Author

Ethan C. Darwin

Stanford UniversityORCID 0009-0001-5331-4607Unclaimed ORCID profile · follow to get notified of new preprints

Biology Disciplines

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Signature Assays, Organisms & Methods

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Approach:experimental assay· 4 Organism:human· 1 Assay:metabolomics· 1 Organism:plant (other)· 1 Approach:statistical model· 1

Frequent Co-Authors

Ellen Kuhl AiD· 4 shared Skyler R. St. PierreiD· 4 shared Marc E. LevenstoniD· 2 shared Reese A. DunneiD· 2 shared Archer Date· 1 shared Divya AdiliD· 1 shared Kevin LinkaiD· 1 shared Lauren Somersille SibleyiD· 1 shared

Activity by Year

2024-2026 · peak 2/yr

Co-Author Collaboration Network

10 top collaborators · 32 mutual co-author links

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4 shared papersBioengineering

Ellen Kuhl AORCID

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4 papers

Recent·Most cited

Mechanical, rheological, and sensory characterization of lion's mane mushroom steak

Skyler R. St. Pierre, Lucas Boyle, Thibault Vervenne, Ethan C. Darwin, Marie A Goodson, Manuel Palomares, Nancy Ruonan Zhang, Ellen Kuhl A

This study characterizes the mechanical, rheological, and sensory properties of lion's mane mushroom steak, showing it has favorable texture and perceived softness compared to meat alternatives.

Current Research in Food Science · Jan 1, 2026Peer-reviewedBioengineering

Texture profile analysis and rheology of plant-based and animal meat

Reese A. Dunne, Ethan C. Darwin, Valerie A. Perez Medina, Marc E. Levenston, Skyler R. St. Pierre, Ellen Kuhl A

Plant-based products span stiffness 56.65 kPa (firm tofu) to 418.9 kPa (Tofurky roast), bracketing three processed animal meats; stiffness plus shear storage and loss moduli were the most consistent readouts.

Food Research International · Feb 4, 2025Peer-reviewedBioengineering✦ In-depth digest

Biaxial testing and sensory texture evaluation of plant-based and animal deli meat

Skyler R. St. Pierre, Lauren Somersille Sibley, Steven Tran, Vy Tran, Ethan C. Darwin, Ellen Kuhl A

Plant-based deli slices are over twice as stiff as animal deli meats under biaxial tension; stiffness tracks brittleness rated by 18 tasters (ρ = 0.857).

Current Research in Food Science · Jan 1, 2025Peer-reviewedBioengineering✦ In-depth digest

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

Skyler R. St. Pierre, Ethan C. Darwin, Divya Adil, Magaly C. Aviles, Archer Date, Reese A. Dunne, Yanav Lall, María Parra Vallecillo, Valerie A Pérez Medina, Kevin Linka, Marc E. Levenston, Ellen Kuhl A

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.

npj Science of Food · Nov 15, 2024Peer-reviewedBioengineering