2009
DOI: 10.1016/j.ultrasmedbio.2008.09.005
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Evaluation of Tissue Mimicking Quality of Tofu for Biomedical Ultrasound

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Cited by 14 publications
(8 citation statements)
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“…The acoustic and thermal properties of water and tofu [31], [32], [33], [34], [35], [36], [37], [38] used in the calculation are summarized in Table 1. The 100 µm thick high density polyethylene layer between the water and the tofu is thin enough to be neglected in the simulation.…”
Section: Methodsmentioning
confidence: 99%
“…The acoustic and thermal properties of water and tofu [31], [32], [33], [34], [35], [36], [37], [38] used in the calculation are summarized in Table 1. The 100 µm thick high density polyethylene layer between the water and the tofu is thin enough to be neglected in the simulation.…”
Section: Methodsmentioning
confidence: 99%
“…Tofu has become a popular phantom material in many fields of biological interest including elastography (24) and ultrasound imaging (25). Tofu, also referred to as bean curd, is a food made by pressing curds from coagulated soymilk into blocks of relative homogeneity.…”
Section: Introductionmentioning
confidence: 99%
“…As the majority of free, open‐access medical education (FOAM) is targeted at high‐resource settings, consideration must be given to the technology required to translate learning into practice . For example, creating an ultrasound procedure trainer with ballistics gel may not be feasible in many countries, but tofu or gelatin may work as a substitute A lack of attention to resources is the main barrier to FOAM use in LMICs . Consider lower‐resolution/small‐size videos to promote downloading ease in countries with unreliable Internet, slower bandwidth, and higher data costs .…”
Section: Implications For Education and Training In Emmentioning
confidence: 99%