since there is currently no comprehensive analysis of how the scanning trajectory resolution and scanning time affect the reconstructed image quality.
View Article and Find Full Text PDFFood Chem X
January 2025
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang, 163319, China.
The objective of this study was to substitute partially fat with pea protein isolate (PP)/rutin (Ru) complexes to produce a healthy and stable low-fat whipped cream. Ru enhanced the foam properties of PP. The Ru binding equivalent was the best at a mass ratio of PP/Ru of 64:4, the PP/Ru complexes particle size was the smallest.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu, People's Republic of China. Electronic address:
This work investigated the feasibility of employing soybean protein isolate nanoparticles (SPINPs) as emulsifiers and polysaccharides with different charge properties as thickeners to develop oil-in-water (O/W) Pickering emulsion gels 3D printing inks. The impact of non-covalent interactions between SPINPs and various polysaccharides on the microstructure, rheological properties, and 3D printability of emulsion gels was investigated at pH 3 and pH 7, respectively. Results showed that Locust bean gum (LBG) and Konjac gum (KG) stabilized emulsion gels mainly by increasing the viscosity of the aqueous phase.
View Article and Find Full Text PDFFood Res Int
December 2024
College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.
3D printing ready-to-eat emulsions using trans-fat-free edible oil, presents a significant challenge due to the complexities involved in achieving the necessary material structure, rheological properties, and stability. This study fabricated High Internal Phase Emulsions (HIPEs) stabilized with citrus fibers and octenyl succinic anhydride (OSA) modified waxy starch, serving as the printable inks for 3D-printable elderly foods. These printable inks exhibited a pseudoplastic gel structure, which provided enhanced extrudability and improved shape retention.
View Article and Find Full Text PDFGels
November 2024
Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea.
The linear and nonlinear rheological behaviors of fish myofibrillar protein (FMP) paste with 75%, 82%, and 90% moisture content were evaluated using small-amplitude oscillatory shear (SAOS) and large-amplitude oscillatory shear (LAOS) tests. SAOS revealed pastes with 75% and 82% moisture exhibited solid-like behavior, characterized by higher storage modulus (G') than loss modulus (G″), indicative of weak gel properties with a strong protein interaction. In contrast, the 90% moisture content showed more viscous behavior due to weakened protein-protein entanglements.
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