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The effects of ultrasound treatment at different powers (20 kHz for 6 min; 0, 150, 300, 450 and 600 W) on the structure, physicochemical properties and emulsifying properties of pale, soft and exudative-like (PSE-like) chicken meat myofibrillar protein (MP) were investigated. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed no significant changes in the composition of MP after ultrasound treatments; however, the band intensities of myosin heavy chain and actin were significantly increased at ultrasonic power of 450 and 600 W (P < 0.05). The α-helix content, surface hydrophobicity and solubility of MP increased and the β-fold content decreased as the ultrasonic power increased to 450 W. The α-helix content, surface hydrophobicity and solubility of MP decreased at 600 W ultrasonic power, but they were still significantly higher than those of the control group (P < 0.05). With an increase in ultrasound power, the fluorescence intensity of MP increased, and the particle size and zeta potential of MP and MP emulsion decreased significantly (P < 0.05). At ultrasonic power of 600 W, the highest emulsification activity index (EAI) and emulsion stability index (ESI) of MP, and the lowest oil/water interfacial tension and Turbiscan stability index of MP emulsion were obtained, indicating the highest emulsion stability. The cold field emission scanning electron micrograph confirmed that the oil droplets of the emulsion were smaller and more uniform. In summary, ultrasonic treatment can change the structure and physicochemical properties of PSE-like chicken MP, in turn improving the emulsion stability.

Made a pioneering attempt to use the lattice sandwich structure in prosthetic foot design and pioneered the study for the lay-up design of the prosthetic foot. An innovative carbon fiber bionic prosthetic foot was designed using a sandwich structure. The effect of cross-ply on the prosthetic foot’s energy storage properties and vibration characteristics was investigated using the lattice sandwich structure prosthetic foot. The bionic prosthetic foot’s finite element model was constructed under normal working conditions according to international standards. The results indicate that the storage of strain energy increases with an increase in cross-ply under heel-strict working conditions. Under the toe-off condition, the strain energy distribution increases with the increase in cross-ply. The cross-ply number influences the mode of displacement of the bionic foot. The natural frequencies of the bionic foot increase with the increase in the cross-ply.

Emulsions prepared using myofibrillar protein (MP) as an emulsifier have poor stability under low NaCl condition. The effect of high-intensity ultrasound (HIU) treatment (frequency of 20 kHz, and power of 450 W) for different periods of time (0, 3, 6, 9, and 12 min) on the emulsifying properties of chicken MP under low NaCl condition (0.15 mol/L NaCl) and the stability and rheological properties of MP emulsions were investigated. The results showed that compared with the control group, the emulsifying activity index (EAI) and emulsion stability index (ESI) of MP significantly increased with increasing ultrasonic treatment time (P < 0.05). The Turbiscan stability index (TSI) and particle size of MP emulsions decreased significantly with increasing ultrasonication time, and the absolute value of the zeta potential significantly increased (P < 0.05). The rheological analysis showed that ultrasound treatment significantly improved the viscoelasticity of MP emulsions. The oil-water interfacial tension analysis showed that ultrasound treatment effectively enhanced the mobility of MP, and rapidly decreased the interfacial tension. Meanwhile, ultrasound treatment significantly increased the amount of adsorbed protein in MP emulsions (P < 0.05), indicating that ultrasound treated MP contributed to emulsion stability. As observed by cold-field scanning electron microscopy, the emulsion prepared with MP treated by ultrasound for 12 min had the smallest droplet size. In conclusion, ultrasound treatment can significantly improve the emulsion stability of MP under low NaCl condition, which provides a theoretical reference for the application of ultrasound treatment to reduced-salt emulsified meat products.

To ensure the safety and precision of surgery, the robotic system applied in magnetic resonance (MR) image-guided robot-assisted surgery should be MR-compatible. In terms of this issue, a MR compatibility analysis method for surgical robotic system based on image quality evaluation is proposed in this paper, and the image sets are extended. The image quality evaluation model is constructed by combining evaluation parameters such as signal-to-noise ratio of MR images, image change factor and MR image distortion. The model can analyze the effect of the robot component and robot motion on image quality, forming a basis for image quality evaluation. The experimental results show that the image quality evaluation method can fully analyze the MR compatibility of the robotic system component, and provide an evaluative method and theoretical basis for the MR compatibility analysis of other kinds of medical robotic systems.