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14th International Conference on Educational and Information technology, ICEIT 2025

作者： Jin-Gang, Jiang Jiang-Long, Xiong Ya-Ping, Wang Kai-Rui, Wang Tao, Shen Yudong, Bao National Experimental Teaching Demonstration Center for Mechanical Engineering Experiment and Practice Harbin University of Science and Technology Harbin China School of Mechanical and Power Engineering Harbin University of Science and Technology Harbin China School of Measurement and Communication Engineering Harbin University of Science and Technology Harbin China

ISBN: (纸本)9798331540883

Aiming to address the current problems in robot training teaching, this paper focuses on the construction of industry-teaching-innovation cases for robot training under the integration of virtuality and reality, such as the disconnection between training content and industry practice, delays in digital transformation, and the lack of training resources. Relying on the intelligent manufacturing industry academy (IMIA), the teaching model integrates virtual simulation training with practical operation to enhance students' practical skills and innovative abilities. The study introduces complex technical challenges faced by enterprises in production, combining a dual-mentor system and a collaborative resource-sharing mechanism between school and enterprises. This ensures that students can master key skills required by enterprises during training, while innovation and entrepreneurship education is integrated throughout the whole training process to stimulate students' creative thinking and entrepreneurial mindset. © 2025 IEEE.

关键词： Students

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Polyphenol-driven structural alterations and antibacterial potency of the IgY-catechin complex

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European Food Research and technology 2025年 1-16页

作者： Liu, Lili Wang, Yanli Zhang, Mengjun Cheng, Weiwei Ding, Yue He, Jialiang College of Food and Bioengineering International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province Luoyang China National Experimental Teaching Demonstration Center for Food Processing and Security Luoyang China Henan Engineering Technology Research Center of Food Raw Materials Luoyang China International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province Luoyang China Henan University of Science and Technology Luoyang471023 China College of Food and Bioengineering Henan University of Science and Technology Luoyang China

Protein–polyphenol synergy reshapes functionality, unlocking new applications. Yolk immunoglobulin (IgY), a readily accessible protein derived from eggs, undergoes structural and functional changes upon binding with catechin, which is crucial for expanding its potential uses. This study aims to explore the binding mechanisms, structural alterations, stability changes, and antibacterial properties of the IgY-catechin complex. Using molecular simulation technology, spectroscopy, and antibacterial assays, we investigated the complex in detail. Molecular simulations revealed that catechin binds to key residues (PHE503, THR501, THR505, and GLU511) of IgY, resulting in conformational changes. The predicted free energy of binding was − 27.34 kJ/mol, primarily driven by hydrogen bonding interactions, with a corresponding binding constant of 1.694 × 104 L/mol at 298 K. Circular dichroism (CD) analysis a 5.48% decrease in α-helix content, and an increase in random coil content, reflecting structural changes. Moreover, the IgY-catechin complex demonstrated enhanced acid–base stability but slightly reduced thermal stability compared to IgY alone. Fluorescence microscopy and nucleic acid leakage assays confirmed that the complex disrupted the membranes of Escherichia coli and Staphylococcus aureus, leading to the leakage of intracellular genetic material. These findings reveal that the IgY-catechin interaction not only alters the protein structure of IgY but also boosts its antibacterial activity, offering a promising approach to broaden applications in the food industry. © The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2025.

关键词： Circular dichroism spectroscopy

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Study on the influencing mechanisms of obstacles on dust lifted by shock waves after tunnel blasting

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science of the Total Environment 2025年 975卷 179305页

作者： Hu, Jing Li, Angui Cui, Haihang Chen, Li Guo, Jinnan School of Building Service Science and Engineering Xi'an University of Architecture and Technology Xi'an710055 China National Experimental Teaching Demonstration Center for Environment Specialty School of Environment and Municipal Engineering Xi'an University of Architecture and Technology Xi'an710055 China Xi'an710055 China

Understanding the influence mechanisms by which obstacles affect the dust lifting process resulting from shock waves after tunnel blasting requires clarifying the influence of obstacles on the spatiotemporal evolution characteristics of shock waves and the interaction mechanisms between obstacles and dust layers at different spatial positions. Using compressible flow numerical simulations, a gas-solid two-phase flow model was established to simulate shock wave evolution influenced by obstacles and their interactions with the dust layer at different tunnel locations. Compared with conditions without obstacles, when the dust layer is situated upstream of the obstacle, the shock wave reflection and the obstruction by the obstacle create an upstream enhanced dust lift (UEDL) mechanism. When the dust layer is located in the slanted reflection zone behind the obstacle, complex vortex motions and low-pressure areas lead to a proximal backflow dust suppression (PBDS) mechanism. When the dust layer is located in the Mach reflection zone downstream of the obstacle, multiple reflections result in a distal attenuation dust suppression (DADS) mechanism. This study identifies three mechanisms by which obstacles influence shock wave-induced dust lifting at varying spatiotemporal locations, providing a theoretical basis for dust suppression research post-tunnel blasting with significant practical applications. © 2025 Elsevier B.V.

关键词： Compressible flow

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Construction of Industry-teaching-Innovation Cases for Robot Training under the Integration of Virtuality and Reality

Construction of Industry-Teaching-Innovation Cases for Robot...

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International Conference on Educational and Information technology (ICEIT)

作者： Jiang Jin-gang Xiong Jiang-long Wang Ya-ping Wang Kai-rui Shen Tao Bao Yudong National Experimental Teaching Demonstration Center for Mechanical Engineering Experiment and Practice Harbin University of Science and Technology Harbin China School of Mechanical and Power Engineering Harbin University of Science and Technology Harbin China School of Measurement and Communication Engineering Harbin University of Science and Technology Harbin China

ISBN: (数字)9798331540883

ISBN: (纸本)9798331540890

关键词： Training Manufacturing industries Technological innovation Service robots Digital transformation Entrepreneurship Production Delays Manufacturing Problem-solving

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Cyclic Freeze-Thaw Processing of Polyvinyl Alcohol/Gallic Acid Grafted Chitosan Hydrogels: An Effective Way to Delay Protein Deterioration of Refrigerated Sea Bass (Lateolabrax Maculatus)

SSRN

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SSRN 2025年

作者： Zhou, Qi Lan, Weiqing Xie, Jing College of Food Science and Technology Shanghai Ocean University Shanghai201306 China Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center Shanghai201306 China National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai201306 China

This study developed a CS-GA/PVA hydrogel based on chitosan-gallic acid (CS-GA) and polyvinyl alcohol (PVA) and applied it as a fresh-keeping pad for sea bass (Lateolabrax maculatus). The hydrogel’s effects on the oxidative stability of MPs and lipids in refrigerated sea bass were systematically investigated. Compared to the control and commercial preservative (X) groups, the samples treated with the PCG hydrogel could significantly reduce oxidative damage and aggregation of MPs. The increase of hydrogel could effectively delay in total sulfhydryl content, Ca2+-ATPase activity, malondialdehyde (MDA) levels, and protein solubility. The results of structural analysis revealed that PCG hydrogel maintained the secondary and tertiary structures of MPs, minimizing the exposure of hydrophobic residues. Moreover, microstructural observations confirmed that the hydrogel preserved the integrity of MPs, preventing structural collapse during storage. These findings demonstrate the potential of CS-GA/PVA hydrogel as an effective strategy to mitigate protein oxidation and aggregation in fish products. © 2025, The Authors. All rights reserved.

关键词： Grafting (chemical)

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Chitosan Grafted Gallic Acid /Polyvinyl Alcohol-Based Hydrogel, Developed Through the Freeze-Thaw Method, Holds Promise for Use as a Fresh-Water Absorbent Pad

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SSRN 2025年

In this research, gallic acid was initially grafted onto chitosan using the carbodiimide grafting technique. Subsequently, PVA/CS-GA (PCG) hydrogels were synthesized through a process combining polyvinyl alcohol with repeated freeze-thaw cycles. The physicochemical properties of hydrogels were characterized by Fourier transform infrared spectroscopy (FTIR), compression mechanics test, tensile test, and rheology. Finally, the preservative application of sea bass fillet was studied by pH, TVB-N, and sensory evaluation. The results of FTIR confirmed that CS-GA is effectively integrated into the PVA network. SEM results showed that the prepared PCG hydrogels have a porous structure, high water content, excellent water absorption, swelling, and rheological properties. In addition, the PCG hydrogels prepared in this study have excellent antioxidant and antibacterial properties. Meanwhile, PCG hydrogels effectively extended the shelf-life of sea bass. Therefore, PCG hydrogels have excellent mechanical, rheological, antioxidant and antibacterial properties, which have broad application prospects on the preservation of aquatic products. © 2025, The Authors. All rights reserved.

关键词： Chitosan

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Impact of packaging film colour on phytosterol photooxidation in safflower seed oil

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LWT 2025年 224卷

作者： Li, Jingwen Yu, Hui Wang, Lijuan Ma, Qing Zhao, Dongkun Xu, Baocheng Dou, Xinjing Liu, Lili College of Food and Bioengineering Henan University of Science and Technology Luoyang471003 China College of Basic Medical Science Ningxia Medical University Yinchuan750004 China Henan International Joint Laboratory of Food Green Processing and Safety Control Luoyang471000 China National Experimental Teaching Demonstration Center of Food Processing and Safety Henan University of Science and Technology Luoyang471003 China

This study investigated the protective effects of five coloured PET films against phytosterol (PS) oxidation in vegetable oil. The transparent film demonstrated the lowest inhibition rates for the formation of phytosterol oxidation products (POPs) among the five coloured films, which inhibited PS oxidation solely by reducing light intensity. In contrast, the blue film exhibited superior light barrier characteristics, effectively blocking wavelengths corresponding to ultraviolet light and chlorophyll excitation bands. This dual mechanism significantly reduced both auto-oxidation and type II photooxidation pathways of PS. Consequently, the blue film increased inhibition rates for POPs (7α-OH-PS, 7β-OH-PS, 5α,6α-epoxy-PS, 7-keto-PS, 6β-OH-PS, and 5β,6β-epoxy-PS) from 22.12 %, 13.66 %, 15.08 %, 12.16 %, 12.93 %, and 10.70 % to 76.60 %, 75.29 %, 79.40 %, 75.41 %, 77.56 %, and 75.33 %, respectively. Mechanistic analysis revealed that the blue film's enhanced protection for PS oxidation originated from its inhibition of C7 pathway-mediated POP generation. While red, yellow, and green films operated through similar protective mechanisms, their efficacy varied significantly. The overall protective performance was ranked as follows: blue ≈ red > yellow > green > transparent. These findings provide critical insights for developing optimized packaging solutions to inhibit PS oxidation in lipid-containing food products. © 2025 The Authors

关键词： Photooxidation

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Corrigendum to ‘regulation of corn starch on the properties of tremella polysaccharide-egg white protein-orange juice composite gel and its application in 3D printing’ [food chemistry: X 27 (2025) 102382] (Food Chemistry: X (2025) 27, (S2590157525002299), (10.1016/***.2025.102382))

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Food Chemistry: X 2025年 27卷

作者： Liu, Lili Shao, Beibei Yang, Wanlin Cheng, Weiwei Ding, Yue Xiao, Feng College of Food and Bioengineering National Experimental Teaching Demonstration Center for Food Processing and Security Henan Engineering Technology Research Center of Food Raw Materials International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province Henan Engineering Technology Research Center of Food Microbiology Henan University of Science and Technology Luoyang471023 China School of instrument Science and Opto-Electronics Engineering Beijing Information Science and Technology University Beijing100192 China

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Recent Advances in the Applications and Studies of Polysaccharide-, Protein-, and Lipid-Based Delivery Systems in Enhancing the Bioavailability of Capsaicin—A Review

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Polymers 2025年第9期17卷 1196-1196页

作者： Qiu, Xiang Xie, Jing Mei, Jun College of Food Science and Technology Shanghai Ocean University Shanghai201306 China National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai201306 China Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai Ocean University Shanghai201306 China Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation Shanghai Ocean University Shanghai201306 China

The primary active ingredient in capsicum is capsaicin. However, capsaicin bioavailability is low due to its restricted water solubility, and its potent spicy flavor will further restrict its use in food. This paper provides a complete overview of capsaicin. The biological activity of capsaicin and its impacts on metabolism in vivo are described. To increase capsaicin stability and bioavailability, several capsaicin-based delivery systems, including liposomes, double emulsions, nanoparticle mesosystems, and multiple systems made of distinct hydrocolloids, are covered in this review. Finally, potential uses for food preservation are introduced in line with this. Numerous delivery systems introduced in this review have effectively solved the problems of poor water solubility and poor bioavailability of capsaicin. Although capsaicin has potential uses in food preservation, there is little research on its application in functional food development. More innovative capsaicin-based delivery methods should be established, and more capsaicin-based applications should be developed in the future. © 2025 by the authors.

关键词： Bioactivity

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Joint Sensing, Communication and Computation for Status Update in Mobile Edge Computing with Non-Orthogonal Multiple Access

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IEEE Internet of Things Journal 2025年

作者： Zhang, Jianfei Wang, Yufan Hu, Yun Chang, Zheng Qiqihar University College of Computer and Control Engineering Qiqihar 161003 China Xidian University National Demonstration Center for Experimental Electronic Information and Communications Engineering Education Xi’an 710071 China University of Electronic Science and Technology of China School of Computer Science and Engineering Chengdu 611731 China University of Jyväskylä Faculty of Information Technology Jyväskylä 40014 Finland

Mobile Edge Computing (MEC) is considered as a promising solution for augmenting the computational capabilities of Internet of Things (IoT) devices by offloading tasks to nearby edge servers (ESs). However, finite communication and computational resources at both IoT devices and ESs, coupled with escalating congestion as more devices connect, present critical challenges in maintaining low latency and high efficiency. In this work, we jointly design the task sensing, communication, and resource allocation for MEC with Non-Orthogonal Multiple Access (NOMA). To address the urgent need for timely data processing in IoT applications, we utilize the Age of Information (AoI) metric as a measure of data freshness. With the objective to minimize the system cost, we propose to jointly optimize sensing sampling intervals, sensing frequencies, offloading decision, and power allocation. Recognizing that this problem is NP-hard, we decompose it incrementally and propose a High-Dimensional Progressive Cost Optimization (HDPCO) algorithm to reduce overall system cost. Simulation results confirm the effectiveness of HDPCO, showing significant improvements in minimizing overall system cost compared to other proposed schemes. © 2014 IEEE.

关键词： computation offloading HDPCO joint optimization mobile edge compute Non-Orthogonal Multiple Access

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