4 results match your criteria: "Research Institute of Sweden (RISE)[Affiliation]"

Fabry-Perot Cavity Optimization for Absolute Strain Sensing Using Finite Element Analysis.

Sensors (Basel)

October 2023

Department of Physics, PUC-Rio, Rua Marquês de São Vicente 225, Gavea, Rio de Janeiro 22451-900, Brazil.

The finite element method (FEM) was used to investigate the optical-mechanical behavior of a Fabry-Perot Interferometer (FPI) composed of a capillary segment spliced between two sections of standard optical fiber. The developed FEM model was validated by comparing it with theory and with previously published experimental data. The model was then used to show that the absolute strain on the host substrate is usually smaller than the strain measurement obtained with the sensor.

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Structural Analysis of Experimentally Induced Disc Herniation-Like Changes in the Rat.

Spine Surg Relat Res

July 2019

Musculoskeletal research, Department of Medical Chemistry and Cell Biology, Institute of Biomedicine, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden.

Introduction: A disc herniation has traditionally been considered as disc tissue that has slipped out from an intervertebral disc. However, it was recently suggested that the disc herniation mass is a product of bioactive substances from the disc and that the disc hernia would more likely be scar tissue than herniated disc material. In this study, we aimed to analyze the structural components of experimentally induced disc herniations and compare with scar tissue and nucleus pulposus, in the rat.

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The attractive colloidal and physicochemical properties of cellulose nanofibers (CNFs) at interfaces have recently been exploited in the facile production of a number of environmentally benign materials, e.g. foams, emulsions, and capsules.

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The influence of zein protein and hydroxypropyl methylcellulose (HPMC) on the texture and volume of gluten-free bread was investigated. The addition of HPMC to starch affected the dough viscoelasticity and it improved the bread volume during baking since it acts as an emulsifier. The addition of zein protein to gluten-free bread increased the crumb firmness and reduced the crust hardness within the range of concentrations investigated.

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