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Article: Efficiency measurement and inefficiency analysis of low-carbon logistics in the Beijing-Tianjin-Hebei region, China.

Yao, Di / Wang, Jinmei / Guo, Yuqing / Qiu, Ying

2024 Volume 10, Issue 9, Page(s) e30137

Abstract: Under the dual-carbon goals, enhancing the green development level of logistics industry and realizing its low-carbon transformation are important issues that need to be solved urgently. Amidst the continuous escalation in the total energy consumption of ...

Abstract	Under the dual-carbon goals, enhancing the green development level of logistics industry and realizing its low-carbon transformation are important issues that need to be solved urgently. Amidst the continuous escalation in the total energy consumption of the national logistics industry, the Beijing-Tianjin-Hebei (BTH) region has exhibited a favorable descending trajectory in this respect. It is necessary to investigate the underlying reasons. Based on the panel data from 2012 to 2021, the DEA and Malmquist index are employed to analyze the low-carbon logistics efficiency of the BTH region from both static and dynamic perspectives. Furthermore, the inefficiency analysis is conducted to identify the deficiencies of low-carbon logistics industry in this region. Results show that (1) from the static perspective, the development of low-carbon logistics industry in the BTH region is relatively unbalanced. Compared to Tianjin and Hebei, Beijing's low-carbon logistics efficiency is significantly lower, becoming the focal area for attention; (2) from the dynamic perspective, technological progress is the main reason for the fluctuation of total factor productivity in the BTH region and a constraining factor for further improvements; (3) from the results of inefficiency analysis, the forthcoming emphasis on low-carbon logistics in Beijing should be on optimizing the number of logistics practitioners, transportation efficiency, and energy efficiency. Economic output and energy efficiency are relatively vulnerable aspects in Tianjin and Hebei, respectively, warranting due consideration. The research results of this paper have important practical implications for better developing low-carbon logistics in the BTH region and leveraging its leading role nationwide.
Language	English
Publishing date	2024-04-23
Publishing country	England
Document type	Journal Article
ZDB-ID	2835763-2
ISSN	2405-8440
ISSN	2405-8440
DOI	10.1016/j.heliyon.2024.e30137
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Gelation behavior and mechanism of low methoxyl pectin in the presence of erythritol and sucrose: The role of co-solutes.

Wu, Chun-Lin / Liao, Jin-Song / Wang, Jin-Mei / Qi, Jun-Ru

International journal of biological macromolecules

2024 , Page(s) 132261

Abstract: Co-solutes such as sucrose and sugar alcohol play a significant part in low methoxyl pectin (LMP) gelation. To explore their gelation mechanism, we investigated the gelation behavior of LMP in the presence of erythritol and sucrose with ... ...

Abstract	Co-solutes such as sucrose and sugar alcohol play a significant part in low methoxyl pectin (LMP) gelation. To explore their gelation mechanism, we investigated the gelation behavior of LMP in the presence of erythritol and sucrose with Ca
Language	English
Publishing date	2024-05-12
Publishing country	Netherlands
Document type	Journal Article
ZDB-ID	282732-3
ISSN	1879-0003 ; 0141-8130
ISSN (online)	1879-0003
ISSN	0141-8130
DOI	10.1016/j.ijbiomac.2024.132261
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Article ; Online: Complexity influence of societal development comprehensive indicators on building carbon emission: empirical evidence from China.

Yang, Qing / Wang, Jinmei / Liu, Xingxing / Liu, Yang

Environmental science and pollution research international

2023 Volume 30, Issue 55, Page(s) 117179–117200

Abstract: Carbon mitigation in the building sector is crucial for China to fulfill its commitments towards achieving a carbon peak and carbon neutrality. However, the impact of societal development and ecological indicators on building carbon emissions remains ... ...

Abstract	Carbon mitigation in the building sector is crucial for China to fulfill its commitments towards achieving a carbon peak and carbon neutrality. However, the impact of societal development and ecological indicators on building carbon emissions remains unclear. This study employs the panel smooth transition regression model to investigate the complex implications of societal development comprehensive indicators, characterized by harmonious development, decoupling, and technological advances, on buildings' total carbon emissions, based on the evidence from China's 30 provinces for the period between 2007 and 2020. Additionally, the robustness of the model confirms that the conclusion is still valid. The empirical results indicate a strongly non-linear relationship between societal development comprehensive indicators and building carbon emissions. Both the harmonious development and technological advances exhibit two transition functions, and decoupling features a single transition function. Harmonious development is more sensitive to the impact of building carbon emissions, while technological advances have tremendous emission reduction potential. From the time dimension, fluctuation trends and ranges are different. From the spatial dimension, the inhibiting and promoting effects on each province have regional heterogeneity. Our results entail suggestions for reduced building total carbon emissions and practical strategies for regional climate resilience and efficiency in mitigating climate change.
MeSH term(s)	China ; Carbon ; Climate Change ; Social Conditions ; Technology ; Carbon Dioxide ; Economic Development
Chemical Substances	Carbon (7440-44-0) ; Carbon Dioxide (142M471B3J)
Language	English
Publishing date	2023-10-21
Publishing country	Germany
Document type	Journal Article
ZDB-ID	1178791-0
ISSN	1614-7499 ; 0944-1344
ISSN (online)	1614-7499
ISSN	0944-1344
DOI	10.1007/s11356-023-30397-9
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Article ; Online: Formation of small-granule starch oleogels based on capillary force: Impact of starch surface lipids on lubrication performance.

Han, Chuanwu / Wang, Gaoshang / Yin, Shouwei / Feng, Guangxin / Wang, Jinmei / Guo, Jian / Yang, Xiaoquan

Carbohydrate polymers

2024 Volume 334, Page(s) 122022

Abstract: Starch granule oleogels were prepared and their rheological properties were precisely tuned using the capillary bridging phenomenon. The addition of a small amount of water to an oily suspension of starch granules can lead to starch granule bridging and ... ...

Abstract	Starch granule oleogels were prepared and their rheological properties were precisely tuned using the capillary bridging phenomenon. The addition of a small amount of water to an oily suspension of starch granules can lead to starch granule bridging and network formation, transitioning it from a fluid-like to a gel-like state. Small-granule starches with high specific surface area and interfacial area exhibited a greater number of liquid bridges and stronger starch granules interactions, making them more prone to forming structurally stable oleogel systems. By increasing the content of water and starch granule, the starch oleogels exhibited three distinct structural states: pendular state (water ≤ 3.28 %, starch ≤ 17.85 %), pendular bridging network (water: 4.92 %, starch: 24.59 %), and capillary aggregates (water ≥ 6.56 %, starch > 24.59 %). Furthermore, the influence of starch granule surface lipids on the lubrication performance of the oleogel system was investigated. Surface roughness increased after extraction of surface lipids, and the friction coefficient also showed a significant increase. Overall, capillary suspension system can potentially be used to design novel fat food products, and our findings have established the correlation between starch granule surface properties and sensory perception in food, providing valuable insights for adjusting the oral processing characteristics of food.
MeSH term(s)	Starch/chemistry ; Lubrication ; Lipids ; Water ; Organic Chemicals
Chemical Substances	Starch (9005-25-8) ; oleogels ; Lipids ; Water (059QF0KO0R) ; Organic Chemicals
Language	English
Publishing date	2024-03-06
Publishing country	England
Document type	Journal Article
ZDB-ID	1501516-6
ISSN	1879-1344 ; 0144-8617
ISSN (online)	1879-1344
ISSN	0144-8617
DOI	10.1016/j.carbpol.2024.122022
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Article ; Online: Structuring meat analogs by citrus fiber with reduced salt intake.

Li, Yanlei / Cheng, Qian / Guo, Jian / Wang, Jinmei / Yang, Xiaoquan

Journal of food science

2023 Volume 88, Issue 8, Page(s) 3204–3215

Abstract: In this study, we investigated the effect of addition of citrus fiber (CF; 5% and 10%, which consists mainly of soluble pectin and insoluble cellulose) on physical properties and microstructure of meat analogs based on soy protein isolate and wheat ... ...

Abstract	In this study, we investigated the effect of addition of citrus fiber (CF; 5% and 10%, which consists mainly of soluble pectin and insoluble cellulose) on physical properties and microstructure of meat analogs based on soy protein isolate and wheat gluten using high-moisture extrusion. Layered structure or microstructure of meat analogs was observed by scanning electron microscope and confocal laser scanning microscope. Compared to the control (without CF), meat analogs with CF addition showed disorder layered microstructure, which was interconnected with smaller fibers. Rheological measurements (strain sweep and frequency sweep) show that the incorporation of CF resulted in meat analogs with softer texture. The moisture content of meat analogs increased significantly upon the addition of CF, which was also correlated with juiciness. Sensory evaluation and dynamic salt release results confirm that the saltiness of meat analogs with CF addition was enhanced due to the structural changes of phase-separated structures, achieving salt reduction by 20% and showing a saltiness similar to the control sample. This research provides a novel approach to modulate the saltiness perception of meat analogs by modifying the phase separation of protein/polysaccharides. PRACTICAL APPLICATION: Citrus fiber is added to the plant protein matrix to prepare meat analogs with high moisture content and enhanced saltiness perception via modifying the phase separation of protein/polysaccharides. This work provided a potential target for the meat industry to produce the meat analogs with less salt intake. Further research can be conducted using modified fibrous or inner structure of meat analogs to improve its quality.
MeSH term(s)	Sodium Chloride, Dietary ; Citrus ; Taste ; Meat/analysis ; Plant Proteins/chemistry
Chemical Substances	Sodium Chloride, Dietary ; Plant Proteins
Language	English
Publishing date	2023-07-08
Publishing country	United States
Document type	Journal Article
ZDB-ID	241615-3
ISSN	1750-3841 ; 0022-1147
ISSN (online)	1750-3841
ISSN	0022-1147
DOI	10.1111/1750-3841.16690
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Article ; Online: New iterative methods for dense linear systems

Wang Jinmei / Yin Lizi / Wang Ke

E3S Web of Conferences, Vol 293, p

2021 Volume 02013

Abstract: Solving dense linear systems of equations is quite time consuming and requires an efficient parallel implementation on powerful supercomputers. Du, Zheng and Wang presented some new iterative methods for linear systems [Journal of Applied Analysis and ... ...

Abstract	Solving dense linear systems of equations is quite time consuming and requires an efficient parallel implementation on powerful supercomputers. Du, Zheng and Wang presented some new iterative methods for linear systems [Journal of Applied Analysis and Computation, 2011, 1(3): 351-360]. This paper shows that their methods are suitable for solving dense linear system of equations, compared with the classical Jacobi and Gauss-Seidel iterative methods.
Keywords	Environmental sciences ; GE1-350
Language	English
Publishing date	2021-01-01T00:00:00Z
Publisher	EDP Sciences
Document type	Article ; Online
Database	BASE - Bielefeld Academic Search Engine (life sciences selection)

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Article ; Online: Kaczmarz method for saddle point systems

Wang Jinmei / Yin Lizi / Wang Ke

E3S Web of Conferences, Vol 293, p

2021 Volume 02003

Abstract: The Kaczmarz method is presented for solving saddle point systems. The convergence is analyzed. Numerical examples, compared with classical Krylov subspace methods, SOR-like method (2001) and recent modified SOR-like method (2014), show that the Kaczmarz ...

Abstract	The Kaczmarz method is presented for solving saddle point systems. The convergence is analyzed. Numerical examples, compared with classical Krylov subspace methods, SOR-like method (2001) and recent modified SOR-like method (2014), show that the Kaczmarz algorithm is efficient in convergence rate and CPU time.
Keywords	Environmental sciences ; GE1-350
Language	English
Publishing date	2021-01-01T00:00:00Z
Publisher	EDP Sciences
Document type	Article ; Online
Database	BASE - Bielefeld Academic Search Engine (life sciences selection)

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Article ; Online: Structuring meat analogs by citrus fiber with reduced salt intake

Li, Yanlei / Cheng, Qian / Guo, Jian / Wang, Jinmei / Yang, Xiaoquan

Journal of Food Science. 2023 Aug., v. 88, no. 8 p.3204-3215

2023

Abstract	In this study, we investigated the effect of addition of citrus fiber (CF; 5% and 10%, which consists mainly of soluble pectin and insoluble cellulose) on physical properties and microstructure of meat analogs based on soy protein isolate and wheat gluten using high‐moisture extrusion. Layered structure or microstructure of meat analogs was observed by scanning electron microscope and confocal laser scanning microscope. Compared to the control (without CF), meat analogs with CF addition showed disorder layered microstructure, which was interconnected with smaller fibers. Rheological measurements (strain sweep and frequency sweep) show that the incorporation of CF resulted in meat analogs with softer texture. The moisture content of meat analogs increased significantly upon the addition of CF, which was also correlated with juiciness. Sensory evaluation and dynamic salt release results confirm that the saltiness of meat analogs with CF addition was enhanced due to the structural changes of phase‐separated structures, achieving salt reduction by 20% and showing a saltiness similar to the control sample. This research provides a novel approach to modulate the saltiness perception of meat analogs by modifying the phase separation of protein/polysaccharides. PRACTICAL APPLICATION: Citrus fiber is added to the plant protein matrix to prepare meat analogs with high moisture content and enhanced saltiness perception via modifying the phase separation of protein/polysaccharides. This work provided a potential target for the meat industry to produce the meat analogs with less salt intake. Further research can be conducted using modified fibrous or inner structure of meat analogs to improve its quality.
Keywords	Citrus ; cellulose ; extrusion ; juiciness ; livestock and meat industry ; meat ; microstructure ; pectins ; saltiness ; sensory evaluation ; separation ; soy protein isolate ; texture ; water content ; wheat gluten
Language	English
Dates of publication	2023-08
Size	p. 3204-3215.
Publishing place	John Wiley & Sons, Ltd
Document type	Article ; Online
Note	JOURNAL ARTICLE
ZDB-ID	241615-3
ISSN	1750-3841 ; 0022-1147
ISSN (online)	1750-3841
ISSN	0022-1147
DOI	10.1111/1750-3841.16690
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Fabrication of stable Pickering double emulsion with edible chitosan/soy β-conglycinin complex particles via one-step emulsification strategy

Chen, Jiafeng / Luo, Zhaojiao / Wang, Jinmei / Ruan, Qijun / Guo, Jian / Yang, Xiaoquan

Food Hydrocolloids. 2023 May, v. 138 p.108465-

2023

Abstract: Double emulsion is the most common multiple emulsion with compartmentalized internal structure. It can be used for delivery of both hydrophilic and hydrophobic bioactives and fat reduction in foods. However, conventional approach for stable double ... ...

Abstract	Double emulsion is the most common multiple emulsion with compartmentalized internal structure. It can be used for delivery of both hydrophilic and hydrophobic bioactives and fat reduction in foods. However, conventional approach for stable double emulsion preparation often requires high dosage of synthetic surfactants (e.g., polyglycerol polyricinoleate, PGPR) and complicated two-step emulsification process. Herein, we report a facile approach to create stable double emulsion using particular emulsifier of edible chitosan/soy β-conglycinin (7S) complex nanoparticles via one-step emulsification. By modulating chitosan/7S complex ratio of particles and algal oil content in oil phase, water-in-oil-in-water (W/O/W) Pickering double emulsion was generated in most cases. The dominant mechanism for one-step generation of Pickering double emulsion can be attributed to the polyunsaturated fatty acids (PUFA) in algal oil. The binding of PUFA on particle surface contributes to hydrophobization of the chitosan/7S complex nanoparticles, leading to stabilization of W/O interface. Moreover, stability of the resultant Pickering double emulsions is correlated to particle contact angle. When using nanoparticles with chitosan/7S complex ratio of 1:2 and oil phase containing 40 wt% algal oil, particle contact angle at O/W interface is near 90°, which is the optimum condition to produce highly stable Pickering double emulsion. This facile approach for the fabrication of stable double emulsion is promising for a wide range of applications, particularly in food field.
Keywords	algal oils ; bioactive compounds ; chitosan ; contact angle ; emulsifying ; emulsions ; hydrocolloids ; hydrophilicity ; hydrophobicity ; lipid content ; nanoparticles ; oil-water interface ; polyglycerol polyricinoleate ; One-step emulsification ; Pickering double emulsion ; Stability ; Particle wettability ; Edible
Language	English
Dates of publication	2023-05
Publishing place	Elsevier Ltd
Document type	Article ; Online
ZDB-ID	742742-6
ISSN	1873-7137 ; 0268-005X
ISSN (online)	1873-7137
ISSN	0268-005X
DOI	10.1016/j.foodhyd.2023.108465
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Enhancement of sodium salty taste modulate by protease-hydrolyzed Gum Arabic

Ye, Kailin / Qi, Jiaming / Zhang, Yang / Wang, Jinmei / Guo, Jian / Yang, Xiaoquan

Food Hydrocolloids. 2023 Aug., v. 141 p.108759-

2023

Abstract: Salt reduction strategies in liquid foods remains a significant challenge. The oral perception of Na⁺ is strongly dependent on its salivary penetration and mucosal adsorption. To understand the mechanism of Na⁺ saltiness enhancement modulated by ... ...

Abstract	Salt reduction strategies in liquid foods remains a significant challenge. The oral perception of Na⁺ is strongly dependent on its salivary penetration and mucosal adsorption. To understand the mechanism of Na⁺ saltiness enhancement modulated by polysaccharide, protease hydrolysis (trypsin and acid protease) was used to modify the molecular conformation of Gum Arabic (GA), a highly branched polyanionic polysaccharide. The salivary permeation, mucosal retention in mucin layer, and salty taste of Na⁺ were investigated. Saltiness-enhanced effect of GA is strongly influenced by its molecular conformation. Compared to native GA, protease-hydrolyzed GA exhibited a higher saltiness-enhanced effect due to more rapid Na⁺ diffusion in saliva and stronger mucosal retention. Protease-hydrolyzed GA, especially acid protease-hydrolyzed GA (GA-AcPr), exhibited lower zeta potential (from original −22.5 to −27.96) and stronger Na⁺ loading capacity. The obvious decreases in molecular weight (Mw) and the radius of gyration (Rg) were observed for trypsin-hydrolyzed GA (GA-Trypsin), which may be responsible for the higher Na⁺ diffusion effect of GA-saliva solution due to decreased molecule twine around each other. GA-AcPr exhibited looser and highly branched conformation, as evidenced by a more pronounced "U-shaped" curve and higher Rg/Rₕ. Moreover, Quartz crystal microbalance with dissipation (QCM-D) results verified stronger affinity between GA-AcPr and mucin, indicating that the saltiness-enhanced effect of GA-AcPr may be mainly achieved by increasing adhesive retention of Na⁺. These results would be useful to better understand the structure-function relationship of polysaccharides and the taste perception of Na⁺.
Keywords	adsorption ; gum arabic ; hydrocolloids ; hydrolysis ; liquids ; molecular conformation ; molecular weight ; mucins ; permeability ; quartz crystal microbalance ; saliva ; saltiness ; sodium ; structure-activity relationships ; taste ; trypsin ; zeta potential ; Saltiness enhancement ; Salivary penetration ; Sodium mucosal retention ; Protease hydrolysis ; Conformational changes
Language	English
Dates of publication	2023-08
Publishing place	Elsevier Ltd
Document type	Article ; Online
ZDB-ID	742742-6
ISSN	1873-7137 ; 0268-005X
ISSN (online)	1873-7137
ISSN	0268-005X
DOI	10.1016/j.foodhyd.2023.108759
Database	NAL-Catalogue (AGRICOLA)

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