Quantitative study of starch swelling capacity during gelatinization with an efficient automatic segmentation methodology
Bo Pan, Jinxuan Tao, Xianyang Bao, Jie Xiao, Hongsheng Liu, Xiaotong Zhao, Delu Zeng
Topics & Concepts
SwellingStarchSegmentationGranule (geology)Materials scienceStarch gelatinizationSwelling capacityArtificial intelligenceCanny edge detectorBiological systemComputer visionComputer scienceImage processingComposite materialChemistryEdge detectionBiologyFood scienceImage (mathematics)Food composition and propertiesCerebrovascular and Carotid Artery DiseasesEsophageal Cancer Research and Treatment