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food science and Human Wellness 2024年第3期13卷 1135-1151页

作者： Enning Zhou Qiangqiang Li Dan Zhu Gang Chen Liming Wu Institute of Apicultural research Chinese Academy of Agricultural SciencesBeijing 100093China Department of food science University of OtagoDunedin 9016New Zealand School of food and health Beijing Technology and Business UniversityBeijing 100048China

food allergens are mainly naturally-occurring proteins with immunoglobulin E(IgE)-binding *** the structural and immunogenic characteristics of allergenic proteins is essential in assessing whether and how food processing techniques reduce *** here discuss the impacts of food processing technologies on the modification of physicochemical,structural,and immunogenic properties of allergenic *** techniques for characterizing changes in these properties of food allergens are *** processing helps to reduce allergenicity by aggregating or denaturing proteins,which masks,modifies,or destroys antigenic epitopes,whereas,it cannot eliminate allergenicity completely,and sometimes even improves allergenicity by exposing new ***,most food processing techniques have been tested on purified food allergens rather than food products due to potential interference of other food *** provide guidance for further development of processing operations that can decrease the allergenicity of allergenic food proteins without negatively impacting the nutritional profile.

关键词： food allergens Protein structural characterization Immunogenicity evaluation food processing modification

Distortion-aware beamforming design for multi-beam satellite communications with nonlinear power amplifiers

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science China(Information sciences) 2024年第6期67卷 359-369页

作者： Xiang XIAO Li YOU Kezhi WANG Xiqi GAO National Mobile Communications research Laboratory Southeast University Purple Mountain laboratories Department of Computer science Brunel University London

Hardware components can cause different impairments, including power amplifier(PA) nonlinearities, which inevitably impact the system performance of satellite communications(SATCOM). In this work, we consider a multi-beam SATCOM downlink system and investigate the distortion-aware beamforming scheme with the characteristics of PA non-linearities. Notably, we aim to maximize the resource efficiency(RE), defined as the weighted sum of energy efficiency(EE) with spectral efficiency(SE), to obtain a flexible EE-SE tradeoff while accounting for the characteristics of PA distortion and the total power *** that the optimization objective is a sum of ratios and the high non-convexity involved in constraints,we propose an efficient approach that exploits the quadratic transformation, the Lagrange multiplier method,and the gradient ascent approach to handle this issue. Simulation results demonstrate the effectiveness of the distortion-aware beamforming approach in achieving the EE-SE tradeoff and exhibit a substantial RE performance gain over the conventional approach with ideal linear PAs assumed at the satellite transmitters.

关键词： multi-beam satellite communications nonlinear power amplifier energy and spectral efficiency tradeoff resource efficiency robust beamforming

Achieving full mutualism with massive passive devices for multiuser MIMO symbiotic radio

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science China(Information sciences) 2024年第9期67卷 196-212页

作者： Jingran XU Zhuoyin DAI Yong ZENG Shi JIN Tao JIANG National Mobile Communications research Laboratory Southeast University Purple Mountain laboratories research Center of 6G Mobile Communications School of Cyber Science and Engineering and Wuhan National Laboratory for Optoelectronics Huazhong University of Science and Technology

Symbiotic radio(SR) is one of the attractive communication technologies to facilitate largescale Internet of Things(IoT) connections with enhanced energy and spectrum efficiency, where passive backscatter devices(BDs) modulate their information over the radio frequency(RF) signals emitted by the active primary transmitters(PTs). Meanwhile, the primary transmission can be strengthened with the additional multipaths created by BDs. To capitalize to a greater extent on the mutualism relationship between the two types of communication, this paper studies multiple-input multiple-output(MIMO) SR communication systems including multiple PTs and massive BDs. We derive the achievable rate expressions of each PT and BD, as well as the sum rate expressions of primary and secondary communication, *** asymptotic analysis is given to derive the active and passive communication rates with a large number of BDs. Furthermore, for the general case with a finite number of BDs, we study the precoding optimization problem to maximize the sum rate of primary communication, while ensuring that the sum rate of secondary communication and the individual rate for each PT and BD in the prescribed active and passive user sets satisfy the specified thresholds. Simulation results are presented to verify the analytical studies.

关键词： multiuser MIMO SR backscattering massive backscatter devices asymptotic analysis active and passive communication

Slicing capacity-centered mode selection and resource optimization for network-assisted full-duplex cell-free distributed massive MIMO systems

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science China(Information sciences) 2024年第1期67卷 203-220页

作者： Jie WANG Jiamin LI Pengcheng ZHU Dongming WANG Hongbiao ZHANG Yue HAO Bin SHENG National Mobile Communications research Laboratory Southeast University 2. Purple Mountain Laboratories China Mobile research Institute

Network-assisted full-duplex(NAFD) cell-free distributed massive multiple-input multipleoutput(MIMO) systems enable uplink(UL) and downlink(DL) communications within the same timefrequency resources,which potentially reduce latency by avoiding the overhead of switching UL/DL ***,how to choose UL/DL modes remains an important factor affecting system *** the dramatic increase in the number of users and access points(APs),massive access brings significant overhead in the mode ***,the different quality of service(QoS) among users also makes the effective utilization of resources *** one of the most promising technologies in sixth-generation(6G),network slicing enables the adaptive configuration of limited UL/DL resources through the resource isolation assisted NAFD ***,we propose a slicing capacity-centered *** this scheme,APs are motivated by slicing requirements and associated slices to form different *** mode selection and resource allocation are performed within each subsystem to reduce overhead and improve resource *** implement this scheme efficiently,a double-layer deep reinforcement learning(DRL)mechanism is used to realize the joint optimization of mode selection and resource *** results show that the slicing capacity-centered scheme can effectively improve resource utilization and reduce overhead.

关键词： network-assisted full-duplex network slicing mode selection resource optimization deep reinforcement learning

Effects of Milling Methods on Rice Flour Properties and Rice Product Quality:A Review

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Rice science 2024年第1期31卷 33-46页

作者： TIAN Yu SUN Jing LI Jiaxin WANG Aixia NIE Mengzi GONG Xue WANG Lili LIU Liya WANG Fengzhong TONG Litao Institute of food science and Technology/Western research Institute Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products ProcessingMinistry of Agriculture and Rural AffairsBeijing 100193China

High-quality rice flour is the foundation for the production of various rice-based *** is an essential step in obtaining rice flour,during which significant changes occur in the physicochemical and quality characteristics of the *** rice flour obtained through mainstream wet milling methods exhibits superior quality,low production efficiency and wastewater discharge limit the development of the *** milling,on the other hand,conserves water resources,but adversely affects flour performance due to excessive heat *** an emerging powder-making technique,semi-dry milling offers a promising solution by enhancing flour quality and reducing environmental *** is achieved by minimizing soaking time through hot air treatment while reducing mechanical energy consumption to reach saturated water absorption ***,continuous production remains a *** comprehensive review summarizes the effects of various milling technologies on rice flour properties and product *** also discusses key control indicators and technical considerations for rice flour processing equipment and processes.

关键词： flour property milling equipment milling method rice flour rice product quality semi-dry milling

Effects of the extrusion and enzymatic extrusion treatment on the apparent viscosity of degerminated maize grits

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International Journal of Agricultural and Biological Engineering 2024年第3期17卷 249-254页

作者： Mingming Qi Dongliang Zhang Chengqian Jin Shanfeng Chen Hongjun Li Chengye Ma School of Agricultural Engineering and food science Shandong University of TechnologyZibo 255000ShandongChina Key Laboratory of Shandong Provincial Universities for technologies in Functional Agricultural Products Zibo 255000ShandongChina

Apparent viscosity is an important parameter for glucose syrup *** is greatly affected by particle size and concentration of *** order to analyze the factors influencing the apparent viscosity,the particle size distribution,steady shear flow behavior,temperature,and time sweep test of native degerminated maize grits(NDMG),extruded degerminated maize grits(EDMG),and enzymatically extruded degerminated maize grits(EEDMG)with different particle sizes(passed through 20,40,60,80,and 100 mesh sieves)and concentrations(water-sample ratios:2:1,3:1,5:1,10:1,and 20:1)were *** samples passed through different mesh sieves showed a gradient and a relatively concentrated distribution,and slurries had typical shear-thinning *** viscosity increased with increasing particle size and *** lowest apparent viscosity was attained from the samples obtained at 100+mesh and 20:1 water-sample ***,the sample with a 20:1 water-sample ratio showed the most stable apparent viscosity in the temperature sweep *** the time sweep test,the power law equation with high determination coefficients(R^(2)=0.9446,0.9382)and low root mean square error(RMSE=0.0002)had the best fit to the experimental data of the EDMG and EEDMG samples passed through 100+***,the lower apparent viscosities of the EDMG and EEDMG samples obtained at 100+mesh and 20:1 water-sample ratio can improve the activity and accessibility of enzymes for glucose syrup *** study provides critical insight into decreased apparent viscosity and expands the uses of EDMG and EEDMG in the glucose syrup sector.

关键词： degerminated maize grits enzymatic extrusion apparent viscosity particle size

Emerging tropane alkaloids:Global development and potential health threats

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food Quality and Safety 2024年第1期8卷 12-26页

作者： Zile Wang Shiqi Chen Pimiao Zheng Zhenhui Ren Huixia Zhang Jing Zhang Bing Shao Congming Wu Haiyang Jiang Department of Veterinary Pharmacology and Toxicology Beijing Key Laboratory of Detection Technology for Animal-Derived Food SafetyBeijing Laboratory for Food Quality and SafetyNational Key Laboratory of Veterinary Public Health and SafetyCollege of Veterinary MedicineChina Agricultural UniversityBeijingChina. College of Veterinary Medicine Shandong Agricultural UniversityTaianChina. Tianjin Key Laboratory of Agricultural Animal Breeding and healthy Husbandry College of Animal Science and Veterinary MedicineTianjin Agricultural UniversityTianjinChina Beijing Key Laboratory of Diagnostic and Traceability technologies for food Poisoning Beijing Center for Disease Prevention and ControlBeijingChina.

Tropane alkaloids(TAs)are a kind of plant secondary metabolite that mainly originate from *** have potent anticholinergic activity,and are well-known anticholinergic drugs,but have also been reported as plant *** studies have been conducted on TAs,but no scientometric research has been *** study aimed to expound the knowledge network and development of the feld of TAs and predict the emerging development topics based on *** particular,this research combined VOSviewer and CiteSpace for visualization and covered 1,298 related scientifc publications(1953–2022).The research on TAs is rapidly developing,with the participation of 86 countries,1,129 research institutions,and 4,087 ***,the University of Geneva,and *** are the most productive country,institution,and researcher,***,the main research topics on TAs include biosynthesis,in vitro synthesis,chemical synthesis,and determination *** 2018,the monitoring of TAs in food related to human health has shown citation burst characteristics,which is considered an emerging development trend in the *** fndings of this study will enable researchers to quickly tap into the knowledge background/structure of TAs from massive data to provide a reference for further research.

关键词： Tropane alkaloids bibliometrics biosynthesis in vitro synthesis chemical synthesis determination contamination food safety

Insights into the enhancement of food flavor perception:strategies,mechanism and emulsion applications

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food science and Human Wellness 2024年第5期13卷 2410-2424页

作者： Luyao Huang Yujie Dai Fan Zhang Longtao Zhang Baodong Zheng Yi Zhang Engineering research Centre of Fujian-Taiwan Special Marine food Processing and Nutrition Ministry of EducationFuzhou 350002China College of food science Fujian Agriculture and Forestry UniversityFuzhou 350002China

The core drivers of the modern food industry are meeting consumer demand for tasty and healthy *** application of food flavor perception enhancement can help to achieve the goals of salt-and sugar-reduction,without compromising the sensory quality of the original food,and this has attracted increasing research *** analysis of bibliometric results from 2002 to 2022 reveals that present flavor perception enhancement strategies(changing ingredient formulations,adding salt/sugar substitutes,emulsion delivery systems)are mainly carry out based on sweetness,saltiness and *** systems is becoming a novel research foci and development trends of international food flavor perception-enhancement *** structured design of food emulsions,by using interface engineering technology,can effectively control,or enhance the release of flavor ***,this review systematically summarizes strategies,the application of emulsion systems and the mechanisms of action of food flavor perception-enhancement technologies,based on odor-taste cross-modal interaction(OTCMI),to provide insights into the further structural design and application of emulsion systems in this field.

关键词： food flavor perception Emulsion Mechanism Bibliometric

A systematic review of climate change impacts,adaptation strategies,and policy development in West Africa

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Regional Sustainability 2024年第2期5卷 13-25页

作者： Camillus Abawiera WONGNAA Alex Amoah SEYRAM Suresh BABU Department of Agricultural Economics Agribusiness and ExtensionKwame Nkrumah University of Science and TechnologyKumasi00233Ghana International food Policy research Institute Washington20005USA

Climate change studies are diverse with no single study giving a comprehensive review of climate change impacts,adaptation strategies,and policy development in West *** unavailability of an all-inclusive study to serve as a guide for practitioners affects the effectiveness of climate change adaptation strategies proposed and adopted in the West African *** purpose of this study was to review the impacts of climate change risks on the crop,fishery,and livestock sectors,as well as the climate change adaptation strategies and climate-related policies aimed at helping to build resilient agricultural production systems in West *** review process followed a series of rigorous stages until the final selection of 56 articles published from 2009 to ***,the results highlighted the adverse effects of climate change risks on food *** found a continuous decline in food crop ***,the livestock sector experienced morbidity and mortality,as well as reduction in meat and milk *** fishery sector recorded loss of fingerlings,reduction in fish stocks,and destruction of mariculture and *** West Africa,climate-smart agriculture technologies,physical protection of fishing,and inclusion of gender perspectives in programs appear to be the major adaptation *** study therefore recommends the inclusion of ecosystem and biodiversity restoration,weather insurance,replacement of unsafe vessels,and strengthening gender equality in all climate change mitigation programs,as these will help to secure enough food for present and future generations.

关键词： Climate change Climate extreme events food security Adaptation strategies Climate-smart agriculture West Africa

Preparation,characterization and antioxidant activity analysis of three Maillard glycosylated bone collagen hydrolysates from chicken,porcine and bovine

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food science and Human Wellness 2024年第4期13卷 2002-2013页

作者： Liwei Qi Hongru Zhang Yujie Guo Hong Liu Chunhui Zhang Key Laboratory of Agro-Products Processing Ministry of Agriculture and Rural AffairsInstitute of Food Science and TechnologyChinese Academy of Agricultural SciencesBeijing 100193China Laboratory of Biomass and Green technologies University of Liege-Gembloux Agro-Bio TechPassage des déportés 2Gembloux B-5030Belgium

Bone collagen hydrolysates(peptides)derived from byproduct of animal product processing have been used to produce commercially valuable products due to their potential antioxidant *** glycosylated reaction is considered as a promising method to enhance the antioxidant activity of ***,this research aims at investigating the Maillard glycosylation activity and antioxidant activity of bone collagen hydrolysates from different *** this study,3 glycosylated bone collagen hydrolysates were prepared and characterized,and cytotoxicity and antioxidant activity were analyzed and *** free amino groups loss,browning intensity,and fluorescence intensity of G-Cbcp(glycosylated chicken bone collagen hydrolysates(peptides))were the heaviest,followed by G-Pbcp(glycosylated porcine bone collagen hydrolysates(peptides))and G-Bbcp(glycosylated bovine bone collagen hydrolysates(peptides)).The results of amino acid analysis showed that amino acid composition of different bone collagen hydrolysates was significantly different and the amino acid decreased to different degrees after Maillard glycosylated reaction,which may lead to differences in Maillard glycosylated reaction ***,the 3 glycosylated hydrolysates showed no significant *** results showed that glycosylation process significantly increased the antioxidant activity of bone collagen hydrolysates,and G-Cbcp showed the strongest antioxidant activity,followed by G-Pbcp and ***,compared with the bone collagen hydrolysates,3 glycosylated hydrolysates showed significant characteristic and structural changes,and higher antioxidant activity.

关键词： Bone collagen hydrolysates Glycosylation reaction Antioxidant activity