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640 results on '"Li, Mengfan"'

10. Effects of Sequence Order on Motor Imagery Based on Observing and Delayed Matching Task

Author

Li, Mengfan, Qi, Enming, Zhao, Qi, Xu, Guizhi, Magjarević, Ratko, Series Editor, Ładyżyński, Piotr, Associate Editor, Ibrahim, Fatimah, Associate Editor, Lackovic, Igor, Associate Editor, Rock, Emilio Sacristan, Associate Editor, Wang, Guangzhi, editor, Yao, Dezhong, editor, Gu, Zhongze, editor, Peng, Yi, editor, Tong, Shanbao, editor, and Liu, Chengyu, editor

Published
2024
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28. Research on the Detection Method of Breast Cancer Deep Convolutional Neural Network Based on Computer Aid

Author

Li, Mengfan

Subjects
Electrical Engineering and Systems Science - Image and Video Processing, Computer Science - Computer Vision and Pattern Recognition
Abstract

Traditional breast cancer image classification methods require manual extraction of features from medical images, which not only require professional medical knowledge, but also have problems such as time-consuming and labor-intensive and difficulty in extracting high-quality features. Therefore, the paper proposes a computer-based feature fusion Convolutional neural network breast cancer image classification and detection method. The paper pre-trains two convolutional neural networks with different structures, and then uses the convolutional neural network to automatically extract the characteristics of features, fuse the features extracted from the two structures, and finally use the classifier classifies the fused features. The experimental results show that the accuracy of this method in the classification of breast cancer image data sets is 89%, and the classification accuracy of breast cancer images is significantly improved compared with traditional methods., Comment: \c{opyright}2021 IEEE

Published
2021

29. RepF-Net: Distortion-Aware Re-projection Fusion Network for Object Detection in Panorama Image

Author

Li, Mengfan, Meng, Ming, Zhou, Zhong, Goos, Gerhard, Founding Editor, Hartmanis, Juris, Founding Editor, Bertino, Elisa, Editorial Board Member, Gao, Wen, Editorial Board Member, Steffen, Bernhard, Editorial Board Member, Yung, Moti, Editorial Board Member, Wang, Lei, editor, Gall, Juergen, editor, Chin, Tat-Jun, editor, Sato, Imari, editor, and Chellappa, Rama, editor

Published
2023
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45. Physicochemical, Functional and Microstructural Changes during the Emulsification Process of Processed Cheese

Author

LI Hongjuan, LI Mengfan, YUAN Yujing, CHEN Ziyang, ZHU Guangchao, LI Dan, LI Hongbo, YU Jinghua

Subjects
processed cheese, emulsification process, functional properties, physicochemical properties, microstructure, Food processing and manufacture, TP368-456
Abstract

In this study, we investigated the changes in the functional properties (meltability and fat precipitation), texture, rheological properties, and microstructure of processed cheese during emulsification (5–30 min) at different temperatures (80 and 85 ℃). The results showed that as the emulsification time increased, the meltability and fat precipitation showed a decreasing trend, and the fat precipitation at 85 ℃ was significantly higher than that at 80 ℃ during the emulsification process (P < 0.05). The gumminess and chewiness increased significantly (P < 0.05) with the increase in emulsification time, and the hardness, gumminess and chewiness at 85 ℃ were greater than those at 80 ℃. The storage modulus (G’) of processed cheese was greater than the loss modulus (G”) at the same degree of emulsification for both temperatures and both G’ and G” showed an upward trend with increasing frequency from 0.1 to 10 Hz. The microstructure of processed cheese showed that the number of fat globules was greatly reduced, the diameter was decreased, the distribution of fat globules became more uniform, the protein matrix became smoother and the cheese structure became denser at 5–15 min of emulsification. However, the microstructure of processed cheese was honeycomb-like at 20–30 min of emulsification, suggesting excessive creaming reaction. Therefore, a short emulsification time during the processing of processed cheese will result in inadequate creaming reaction; too long emulsification time will cause adverse changes in cheese texture. During the emulsification process, the protein-protein and protein-fat interactions were enhanced, thereby improving the functional properties of the product. In conclusion, the emulsification process of processed cheese is closely related to its physicochemical and functional properties and microstructure. This study provides some theoretical guidance for future process development of processed cheese production.

Published
2023
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