Bingqing Cai

University of Wisconsin–Madison

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Shinya Ikeda

University of Wisconsin–Madison

Conghui Wang

Northwestern Polytechnical University

Wen-ba HAN

Panzhihua University

Xiaoming Li

Shenzhen University

Shuanghua Huang

Panzhihua University

Jianhua Yang

Northwestern Polytechnical University

Guo Xie

Xi'an University of Technology

Yunyan Gu

Northwestern Polytechnical University

Aiwen Niu

Donghua University

Shousong Cai

Shanghai Lixin University of Accounting and Finance

Cooperative Institutions

Northwestern Polytechnical University

Weatherford College

Panzhihua University

Shenzhen University

Sichuan University

University of Wisconsin–Madison

University of Science and Technology Liaoning

Changsha University of Science and Technology

Qingdao University

Guangdong-Hongkong-Macau Joint Laboratory of Collaborative Innovation for Environmental Quality

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Stabilization of milk proteins in acidic conditions by pectic polysaccharides extracted from soy flour

Journal of Dairy Science (2017)

Yurong Cai Bingqing Cai Shinya Ikeda

Pectic polysaccharides were extracted from soy flour at either room temperature (SPRT) or 121°C (SPH), and their abilities to stabilize milk proteins in acidic conditions were evaluated. Both SPRT and SPH were found to contain proteinaceous components that were difficult to dissociate from polysaccharide components using size exclusion chromatography, whereas the molar mass of the former was approximately twice that of the latter. Due to the higher molar mass, SPRT was expected to provide stronger steric effects to prevent aggregation between milk proteins in acidic conditions than SPH. Alkaline treatment of SPRT for breaking O-linkages between AA and monosaccharide residues decreased its molar mass by approximately 160 kDa, indicating that they contained naturally occurring conjugates of pectic and proteinaceous moieties. Particle size distributions in simulated acidified milk drink samples containing 0.2% SPRT or SPH showed monomodal distributions with median diameters of around 1.2 μm at pH 4. The presence of large protein aggregates (∼5 μm) was detected at 0.2% SPRT and pH 3.2, 0.6 to 0.8% SPRT and pH 4, or 0.2% SPH and pH 3.4. The presence of excess polysaccharide molecules unbound to proteins was detected at 0.2% SPRT and pH 3.2 to 3.4, 0.4 to 0.8% SPRT and pH 4, 0.2% SPH and pH 3.4 to 3.6, and 0.4 to 0.8% SPH and pH 4. The present results suggest that molecular characteristics of pectic polysaccharides vary depending on extraction conditions and hence their functional behavior.

Monosaccharide

Molar mass

Molecular mass

10.3168/jds.2016-12190

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Citations (12)

Big Data Analytics for Complex Credit Risk Assessment of Network Lending Based on SMOTE Algorithm

Complexity (2020)

Aiwen Niu Bingqing Cai Shousong Cai

With the continuous development of big data technology, the data of online lending platform witness explosive development. How to give full play to the advantages of data, establish a credit risk assessment model, and realize the effective control of platform credit risk have become the focus of online lending platform. In view of the fact that the network loan data are mainly unbalanced data, the smote algorithm is helpful to optimize the model and improve the evaluation performance of the model. Relevant research shows that stochastic forest model has higher applicability in credit risk assessment, and cart, ANN, C4.5, and other algorithms are also widely used. In the influencing factors of credit evaluation, the weight of the applicant’s enterprise scale, working years, historical records, credit score, and other indicators is relatively high, while the index weight of marriage and housing/car production (loan) is relatively low.

10.1155/2020/8563030

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Prediction Model of Passenger Disturbance Behavior in Flight Delay in Terminal

IOP Conference Series Earth and Environmental Science (2019)

Yunyan Gu Jianhua Yang Conghui Wang Guo Xie Bingqing Cai

Flight delays disposal is always a tricky problem in civil aviation. The prediction model of passenger disturbance is of great significance to improve civil aviation service level and spot management capability in flight delays. Taking Shenzhen airport as an example, the 2016-2017 flight delay data is analyzed. Based on the BP neural network algorithm, a prediction model is set up by using influence factors which include depth of delay, scheduled flight departure date, current moment, passenger density of gates and ground service company. According to this mode, weight of influence factors is calculated by training neural network. The Prediction Model of passenger disturbance in flight delay is established. The results show that the model prediction accuracy is over 90%, when the number of learning times is 50000. The prediction model is effective, by which the civil aviation staff can make more accurate decisions in large-scale flight delays in civil aviation.

Mode (computer interface)

10.1088/1755-1315/242/5/052044

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Effects of the conjugation of whey proteins with gellan polysaccharides on surfactant-induced competitive displacement from the air-water interface

Journal of Dairy Science (2016)

Bingqing Cai Shinya Ikeda

Hexadecane

Gellan gum

Coalescence (physics)

10.3168/jds.2015-10765

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Citations (28)

The experimental verification showing principal stress is not the extreme stress in elastic theory

CRC Press eBooks (2017)

Zhou Jianqing Xiaoming Li Shuanghua Huang Wen-ba HAN Bingqing Cai

Principal stress

10.1201/9781315116174-36

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Maillard Conjugation of Sodium Alginate to Whey Protein for Enhanced Resistance to Surfactant-Induced Competitive Displacement from Air–Water Interfaces

Journal of Agricultural and Food Chemistry (2018)

Bingqing Cai Anna Saito Shinya Ikeda

Whey protein adsorbed to an interface forms a viscoelastic interfacial film but is displaced competitively from the interface by a small-molecule surfactant added afterward. The present study evaluated the impact of the covalent conjugation of high- or low-molecular-weight sodium alginate (HA or LA) to whey protein isolate (WPI) via the Maillard reaction on the ability of whey protein to resist surfactant-induced competitive displacement from the air–water interface. Surfactant added after the pre-adsorption of conjugate to the interface increased surface pressure. At a given surface pressure, the WPI–LA conjugate showed a significantly higher interfacial area coverage and lower interfacial film thickness compared to those of the WPI–HA conjugate or unconjugated WPI. The addition of LA to the aqueous phase had little effect on the interfacial area and thickness of pre-adsorbed WPI. These results suggest the importance of the molecular weight of the polysaccharide moiety in determining interfacial properties of whey protein–alginate conjugates.

10.1021/acs.jafc.7b04387

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Citations (18)

Resistance of Soybean Pectin–Protein Conjugate Pre-Adsorbed to the Air–Water Interface to Displacement by the Competitive Adsorption of Surfactant

Food Biophysics (2020)

Bingqing Cai Shinya Ikeda

Pectin

Conjugate

Moiety

10.1007/s11483-020-09639-7

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Citations (1)