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Article ; Online: Analysis and multiple index evaluation of SPO distribution of bone traction needles for pelvic fracture reduction.

Yimin, Wei / Jingtao, Lei / Lei, Hu / Lihai, Zhang

2023 Volume 119, Page(s) 104031

Abstract: For robot-assisted pelvic fracture reduction, at least two bone needles need to be inserted into the ilium of the affected pelvis, and the robot clamping device is connected with the bone needles. The biomechanical properties of the pelvic ... ...

Abstract	For robot-assisted pelvic fracture reduction, at least two bone needles need to be inserted into the ilium of the affected pelvis, and the robot clamping device is connected with the bone needles. The biomechanical properties of the pelvic musculoskeletal tissues are different with the different Spatial Position and Orientation (SPO) of the bone needles. In order to determine the optimal SPO of bone needle pairs, the constraints between the bone needles and the pelvis are analyzed, and the SPO vectors of 150 groups bone needles are obtained by the KNN-hierarchical clustering method; a batch modeling method of bone needles with different SPO is proposed. 150 finite element models of damaged pelvic musculoskeletal tissue with different SPO of bone needles are established and simulated. The stress and strain distribution homogenization of musculoskeletal tissue with bone needles as evaluation index, the simulation results of 150 models are evaluated. Results show that, the anterior superior iliac spine and the anterior inferior iliac spine are suitable regions to place bone needles in the pelvis, and the optimal distribution of the needle combination is found in this region. The overall stress and strain distribution of the damaged pelvic musculoskeletal tissue under the large reduction force is the best.
MeSH term(s)	Humans ; Traction ; Needles ; Pelvis ; Fractures, Bone ; Fracture Fixation
Language	English
Publishing date	2023-07-23
Publishing country	England
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	1181080-4
ISSN	1873-4030 ; 1350-4533
ISSN (online)	1873-4030
ISSN	1350-4533
DOI	10.1016/j.medengphy.2023.104031
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Article ; Online: The Influence of Crack Modes on the Elastic Wave Propagation Characteristics in a Non-Uniform Rotating Shaft

Yimin Wei / Xuan Shi / Qi Liu / Wenhua Chen

Applied Sciences, Vol 8, Iss 11, p

2018 Volume 2105

Abstract: The transverse crack in a non-uniform shaft possesses different crack modes, and it can affect the propagation characteristics of the elastic waves in the shaft. The influence of the crack mode as well as the location and the depth of the crack and the ... ...

Abstract	The transverse crack in a non-uniform shaft possesses different crack modes, and it can affect the propagation characteristics of the elastic waves in the shaft. The influence of the crack mode as well as the location and the depth of the crack and the rotating speed to the propagation characteristics is investigated in this paper. Firstly, the transfer matrix for the elastic wave in a non-uniform shaft is obtained by deducing the local flexibility coefficients of the three typical crack modes, in which the transverse crack is modeled as a local spring. After that, the influence of the crack mode to the propagation characteristics is studied both in a numerical and an experimental way. Finally, the influence of the location and the depth of the transverse crack as well as the rotating speed of the shaft is studied too. It is found that Mode III is the most suitable mode in this paper, the location of the crack will make the stopbands fluctuating, the depth mainly affects the bandwidth of the stopbands, and the increase of the rotating speed will shift up the stopbands without changing the bandwidths. The results can help to detect and locate a transverse crack.
Keywords	propagation characteristic ; crack modes ; elastic waves ; rotating shaft ; bandwidth ; Technology ; T ; Engineering (General). Civil engineering (General) ; TA1-2040 ; Biology (General) ; QH301-705.5 ; Physics ; QC1-999 ; Chemistry ; QD1-999
Subject code	669
Language	English
Publishing date	2018-11-01T00:00:00Z
Publisher	MDPI AG
Document type	Article ; Online
Database	BASE - Bielefeld Academic Search Engine (life sciences selection)

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Article: The moisture migration behavior of wheat starch/gluten blended powders and extrudates

Yanfei, Gong / Zhang, Yingquan / Zhang, Bo / Boli, Guo / Yimin, Wei

Drying technology. 2021 July 12, v. 39, no. 10

2021

Abstract: Water migration plays an important role in the wheat-based products manufacture and is not only related to starch and gluten content, but also to the structure formed by gluten. Various gluten structure samples were constructed in powder and extrudate ... ...

Abstract	Water migration plays an important role in the wheat-based products manufacture and is not only related to starch and gluten content, but also to the structure formed by gluten. Various gluten structure samples were constructed in powder and extrudate form. Density, moisture sorption isotherms, water migration rate, water binding energy of powders and extrudates were investigated. The average density of extrudates increased from 856 to 1321 kg m⁻³, which existed a linear relationship with starch content. The shrinkage of the starch displayed higher than that of gluten when the water activity change from 0.35 to 0.11. The monolayer moisture content (M ₀) of the starch was higher than that of gluten. Starch powder had a higher desorption rate and lower sorption rate than gluten, however, starch extrudate had higher sorption and desorption rates than gluten, for the extruded gluten has formed a network structure. The binding energy of the starch was higher than that of gluten, and which of all samples was close to zero when moisture content was greater than 20%. Those information on moisture migration behavior may guide to optimize the drying processing with balance of noodle quality, noodle yield, and energy consumption.
Keywords	desorption ; energy ; gluten ; manufacturing ; migratory behavior ; noodles ; shrinkage ; sorption ; starch ; water activity ; water content ; wheat starch
Language	English
Dates of publication	2021-0712
Size	p. 1401-1411.
Publishing place	Taylor & Francis
Document type	Article
ZDB-ID	2049461-0
ISSN	1532-2300 ; 0737-3937
ISSN (online)	1532-2300
ISSN	0737-3937
DOI	10.1080/07373937.2020.1750028
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Geographical traceability of wheat and its products using multielement light stable isotopes coupled with chemometrics.

Wadood, Syed Abdul / Boli, Guo / Yimin, Wei

Journal of mass spectrometry : JMS

2018 Volume 54, Issue 2, Page(s) 178–188

Abstract: The present study was aimed to investigate the variation of stable isotopic ratios of carbon, nitrogen, hydrogen, and oxygen in wheat kernel along with different processed fractions from three geographical origins across 5 years using isotope ratio mass ... ...

Abstract	The present study was aimed to investigate the variation of stable isotopic ratios of carbon, nitrogen, hydrogen, and oxygen in wheat kernel along with different processed fractions from three geographical origins across 5 years using isotope ratio mass spectrometry (IRMS). Multiway ANOVA revealed significant differences among region, harvest year, processing, and their interactions for all isotopes. The region contributed the major variability in the δ
Language	English
Publishing date	2018-11-08
Publishing country	England
Document type	Journal Article
ZDB-ID	1221763-3
ISSN	1096-9888 ; 1076-5174
ISSN (online)	1096-9888
ISSN	1076-5174
DOI	10.1002/jms.4312
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Article: Promoting firms’ energy-saving behavior: The role of institutional pressures, top management support and financial slack

Zhang, Yixiang / Yimin Wei / Guanghui Zhou

Energy policy. 2018 Apr., v. 115

2018

Abstract: As one of the major energy-consuming countries, China is under great pressure to reduce energy consumption and carbon emissions. Companies, especially those with high energy consumption, are considered as key elements to improve energy efficiency. ... ...

Abstract	As one of the major energy-consuming countries, China is under great pressure to reduce energy consumption and carbon emissions. Companies, especially those with high energy consumption, are considered as key elements to improve energy efficiency. Although the Chinese government has made many related policies, there are still a substantial number of companies that have not adopted proactive energy-saving activities. Thus, it is important to study factors influencing firms’ energy-saving behavior. Drawing on institutional theory, we build a model to explore the relationship between external pressures and firms’ energy-saving behavior. Importantly, we investigated the role of top management support in linking external pressures to firms’ energy-saving behavior and the moderating role of financial slack. The model was empirically examined using survey data collected from firms in China. Results show that top management support positively influences firms’ energy-saving behavior. Command-and-control instruments, mimetic pressure and financial slack influence firms’ energy-saving behavior through top management support, whereas incentive pressure and normative pressure have direct effects on firms’ energy-saving behavior. Furthermore, financial slack positively moderates the effect of top management support on firms’ energy-saving behavior. Based on the empirical results, policy implications on how to promote firms’ energy-saving behavior are discussed.
Keywords	business enterprises ; carbon ; data collection ; emissions ; energy conservation ; energy efficiency ; issues and policy ; models ; surveys ; China
Language	English
Dates of publication	2018-04
Size	p. 230-238.
Publishing place	Elsevier Ltd
Document type	Article
ISSN	0301-4215
DOI	10.1016/j.enpol.2018.01.003
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Article: Geographical discrimination of Chinese winter wheat using volatile compound analysis by HS‐SPME/GC‐MS coupled with multivariate statistical analysis

Wadood, Syed Abdul / Boli, Guo / Xiaowen, Zhang / Raza, Ali / Yimin, Wei

Journal of mass spectrometry. 2020 Jan., v. 55, no. 1

2020

Abstract: This study aimed to develop a potential analytical method to discriminate the Chinese winter wheat according to geographical origin and cultivars. A total of 90 wheat samples of 10 different wheat cultivars among three regions were examined by headspace ... ...

Abstract	This study aimed to develop a potential analytical method to discriminate the Chinese winter wheat according to geographical origin and cultivars. A total of 90 wheat samples of 10 different wheat cultivars among three regions were examined by headspace solid phase microextraction coupled with gas chromatography‐mass spectrometry (GC‐MS). The peak areas of 32 main volatile compounds were selected and subjected to statistical analysis, which revealed significant differences among different regions and cultivars. Multivariate analysis of variance showed a significant influence of regions, wheat genotypes, and their interaction on the volatile composition of wheat. Principal component analysis of the aromatic profile showed better visualization for wheat geographical origins. Finally, a classification model based on the linear discriminant analysis was successfully constructed for the discrimination of regions and cultivars with the correct classification percentages of 90 and 100%, respectively.
Keywords	Triticum ; cultivars ; discriminant analysis ; gas chromatography-mass spectrometry ; genotype ; headspace analysis ; models ; multivariate analysis ; principal component analysis ; provenance ; solid phase microextraction ; volatile compounds ; winter wheat
Language	English
Dates of publication	2020-01
Publishing place	John Wiley & Sons, Ltd
Document type	Article
Note	JOURNAL ARTICLE
ZDB-ID	1221763-3
ISSN	1096-9888 ; 1076-5174
ISSN (online)	1096-9888
ISSN	1076-5174
DOI	10.1002/jms.4453
Database	NAL-Catalogue (AGRICOLA)

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Article: Multilevel Structure of Wheat Starch and Its Relationship to Noodle Eating Qualities

Li, Ming / Sushil Dhital / Yimin Wei

Comprehensive reviews in food science and food safety. 2017 Sept., v. 16, no. 5

2017

Abstract: Although the processing and eating qualities of noodles are largely related to the quality and quantity of wheat protein (gluten), the importance of starch, a major ingredient of wheat flour, is often overlooked. Recent developments on the multilevel ... ...

Abstract	Although the processing and eating qualities of noodles are largely related to the quality and quantity of wheat protein (gluten), the importance of starch, a major ingredient of wheat flour, is often overlooked. Recent developments on the multilevel structural model of starch have brought new insights into the role of starch for better processing and noodle eating qualities. With critical analysis and discussion, this review outlines the comprehensive relationships between the multilevel (molecular, crystalline, and granular) starch structure, noodle eating qualities, and related physicochemical properties. Further, the major and minor structural features of wheat starch and their contributions toward noodle quality are summarized and presented as a schematic diagram, which shows the effects of starch structure on cooked noodles. These features provide new insights for the scientific community, as well as industry, into the role of starch, along with gluten, on the quality of noodles.
Keywords	carbohydrate structure ; food quality ; gluten ; industry ; ingredients ; models ; noodles ; physicochemical properties ; starch ; wheat flour ; wheat protein ; wheat starch
Language	English
Dates of publication	2017-09
Size	p. 1042-1055.
Publishing place	John Wiley & Sons, Ltd
Document type	Article
Note	JOURNAL ARTICLE
ZDB-ID	2185829-9
ISSN	1541-4337
ISSN	1541-4337
DOI	10.1111/1541-4337.12272
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Microstructure evolution of lithium-ion battery electrodes at different states of charge

Yazheng Yang / Ning Li / Bin Wang / Na Li / Kai Gao / Yudong Liang / Yimin Wei / Le Yang / Wei-Li Song / Haosen Chen

Electrochemistry Communications, Vol 136, Iss , Pp 107224- (2022)

Deep learning-based segmentation

2022

Abstract: The evolution of the microstructure of a battery electrode is closely related to battery performance. Characterization and visualization of the evolution of the microstructure is essential for optimization of manufactured electrodes. The validity of the ... ...

Abstract	The evolution of the microstructure of a battery electrode is closely related to battery performance. Characterization and visualization of the evolution of the microstructure is essential for optimization of manufactured electrodes. The validity of the battery structure representation affects the accuracy of the extracted microstructure parameters. In this study, a mini-cylindrical battery is designed to allow microstructure parameters to be obtained at different states of charge, bearing in mind the influence of the real battery structure. An argon-ion cross-section polisher is used to obtain a large area of the electrode for observation. In addition, an image segmentation method based on a modified U-Net neural network is developed to enhance the quality of the extracted microstructure. The relationship between porosity and thickness at different states of electrode charge is presented through experiments and deep learning of images. This method provides new insight into the evolution of electrode microstructure and can potentially guide the manufacturing of lithium-ion batteries.
Keywords	Deep learning ; Microstructure evolution ; Mini-cylindrical battery ; Thickness and porosity ; Real structure ; Industrial electrochemistry ; TP250-261 ; Chemistry ; QD1-999
Subject code	620
Language	English
Publishing date	2022-03-01T00:00:00Z
Publisher	Elsevier
Document type	Article ; Online
Database	BASE - Bielefeld Academic Search Engine (life sciences selection)

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Article: Effects of flour dynamic viscosity on the quality properties of buckwheat noodles

Wang, Ruibin / Aoxing Tang / Ming Li / Siqian Chen / Yimin Wei / Ying Hui

Carbohydrate polymers. 2019 Mar. 01, v. 207

2019

Abstract: Buckwheat noodles processing with higher ratio of buckwheat flour is very challenging while using conventional noodle processing techniques. The mechanism of how extruded buckwheat flours can increase the addition ratio, modify the noodle cooking, and ... ...

Abstract	Buckwheat noodles processing with higher ratio of buckwheat flour is very challenging while using conventional noodle processing techniques. The mechanism of how extruded buckwheat flours can increase the addition ratio, modify the noodle cooking, and eating qualities were explored. The molecular structures of extruded buckwheat flours with different dynamic viscosities were analyzed using size-exclusion chromatography, and the water status/distribution, morphologies and starch/protein distribution of buckwheat noodles with raw or extruded buckwheat flours (RBN/MBNs) were investigated using low-field nuclear magnetic resonance, scanning electron microscopy and Fourier transform infrared spectroscopy microscope. MBNs showed lower breakage ratio, higher hardness, elasticity, and total sensory score than those of RBN. In addition, medium-dynamic-viscosity extruded buckwheat flour contributed to a continuous gluten network and even starch/protein distribution of noodles, with better cooking and eating properties. Extruded buckwheat flour with dynamic viscosity higher than 7.37 Pa s functioned as adhesives, which can hold starch granules and other components within flours together.
Keywords	adhesives ; buckwheat ; buckwheat flour ; chemical structure ; cooking ; food quality ; Fourier transform infrared spectroscopy ; gel chromatography ; gluten ; hardness ; noodles ; nuclear magnetic resonance spectroscopy ; scanning electron microscopy ; starch granules ; viscosity
Language	English
Dates of publication	2019-0301
Size	p. 815-823.
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	1501516-6
ISSN	1879-1344 ; 0144-8617
ISSN (online)	1879-1344
ISSN	0144-8617
DOI	10.1016/j.carbpol.2018.09.048
Database	NAL-Catalogue (AGRICOLA)

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Article: Origin assignment by multi-element stable isotopes of lamb tissues

Sun, Shumin / Boli Guo / Yimin Wei

Food chemistry. 2016 Dec. 15, v. 213

2016

Abstract: The carbon, nitrogen and hydrogen isotopic compositions in lamb meat and wool samples under two feeding regimes from five different regions of China were determined by IRMS, which is to investigate their potential for assigning the lamb meat according to ...

Abstract	The carbon, nitrogen and hydrogen isotopic compositions in lamb meat and wool samples under two feeding regimes from five different regions of China were determined by IRMS, which is to investigate their potential for assigning the lamb meat according to geographical origins. The δ13C, δ15N and δ2H values in lamb tissues had significant differences among different regions, with the δ13C value is highly related to that of the lamb feeds (p<0.01) and the δ2H value is significantly correlated with lamb drinking water (p<0.05). Moreover, δ13C, δ15N and δ2H values of lamb muscle are all highly correlated with the wool samples. A total correct classification of 88.9% and 83.8% were obtained from the combination of C, N and H isotopes of lamb muscle and wool, respectively. These results demonstrate that multi-element isotopes are effective in identifying the geographical origin of lamb meat. Moreover, both muscle and hair tissue can be used for lamb traceability.
Keywords	carbon ; drinking water ; feeds ; hydrogen ; lamb meat ; muscles ; nitrogen ; provenance ; stable isotopes ; tissues ; traceability ; wool ; China
Language	English
Dates of publication	2016-1215
Size	p. 675-681.
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2016.07.013
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