Zobrazeno 1 - 10 of 11 pro vyhledávání: '"Keigo Hanyu"'
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Akademický článek
Identification of muscle activity in tongue motion during swallowing through medical image data
Autor: Hideyuki AZEGAMI, Shinjiro ONO, Kenzen TAKEUCHI, Takahiro KIKUCHI, Yukihiro MICHIWAKI, Keigo HANYU, Tetsu KAMIYA
Publikováno v: Journal of Biomechanical Science and Engineering, Vol 17, Iss 1, Pp 21-00254-21-00254 (2021)
This paper presents a formulation to identify muscle activities from the variation in shapes of organs during swallowing. We assume that each organ consists of a three-dimensional hyperelastic body, and the contraction movement of the muscle is cause
Externí odkaz: https://doaj.org/article/69c8d90ae1984f68bbcc90f1e0912fc9
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Numerical visualisation of physical values during human swallowing using a three-dimensional swallowing simulator ‘Swallow Vision®’ based on the moving particle simulation method
Autor: Tetsu Kamiya, Yoshio Toyama, Seiichi Koshizuka, Megumi Takai, Takahiro Kikuchi, Keigo Hanyu, Yukihiro Michiwaki
Publikováno v: Computer Methods in Biomechanics and Biomedical Engineering: Imaging & Visualization. 7:382-388
The aim of this study is to visualise changes in physical values of food bolus during swallowing to correlate the movement of human organs and bolus flow configuration using Swallow Vision®...
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fb2f3a18d23e3651bc6b6bd8347db88e
https://doi.org/10.1080/21681163.2018.1502689
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Realistic computer simulation of bolus flow during swallowing
Autor: Motoki Inoue, Nobutaka Yahiro, Tetsu Kamiya, Megumi Takai, Yukihiro Michiwaki, Seiichi Koshizuka, Keigo Hanyu, Takahiro Kikuchi, Yoshio Toyama
Publikováno v: Food Hydrocolloids. 108:106040
In this study, swallow simulation, Swallow Vision ®, was used to estimate the velocity, shear rate, and viscosity of food during swallowing. The subjects were a healthy young person and an elderly patient with aspiration. The test food was a Newtoni
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::597f546a29c91beead6023ea731771b4
https://doi.org/10.1016/j.foodhyd.2020.106040
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