Influence of selenium growth condition on the photovoltaic conversion efficiency of Sb2Se3 as the solar cell absorption layer

Journal of Materials Science: Materials in Electronics - The influences of the selenium (Se) growth condition on the electronic level structure including deep defects and further on the...     

Computational and experimental study of dental resin composites with high filler content

Journal of Materials Science - Nanocomposites have been used in various industries due to their excellent properties. For some of them, high filler content (over 50 wt%) is beneficial to improving...     

个性化学习路径推荐综述

近年来，伴随着现代信息技术的迅猛发展，以人工智能为代表的新兴技术在教育领域得到了广泛应用，引发了学习理念和方式的深刻变革.在这种大背景下，在线学习超越了时空的限制，为学习者“随时随地”学习提供了更多的可能性，从而得到了蓬勃发展.然而，在线学习中师生时间、空间分离的特征，导致教师无法及时掌握学生的学习状态，一定程度上制约了在线学习中教学质量的提升.面对多元化的学习需求及海量学习资源，如何迅速完成学习目标、降低学习成本、合理分配学习资源等问题成为限制个人和时代发展的重大问题.然而，传统的“一刀切”的教育模式已经不能满足人们获取知识的需求了，需要一个更高效、更科学的个性化教育模式，以帮助学习者以最小的学习成本最大限度地完成学习目标.基于以上背景，如何自动高效识别学习者特征，高效地组织和分配学习资源，为每一位学习者规划个性化路径，成为面向个体的精准化教育资源匹配机制研究中亟待解决的问题.系统地综述并分析了当前个性化学习路径推荐的研究现状，并从多学科领域的角度分析了对于同一问题的不同研究思路，同时也归纳总结了当前研究中最为主流的核心推荐算法.最后，强调当前研究存在的主要不足之处.     

基于改进灰狼优化算法的服务功能链映射算法

随着工业互联网、车联网、元宇宙等新型互联网应用的兴起，网络的低时延、可靠性、安全性、确定性等方面的需求正面临严峻挑战。采用网络功能虚拟化技术在虚拟网络部署过程中，存在服务功能链映射效率低与部署资源开销大等问题，联合考虑节点激活成本、实例化开销，以最小化平均部署网络成本为优化目标建立了整数线性规划模型，提出基于改进灰狼优化算法的服务功能链映射（improved grey wolf optimization based service function chain mapping，IMGWO-SFCM）算法。该算法在标准灰狼优化算法基础上添加了基于无环K最短路径（K shortest path，KSP）问题算法的映射方案搜索、映射方案编码以及基于反向学习与非线性收敛改进三大策略，较好地平衡了其全局搜索及局部搜索能力，实现服务功能链映射方案的快速确定。仿真结果显示，该算法在保证更高的服务功能链请求接受率下，相较于对比算法降低了11.86%的平均部署网络成本。     

Self-healing,elastic and deformable novel composite phase change polymer based on thermoplastic elastomer SEBS for wearable devices

Journal of Materials Science - Form-stable composite phase change materials (C-PCMs) prepared by microencapsulation method and porous matrix adsorption method need for compression molding after...     

Fresh beef tumbling at different post-mortem times to improve tenderness and proteolytic features of M. longissimus lumborum

The aim of this study was to determine the effects of tumbling at different post-mortem times on the proteolytic features and quality attributes of beef loins (M. longissimus lumborum). Loins (n = 12) were cut into 4 sections and assigned to tumbling at 1, 6 or 11 days post-mortem or non-tumbled control. Upon tumbling, additional ageing was applied to a common post-mortem time of 16 days. In general, tumbling had no considerable impacts on water-holding ability of samples. Tumbling resulted in an immediate decrease in shear force values (WBSF) of beef samples. Tumbling at 1 day post-mortem with no ageing had similar WBSF compared to the non-tumbled controls at 16 days (P > 0.05). With ageing, tumbling increased amounts of protein degradation, myofibrillar fragmentation and calpain-1 autolysis of samples. These results suggest that early post-mortem tumbling coupled with ageing can synergistically impact the tenderness development of beef loins and shorten the necessary ageing period.     

Influence of fermentation with different lactic acid bacteria and in vitro digestion on the change of phenolic compounds in fermented kiwifruit pulps

The present study aimed to evaluate the effect of fermentation and gastrointestinal digestion of three kinds of fermented kiwifruit pulps with different Lactobacillus (Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus casei). The changes in bioactive substances (total phenolic acid, total flavonoid, vitamin C and the viable count), antioxidant capacity (DPPH, ABTS, hydroxyl radical and superoxide anion radical scavenging activity) and phenolic profiles (protocatechuic acid, protocatechualdehyde, chlorogenic acid, caffeic acid and p-coumaric acid) were detected. The result showed, compared to non-fermented kiwifruit pulp, fermentation with LP and LA had higher content of TPA, TF and V_C, as well as antioxidant capacity. Fermentation with LP and the content of protocatechualdehyde, p-coumaric acid and chlorogenic acid were increased. However, after digestion, LP showed more effect in maintaining the content of antioxidants, antioxidant capacity and the viable count rather than LA. During digestion, the content of protocatechualdehyde and p-coumaric acid was increased in fermented samples compared with non-fermented samples. Overall, compared with LA and LC, LP is more suitable for the fermentation of kiwifruit pulp.