Abstract: The present disclosure relates to frozen dessert products that include enzyme-hydrolyzed egg yolk. Other primary ingredients include one or more fats and one or more sweeteners. The dessert products exhibit a slower melting rate and a remarkably superior mouthfeel and other sensory attributes.

Abstract: A multi-sensor data fusion-based self-powered online monitoring system for a transmission line includes a plurality of detection nodes, an optical communication receiving and demodulation module, and a data processing module. The detection nodes each include a vibration energy harvesting module, a sensing module, and an optical communication modulation and transmitting module. The detection node uses a triboelectric nanogenerator (TENG) to convert and harvest energy, uses the sensing module to acquire a plurality of types of sensing data, and uses the optical communication modulation and transmitting module to modulate and transmit the sensing data. The optical communication receiving and demodulation module correspondingly receives and demodulates the sensing data, and transmits the sensing data to the data processing module for processing.

Abstract: A multi-sensor data fusion-based self-powered online monitoring system for a transmission line includes a plurality of detection nodes, an optical communication receiving and demodulation module, and a data processing module. The detection nodes each include a vibration energy harvesting module, a sensing module, and an optical communication modulation and transmitting module. The detection node uses a triboelectric nanogenerator (TENG) to convert and harvest energy, uses the sensing module to acquire a plurality of types of sensing data, and uses the optical communication modulation and transmitting module to modulate and transmit the sensing data. The optical communication receiving and demodulation module correspondingly receives and demodulates the sensing data, and transmits the sensing data to the data processing module for processing.

Abstract: An enzyme-modified egg yolk product can be provided in liquid or powder form. It can be used to make a mayonnaise with a very high viscosity, even in the absence of any thickening additives, and exhibiting good stability at temperatures of greater than 90° C. (e.g., 200° F.).

Abstract: An enzyme-modified egg yolk product that can be provided in liquid or powder form can be used to make a mayonnaise having a low viscosity, e.g., no more than 3500 cP, and exhibiting good stability at temperatures of greater than 90° C. (e.g., 200° F.).

Abstract: A first log reader publishes first messages to a plurality of queues. The first messages comprise changes for transactions extracted from a log by the first log reader. In response to one of the queues becoming unavailable, launching a second log reader to read and extract from the log, and to publish second messages comprising changes for transactions extracted from the log by the second log reader to the unavailable queue as a catch-up queue. In response to the catch-up queue becoming available and the second log reader reaches the end of the log, the publishing of the second messages for the catch-up queue is transferred from the second log reader to the first log reader.