机器翻译译文质量估计综述

机器翻译译文质量估计(Quality Estimation,QE)是指在不需要人工参考译文的条件下,估计机器翻译系统产生的译文的质量,对机器翻译研究和应用具有很重要的价值。机器翻译译文质量估计经过最近几年的发展,取得了丰富的研究成果。该文首先介绍了机器翻译译文质量估计的背景与意义;然后详细介绍了句子级QE、单词级QE、文档级QE的具体任务目标、评价指标等内容,进一步概括了QE方法发展的三个阶段: 基于特征工程和机器学习的QE方法阶段,基于深度学习的QE方法阶段,融入预训练模型的QE方法阶段,并介绍了每一阶段中的代表性研究工作;最后分析了目前的研究现状及不足,并对未来QE方法的研究及发展方向进行了展望。     

基于卷积神经网络的5G蜂窝网络无线定位方法

5G蜂窝网络发展迅猛，其覆盖面积将逐渐增大，因此使用5G蜂窝网络进行定位是有研究潜力的研究方向。本文提出一种新的深度学习技术来实现高效、高精度和低占用的定位，以代替传统指纹定位过程中繁重的指纹库生成以及距离计算。该方法建立了一个特殊的卷积神经网络，并根据5G天线信号的接收信号强度指示、相位和到达角等特征量，选择合适的输入数据格式构造样本组建训练集，对该卷积神经网络进行训练。训练得到的卷积神经网络可以替代指纹定位中的庞大指纹库，非常有利于直接在5G移动设备端实现定位。虽然卷积神经网络在训练过程中需要大量时间，但在训练完毕后直接进行分类定位的速度非常快，可以保障定位实现的实时性。本文所实现的卷积神经网络权重与偏置所占内存不到0.5 MB，且能够在实际应用环境中以95%的定位准确率以及0.1 m的平均定位精度实现高精度定位。     

Effect of microwave heating time on the gel properties of chicken myofibrillar proteins and their formation mechanism

The present work was conducted to illustrate the mechanism of gel formation of myofibrillar proteins (MPs) under different microwave heating times. The results showed that the denaturation enthalpy (ΔH) of the MPs significantly decreased when the heating time increased from 3 to 9 s and then completely disappeared as the heating time progressed, indicating that the MPs gradually denatured and subsequently aggregated with increasing heating time, which was further verified by the changes in the secondary structure, electrophoretic bands, and gel properties (e.g., water holding capacity and textural profiles) of the MPs. Microstructural images indicated that the MP gel formed under 12 s had the most compact network, indicating that extended microwave heating time could induce quality deterioration of MP gels. Moreover, the hydrophobic forces, electrostatic forces, and disulphide bonds of the MPs gradually intensified with increasing microwave heating time, suggesting that both non-covalent and covalent bonds could promote molecular denaturation and subsequent aggregation of MPs. In addition, correlation analysis revealed that the changes in the molecular conformation of MPs induced by different microwave heating times could effectively regulate the formation of MP gels and their related properties.     

Evaluation of the PSMA-Binding Ligand 212Pb-NG001 in Multicellular Tumour Spheroid and Mouse Models of Prostate Cancer

Radioligand therapy targeting the prostate-specific membrane antigen (PSMA) is rapidly evolving as a promising treatment for metastatic castration-resistant prostate cancer. The PSMA-targeting ligand p-SCN-Bn-TCMC-PSMA (NG001) labelled with ²¹²Pb efficiently targets PSMA-positive cells in vitro and in vivo. The aim of this preclinical study was to evaluate the therapeutic potential of ²¹²Pb-NG001 in multicellular tumour spheroid and mouse models of prostate cancer. The cytotoxic effect of ²¹²Pb-NG001 was tested in human prostate C4-2 spheroids. Biodistribution at various time points and therapeutic effects of different activities of the radioligand were investigated in male athymic nude mice bearing C4-2 tumours, while long-term toxicity was studied in immunocompetent BALB/c mice. The radioligand induced a selective cytotoxic effect in spheroids at activity concentrations of 3–10 kBq/mL. In mice, the radioligand accumulated rapidly in tumours and was retained over 24 h, while it rapidly cleared from nontargeted tissues. Treatment with 0.25, 0.30 or 0.40 MBq of ²¹²Pb-NG001 significantly inhibited tumour growth and improved median survival with therapeutic indexes of 1.5, 2.3 and 2.7, respectively. In BALB/c mice, no signs of long-term radiation toxicity were observed at activities of 0.05 and 0.33 MBq. The obtained results warrant clinical studies to evaluate the biodistribution, therapeutic efficacy and toxicity of ²¹²Pb-NG001.     

淀粉预糊化温度对肉粉肠品质特性的影响和机制研究

绿豆淀粉的预糊化是肉粉肠区别于其他熏煮香肠的关键加工工艺，因此，预糊化淀粉的温度对产品的品质至关重要。本研究将绿豆淀粉分别用75、85、95 ℃的热水进行预糊化后制备肉粉肠，探讨不同的预糊化温度对产品品质和淀粉糊化度（Degree of Starch Gelatinization，DSG）的影响。实验结果表明，随着预糊化淀粉温度的升高，肉粉肠的DSG和乳化稳定性显著增加（P<0.05），蒸煮损失显著降低（P<0.05），且大量自由水向不易流动水转变。同时，随预糊化淀粉温度的增加，肉粉肠的硬度、回复性、弹性、脆性、咀嚼性、致密性和亮度值（Lightness，L*）均显著增加（P<0.05），促进产品最终品质的形成。总体可接受评分在95 ℃的预糊化温度时达到最高（P<0.05）。此外，聚类分析（Hierarchical Cluster Analysis，HCA）结果表明，95 ℃的预糊化温度对肉粉肠的品质特性有上调的影响。综上所述，95 ℃是提高肉粉肠品质的最佳预糊化淀粉温度。