Henan University of Technology

About: Henan University of Technology is a education organization based out in Zhengzhou, China. It is known for research contribution in the topics: Catalysis & Starch. The organization has 7648 authors who have published 6503 publications receiving 73067 citations. The organization is also known as: Hénán Gōngyè Dàxué.

3D Multi-view Autostereoscopic Display and Its Key Technologie

Abstract: multi-view autostereoscopic three-dimensional (3D) display has been one of the most popular research issues in the world. And 3D displays are classified into two types: stereoscopic 3D display and autostereoscopic 3D display. The former includes head mount system, anaglyph system, polarized filter system, field sequential system and so on. The latter is also called true 3D display, it provides 3D perception without the need for special glasses or other head gear. In this paper we research on the multi-view autostereoscopic 3D display. Focusing on the multi-view stereoscopic 3D key technologies, the latest international development trends and existing problems is analyzed. a multi-view stereoscopic display system, related key technologies are detailed, which includes: Light field representation model and light field capturing system, high efficiency multi-view video coding and transmission method compatible with current video standard, high efficiency rendering method for arbitrary position view at the decoder, 3D display technologies and multi-view autostereoscopic display.

Effect of heat‐moisture treatment on morphological, structural and functional characteristics of ball‐milled wheat starches

Abstract: The effect of heat-moisture treatment (HMT) on the physicochemical properties of ball-milling (BM) modified wheat starch was investigated. The results showed that the damaged starch (DS) content and swelling power of BM modified starches decreased while their solubility increased by HMT. The gelatinization temperature of all the treated starches increased on HMT. However, the ball-milling–heat-moisture treatment (BM-HMT) starches had lower gelatinization temperature than the HMT starch without BM pretreatment. In addition, the BM-HMT starches displayed biphasic endotherms that differed from the BM starches. The crystallinity of starches milled for 0 to 1, 3, and 5 h increased by 5.50, 7.90, 3.50, and 10.30% on HMT, respectively, indicating that a certain degree of granule damage caused by BM treatment prior to HMT can enhance the mobility and realignment of resulting chains during HMT. The viscosities of the BM starches decreased on HMT, indicating enhanced shear stability and reduced retrogradation, which was similar to the effect of HMT on native starch. However, the peak, trough, and final viscosities of BM starches showed a smaller decline than that of native starch by HMT. These results demonstrate that BM-HMT can be a potential and beneficial method for wheat starch modification, providing desirable properties for food industries.