• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2007년도 춘계학술발표대회
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• pp.326-327
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• 2007

We investigated whether the CT images of hepatic lesions could be analyzed by computer-aided diagnosis (CAD) tool. We retrospectively reanalyzed 14 liver CT images (10 hepatocellular cancers and 4 benign liver lesions; patients who presented with hepatic masses). The hepatic lesions on CT were segmented by rectangular ROI technique and the morphologic features were extracted and quantitated using fractal texture analysis. The contrast enhancement of hepatic lesions was also quantified and added to the differential diagnosis. The best discriminating function combining the textural features and the values of contrast enhancement of the lesions was created using linear discriminant analysis. Textural feature analysis showed moderate accuracy in the differential diagnosis of hepatic lesions, but statistically insignificant. Combining textural analysis and contrast enhancement value resulted in improved diagnostic accuracy, but further studies are needed.

• 한국식품저장유통학회지
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• 제5권1호
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• pp.65-71
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• 1998

The changes in gel characteristics of soy protein as a result of various reagents that alter specific interactions which affect the formation and textural properties of gels, were studied. The reagents were added to 15% soy protein solutions prior to heat treatment. The gels were not formed with urea, indicating that hydrogen bonds significantly contributed to the formation and hardness of soy protein gel. Hydrophobic interactions and disulfide bonds compensated for hydrogen bonds and the contributions of electrostatic interactions to gel hardness are relatively insignificant. The farce primarily responsible for gel cohesiveness appeared to be disulfide bonds, because a significant decrease in cohesiveness was found only with the presence of N-ethylmaleimide. Adhesiveness decreased only with the addition of urea, and thus the contribution of hydrogen bonding to adhesiveness of gel could be concluded to be resent. However, adhesiveness was suggested to be interpreted not only wile molecular forces involved in gel formation but also with hydration properties of protein.

• 한국식품조리과학회지
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• 제1권1호
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• pp.57-64
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• 1985

This study was conducted to investigate the effect of fat on structure and texture of soybean curds by partial or whole replacement of soybean with defatted soy flour, The textural properties of soybean curd were examined by Instron universal testing machine, and the microscopic structure of soybean curds was examined by Scanning electron microscope(SEM). The results obtained were as follows ; 1. Textural parameters determined by Instron universal testing machine showed that hardness and gumminess of soybean curs were significantly increased as the fat contents of the samples decreased. On the while, springiness of the samples were significantly lowered as the fat content decreased. 2. Microscopic structure of soybean curds examined by SME demonstrated that samples with high fat had more fat globules and thinner network layer which were assumed to surround moisture with.

• Carbon letters
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• 제8권2호
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• pp.134-136
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• 2007

In this work, activated carbons (ACs) were prepared from polystyrene-based cation-exchangeable resin (PSI) by a chemical activation with KOH as an activating agent. The surface morphologies were observed by using SEM, and the textural properties were investigated by using nitrogen adsorption at 77 K. From the experimental results, it was found that the well-developed micro- and mesopores were produced by a chemical activation, and the textural properties including specific surface areas and pore volumes were greatly enhanced. The electrochemical behaviors of the ACs showed similar phenomena with that of textural properties. These results indicated that KOH activation played an important role in the changes of surface, and pore structures, resulting in enhancing the electrochemical properties of the ACs prepared in present work.

• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2011년도 춘계학술대회 초록집
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• pp.159.2-159.2
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• 2011

In this study, we prepared the activated graphite nanofibers (A-GNFs) via chemical activation with KOH reagent. The effect of A-GNFs on the surface and textural properties of Ni-loaded graphite nanofibers (Ni/GNFs) was investigated by X-ray diffraction (XRD), transmission electron microscope (TEM), and Brunauer-Emmett-Teller (BET). The textural properties of samples were investigated by $N_2$/77K adsorption isotherms. The electrochemical performances were investigated by cyclic voltammetry. As a results, the electrochemical performances of Ni/GNFs were improved with usage of A-GNFs. This could be interpreted by the high specific surface area and large total pore volume of the A-GNFs.

• 한국식품과학회지
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• 제53권1호
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• pp.92-98
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• 2021

The effects of heat-moisture treatment (HMT) on rice flour (RF) have been investigated for possibility of texture modifier in protein-based foods matrix, tofu. The optimum condition for preparation of tofu with maximum textural parameters was investigated by using response surface methodology (RSM). Rice flour was subjected to moisture content (10-30%) and heating temperature (100-140℃). Based on the response surface and superimposed plots, the optimized conditions of hydrothermally treated rice flour was as followed: moisture content, 22%; temperature, 130℃, which showed lower swelling power as compared to native RF and became more stable during continuous heating and agitation than native one. Tofu, prepared with HMT-RF, showed a denser network structure than that with RF, thereby inducing an increase in textural parameters. From the above results, the addition of HMT-RF could preserve the quality of tofu and be useful for developing an acceptable protein-based food product.

• 한국식품과학회지
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• 제16권2호
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• pp.185-191
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• 1984

전분 젤의 특성을 정토하기 위하여 녹두, 감자, 고구마로 제조한 전분 겔 및 감자, 고구마 전분에 녹두 전분을 혼합하여 제조한 전분 겔의 구조 및 텍스쳐를 측정하고. 관능검사에 의해 전분 겔의 수응력을 평가하였다. 균일하고 porous한 구조를 보인 녹두 겔이 텍스쳐 측정치가 높은 값을 나타냈으며 관능검사에서도수응력이 높게 평가되었다.

• 한국식품영양과학회지
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• 제24권4호
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• pp.594-600
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• 1995

To efficiently utilize not only fresh chestnut(FC) but also wormy chestnut(WC), four types of chestnut starches which were fresh chestnut starch(FCS), fresh chestnut crude starch(FCCS), wormy crude starch(WCS) and wormy chestnut crude starch(WCCS) were extracted. Amylose content of FCS(46.5%) and water binding capacity of FCCS(103.0%) were higher than those of othe three, respectively. Swelling powers of all sample starches increased rapidly from 6$0^{\circ}C$ to 8$0^{\circ}C$. Solubilities showed the same pattern as the swelling powers. In the textural properteis investigated with IUTM(instron universal testing machine), hardnesses and elasticties of chestnut starches were 50~58I.U. and 14~16I.U., respectively. The results of textural evaluations showed that it was possible to prepare chestnut mook with FCS, FCCS and WCS.

• Journal of Dairy Science and Biotechnology
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• 제36권2호
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• pp.73-80
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• 2018

The textural and rheological properties of cheese are major attributes for the characterization of cheese types, ripening, and consumer preferences. The use of small amplitude oscillatory rheological testing has made it possible for cheese researchers to assess the major properties of cheese, such as melting behavior and storage modulus, without irreversible deformation. In addition, large deformation testing such as textural profile analysis can assess properties such as hardness of cheese. While the sensory properties of cheese are valued by consumers, objective and reliable measurements are paramount for researchers. Ongoing development and refinement of scientific measurement methods of cheese are vital.

• 한국가정과학회지
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• 제5권2호
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• pp.33-43
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• 2002

This study was investigated textural properties of Injulmi affected by milling methods, varieties and added water volume. Sinsunchalbyeo and Hwasunchalbyeo flours were made using Rin-dry milling(PDM) and roll-wet milling(RWM) methods. The proximate composition of waxy rice starches and waxy rice flours were similar. Water binding capacity, soluble carbohydrate and damaged starch of waxy rice flour by RWM: were higher than those of waxy rice flours by PDM. By increasing added water volume, hardness and adhesiveness of Injulmi were decreased. By increasing storage time, hardness of Injulmi was increased, but adhesiveness was decreased. The hardness of Injulmi made from waxy rice flours by PDM was higher than by RDW.