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Chan-Jin Kim

Publications and source records attributed to Chan-Jin Kim.

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Electron-wave-stimulated mid-infrared emission from graphene-substrate quantum oscillators

Generating tunable, high-intensity mid-infrared (MIR) to terahertz (THz) radiation on-chip remains a formidable challenge due to the rigid spectral limits of conventional thermal emitters. While graphene has emerged as a promising platform for light-matter interaction, active control of its radiative properties has been largely confined to surface-limited phenomena mostly associated with plasmons. Here, we introduce a new MIR radiation platform where multi-layer chemical vapor deposition (CVD) graphene is integrated with modular, vibrationally active dielectric substrates, ranging from organic thin films and inorganic matrices. A pivotal discovery is that the long-range de Broglie wavelength of drift carriers enables coherent coupling with vibrational transition dipoles deep within the substrate bulk. This transforms the substrate into a three-dimensional volume emission source, where complex spectra of characteristic molecular and lattice vibration energies are additively combined on demand. The exponential scaling of radiation intensity appears when the electrons' drift velocity in graphene exceeds the sound velocity of the substrates, consistent with quantum stimulated amplification associated with Cerenkov electron-phonon instability. Our work redefines the passive dielectric substrate as an active, programmable component driven by electron waves, paving the way for next-generation system-on-a-chip MIR-THz photonics, environmental and biomedical sensing, and highly efficient mode-specific electrothermal applications.

physics.chem-ph

Scaffolding fundamentals and recent advances in sustainable scaffolding techniques for cultured meat development

In cultured meat (CM) products the paramount significance lies in the fundamental attributes like texture and sensory of the processed end product. To cater to the tactile and gustatory preferences of real meat, the product needs to be designed to incorporate its texture and sensory attributes. Presently CM products are mainly grounded products like sausage, nugget, frankfurter, burger patty, surimi, and steak with less sophistication and need to mimic real meat to grapple with the traditional meat market. The existence of fibrous microstructure in connective and muscle tissues has attracted considerable interest in the realm of tissue engineering. Scaffolding plays an important role in CM production by aiding cell adhesion, growth, differentiation, and alignment. A wide array of scaffolding technologies has been developed for implementation in the realm of biomedical research. In recent years researchers also focus on edible scaffolding to ease the process of CM. However, it is imperative to implement cutting edge technologies like 3D scaffolds, 3D printing, electrospun nanofibers in order to advance the creation of sustainable and edible scaffolding methods in CM production, with the ultimate goal of replicating the sensory and nutritional attributes to mimic real meat cut. This review discusses recent advances in scaffolding techniques and biomaterials related to structured CM production and required advances to create muscle fiber structures to mimic real meat. Keywords: Cultured meat, Scaffolding, Biomaterials, Edible scaffolding, Electrospinning, 3D bioprinting, real meat.

q-bio.TO