Improving segmented style transfer via blended partial convolution / by Ayberk Cansever.

Author/creator Cansever, Ayberk author.
Other author Hart, David Marvin, degree supervisor.
Other author East Carolina University. Department of Computer Science.
Format Theses and dissertations
Publication[Greenville, N.C.] : [East Carolina University], 2025.
Description1 online resource (61 pages) : illustrations (chiefly color)
Supplemental ContentAccess via ScholarShip
Subjects

Summary Style transfer aims to render the content of an image in the style of another, but applying this technique to specific segments within an image poses significant challenges, particularly in achieving seamless integration between styled and non-styled regions. In this thesis, we explore potential improvements to segmented style transfer by introducing blended partial convolution into the processing pipeline. Specifically, we evaluate three techniques: replacing traditional style transfer mechanisms with partial convolution, incorporating mask dilation in partial convolution, and applying mask feathering both prior to encoding and within the decoder. Systematically assessing these methods identifies their contributions to enhancing the style adaptation within designated segments, reducing boundary artifacts, and improving overall visual coherence. Preliminary results indicate that these techniques collectively have the potential to offer a more refined tool for applications in digital art, augmented reality, and image editing. This work advances the field of style transfer by addressing key limitations in segmented applications and provides a foundation for future research in localized style adaptation.
General notePresented to the Faculty of the Department of Computer Science.
General noteAdvisor: David Hart
General noteTitle from PDF t.p. (viewed July 15, 2026).
Dissertation noteM.S. East Carolina University 2025.
Bibliography noteIncludes bibliographical references.
Technical detailsSystem requirements: Adobe Reader.
Technical detailsMode of access: World Wide Web.

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