Zobrazeno 1 - 10
of 32
pro vyhledávání: '"He, Chenghao"'
Traditional deep learning relies on end-to-end backpropagation for training, but it suffers from drawbacks such as high memory consumption and not aligning with biological neural networks. Recent advancements have introduced locally supervised learni
Externí odkaz:
http://arxiv.org/abs/2407.05638
Autor:
Su, Junhao, Cai, Changpeng, Zhu, Feiyu, He, Chenghao, Xu, Xiaojie, Guan, Dongzhi, Si, Chenyang
Deep neural networks conventionally employ end-to-end backpropagation for their training process, which lacks biological credibility and triggers a locking dilemma during network parameter updates, leading to significant GPU memory use. Supervised lo
Externí odkaz:
http://arxiv.org/abs/2407.05623
Autor:
Zhu, Feiyu, Zhang, Yuming, Cai, Changpeng, He, Chenghao, Guo, Xiuyuan, Li, Jiao, Wang, Peizhe, Su, Junhao, Gao, Jialin
Local learning offers an alternative to traditional end-to-end back-propagation in deep neural networks, significantly reducing GPU memory usage. While local learning has shown promise in image classification tasks, its application to other visual ta
Externí odkaz:
http://arxiv.org/abs/2406.00446
Autor:
Cai, Changpeng, Guo, Guinan, Li, Jiao, Su, Junhao, Shen, Fei, He, Chenghao, Xiao, Jing, Chen, Yuanxu, Dai, Lei, Zhu, Feiyu
Most earlier researches on talking face generation have focused on the synchronization of lip motion and speech content. However, head pose and facial emotions are equally important characteristics of natural faces. While audio-driven talking face ge
Externí odkaz:
http://arxiv.org/abs/2405.07257
Publikováno v:
Polish Journal of Chemical Technology, Vol 26, Iss 3, Pp 70-75 (2024)
As a green and safe amino acid surfactant, sodium lauryl glutamate (SLG) has been favored by researchers. However, SLG has low solubility and its single system is not conducive to its application. Zwitterionic surfactants can increase its solubility
Externí odkaz:
https://doaj.org/article/a32c553bc0e34a79b0101ec6a00e051e
Publikováno v:
In Food Bioscience February 2024 57
Publikováno v:
In Journal of the Franklin Institute December 2023 360(18):14279-14289
Akademický článek
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Publikováno v:
In Journal of Molecular Liquids 1 December 2022 367 Part B
Publikováno v:
In Journal of Food Engineering October 2021 306