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Food choices shape both human and planetary health; yet, designing foods that are delicious, nutritious, and sustainable remains challenging. Here we show that generative artificial intelligence can learn the structure of the human palate…

Global food production must reduce environmental impact while meeting rising demand for dietary protein. Plant-based meats aim to preserve the sensory and cultural role of animal meat, while lowering greenhouse gas emissions, land use, and…

Food texture is a complex property; various sensory attributes such as perceived crispiness and wetness have been identified as ways to quantify it. Objective and automatic recognition of these attributes has applications in multiple…

Human behavior and interactions are profoundly influenced by visual stimuli present in their surroundings. This influence extends to various aspects of life, notably food consumption and selection. In our study, we employed various models…

Texture is an important attribute in the quality assessment of processed food products. Youngs modulus is an indirect measure of texture. During thermal treatment of hygroscopic foods, parameters such as moisture content significantly…

Texture exists in lots of the products, such as wood, beef and compression tea. These abundant and stochastic texture patterns are significantly different between any two products. Unlike the traditional digital ID tracking, in this paper,…

Despite years of research and the dramatic scaling of artificial intelligence (AI) systems, a striking misalignment between artificial and human vision persists. Contrary to humans, AI relies heavily on texture-features rather than shape…

Fungal protein materials exhibit inherently anisotropic microstructures formed by networks of hyphae, which suggest a natural pathway to replicate the fibrous texture of animal meat. We probe whether this structural anisotropy translates…

Food protein digestibility and bioavailability are critical aspects in addressing human nutritional demands, particularly when seeking sustainable alternatives to animal-based proteins. In this study, we propose a machine learning approach…

The recognition of color texture under varying lighting conditions is still an open issue. Several features have been proposed for this purpose, ranging from traditional statistical descriptors to features extracted with neural networks.…

Early in development, children learn to extend novel category labels to objects with the same shape, a phenomenon known as the shape bias. Inspired by these findings, Geirhos et al. (2019) examined whether deep neural networks show a shape…

We have calculated a quantitative measure of information of experimentally determined temporal dominance of sensations (TDS) frequencies of texture attributes, for a set of diverse samples throughout the mastication cycle. The samples were…

Texture-based studies and designs have been in focus recently. Whisker-based multidimensional surface texture data is missing in the literature. This data is critical for robotics and machine perception algorithms in the classification and…

Understanding and modeling consumers' stylistic taste such as "sporty" is crucial for creating designs that truly connect with target audiences. However, capturing taste during the design process remains challenging because taste is…

Bias significantly undermines both the accuracy and trustworthiness of machine learning models. To date, one of the strongest biases observed in image classification models is texture bias-where models overly rely on texture information…

Tactile texture refers to the tangible feel of a surface and visual texture refers to see the shape or contents of the image. In the image processing, the texture can be defined as a function of spatial variation of the brightness intensity…

Users consume their favorite content in temporal proximity of consumption bundles according to their preferences and tastes. Thus, the underlying attributes of items implicitly match user preferences, however, current recommender systems…

Human aesthetic preferences for 3D shapes are central to industrial design, virtual reality, and consumer product development. However, most computational models of 3D aesthetics lack empirical grounding in large-scale human judgments,…

We introduce TexTile, a novel differentiable metric to quantify the degree upon which a texture image can be concatenated with itself without introducing repeating artifacts (i.e., the tileability). Existing methods for tileable texture…

This paper investigates a novel task of generating texture images from perceptual descriptions. Previous work on texture generation focused on either synthesis from examples or generation from procedural models. Generating textures from…