Results 271 to 280 of about 4,490,405 (298)

Dynamic Face Movement Texture Enhances the Perceived Realism of Facial Expressions of Emotion

International Conference on Intelligent Virtual Agents, 2020
Most socially interactive virtual agents that generate facial expressions lack critical visual features such as expressive wrinkles, which could reduce their realistic appearance.
Chaona Chen, Oliver G. B. Garrod, P. Schyns, Rachael E. Jack   +3 more
semanticscholar   +1 more source

Properties of polysaccharides and glutamine transaminase used in mozzarella cheese as texturizer and crosslinking agents

LWT, 2019
Waxy rice starch, sodium carboxymethyl cellulose (CMC) and glutamine transaminase (TG) were used in mozzarella cheese as texturizers and crosslinking agents.
Hongjuan Li, Yan Liu, Yanjun Sun, Hongbo Li, Jinghua Yu   +4 more
semanticscholar   +1 more source

Mechanical properties affect detectability of perceived texture contrast in heterogeneous food gels

Food Hydrocolloids, 2018
This study investigated the influence of mechanical and physicochemical properties of semi-solid model foods on the detection and temporal perception of texture contrast.
Marco Santagiuliana, B. Piqueras-Fiszman, E. Linden, M. Stieger, E. Scholten   +4 more
semanticscholar   +1 more source

Physiochemical, texture properties, and the microstructure of set yogurt using whey protein-sodium tripolyphosphate aggregates as thickening agents.

The Journal of the Science of Food and Agriculture, 2017
Jianjun Cheng, Siyu Xie, Yuan Yin, Xianmin Feng, Shuai Wang, M. Guo, Chunlei Ni   +6 more
semanticscholar   +1 more source

Spatiotemporal Attacks for Embodied Agents

European Conference on Computer Vision, 2020
Aishan Liu, Tairan Huang, Xianglong Liu, Yitao Xu, Yuqing Ma, Xinyun Chen, S. Maybank, D. Tao   +7 more
semanticscholar   +1 more source

Effect of osmotic dehydration with different osmosis agents on water status, texture properties, sugars, and total carotenoid of dehydrated yellow peach slices

Journal of Food Science, 2023
, Xinye Wu
exaly  

Texture Quality of Candied Fruits as Influenced by Osmotic Dehydration Agents

, 2016
A. Vilela, Carla Sobreira, Ana Abraão, A. M. Lemos, F. Nunes   +4 more
semanticscholar   +1 more source

The Effect of Alginate-Based Edible Coating Enriched with Citric Acid and Ascorbic Acid on Texture, Appearance and Eating Quality of Apple Fresh-Cut

International Journal of Fruit Science, 2021
Seyed Mohammad Hassan Mortazavi
exaly  

Effect of selected agents for ochratoxin A biocontrol on the colour, texture and volatile profile of dry‐cured fermented sausages

Journal of the Science of Food and Agriculture, 2023
Micaela Álvarez, Félix Núñez, Eva Cebrián   +2 more
exaly  

Application of physical blowing agents in extrusion cooking of protein enriched snacks: Effects on product expansion, microstructure, and texture

Trends in Food Science and Technology, 2023
Siwen Luo, Filiz Koksel
exaly