基于目标的情感分析(Target-Based Sentiment Analysis)是情感分析领域最具有挑战性的课题之一,需要同时解决目标提取和特定目标情感分析两个子任务.现有研究工作仍存在两个问题:第一,模型无法充分利用目标边界和情感信息;第二,普遍采...基于目标的情感分析(Target-Based Sentiment Analysis)是情感分析领域最具有挑战性的课题之一,需要同时解决目标提取和特定目标情感分析两个子任务.现有研究工作仍存在两个问题:第一,模型无法充分利用目标边界和情感信息;第二,普遍采用长短期记忆网络提取特征,无法捕抓输入句子的内部关系.为了解决上述问题,本文通过引入方向感知的Transformer,提出一种基于双辅助网络的目标情感分析模型DNTSA(Dual-assist Network based model for Target Sentiment Analysis),其核心思想是使用方向感知的Transformer作为特征提取器有效对齐多个目标词和情感词的内在联系,通过双辅助网络进一步增强模型的情感识别和目标提取能力.本文提出的方法在Laptop,Restaurant,Twitter 3个公开数据集上对比基准方法E2E-TBSA分别提升了2.3%,1.8%,3.9%的F1值.展开更多
In the present work, ribbon and 2-mm rod samples of Mg-Zn-Ca-Mn alloys were prepared by meltspinning and copper mold injection methods, respectively. Effects of Mn doping on glass-forming ability and corrosion perform...In the present work, ribbon and 2-mm rod samples of Mg-Zn-Ca-Mn alloys were prepared by meltspinning and copper mold injection methods, respectively. Effects of Mn doping on glass-forming ability and corrosion performance in simulated body fluid of Mg65Zn30Ca5 alloy were studied through X-ray diffraction, scanning electron microscopy, differential scanning calorimeter, and electrochemical and immersion tests. Results show that with the Mn addition increasing, all the ribbon samples are completely in amorphous state. However, the microstructure of 2-mm rod samples transfers from fully amorphous for the Mn-free alloy to almost polycrystalline state with precipitated Mg, Mn, and MgZn phases. Glass-forming ability of Mg65Zn30Ca5 alloy is decreased by Mn addition. Results of electrochemical and immersion tests demon- strate that the Mn-doped samples exhibit more negative corrosion potential and larger corrosion current density, suggesting that the corrosion resistance decreases with doping amount of Mn element increasing.展开更多
Wickerhamomyces anomalus makes a special contribution to the esters flavor of Chinese Baijiu.This study set out to investigate whether W.anomalus NCUF304.1 could improve the flavor of ethyl esters of Te-flavor Baijiu ...Wickerhamomyces anomalus makes a special contribution to the esters flavor of Chinese Baijiu.This study set out to investigate whether W.anomalus NCUF304.1 could improve the flavor of ethyl esters of Te-flavor Baijiu Jiupei(TFBJP).The days 10–30 of the Te-flavor Baijiu brewing stage was the key period for microorganisms to produce ethyl ester compounds.Among them,the content of ethyl acetate in the strengthening group of Jiupei with additional W.anomalus NCUF304.1 was significantly higher(P<0.05)than in the control group of Jiupei on days 10–20.Also,there was no significant difference in ethyl acetate content between the two samples until day 30 of fermentation.In addition,the contents of ethyl butyrate,ethyl lactate and ethyl hexanoate in TFBJP strengthened with W.anomalus NCUF304.1 were found to increase by 0.54,3.27 and 0.58 mg/kg,respectively.These findings evidenced the ability of W.anomalus NCUF304.1 in the Te-flavor Baijiu brewing for improving the flavor of ethyl esters.展开更多
In the present study,the tilapia skin gelatin was modified with Transglutaminase(TGase)to obtain wall materials with good film-forming performance.The effects of different fish skin gelatin cross-linking degree on the...In the present study,the tilapia skin gelatin was modified with Transglutaminase(TGase)to obtain wall materials with good film-forming performance.The effects of different fish skin gelatin cross-linking degree on the physical and chemical properties of the wall material solution were compared.When the fish skin gelatin cross-linking degree was 15.45%,the wall material solution had the highest emulsification,emulsification stability,foaming ability and foam stability,which were 4.25 m^(2)/g,63.27 min,140.00%and 32.14%,respectively.Therefore,the wall material with 15.45%fish skin gelatin cross-linking degree was used for spray drying to prepare Limosilactobacillus reuteri microcapsules.The particle size of the microcapsules was 40.5μm,the moisture content was 3.93%,the microcapsules had good storage stability at 4℃,and the expected shelf life was 28 days.The survival rate of L.reuteri in simulated gastrointestinal fluid increased by 43.94%,It was indicated that microcapsules with fish skin gelatin modified by TGase had the strong gastric acid resistance and could release more live bacteria in the gastrointestinal tract.The results can provide guidance for the large-scale production of L.reuteri-loaded microcapsules and the application of probiotics in food.展开更多
Dietary interventions play an important role in the prevention and treatment of type 2 diabetes(T2D).This study aims to evaluate the in vitro nutrition properties of whole Tartary buckwheat straight noodles(TSNw)and i...Dietary interventions play an important role in the prevention and treatment of type 2 diabetes(T2D).This study aims to evaluate the in vitro nutrition properties of whole Tartary buckwheat straight noodles(TSNw)and investigate its amelioration effect on T2D rats.Tartary buckwheat straight noodles(TSNs),including TSNw and TSNc(made by TB core flour),were prepared using extrusion technology,with characteristic of two times retrogradation.Results showed that TSNw presented higher in vitro antioxidant abilities and lower in vitro digestibility than TSNc(P<0.05),with significantly higher free radicals scavenging ability and lower estimated glycemic index(P<0.05).After six weeks dietary intervention,the serum metabolic level of T2D rats was determined.Results revealed that the administration of TSNs could notably reduce the level of total cholesterol,triacylglycerols,low-density lipoprotein cholesterol,glutamic-pyruvic transaminase,glutamic oxaloacetic transaminase,creatinine,urea,uric acid,and malonaldehyde,but increased the level of high-density lipoprotein cholesterol,total protein,and the activity of superoxide dismutase,and glutathione peroxidase in T2D rats.In general,the administration of TSNw presented better improvement on the complications of T2D rats than that of TSNc.This study suggests that TSNw could be a promising functional food for treating T2D.展开更多
文摘基于目标的情感分析(Target-Based Sentiment Analysis)是情感分析领域最具有挑战性的课题之一,需要同时解决目标提取和特定目标情感分析两个子任务.现有研究工作仍存在两个问题:第一,模型无法充分利用目标边界和情感信息;第二,普遍采用长短期记忆网络提取特征,无法捕抓输入句子的内部关系.为了解决上述问题,本文通过引入方向感知的Transformer,提出一种基于双辅助网络的目标情感分析模型DNTSA(Dual-assist Network based model for Target Sentiment Analysis),其核心思想是使用方向感知的Transformer作为特征提取器有效对齐多个目标词和情感词的内在联系,通过双辅助网络进一步增强模型的情感识别和目标提取能力.本文提出的方法在Laptop,Restaurant,Twitter 3个公开数据集上对比基准方法E2E-TBSA分别提升了2.3%,1.8%,3.9%的F1值.
基金financially supported by the National Natural Science Foundation of China (Nos. 51201120 and 51401155)the Science & Technology Coordination & Innovation Project of Shaanxi Province(No. 2016KTZDGY-04-01)the Key Laboratory Program Funded by Shaanxi Provincial Education Department(No.17JS053)
文摘In the present work, ribbon and 2-mm rod samples of Mg-Zn-Ca-Mn alloys were prepared by meltspinning and copper mold injection methods, respectively. Effects of Mn doping on glass-forming ability and corrosion performance in simulated body fluid of Mg65Zn30Ca5 alloy were studied through X-ray diffraction, scanning electron microscopy, differential scanning calorimeter, and electrochemical and immersion tests. Results show that with the Mn addition increasing, all the ribbon samples are completely in amorphous state. However, the microstructure of 2-mm rod samples transfers from fully amorphous for the Mn-free alloy to almost polycrystalline state with precipitated Mg, Mn, and MgZn phases. Glass-forming ability of Mg65Zn30Ca5 alloy is decreased by Mn addition. Results of electrochemical and immersion tests demon- strate that the Mn-doped samples exhibit more negative corrosion potential and larger corrosion current density, suggesting that the corrosion resistance decreases with doping amount of Mn element increasing.
基金National Natural Science Foundation of China(No.31960474)Research Project of State Key Laboratory of Food Science and Technology(SKLF-ZZB-202116)for supporting this workWe also thank Jiangxi Zhangshugong Wine and Spirits Co.,Ltd for its support and assistance of providing raw material and the brewing conditions of Teflavor Baijiu.
文摘Wickerhamomyces anomalus makes a special contribution to the esters flavor of Chinese Baijiu.This study set out to investigate whether W.anomalus NCUF304.1 could improve the flavor of ethyl esters of Te-flavor Baijiu Jiupei(TFBJP).The days 10–30 of the Te-flavor Baijiu brewing stage was the key period for microorganisms to produce ethyl ester compounds.Among them,the content of ethyl acetate in the strengthening group of Jiupei with additional W.anomalus NCUF304.1 was significantly higher(P<0.05)than in the control group of Jiupei on days 10–20.Also,there was no significant difference in ethyl acetate content between the two samples until day 30 of fermentation.In addition,the contents of ethyl butyrate,ethyl lactate and ethyl hexanoate in TFBJP strengthened with W.anomalus NCUF304.1 were found to increase by 0.54,3.27 and 0.58 mg/kg,respectively.These findings evidenced the ability of W.anomalus NCUF304.1 in the Te-flavor Baijiu brewing for improving the flavor of ethyl esters.
基金supported by the fund of the National Natural Science Foundation of P.R.China(No.32060540)the Youth Talent Training Program for Academic and Technical Leaders of Major Disciplines in Jiangxi Province(No.20212BCJ23042).
文摘In the present study,the tilapia skin gelatin was modified with Transglutaminase(TGase)to obtain wall materials with good film-forming performance.The effects of different fish skin gelatin cross-linking degree on the physical and chemical properties of the wall material solution were compared.When the fish skin gelatin cross-linking degree was 15.45%,the wall material solution had the highest emulsification,emulsification stability,foaming ability and foam stability,which were 4.25 m^(2)/g,63.27 min,140.00%and 32.14%,respectively.Therefore,the wall material with 15.45%fish skin gelatin cross-linking degree was used for spray drying to prepare Limosilactobacillus reuteri microcapsules.The particle size of the microcapsules was 40.5μm,the moisture content was 3.93%,the microcapsules had good storage stability at 4℃,and the expected shelf life was 28 days.The survival rate of L.reuteri in simulated gastrointestinal fluid increased by 43.94%,It was indicated that microcapsules with fish skin gelatin modified by TGase had the strong gastric acid resistance and could release more live bacteria in the gastrointestinal tract.The results can provide guidance for the large-scale production of L.reuteri-loaded microcapsules and the application of probiotics in food.
基金This study was financially supported by the National Natural Science Foundation of China(No.3177101304).Thanks for the support of Jiangxi Chunsi Foods Co.,Ltd.to this study.
文摘Dietary interventions play an important role in the prevention and treatment of type 2 diabetes(T2D).This study aims to evaluate the in vitro nutrition properties of whole Tartary buckwheat straight noodles(TSNw)and investigate its amelioration effect on T2D rats.Tartary buckwheat straight noodles(TSNs),including TSNw and TSNc(made by TB core flour),were prepared using extrusion technology,with characteristic of two times retrogradation.Results showed that TSNw presented higher in vitro antioxidant abilities and lower in vitro digestibility than TSNc(P<0.05),with significantly higher free radicals scavenging ability and lower estimated glycemic index(P<0.05).After six weeks dietary intervention,the serum metabolic level of T2D rats was determined.Results revealed that the administration of TSNs could notably reduce the level of total cholesterol,triacylglycerols,low-density lipoprotein cholesterol,glutamic-pyruvic transaminase,glutamic oxaloacetic transaminase,creatinine,urea,uric acid,and malonaldehyde,but increased the level of high-density lipoprotein cholesterol,total protein,and the activity of superoxide dismutase,and glutathione peroxidase in T2D rats.In general,the administration of TSNw presented better improvement on the complications of T2D rats than that of TSNc.This study suggests that TSNw could be a promising functional food for treating T2D.
