• Preventive Nutrition and Food Science
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• v.1 no.2
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• pp.190-195
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• 1996

Texture-modifying and freeze-thaw stabilizing effects of different wheat gluten and modified starches on surimi based-product were evaluated. The different incorporation manners of wheat gluten and modified wheat starch in surimi gel were also examined to evaluate their effects of textural properties on surimi gel. The addition of wheat gluten reduced the gel strength of surimi, but after freeze-thaw cycle it significantly improved freeze-thaw stability by reducing freexe-thaw expressible moisture and also by preventing rubbery texture development, Gluten-1 incorporated surimi gel showed higher functionality in forming cohesive gel determined by compressive and penetration force as wall as expressible moisture after freeze-thaw cycle. Surimi gel containing modified wheat starch showed better freeze-thaw stability that of modified potato starch. When a preblended mixture of wheat gluten and starch are incorporated into surimi gel, it made gel texture significantly softer as so in high sensory score. The compertition for moisture between gluten and starch is a main reason to show different way of textural modification.

• International Journal of Internet, Broadcasting and Communication
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• v.15 no.4
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• pp.178-184
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• 2023

AI image generation technology has become a popular research direction in the field of AI, which is widely used in the field of digital art and conceptual design, and can also be used in the process of 3D texture mapping. This paper introduces the production process of 3D texture mapping using AI image technology, and discusses whether it can be used as a new way of 3D texture mapping to enrich the 3D texture mapping production process. Two AI deep learning models, Stable Diffusion and Midjourney, were combined to generate high-quality AI textures. Finally, the lmage to material function of substance 3D Sampler was used to convert the AI-generated textures into PBR 3D texture maps. And applied in 3D environment. This study shows that 3D texture maps generated by AI image generation technology can be used in 3D environment, which not only has short production time and high production efficiency, but also has rich changes in map styles, which can be quickly adjusted and modified according to the design scheme. However, some AI texture maps need to be manually modified before they can be used. With the continuous development of AI technology, there will be great potential for further development and innovation of AI-generated image technology in the 3D content production process in the future.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2000.10a
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• pp.17-20
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• 2000

In order to improve the sheet formability of the ferritic stainless steel, the through-thickness textures of the recrystallized sample was modified by means of a thermomechanical treatment. An annealing process between the cold rolling reductions modified the preferred orientations throughout the thickness, which resulted in the modification of the final cold rolling texture as well as the final recrystallization texture. With the help of the modification of the recrystallization texture by the intermediate annealing, improvement of the sheet formability, i.e. an increase of the Lankford value.

• Food Science and Industry
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• v.53 no.4
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• pp.435-443
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• 2020

Korea has entered into an aged-society in 2018. If this trend continues to increase, it is expected that a super-aging society will take place by 2026. Therefore, Korea is placed in the situation of becoming the world's fastest aging nation as it becomes a super-aging society from an aged-society in twenty-six years. In order to provide an effective supply of nutrition for the socially weak, Japan developed a variety of foods with food texture improvements. Germany improved accessibility for meal service development. Senior-friendly food is a softened food or a highly concentrated drink, which is considered a texture-modified food, for the elderly with eating disorders to digest food more easily by making food particles smaller. Varying food processing techniques such as freeze-thawing enzyme impregnation, high-pressure processing, super-heated steam processing, 3D food print, and others used to produce texture-modified foods.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.68-74
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• 2006

To utilize sea tangle single cell detritus (SCD) as food additive, SCD noodle was developed using mixture model. Flour improved, whereas water decreased texture of SCD noodles. Texture of SCD noodle decreased initially and then increased as SCD content increased. Flour and SCD increased, whereas water decreased $L^*$ and $b^*$ values of dried and cooked noodles. Flour decreased $a^*$ values of dried and cooked noodles, while SCD increased $a^*$ value of cooked noodle. Response constraint coefficient showed SCD influence on texture, and $L^*$ and $b^*$ values of dried and cooked noodles was higher than those of flour and water, whereas water influence on $a^*$ value was higher than those of flour and SCD. Texture and color values fitted nonlinear model with interaction terms for flour-water, flour-SCD, and water-SCD. Optimum mixing ratio value of flour : water : SCD was 63.3 : 31.0 : 3.7%. Sensory evaluation value of SCD noodles was lower than those of industrial and electrolyzed SCD noodles.

• Journal of the Korean Institute of Telematics and Electronics B
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• v.31B no.4
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• pp.129-137
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• 1994

In this paper, a new texture feature extraction method for texture image classification is proposed. The proposed method is a modified texture spectrum method. It uses local weighting averaged texture unit, that is, the neighbor pixels are weithted and averaged in 4-direction and the calculated values are compared with center pixel to find texture units. The proposed method has only 81 texture units and these units are really good features for texture classification. The proposed method is applied to vegetable images and Blodatz album images and compared with several conventional methods for the feature extraction time and the recognition rate.

• Korean Journal of Food Science and Technology
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• v.52 no.5
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• pp.495-502
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• 2020

In this study, the physicochemical and sensory characteristics of such as enzymatically treated and texture modified elderly foods made with beef, squid, eel, and mackerel were investigated. The enzymatically treated squid sample showed the proper texture hardness level corresponding to Universal Design Food (UDF) level 1 and all other elderly foods showed hardness consistent with UDF Level 2. The moisture contents were higher than 70% in the enzymatically treated boiled down squid and the two texture modified samples made with eel and mackerel, respectively. The enzymatically treated beef and squid samples contained 25.26 and 21.73% of crude protein, respectively. One serving portion of these enzymatically treated samples provided over 50% of daily needed protein intake of 65 years and older. According to the sensory evaluation of the samples, elderly recognized the differences between all enzyme treatment samples and controls in terms of hardness and chewiness, which are the main factors of the elderly food. In addition, the easier swallowness of texture modified foods were perceived. The positive assessment of elderly on the enzymatically treated samples using beef and squid were confirmed by preference tests.

• Nuclear Engineering and Technology
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• v.53 no.6
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• pp.1887-1892
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• 2021

The effect of gadolinium and boron on the texture development and magnetic properties of the texture controlled 23Cr-10NiCu duplex stainless steels were studied to develop a high performance neutron and electromagnetic shielding material. The 23Cr-10NiCu base alloy is composed of 60% of austenite and 40% of ferrite, whereas, the 23Cr-10NiCu-0.5Gd-0.8B modified alloy is composed of 66% of austenite, 27% of ferrite and 7% of CrFeB intermetallic compounds. The gadolinium and boron addition to the 23Cr-10NiCu base alloy increased mechanical properties. Microstructure observation showed that the small addition of 0.5 wt% gadolinium and 0.8 wt% boron to the alloy retarded to form texture at the same hot rolling conditions, and improved the maximum magnetism, residual magnetism and coercive force about 3%, 122% and 120%, respectively.

• Korean Journal of Computational Design and Engineering
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• v.9 no.4
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• pp.397-405
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• 2004

Texture mapping is the process of covering 3D models with texture images in order to increase the visual realism of the models. For proper mapping the coordinates of texture images need to coincide with those of the 3D models. When projective images from the camera are used as texture images, the texture image coordinates are defined by a camera calibration method. The texture image coordinates are determined by the relation between the coordinate systems of the camera image and the 3D object. With the projective camera images, the distortion effect caused by the camera lenses should be compensated in order to get accurate texture coordinates. The distortion effect problem has been dealt with iterative methods, where the camera calibration coefficients are computed first without considering the distortion effect and then modified properly. The methods not only cause to change the position of the camera perspective line in the image plane, but also require more control points. In this paper, a new iterative method is suggested for reducing the error by fixing the principal points in the image plane. The method considers the image distortion effect independently and fixes the values of correction coefficients, with which the distortion coefficients can be computed with fewer control points. It is shown that the camera distortion effects are compensated with fewer numbers of control points than the previous methods and the projective texture mapping results in more realistic image.

• Food Science and Industry
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• v.48 no.3
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• pp.13-19
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• 2015