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Accurate prediction of thermal damage extent is essential for effective and precise thermal therapy, especially in brain laser interstitial thermal therapy (LITT). Immediate postoperative contrast-enhanced T1-weighted imaging (CE-T1WI) is the primary method for clinically assessingthermal damage after image-guided LITT. CE-T1WI reveals a hyperintense enhancing rim surrounding the target lesion, which serves as a key radiological marker for evaluating the thermal damage extent. Although widely used in clinical practice, traditional thermal damage models rely on empirical parameters fromexperiments, which can lead to inaccurate predictions of thermal damage. Additionally, these models predict only two tissue states (damaged or undamaged), failing to capture three tissue states observed on post-CE-T1WI images, highlighting the need for improved thermal damage prediction methods.This study proposes a novel convolutional long short-term memory-based model that utilizes intraoperative temperature distribution history data measured by magnetic resonance temperature imaging (MRTI) during LITT to predict the enhancing rim on post-CE-T1WI images. This method was implemented and evaluated on retrospective data from 56 patients underwent brain LITT.The proposed model effectively predicts the enhancing rim on postoperative images, achieving an average dice similarity coefficient of 0.82 (±0.063) on the test dataset. Furthermore, it generates real-time predicted thermal damage area variation trends that closely resemble those of the traditional thermal damage model, suggesting potential for real-time prediction of thermal damage extent.This method could provide a valuable tool for visualizing and assessing intraoperative thermal damage extent.
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http://dx.doi.org/10.1088/1361-6560/adb3ea | DOI Listing |
Food Res Int
November 2025
College of Food & Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.
This study compared the effects of phosphorylated modified long-chain inulin (PF) with low (PF1), medium (PF3), and high (PF6) degrees of substitution on the rheological, thermal, gluten network depolymerization characteristics, and microstructure of unfrozen and frozen dough. The results showed that PF increased G', G", Tp, and ΔH of unfrozen and frozen dough. Gluten protein analysis revealed that PF significantly increased the SS and α-helix content in gluten, with 3 %FPF3 showing an 11.
View Article and Find Full Text PDFACS Appl Mater Interfaces
September 2025
Department of Materials Science and Engineering, Norwegian University of Science and Technology, NO-7491 Trondheim, Norway.
LiNiMnO (LNMO) is a promising material for the cathode of lithium-ion batteries (LiBs); however, its high operating voltage causes stability issues when used with carbonate battery electrolytes. Ionic liquids are a viable alternative to conventional carbonate solvents due to their thermal stability and electrochemical window. This work reports the performance of LNMO/Li half cells with an ionic liquid electrolyte (ILE) composed of 0.
View Article and Find Full Text PDFFront Physiol
August 2025
Department of Cardiology, General Hospital of Northern Theater Command, Shenyang, China.
Background: Pulsed electric field ablation (PFA) techniques for treating cardiac arrhythmias have attracted considerable interest. For example, atrial fibrillation can be effectively treated by pulmonary vein isolation using PFA. However, some arrhythmias originate deep within the myocardium, making them difficult to reach with conventional ablation methods.
View Article and Find Full Text PDFJ Food Sci Technol
October 2025
Department of Food Technology, Center for Technology and Regional Development, Federal University of Paraíba, João Pessoa, Brazil.
The use of whey as an alternative culture medium for fermentation by lactic bacteria enables generating new products exopolysaccharide (EPS) and avoids environmental and economic damage. This work aimed to characterize the exopolysaccharide obtained from whey fermentation (EPS-LN60) by DF60Mi to identify its physical and chemical properties. The EPS was characterized in terms of total sugar, protein, yield, FTIR, thermogravimetry, calorimetry, monosaccharide composition, optical microscopy and SEM.
View Article and Find Full Text PDFFood Chem X
August 2025
Tianjin Institute of Industrial Biotechnology, Chinese Academy of Science, Tianjin 300308, China.
In this study, tannic acid (TA) was applied to remodel the structure of quercetin-loaded oat globulin fibrils (UF-Que), to form novel fibril-based composite hydrogels (UF-Que-TA) to encapsulate Que. The hydrogels were prepared by varying the [TA]/[UF] ratio to investigate the impact of TA on gelation behavior, microstructure, molecular interactions, and stability of Que. Physicochemical results indicated that the incorporation of TA significantly enhanced the gel strength and promoted non-covalent interactions including hydrogen bonding, hydrophobic interactions, and ionic interactions.
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