Morphing pasta and beyond-Reference-Cited by-同舟云学术

Morphing pasta and beyond

Published:2021-05-07 Issue:19 Volume:7 Page:
ISSN:2375-2548
Container-title:Science Advances
language:en
Short-container-title:Sci. Adv.

Author:

Tao Ye¹²³^ORCID,Lee Yi-Chin⁴,Liu Haolin⁵,Zhang Xiaoxiao⁶^ORCID,Cui Jianxun¹,Mondoa Catherine⁷^ORCID,Babaei Mahnoush⁵^ORCID,Santillan Jasio⁷,Wang Guanyun³^ORCID,Luo Danli¹,Liu Di⁶^ORCID,Yang Humphrey¹,Do Youngwook¹⁸,Sun Lingyun³^ORCID,Wang Wen¹^ORCID,Zhang Teng⁶⁹^ORCID,Yao Lining¹⁵^ORCID

Affiliation:

1. Human-Computer Interaction Institute, Carnegie Mellon University, Pittsburgh, PA, USA.

2. School of Artistic Design and Creation, Zhejiang University City College, Hangzhou, China.

3. College of Computer Science and Technology, Zhejiang University, Hangzhou, China.

4. Computational Design, School of Architecture, Carnegie Mellon University, Pittsburgh, PA, USA.

5. Department of Mechanical Engineering, Carnegie Mellon University, Pittsburgh, PA, USA.

6. Department of Mechanical and Aerospace Engineering, Syracuse University, Syracuse, NY, USA.

7. Department of Materials Science and Engineering, Carnegie Mellon University, Pittsburgh, PA, USA.

8. School of Interactive Computing, Georgia Institute of Technology, Atlanta, GA, USA.

9. BioInspired Syracuse, Syracuse University, Syracuse, NY, USA.

Abstract

Flat pasta with designed surface grooves can dynamically morph into three-dimensional shapes when boiled.

Funder

National Science Foundation

San Diego Supercomputer Center

National Natural Science Foundation of China

Carnegie Mellon University Manufacturing Futures Initiative which was made possible by the Richard King Mellon Foundation

Publisher

American Association for the Advancement of Science (AAAS)

Subject

Multidisciplinary

Reference49 articles.

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2. W. Wang L. Yao T. Zhang C.-Y. Cheng D. Levine H. Ishii Transformative Appetite: shape-changing food transforms from 2D to 3D by water interaction through cooking in Proceedings of the 2017 CHI Conference on Human Factors in Computing Systems (ACM New York NY USA 2017) pp. 6123–6132.

3. Y. Tao Y. Do H. Yang Y.-C. Lee G. Wang C. Mondoa J. Cui W. Wang L. Yao Morphlour: personalized flour-based morphing food induced by dehydration or hydration method in Proceedings of the 32nd Annual ACM Symposium on User Interface Software and Technology (ACM New York NY USA 2019) pp. 329–340.

4. Biomimetic 4D printing

5. Printing ferromagnetic domains for untethered fast-transforming soft materials

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