Scholar
Ellen Kuhl
Google Scholar ID: jjQDKYYAAAAJ
Catherine Holman Johnson Director of Stanford Bio-X and Walter B. Reinhold Professor of Engineering
Citations & Impact
Citations
16,809
H-index
66
i10-index
240
Publications
20
Co-authors
175
list available
Contact
No contact links provided.
Publications
Resume (English only)
Academic Achievements
- Progress has been made in the following areas through various experimental and technical approaches:
- - Identified advantages of fungi steak over other types of meat in terms of moisture and fibrousness
- - Conducted detailed textural analysis on different kinds of meats
- - Designed simplified models capable of predicting elephant trunk movements quickly
- - Proposed the best mechanical models for ultra-anisotropic knitted polypropylene fabrics
- - Introduced a new efficient, robust, and user-friendly strategy to discover the mechanical signatures of both traditional and unconventional soft materials
- - Explored a universal material subroutine that allows users to easily integrate novel constitutive models into nonlinear finite element programs
Research Experience
- Research spans from food science to biomechanics, including but not limited to:
- - Using AI technology to improve food innovation
- - Investigating the potential of fungi as a meat substitute
- - Exploring the relationship between mouthfeel and material stiffness
- - Analyzing textural properties of plant-based and animal meats
- - Designing simplified models inspired by nature to predict the motion of biological structures
- - Developing new models for textile materials
- - Evaluating how well plant-based artificial meats mimic the texture of animal meats
- - Combining Bayesian learning methods to understand and interpret uncertainties in soft matter systems
Background
- Research interests include: integrating physics-based modeling with machine learning to understand, explore, and predict the dynamics of living systems; using AI to accelerate the transformation of the global food system; developing alternative protein sources (such as fungi) for health and environmental sustainability.
