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About

Jinghu Yu is a pioneering researcher in the field of food oral processing and bionic engineering, with a focus on understanding how food is mechanically broken down and transformed during chewing. His major contributions center on the development and validation of a cutting-edge chewing robot based on a six-axis parallel mechanism, which mimics human mastication to produce realistic food boluses. This innovation, detailed in his most-cited 2022 paper (29 citations), overcomes the challenge of directly observing oral processing in human subjects, enabling precise study of food deformation and bolus formation. Yu’s work extends to examining how gelatin content and oral processing ability affect vitamin C release in gummy jelly (16 citations), and he has explored texture detection and aroma release in composite gels and chocolate jellies using bionic chewing. His research on the kinematics of the chewing robot (2019) further establishes his expertise in parallel mechanism design. With a growing citation impact, Yu’s achievements provide invaluable tools for food science, nutrition, and dental research, offering students and researchers a deeper understanding of the mechanical and sensory aspects of eating.