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Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2113365
Abstract: Besides the flavor profile of food, texture plays a major role in terms of the acceptance and likeability of food products. In contrast to gel-like homogenous isotropic structures, where the characterization is established and structure-texture…
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Keywords:
anisotropic;
food;
structure texture;
insights characterizing ... See more keywords
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Published in 2021 at "IEEE Transactions on Image Processing"
DOI: 10.1109/tip.2020.3043665
Abstract: Morphology component analysis provides an effective framework for structure-texture image decomposition, which characterizes the structure and texture components by sparsifying them with certain transforms respectively. Due to the complexity and randomness of texture, it is…
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Keywords:
texture;
decomposition;
patch recurrence;
structure ... See more keywords
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Published in 2020 at "Physics of Metals and Metallography"
DOI: 10.1134/s0031918x20070066
Abstract: This work studies the structure and texture evolution in the 03Kh19N10 corrosion-resistant metastable austenitic steel (0.05C–18.2Cr–8.8Ni–1.65Mn–0.43Si–0.05P–0.04S wt %, and Fe for balance) during cold rolling, which results in twinning and martensitic transformation. The strain-induced martensite…
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Keywords:
texture;
texture evolution;
structure;
metastable austenitic ... See more keywords
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Published in 2017 at "Interpretation"
DOI: 10.1190/int-2016-0238.1
Abstract: AbstractFractured reservoir prediction is risky and challenging because of the variability in fracture characteristics and the lack of direct observational data in the subsurface. To reduce the risk and challenge, we have developed an integrated…
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Keywords:
seismic structure;
integrated workflow;
structure texture;
texture analyses ... See more keywords
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Published in 2022 at "Foods"
DOI: 10.3390/foods11152227
Abstract: The transition from animal to plant proteins is booming, and the development of meat analogues or alternatives quickly progressing. However, the acceptance of meat analogues by consumers is still limited, mainly due to disappointing organoleptic…
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Keywords:
meat analogues;
structure texture;
texture;
meat ... See more keywords