scholarly journals New types of experimental data shape the use of enzyme kinetics for dynamic network modeling

FEBS Journal ◽  
2013 ◽  
Vol 281 (2) ◽  
pp. 549-571 ◽  
Author(s):  
Katja Tummler ◽  
Timo Lubitz ◽  
Max Schelker ◽  
Edda Klipp
2020 ◽  
Vol 142 (3) ◽  
Author(s):  
Jian Xie ◽  
Youyi Bi ◽  
Zhenghui Sha ◽  
Mingxian Wang ◽  
Yan Fu ◽  
...  

Abstract Understanding the impact of engineering design on product competitions is imperative for product designers to better address customer needs and develop more competitive products. In this paper, we propose a dynamic network-based approach for modeling and analyzing the evolution of product competitions using multi-year buyer survey data. The product co-consideration network, formed based on the likelihood of two products being co-considered from survey data, is treated as a proxy of products’ competition relations in a market. The separate temporal exponential random graph model (STERGM) is employed as the dynamic network modeling technique to model the evolution of network as two separate processes: link formation and link dissolution. We use China’s automotive market as a case study to illustrate the implementation of the proposed approach and the benefits of dynamic network models compared to the static network modeling approach based on an exponential random graph model (ERGM). The results show that since STERGM takes preexisting competition relations into account, it provides a pathway to gain insights into why a product may maintain or lose its competitiveness over time. These driving factors include both product attributes (e.g., fuel consumption) as well as current market structures (e.g., the centralization effect). With the proposed dynamic network-based approach, the insights gained from this paper can help designers better interpret the temporal changes of product competition relations to support product design decisions.


2018 ◽  
Vol 51 (15) ◽  
pp. 850-855 ◽  
Author(s):  
Giulio Bottegal ◽  
Alessandro Chiuso ◽  
Paul M.J. Van den Hof

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