The core-shell structure in bulk TiNb binary alloy was designed and studied by phase-field simulations,where various core-shell structures were obtained by precise control of the initial and boundary conditions of the...The core-shell structure in bulk TiNb binary alloy was designed and studied by phase-field simulations,where various core-shell structures were obtained by precise control of the initial and boundary conditions of the TiNb binary alloy system during spinodal decomposition,and then the formation mechanism of core-shell structure was revealed.In addition,the influences of initial temperature gradient,average temperature,and initial concentration distribution of the system on the core-shell structure were investigated.Results show that the initial concentration gradient is the key factor for forming the core-shell structure.Besides,larger initial temperature gradient and higher average temperature can promote the formation of core-shell structure,which can be stabilized by adjusting the initial concentration distribution of the Nb-rich region in TiNb binary alloy.As a theoretical basis,this research provides a novel and simple strategy for the preparation of TiNb-based alloys and other materials with peculiar core-shell structures and desirable mechanical and physical properties.展开更多
目的探究大豆分离蛋白(soybean protein isolate,SPI)添加量对面条品质和消化特性的影响.方法在小麦粉中添加不同量的大豆分离蛋白(0%、1%、2%、3%、4%、5%),探究SPI添加量对面粉糊化特性、粉质特性,面团的水分分布及面条的外观特性、...目的探究大豆分离蛋白(soybean protein isolate,SPI)添加量对面条品质和消化特性的影响.方法在小麦粉中添加不同量的大豆分离蛋白(0%、1%、2%、3%、4%、5%),探究SPI添加量对面粉糊化特性、粉质特性,面团的水分分布及面条的外观特性、质构特性、蒸煮特性、感官、长程有序性及体外消化性的影响.结果随着SPI添加量的增加,面团形成时间和稳定时间增加,糊化温度上升,峰值黏度、谷值黏度、最终黏度、衰减值显著下降(P<0.05),回生值减小.面团中水分由结合水向自由水迁移,面团的流动性增强,面条硬度、弹性上升(P<0.05).面条断条率先升高后降低,吸水率逐渐升高;面条长程有序性增加,快消化淀粉和慢消化淀粉的相对含量降低,抗性的相对含量显著增加(P<0.05).感官评价表明,添加3%大豆分离蛋白制得的面条表面结构细密光滑、富有弹性、爽口不黏牙、带有豆香味,面条感官评分最高,为89.27分.结论大豆分离蛋白能够改善面条品质,降低面条的消化性,为低GI值功能性食品的开发提供依据.展开更多
基金National Natural Science Foundation of China(12372152)Guangdong Basic and Applied Basic Research Foundation(2023A1515011819,2024A1515012469)Shandong Provincial Natural Science Foundation(ZR2023MA058)。
文摘The core-shell structure in bulk TiNb binary alloy was designed and studied by phase-field simulations,where various core-shell structures were obtained by precise control of the initial and boundary conditions of the TiNb binary alloy system during spinodal decomposition,and then the formation mechanism of core-shell structure was revealed.In addition,the influences of initial temperature gradient,average temperature,and initial concentration distribution of the system on the core-shell structure were investigated.Results show that the initial concentration gradient is the key factor for forming the core-shell structure.Besides,larger initial temperature gradient and higher average temperature can promote the formation of core-shell structure,which can be stabilized by adjusting the initial concentration distribution of the Nb-rich region in TiNb binary alloy.As a theoretical basis,this research provides a novel and simple strategy for the preparation of TiNb-based alloys and other materials with peculiar core-shell structures and desirable mechanical and physical properties.
文摘目的探究大豆分离蛋白(soybean protein isolate,SPI)添加量对面条品质和消化特性的影响.方法在小麦粉中添加不同量的大豆分离蛋白(0%、1%、2%、3%、4%、5%),探究SPI添加量对面粉糊化特性、粉质特性,面团的水分分布及面条的外观特性、质构特性、蒸煮特性、感官、长程有序性及体外消化性的影响.结果随着SPI添加量的增加,面团形成时间和稳定时间增加,糊化温度上升,峰值黏度、谷值黏度、最终黏度、衰减值显著下降(P<0.05),回生值减小.面团中水分由结合水向自由水迁移,面团的流动性增强,面条硬度、弹性上升(P<0.05).面条断条率先升高后降低,吸水率逐渐升高;面条长程有序性增加,快消化淀粉和慢消化淀粉的相对含量降低,抗性的相对含量显著增加(P<0.05).感官评价表明,添加3%大豆分离蛋白制得的面条表面结构细密光滑、富有弹性、爽口不黏牙、带有豆香味,面条感官评分最高,为89.27分.结论大豆分离蛋白能够改善面条品质,降低面条的消化性,为低GI值功能性食品的开发提供依据.
文摘生物医学图像分割已成为医学诊断中的关键任务之一。然而,由于组织和器官的复杂形态及其结构的多样性,医学图像分割技术的实际应用面临显著的技术挑战。在传统卷积神经网络(Convolutional Neural Network,CNN)中,最大池化操作常常导致信息的不可逆丢失,尽管引入小波变换在一定程度上改善了这一问题,但小波变换本身也存在局限性。为了解决这一问题,提出了一种基于双树复小波变换(Dual-Tree Complex Wavelet Transform,DTCWT)和U-Net的视网膜血管分割模型——DTCWU-Net。该模型通过引入DTCWT替代传统池化层,双树复小波逆变换(Inverse DTCWT,IDTCWT)替代传统上采样层,显著增强了特征提取能力,尤其在保留图像细节方面表现出色。DTCWU-Net还引入了高低频特征融合注意力(Low and High Feature Fusion Attention,LHFFA)和多尺度门控注意力(Multi-Scale Gate Attention,MSGA)模块,进一步提升分割性能。实验结果表明,DTCWU-Net在DRIVE数据集上取得的准确率(Accuracy,ACC)为0.9686,受试者工作特征(Receiver Operating Characteristic,ROC)曲线下面积(Area Under the ROC Curve,AUC)为0.9867,在CHASE_DB1数据集上取得的ACC为0.9750,AUC为0.9903,在STARE数据集上取得的ACC为0.9757,AUC为0.9901。在F1、灵敏度(Sensitivity,SE)、ACC和AUC等关键指标上,超越了其他主流方法的表现。通过多模块协同优化,DTCWU-Net显著提高并展现了视网膜血管分割精度与细节恢复能力。
