Sensory Interaction Research Articles

Analysis of Phenomenon of Tianshui Malatang's Soaring Popularity from a Multimodal Perspective

Abstract: Contemporary communication studies show that short videos, as the most important form of information dissemination today, have a more multidimensional and immersive communication effect compared to traditional print media and other channels. Since this information medium inherently contains numerous social symbols with expressive characteristics, this paper will analyze the short videos that led to the viral phenomenon of "Tianshui malatang" based on Kress and Leeuwen's visual grammar and Halliday's theories of language as a social semiotic. This paper analyzes the phenomenon of the "Tianshui malatang" a fusion of regional tourism and local specially food that has gone virtual on Chinese short video platforms, using a multimodal discourse analysis approach. The analysis shows that the "Tianshui malatang" video enhances the sensory interaction between the viewer and the screen in terms of visual effects, and in terms of narrative expression, it leads the viewer to generate positive feedback on the video through the presentation of various elements.

SENSORY-FOCUSED FOOTWEAR DESIGN: MERGING ART AND WELL-BEING FOR INDIVIDUALS WITH AUTISM

The application of art in footwear design presents a unique opportunity to enhance the well-being of children and adults with autism by incorporating controlled sensory stimuli. This approach integrates natural elements—like trees, flowers, and serene colors—into shoes, creating a calming sensory experience. Colors such as blue, green, and lilac are strategically chosen for their soothing effects, fostering emotional stability and reducing stress. Research indicates that these hues promote relaxation, with blue associated with tranquility, green symbolizing nature, and lilac evoking spirituality. The texture of the footwear plays a crucial role as well, incorporating raised patterns inspired by natural forms to provide subtle, relaxing tactile stimulation. This allows for pleasant sensory interaction, particularly for individuals sensitive to excessive stimuli. Comfort is further enhanced by the inclusion of soft, non-slip insoles that distribute weight evenly and ensure safety, especially in environments where slips may occur. Recent studies reinforce the importance of creating environments that promote calm and comfort, highlighting innovative solutions that improve quality of life for individuals with sensory challenges. The design of therapeutic gardens and the development of responsive smart clothing illustrate a growing recognition of the benefits of integrating art and nature into everyday experiences. Overall, this focus on empathetic and inclusive design reflects a societal shift toward understanding and addressing the unique needs of those with autism. By prioritizing sensory-friendly features in everyday products, the integration of art into footwear not only enhances aesthetic value but also contributes significantly to emotional and physical well-being, creating a more inclusive world.

Long-term effects of mild and moderate COVID-19 on static and dynamic balance

IntroductionCOVID-19 affects both musculoskeletal and central nervous systems. However, there is no research on its impact on balance in mild to moderate cases. This study aims to compare static and dynamic balance, as well as fall risk, between individuals with mild to moderate COVID-19 and those without the disease.Methods: in this case control study 30 subjects (25–45 years old) with mild to moderate severity of covid-19 and 30 healthy subjects were compared. Outcome measures of Timed Up & Go, Timed Unipedal Stance Test and the overall sway & stability index via Biodex balance device were used to evaluate static and dynamic balance and risk of fall. ResultsSignificant differences between groups were observed in most Biodex indexes: Modified Clinical Test of Sensory Interaction and Balance (mCTSIB): modes 1, 3, and 4 (p ≤ 0.001). Fall Risk Test (FRT): with eyes open/closed, on normal/narrow surfaces (p < 0.05). Unipedal Stance Test (UPST): with eyes open (p = 0.023) and closed (p = 0.00). DiscussionAll indicators of balance and fall risk were different in covid-19 patients than healthy people except the mCTSIB test mode 2 (p = 0.11) and TUG test (p = 0.33). In simple activities, balance disorder due to Covid-19 is not evident, but in more detailed tests, it is effective even with moderate and mild severity. ConclusionEven after 3–6 months of the recovery, there were significant differences in overall sway & stability index between people with covid-19 and healthy subjects.

Dynamic shape changes of dried pasta during cooking via designed surface grooves

The morphing of food during gastronomic treatments is of current interest not only for product innovation and unprecedented human-food sensory interaction but also for sustainable reasons because it would enable to increase the load saturation for food packages with several positive environmental impacts. A shape changing pasta during cooking has been achieved through designed grooves and protrusions on one side of the samples. However, a quantitative understanding of the effects of manufacturing and drying process on the shape morphing is still missing. Here, three pressures applied on the surface of the samples and three thicknesses of the sheeted dough have been analyzed for their effect on the dehydration kinetics of pasta, microstructure properties, water absorption and the kinetic of bending during cooking. Results proved the effectiveness of the proposed strategy to activate the morphing of dried pasta during cooking. The dehydration rates were primarily affected by the thickness of the sheeted dough while the applied pressure did not modify the dehydration kinetics of samples of 1.5 and 1 mm thick. 2D microCT images revealed that by using a constant pressure, the grooves were deeper as sheeted doughs were thick; the greater amount of dough permitted much more upward expansion between the teeth of the plastic stamp leading to higher protrusions/deeper grooves. The rehydration rate was mainly controlled by the height of the remaining layers below the grooves while the pressures applied did not affect the rate of the water absorption over time. The kinetic of bending during cooking was satisfactorily described by using a sigmoidal mathematical model. Results proved that the speed of bending was mainly affected by the thickness of the sheeted dough while the applied pressures affected the speed of bending only for the thinner samples of 1.5 and 1 mm thick while the thicker samples folded at the same speed with no changes among the pressure applied.

Construction of user experience model iniImmersive virtual environment based on ontology

With the rapid development of virtual immersion technology, immersive virtual environment (IVE) has shown its unique application potential in many fields. The purpose of this study is to explore and construct a user experience model in immersive virtual environment based on ontological theory. The key factors affecting user experience include sensory experience, interaction control, distraction factors, realism perception, ownership, motion control and location. Environmental dimension and physical dimension are the two core aspects of user experience. Sensory experience and sense of ownership have a significant positive impact on users' sense of existence in a specific environment, while control dimension, sensory dimension and realism dimension play an important role in enhancing users' sense of ontology. The different dimensions of the sense of ontology have a significant positive impact on the user's sense of immersion and presence, which verifies the central role of the sense of ontology in enhancing the user's immersion experience. We look forward to further enhancing the user's immersion experience and promoting the application of immersive virtual environment in a wider range of fields

Exploring the oral processing mechanisms for saltiness enhancement with NaCl nanocrystals in oleogel systems based on black pepper oleoresin and sunflower seed oil

Reducing salt content in processed foods while maintaining flavor is crucial for human health. This study investigates the sensory interaction between the pungency of black pepper oleoresin and saltiness within an oleogel matrix by incorporating NaCl nanocrystals into a black pepper oleoresin formulated with glyceryl monostearate and soy lecithin (G-L-P). Psychophysical results revealed that the salt content in the G-L-P and G-L systems (G-L-P without black pepper oleoresin) was reduced by up to 66.77 % and 37.08 % compared to the G system (G-L without soy lecithin), respectively. During oral processing, the G-L and G-L-P systems formed oil-in-water emulsions with smaller and more numerous oil droplets. Within 5 s, the Na+ concentration was lowest in the G system (2.2 g/L), while the G-L and G-L-P systems showed higher concentrations (3.1 g/L and 3.0 g/L, respectively). This research provides a theoretical basis for the food industry to develop low-salt products without compromising flavor.

Does multifactorial inspiratory muscle training improve postural stability and quality of life of patients with diabetes in Pakistan? A randomised controlled trial

ObjectiveTo determine the effects of multifactorial inspiratory muscle training (IMT) combined with Otago Exercise Programme (OEP) on balance and quality of life (QoL) in patients with diabetes.MethodsPretest–post-test randomised controlled trial.SettingRehabilitation...

Sensescapes in multilingual environments

Abstract Sensescapes refer to the complex multimodal and semiotic assemblages that confer meaning to space as experienced by individuals and groups. The study of sensescapes seeks to understand the nature of these assemblages, how they shape meaning, and with them, individual and collective experiences. This article unpacks sensescapes as an expansive lens to meaning in space, underscoring its potential to investigate the nexus between language and culture. To that end, it integrates existing proposals in linguistic landscapes and translanguaging, and connects them to a working definition of sensescapes drawn from various social sciences and humanities fields. To illustrate the study of sensescapes and their relevance to applied linguistics, the article reports on a case study conducted in the Al-Kissaria district of Nador, Morocco through participatory ethnography. The study provides a phenomenological account of the experiences of two multilingual sisters from neighboring Melilla, Spain, as they navigate a market area. The data illustrate how the sisters’ sensory interactions with the environment interplay with their linguistic and broader semiotic repertoires, activating their previous experiences and shaping their conceptualizations and negotiation of language and culture in this space.

Characterizing the Longitudinal Impact of Backward Locomotor Treadmill Training on Walking and Balance Outcomes in Chronic Stroke Survivors: A Randomized Single Center Clinical Trial.

Walking and balance impairments after stroke are a global health concern, causing significant morbidity and mortality. However, effective strategies for achieving meaningful recovery in the chronic stages are limited. Backward locomotor treadmill training (BLTT) is a novel walking rehabilitation protocol that is safe, feasible, and likely beneficial in stroke survivors; however, its efficacy has not been tested. This single-center, randomized, assessor-blind clinical trial aims to test the preliminary efficacy of BLTT compared to forward locomotor treadmill training (FLTT) on walking speed, symmetry, and postural stability. Forty stroke survivors [BLTT (N=19), FLTT (N=21); mean age= 56.3 ± 8.6 years; 53% Female; 30% Non-Hispanic Black] with mild-moderate walking impairment were enrolled. Participants underwent nine 30-minute BLTT or FLTT sessions over three weeks. The primary outcome was the mean change in the 10-meter walk test (10 MWT) at 24 hours post-training (24 hr POST). Secondary outcome measures were changes in spatiotemporal walking symmetry and postural stability during quiet standing at 24 hr POST. Retention was explored at Days 30- and 90 POST. We report clinically meaningful (≥ 0.16 m/s) improvements in overground walking speed at 24 hr POST, with retention up to Day 90 POST with BLTT and FLTT. However, contrary to our working hypothesis, no between-group differences in walking speed were observed. Nonetheless, we found that BLTT resulted in offline improvements in spatial symmetry and retention of subcomponents of the modified clinical test of sensory interaction on balance (mCTSIB), including the testing of proprio-vestibular integration up to Day 30 POST. Among chronic stroke patients with mild-moderate walking impairment, BLTT and FLTT both resulted in long-lasting and clinically meaningful improvement in walking speed. However, preliminary findings suggest that BLTT may better comprehensively target walking asymmetry and sensory systems processing and integration.

Improvement of olfactory function in AD mice mediated by immune responses under 40 Hz light flickering

Background40 Hz light flickering has shown promise as a non-invasive therapeutic approach for alleviating both pathological features and cognitive impairments in Alzheimer’s disease (AD) model mice and AD patients. Additionally, vision may influence olfactory function through cross-modal sensory interactions. ObjectiveTo investigate the impact of 40 Hz light flickering on olfactory behavior in AD model mice and to explore the underlying mechanisms of this intervention. MethodsWe used immunofluorescence techniques to observe the activation of the olfactory bulb (OB) in C57BL/6J mice under 40 Hz light flickering. A buried food test was conducted to evaluate olfactory behavior in AD mice. Additionally, RNA sequencing technology was employed to detect transcriptional alterations in the OBs of AD mice following light stimulation. Results40 Hz light flickering was found to effectively activate the OB. This stimulation led to enhanced olfactory behavior and did not alter P-tau protein mRNA levels within the OBs of AD mice. RNA sequencing revealed significant transcriptional changes in the OBs under flickering, particularly related to immune responses. ConclusionVision can influence olfactory function through cross-modal sensory interactions in rodent models. 40 Hz light stimulation improved olfactory performance in AD mice. However, the improvement in olfaction in AD mice is not related to changes in P-tau mRNA levels. Instead, it may be associated with an altered immune response, providing a scientific basis for the clinical treatment of olfactory disorders in Alzheimer’s disease.

Interactions among key aroma compounds and the influence of taste substances on aroma perception in Gouda cheese

The compounds 2,3-diacetyl, acetoin, hexanoic acid, and isobutyric acid are key aroma contributors significantly affecting consumer preference for Gouda cheese. However, the interaction mechanisms among these aroma compounds and the influence of taste substances on their perception remain unclear. In this study, the olfactory thresholds of these aroma compounds were first determined using systematic analysis based on flavoromics. The interactions between these key aroma compounds and the effects of taste substances on their perception in Gouda cheese were then investigated using S-curve, σ-τ plot, and aroma intensity methods. The thresholds for 2,3-diacetyl, acetoin, hexanoic acid, and isobutyric acid were found to be 0.203 mg/kg, 1.046 mg/kg, 0.673 mg/kg, and 2.710 mg/kg, respectively, in a simulated Gouda cheese matrix. Interaction studies revealed synergistic effects between 2,3-diacetyl and acetoin, as well as between hexanoic acid and isobutyric acid. Additionally, the aroma-taste sensory interaction study indicated that the enhancement of 2,3-diacetyl and acetoin aromas was most pronounced at sodium chloride concentrations of 0.95 g/100 g or 1.50 g/100 g and sucrose concentrations of 10.00 g/100 g or 15.85 g/100 g in the Gouda cheese matrix. These findings provide theoretical support and practical references for improving the aroma quality of Gouda cheese.

Sensory neurons regulate stimulus-dependent humoral immunity.

Sensory neurons sense pathogenic infiltration, serving to inform immune coordination of host defense. However, sensory neuron-immune interactions have been predominantly shown to drive innate immune responses. Humoral memory, whether protective or destructive, is acquired early in life - as demonstrated by both early exposure to streptococci and allergic disease onset. Our study further defines the role of sensory neuron influence on humoral immunity in the lung. Using a murine model of Streptococcus pneumonia pre-exposure and infection and a model of allergic asthma, we show that sensory neurons are required for B-cell and plasma cell recruitment and antibody production. In response to S. pneumoniae, sensory neuron depletion resulted in a larger bacterial burden, reduced B-cell populations, IgG release and neutrophil stimulation. Conversely, sensory neuron depletion reduced B-cell populations, IgE and asthmatic characteristics during allergen-induced airway inflammation. The sensory neuron neuropeptide released within each model differed. With bacterial infection, vasoactive intestinal polypeptide (VIP) was preferentially released, whereas substance P was released in response to asthma. Administration of VIP into sensory neuron-depleted mice suppressed bacterial burden and increased IgG levels, while VIP1R deficiency increased susceptibility to bacterial infection. Sensory neuron-depleted mice treated with substance P increased IgE and asthma, while substance P genetic ablation resulted in blunted IgE, similar to sensory neuron-depleted asthmatic mice. These data demonstrate that the immunogen differentially stimulates sensory neurons to release specific neuropeptides which specifically target B-cells. Targeting sensory neurons may provide an alternate treatment pathway for diseases involved with insufficient and/or aggravated humoral immunity.

Spicing Up Meat Preservation: Cinnamomum zeylanicum Essential Oil in Meat-Based Functional Foods-A Five-Year Review.

Today, in the modern consumer era, we are facing a significant change in terms of preferences and behaviour. This tendency is not only a basic desire, but rather a significant social and cultural movement that exerts a tremendous influence on the food industry and correlated sectors. In this direction, food authorities and experts have thoroughly evaluated the practicality of employing natural preservation methods to enhance the quality and safety of foodstuffs, while preserving their nutritional and sensory attributes. Given this context, the development of meat products enhanced with Cinnamomum zeylanicum essential oil (CZEO) poses promising avenues, such as extended shelf-life due to its antimicrobial, antifungal, and antioxidant properties. CZEO also has many health benefits, rendering it as a promising ingredient in functional meat product formulations. Conversely, challenges such as higher associated costs, sensory interactions, and variability arise. Hence, the aim of this review is to offer a novel critical perspective on CZEO's potential application as a functional ingredient in meat products formulations and to address the inherent associated challenges, based on the last five years of scholarly publications.

Enslaved People, Aliénés, and Gradual Freedom: Condorcet and Pinel on Sensibility

ABSTRACT In his 1781 work, Réflexions sur l'esclavage des nègres, Condorcet argued for a gradual abolition of slavery, driven by his concerns about the enduring impact of violence on enslaved people's sensibility. He recognized that “sensibility,” or the locus of a person's sensory, emotional, and intellectual interaction with the world, could be severely affected by oppression, a point also emphasized by his friend, alienist Philippe Pinel. While Condorcet proposed a state-regulated transition to freedom for enslaved people, Pinel warned that the damage to their sensibility might be too profound for his treatment to work, paving the way for subsequent racial theories.

Exploring the Usefulness of a Multi-Sensory Environment on Sensory Behaviors in Children with Autism Spectrum Disorder.

Background: Autism spectrum disorder (ASD) is a complex neurological development with social and communication deficits and sensory abnormalities. Sensory problems have a significant impact on daily life. Multisensory environments (MSEs), such as Snoezelen® rooms, offer controlled sensory stimulation. This study aims to evaluate the effect of MSE intervention with self-controlled sensory interactions on adaptive developmental skills and sensory responses in preschool ASD children. Methods: This pilot study was single-blind, randomized, controlled, and adhered to the CONSORT guidelines. Twenty participants were recruited and randomized into two groups: the control group (CG) underwent treatment as usual (TAU) with individual rehabilitation sessions of psychomotor therapy. The experimental group (EG) underwent TAU integrated with the use of an MSE. Developmental abilities and severity levels were assessed, pre-post, with the Psychoeducational Profile, Third Edition (PEP-3) and the Second Edition Childhood Autism Rating Scale (CARS-2). Results: A significant difference in taste, smell, and tactile behaviors according to the CARS-2, as well as in gross motor skills according to the PEP-3, was observed in the EG. Conclusions: This pilot study suggests that MSE-integrated intervention may be a valid strategy to improve self-management of the sensory profile in autistic individuals. Further studies are needed to better identify the intervention methodology and effectiveness.

Enhancing the perception of saltiness and reducing NaCl levels in snacks through sensory interaction: Immobilizing NaCl nanocrystals in Litsea oleoresin-sunflower seed oleogels

Excessive dietary salt intake leads to health issues, while reducing NaCl content compromises flavor. Therefore, identifying methods to decrease salt levels without sacrificing flavor is crucial. This study investigated the sensory interaction between the saltiness of NaCl and the pungency of Litsea oleoresin. Glyceryl monostearate (6.6%) and soy lecithin (4.4%) were used as gelling agents to create oleogels, which were then employed to immobilize NaCl nanocrystals, optimizing sensory interactions. NaCl nanocrystals (427.73 ± 61.98 nm) were encapsulated in a Litsea oleoresin-sunflower seed oleogel system with uniform distribution. Sensory evaluation indicated that the NaCl nanocrystal/Litsea oleoresin@oleogel system, with moderate pungency, significantly enhanced perceived saltiness intensity (29.00 ± 1.14, compared to the control, 18.48 ± 1.12) (P < 0.05). When applied to potato chips, this system noticeably increased saltiness perception. This research provides a promising approach for developing low-sodium yet flavorful foods.

Development of Sensory Virtual Reality Interface Using EMG Signal-Based Grip Strength Reflection System

In virtual reality (VR), a factor that can maximize user immersion is the development of an intuitive and sensory interaction method. Physical devices such as controllers or data gloves of existing VR devices are used to control the movement intentions of the user, but their shortfall is that grip strength and detailed muscle strength cannot be reflected. Therefore, this study intended to establish a more sensory VR environment compared to existing methods by reflecting the grip strength of the flexor digitorum profundus of the user of the VR content. In this experiment, the muscle activity of the flexor digitorum profundus was obtained from six subjects based on surface electromyography, and four objects with differing intensity were created within a VR program in which the objects were made to be destroyed depending on muscle activity. As a result, satisfaction was improved because the users could sensitively interact with the objects inside the VR environment, and the intended motion control of the user was reflected in the VR content.

Editorial: Sensory interactions in digital and virtual realities: new frontiers for the user experience

Editorial: Sensory interactions in digital and virtual realities: new frontiers for the user experience

Application of multimodality perception scene construction based on Internet of Things (IoT) technology in art teaching

Numerous impediments beset contemporary art education, notably the unidimensional delivery of content and the absence of real-time interaction during instructional sessions. This study endeavors to surmount these challenges by devising a multimodal perception system entrenched in Internet of Things (IoT) technology. This system captures students’ visual imagery, vocalizations, spatial orientation, movements, ambient luminosity, and contextual data by harnessing an array of interaction modalities encompassing visual, auditory, tactile, and olfactory sensors. The synthesis of this manifold information about learning scenarios entails strategically placing sensors within physical environments to facilitate intuitive and seamless interactions. Utilizing digital art flower cultivation as a quintessential illustration, this investigation formulates tasks imbued with multisensory channel interactions, pushing the boundaries of technological advancement. It pioneers advancements in critical domains such as visual feature extraction by utilizing DenseNet networks and voice feature extraction leveraging SoundNet convolutional neural networks. This innovative paradigm establishes a novel art pedagogical framework, accentuating the importance of visual stimuli while enlisting other senses as complementary contributors. Subsequent evaluation of the usability of the multimodal perceptual interaction system reveals a remarkable task recognition accuracy of 96.15% through the amalgamation of Mel-frequency cepstral coefficients (MFCC) speech features with a long-short-term memory (LSTM) classifier model, accompanied by an average response time of merely 6.453 seconds—significantly outperforming comparable models. The system notably enhances experiential fidelity, realism, interactivity, and content depth, ameliorating the limitations inherent in solitary sensory interactions. This augmentation markedly elevates the caliber of art pedagogy and augments learning efficacy, thereby effectuating an optimization of art education.

Prey can detect predators via electroreception in air

Predators and prey benefit from detecting sensory cues of each other's presence. As they move through their environment, terrestrial animals accumulate electrostatic charge. Because electric charges exert forces at a distance, a prey animal could conceivably sense electrical forces to detect an approaching predator. Here, we report such a case of a terrestrial animal detecting its predators by electroreception. We show that predatory wasps are charged, thus emit electric fields, and that caterpillars respond to such fields with defensive behaviors. Furthermore, the mechanosensory setae of caterpillars are deflected by these electrostatic forces and are tuned to the wingbeat frequency of their insect predators. This ability unveils a dimension of the sensory interactions between prey and predators and is likely widespread among terrestrial animals.