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RISS 인기검색어
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- 저자 : Tianyi Xia (검색결과 5 건)
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Tianyi Xia,Jiawei Li,Jiao Gao,Xunhua Xu 대한영상의학회 2020 Korean Journal of Radiology Vol.21 No.5
The 2019 novel coronavirus (2019-nCoV) outbreak in Wuhan, Hubei Province, China in 2019 led to large numbers of people being infected and developing atypical pneumonia (coronavirus disease 2019, COVID-19). Typical imaging manifestations of patients infected with 2019-nCoV has been reported, but we encountered an atypical radiological manifestation on baseline computed tomography (CT) images in three patients from Wuhan, China infected with the 2019-nCoV. Surprisingly, the only similar CT finding was a solitary sub-centimeter ground-glass nodule adjacent to bronchovascular bundles, which could be easily overlooked. In addition, the follow-up images in these patients showed how COVID-19 pneumonia evolved from these small nodules. The radiologic manifestation of the three cases will expand contemporary understanding of COVID-19.
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국내외산 통밀가루의 품질 특성 및 통밀쿠키 제조 적성 비교
샤톈이 ( Tianyi Xia ),문유진 ( Yujin Moon ),백나연 ( Nayeon Baek ),조혜진 ( Hyejin Cho ),권미라 ( Meera Kweon ) 한국식품조리과학회(구 한국조리과학회) 2021 한국식품조리과학회지 Vol.37 No.3
Purpose: The study aimed to identify the useful indicators for the quality characteristics of whole wheat flour to predict the quality of cookies formulated with whole wheat flour. Methods: Two groups of whole wheat flours milled from foreign wheat and Korean domestic wheat were used to analyze the ash and damaged starch contents, solvent retention capacity (SRC), particle size, and color. The cookie-making performance was also accessed to correlate with the flour quality. Results: Among the quality characteristics of whole wheat flour, the particle size and color showed the most significant difference between foreign whole wheat flour and Korean domestic whole wheat flour groups. Correlation analysis of quality characteristics of whole wheat flour and quality of cookies showed that the water and sodium carbonate SRC values were correlated significantly with the hardness of the cookie dough, moisture loss rate during baking, and cookie geometry and hardness. In addition, the particle size and color of the whole wheat flour also influenced the cookie quality, confirming that they are excellent indicators to predict the quality of whole wheat cookies. Conclusion: Good quality whole wheat cookies can be produced by controlling the particle size of whole wheat flour to reduce the water absorption and damaged starch contribution. The solvent retention capacity, particle size, and color of whole wheat flour can be applied as useful indicators in the specification of whole wheat flour for cookie production.
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Wei Zhang,Tianyi Xu,Xiang-Gen Xia IEEE 2012 IEEE transactions on information theory Vol.58 No.2
<P>A partial interference cancellation (PIC) group decoding based space-time block code (STBC) design criterion was recently proposed by Guo and Xia, where the decoding complexity and the code rate traeoff is dealt when the full diversity is achieved. In this paper, two designs of STBC are proposed for any number of transmit antennas that can obtain full diversity when a PIC group decoding (with a particular grouping scheme) is applied at receiver. With the PIC group decoding and an appropriate grouping scheme for the decoding, the proposed STBC are shown to obtain the same diversity gain as the ML decoding, but have a low decoding complexity. The first proposed STBC is designed with multiple diagonal layers and it can obtain the full diversity for two-layer design with the PIC group decoding and the rate is up to 2 symbols per channel use. With PIC-SIC group decoding, the first proposed STBC can obtain full diversity for any number of layers and the rate can be full. The second proposed STBC can obtain full diversity and a rate up to 9/4 with the PIC group decoding. Some code design examples are given and simulation results show that the newly proposed STBC can well address the rate-performance-complexity tradeoff of the MIMO systems.</P>
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시중 국산밀 및 외국밀 통밀가루의 입자크기와 품질 특성 비교
문유진 ( Yujin Moon ),샤톈이 ( Tianyi Xia ),조혜진 ( Hyejin Cho ),권미라 ( Meera Kweon ) 한국식품조리과학회(구 한국조리과학회) 2021 한국식품조리과학회지 Vol.37 No.1
Purpose: The particle size and quality characteristics of commercial whole wheat flours made of Korean domestic wheat and foreign wheat were compared. Methods: Two groups of whole wheat flours [1) eight different whole wheat flours manufactured with Korean domestic wheat by three Korean millers, and 2) eight different flours with foreign wheat by one Korean miller and five foreign millers] were used in the study. Whole wheat flour was analyzed by particle size, color, ash and damaged starch contents, solvent retention capacity (SRC), SDS sedimentation, and RVA pasting property. Results: The particle size, color, and pasting viscosities of whole wheat flours were significantly different between the two groups. In contrast, the ash and damaged starch contents, water and sodium carbonate SRC, and SDS sedimentation values were not significantly different between the groups. However, all measured parameters were significantly different between the products within each group. In particular, the particle size correlated negatively with the color L* and positively with a*. Conclusion: The wheat origin, such as Korean or foreign wheat, and millers, including milling methods, significantly affect the quality of the whole wheat flours. The particle size was likely a significant factor related to the quality variation of commercial whole wheat flours, which needs specifying and controlling for maintaining the quality of whole wheat flour.
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알러지 저감밀 오프리 밀가루의 품질 특성과 제빵 및 제면 적성
문유진 ( Yujin Moon ),조혜진 ( Hyejin Cho ),백나연 ( Nayeon Baek ),샤톈이 ( Tianyi Xia ),권미라 ( Meera Kweon ) 한국식품조리과학회 2021 한국식품조리과학회지 Vol.37 No.6
Purpose: This study aimed to explore the quality characteristics and bread-making and noodle-making properties of low allergy wheat (‘O-free’) flour. Methods: ‘O-free’ flour and three commercial wheat flours (high-H, medium-M, low-L gluten strength) were used. Solvent retention capacity (SRC), sodium dodecyl sulfate (SDS)-sedimentation volume, pasting and gelatinization properties using rapid visco analyzer and differential scanning calorimetry, and dough mixing property using a mixograph of the flour samples were determined. In addition, their bread- and noodle-making performance was evaluated. Results: The SRC values in all four solvents and the SDS-sedimentation volume of ‘O-free’ flour were lower than those of H and M flour and higher than those of L flour. The pasting and gelatinization properties of ‘O-free’ flour starch were similar to those of the other flour samples. The dough mixing property and bread-making performance of the ‘O-free’ flour were inferior to the H and M flour but superior to the L flour. On the other hand, the noodle-making performance of the ‘O-free’ flour was inferior to all three flours. Conclusions: Overall, it was confirmed that ‘O-free’ flour, which lacks omega-gliadin, has inferior gluten protein quality and processing performance compared to H or M flours that are mainly used for making bread and noodles. Performance improvement was necessary by controlling other basic ingredients and processing conditions.
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