Author

E. C. Darwin

Listed by name: these papers carry no ORCID for this author, so different people with the same name may be mixed together.

Biology Disciplines

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Bioengineering· 3

Signature Assays, Organisms & Methods

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Approach:experimental assay· 2 Research Focus:benchmarking· 1 Approach:deep learning· 1 Assay:metabolomics· 1

Frequent Co-Authors

E. Kuhl· 3 shared K. Linka· 2 shared M. E. Levenston· 2 shared S. R. St. Pierre· 2 shared A. M. Date· 1 shared Aeneas O Koosis· 1 shared D. Adil· 1 shared D. Rajasekharan· 1 shared

Activity by Year

2023-2026 · peak 1/yr

Co-Author Collaboration Network

10 top collaborators · 33 mutual co-author links

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3 shared papersBioengineering

E. Kuhl

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3 papers

Recent·Most cited

Distinct mechanical signatures of dairy and plant-based cheeses

Aeneas O Koosis, E. C. Darwin, V. Ellingsen, E. Kuhl

The paper compares the mechanical properties of dairy and plant-based cheeses using various tests and consumer feedback, finding significant differences in texture and consumer preference.

bioRxiv · Nov 9, 2026 · PreprintBioengineering

The mechanical and sensory signature of plant-based and animal meat

S. R. St. Pierre, E. C. Darwin, D. Adil, M. C. Aviles, A. M. Date, R. Dunne, Y. Lall, M. P. Vallecillo, V. A. P. Medina, K. Linka, M. E. Levenston, E. Kuhl

The paper measures the mechanical and sensory properties of plant-based and animal meats using multi-dimensional tests and neural networks, finding that some plant-based products closely mimic animal meats in texture.

bioRxiv · Apr 25, 2024Bioengineering

Discovering the mechanics of artificial and real meat

S. R. St. Pierre, D. Rajasekharan, E. C. Darwin, K. Linka, M. E. Levenston, E. Kuhl

This paper compares the mechanical properties of artificial and real meat using tension, compression, and shear tests, finding that artificial chicken matches real chicken in stress values but tofurky is stiffer and less shear-resistant.

bioRxiv · Jun 4, 2023Bioengineering