Optimization of packetization masks for image coding based on an objective cost function for desired packet spreading

In image communication over lossy packet networks (e.g., cell phone communication), packet loss errors lead to damaged images. Damaged images can be repaired with passive error concealment methods, which use neighboring coefficient or pixel values to estimate the missing ones. Neighboring image data should, thus, be spread over different packets. This paper presents a novel robust packetization method for the transmission of image content in lossy packet networks. We first define novel criteria for a good packetization. Based on these properties, we propose a cost function for packetization masks. We then use stochastic optimization to calculate optimal packetization masks. We test our packetization technique on both wavelet coding and DCT coding. Compared to other packetization techniques, we are able to achieve the same or better mean quality of the reconstructed images but with less fluctuation in quality, which is important for the viewer experience. In this way, we significantly increase the worst case quality, especially for high packet loss rates. This leads to visually more pleasing images in case of a passive reconstruction.     

Conditions Governing Food Protein Amyloid Fibril Formation. Part II: Milk and Legume Proteins

Both intrinsic and extrinsic factors impact amyloid formation of food proteins. We here review the impact of various conditions and food constituents on amyloid fibrillation of milk and legume proteins. Much less is known about casein and legume protein amyloid‐like fibril formation than about that of whey proteins such as β‐lactoglobulin, α‐lactalbumin, and bovine serum albumin. Proteins of both sources are often studied after heating under strong acidic (pH < 3) conditions. The latter induces changes in protein conformation and often peptide hydrolysis. At higher pH values, alcohols, chaotropic and/or reducing agents induce the conformational changes required to enhance fibrillation. Different types of food proteins can impact each other's fibrillation. Also, the presence of other food constituents can enhance or reduce it. No general conclusions on the mechanisms or impact of different food constituents on food proteins can be made. Optimal conditions for AF formation, that is, heating for several days at low pH, are rare in food processing. However, this does not exclude the possibility of AF formation in food products. For example, slow cooking of hydrolyzed proteins may enhance it. Future research should focus on the prevalence of AFs in complex food systems or model systems relevant for food processing.     

Protein transport across the small intestine in food allergy

In view of the imminent deficiency of protein sources for human consumption in the near future, new protein sources need to be identified. However, safety issues such as the risk of allergenicity are often a bottleneck, due to the absence of predictive, validated and accepted methods for risk assessment. The current strategy to assess the allergenic potential of proteins focuses mainly on homology, stability and cross‐reactivity, although other factors such as intestinal transport might be of added value too. In this review, we present an overview of the knowledge of protein transport across the intestinal wall and the methods currently being used to measure this. A literature study reveals that protein transport in sensitised persons occurs para‐cellularly with the involvement of mast cells, and trans‐cellularly via enterocytes, while in non‐sensitised persons micro‐fold cells and enterocytes are considered most important. However, there is a lack of comparable systematic studies on transport of allergenic proteins. Knowledge of the multiple protein transport pathways and which model system can be useful to study these processes may be of added value in the risk assessment of food allergenicity.     

Kinetics of initial lithiation of crystalline silicon electrodes of lithium-ion batteries

Electrochemical experiments were conducted on {100}, {110}, and {111} silicon wafers to characterize the kinetics of the initial lithiation of crystalline Si electrodes. Under constant current conditions, we observed constant cell potentials for all orientations, indicating the existence of a phase boundary that separates crystalline silicon from the amorphous lithiated phase. For a given potential, the velocity of this boundary was found to be faster for {110} silicon than for the other two orientations. We show that our measurements of varying phase boundary velocities can accurately account for anisotropic morphologies and fracture developed in crystalline silicon nanopillars. We also present a kinetic model by considering the redox reaction at the electrolyte/lithiated silicon interface, diffusion of lithium through the lithiated phase, and the chemical reaction at the lithiated silicon/crystalline silicon interface. From this model, we quantify the rates of the reactions at the interfaces and estimate a lower bound on the diffusivity through the lithiated silicon phase.     

Antiproliferative activity of Dioclea violacea lectin in CaCO3 particles on cancer cells after controlled release

Journal of Materials Science - Cancer is a serious health problem mainly characterized by unregulated cell divisions. It is known that malign cells display cancer-specific glycans that can be...