No abstract

In order to improve the stability of dough with soybean oil, this article explored the effect of soybean oil addition on the rheological characteristics of dough under high hydrostatic pressure. The results showed that, compared with the dough without soybean oil, the β-sheet, disulfide bonds content, and gauche-gauche-gauche in the dough increased by 4.23%, 0.85 μmol/g, and 4.16%, respectively when the dough was added with 6% soybean oil, which improved the degree of cross-linking polymerization of gluten protein and the stability of gluten network. Meanwhile, the dough had the highest elastic modulus and the lowest maximum creep compliance (6.85 Â 10 À4 Pa À1 ), indicating that 6% soybean oil significantly increased the elasticity and hardness of the dough. The results of short-range ordered structure and paste properties showed that with the addition of soybean oil, the ordered structure and paste viscosity decreased with the increase of soybean oil.

The automatic seamless image stitching technology is a new problem in the field of computer vision and pattern recognition. This paper brings forward a new seamless image stitching algorithm based on the mutual correlation which combines the least absolute value method with the gray value information. The gray characteristic value on the image edge is obtained and the minimum of correlation function is regarded as the matching points to realize image stitching, the effect of which in computer simulation is good.

Chasing problem is not only a common problem in reality including the classical Turtle Rabbit Race problem, but also a representative mathematical model which has widely application. In this paper, we study chasing models in some cases appearing in anti-smuggling problem. Different conditions are given to restrict the escaping and chasing way, thus more common situations are discussed and some new meaningful results are obtained.

The compact spherical structure of soy protein isolate results in low protein flexibility and poor functional properties. In this study, the influence mechanism of grinding on its gel properties was analyzed according to the changes of soy protein isolate structure and solubility after grinding. The results indicated that at 15 min of grinding, β-sheet of the soy protein isolate decreased from 38.54% to 29.15%, the particle size became smaller, and the original solid sphere became a hollow sphere, the protein had a more disordered secondary structure, and the solubility increased to 28.24%. The glucono-δ-lactone-induced cold-set gel of this protein exhibited higher water holding capacity (76.37%), storage modulus (G') and loss modulus (G″). Creep recovery test showed that this gel had better elasticity and rigid structure at 15 min of grinding. This study could lay a theoretical foundation for research on improving the gel properties of soy protein isolate by mechanical modification in future.