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Your search keyword '"Yu, Jingyang"' showing total 138 results
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138 results on '"Yu, Jingyang"'

39. Practical Obstacle-Overcoming Robot with a Heterogeneous Sensing System: Design and Experiments.

Author

Huang, Yuanhao, Meng, Ruifeng, Yu, Jingyang, Zhao, Ziqi, and Zhang, Xinyu

Subjects
EXPERIMENTAL design, ROBOTS, ROBOT motion, ROBOT design & construction, ACQUISITION of data
Abstract

It is challenging for robots to improve their ability to pass through unstructured environments while maximizing motion performance in cities and factories. This paper presents an omnidirectional deformable wheeled robot based on a heterogeneous sensing system. We presented a novel structure with dual swing arms and six wheels. Moreover, the heterogeneous sensing system can perceive critical environmental data, such as friction and temperature, to assist the robot in executing different functions. In addition, a top-down 'Order–Decision–Behaviour' overall motion strategy is proposed based on the data acquisition. The strategy combines the key condition parameters with a kinetic model to integrate the robot's movement, overcoming of obstacles, and mode switching. The robot is flexible and fast in moving mode and can overcome obstacles safely, reliably, and simply. This study describes the robot's design, strategy, simulation, and experiments. Motion performance and strategy were investigated and evaluated in field environments. [ABSTRACT FROM AUTHOR]

Published
2022
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40. Mother Tongue: Intergenerational negotiations over language and identity among Chinese immigrants in Berlin

Author

Yu, Jingyang, Dep Maatschappijwetenschappen, van der Veer, Pieter, and University Utrecht

Subjects
Berlin, transnationalism, language socialization, heritage language, Chinese immigrants, migration
Abstract

The Chinese immigrants in Germany have a special story to tell. Due to the political turbulence in both China and Germany in the second half of the 20th century, migration from China to Germany did not fully take off until the reunification of Germany in 1990. The current community of Chinese immigrants in Germany has a short history, compared to those in the US and Southeast Asia. Chinese immigrant families mainly consist of the first and the second generations, with a high percentage of university graduates and young professionals who arrived in Germany with a student visa. This dissertation is an ethnographic study of Chinese immigrants in Berlin, focusing on the process of how the second generation loses and learns the Chinese language within the resources of the nuclear families, but without a sizable ethnic Chinese community. This thesis mainly draws on and contributes to the scholarship in migration studies and language socialization. I conducted a 12-months fieldwork in the classrooms of one public primary school and several private Chinese language schools, the Sunday programs for children at Chinese Christian churches, and numerous Chinese immigrant households throughout the city of Berlin. Driven by the anxieties of acquiring decent education, wider career opportunities, upward mobility and eventually political power, the first-generation Chinese immigrants often focus on the fabrication of a German identity for their children, and put their Chinese origins aside. However, the loss of the Chinese language among the second generation can lead to the lack of communication between parents and children, as well as the increase of inter-generational conflicts. Especially for immigrant families with no other family member in Germany and with limited transnational connection to China, institutions like language schools and Christian churches in Berlin become important venues, not only for the second generation to obtain additional education, but also for the first generation to gain further resources and authorities for themselves to amend the challenges at home. Based on extensive ethnographic materials, this thesis examines the interactions between the two generations of Chinese immigrant families in Berlin, and analyzes their ambivalent relation towards the Chinese language and their Chinese background. Following the literature on language socialization and its emphasis on children’s agency, I investigate the scope and the content of this agency, and address the impact of parents on the formation of children’s agency in learning their heritage language. Building on Bourdieu’s concepts of “a relation to a language”, “implicit” and “explicit socialization”, I argue that parents’ relation to their Chinese background constitutes considerably children’s relation to the Chinese language, and children’s acknowledgement of their Chinese background.

Published
2019

44. Effects of environmental pH and ionic strength on the physical stability of cinnamaldehyde-loaded liposomes.

Author

Wang, Xuejiao, Swing, Caleb John, Feng, Tingting, Xia, Shuqin, Yu, Jingyang, and Zhang, Xiaoming

Subjects
LIPOSOMES, PH effect, IONIC strength, ATOMIC force microscopy
Abstract

The physical stability of cinnamaldehyde-loaded liposomes was investigated under various conditions including different storage time, storage temperature, pH and ionic strength of external environment, as well as variations in hydration media. Results showed that the average diameter of liposomes increased first and remained constant, the retention rate (RR) decreased while the liposomes stored at higher temperature exhibited a lower RR during the storage period of 9 days. Furthermore, liposomes under acidic conditions (pH ≤ 6) exhibited a decreased particle size with an increased RR. As for the ionic strength of the external environment and hydration media, the particle size of liposomes increased, whereas the RR and encapsulation efficiency (EE) decreased as ionic strength increased. Atomic force microscopy (AFM) further proved that high ionic strength could result in instability of liposomes. However, the particle size of liposomes in the external environment composed of ion solution were far more than those in the hydration media, which indicated that the liposomes prepared in ion solution could resist instability caused by changes in external ionic strength. These results also provided a guidance for the application of liposomes in different environments and selectively preparing desired liposomes by modulating the pH and ionic strength of environment. [ABSTRACT FROM AUTHOR]

Published
2020
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49. Quantification of Free 2-Furfurylthiol in Coffee Brew Using a Prefabricated Coffee Model.

Author

Sun, Zhenchun, Hayat, Khizar, Yu, Jingyang, Karangwa, Eric, Duhoranimana, Emmanuel, Zhang, Xiaoming, and Xia, Shuqin

Abstract

A reliable and sensitive method was developed to quantify the free 2-furfurylthiol (2-FFT) in coffee brew. Using cysteine addition combined with vacuum distillation, a coffee model with trace 2-FFT and similar physicochemical properties as coffee brew was prepared for standard curve construction. During the model preparation, 2-FFT in bound form was released to free 2-FFT and removed from coffee brew through vacuum distillation. The method sensitivity, precision, accuracy and selectivity were evaluated. The limit of quantification (LOQ) was 3.0 μg/L. The coefficient of variation (CV) was 7.1%. The average recovery rates were 86.8-106.2% at spiked concentrations of 22.6, 135.8 and 181 μg/L. Coffee brews prepared using Robusta and Arabica roasted coffee beans were analyzed, and results showed that coffee brew from Robusta coffee beans had a greater amount of free 2-FFT (20.94 μg/L) than Arabica coffee beans from Yunnan (11.34 μg/L) and Columbia (15.33 μg/L), respectively. This method would be beneficial to investigate the free amount of 2-FFT in coffee brew and the sensorial assay based on free 2-FFT concentration. [ABSTRACT FROM AUTHOR]

Published
2018
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50. Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate.

Author

Chen, Xiao, Yu, Jingyang, Cui, Heping, Xia, Shuqin, Zhang, Xiaoming, and Yang, Baoru

Subjects
*MAILLARD reaction, *SENSORY evaluation, *NITROGEN compounds, *AMINO acids, *MUSHROOMS
Abstract

Maillard reaction products (MRPs) were prepared from mushroom hydrolysate (MH) by heating with d-xylose and l-cysteine at various temperatures (100 °C–140 °C) for 2 h at a pH of 7.4. The sensory characteristics of MH and MRPs were evaluated by panelists and volatile compounds were analyzed by GC/MS. Additionally, partial least squares regression (PLSR) was performed to analyze the correlation between quantitative sensory characteristics and GC/MS data. GC/MS results revealed that higher reaction temperature resulted in more nitrogen and sulfur containing compounds in MRPs while alcohols, ketones and aldehydes were the major flavor compounds obtained in MH. PLSR results showed that 3-phenylfuran and 2-octylfuran were the compounds responsible for the caramel-like flavor; 1-octen-3-ol, (E)-2-octen-1-ol and geranyl acetone were significantly and positively correlated to mushroom-like flavor, whereas, 2-thiophene-carboxaldehyde, 2,5-thiophenedicarboxaldehyde and 3-methylbutanal positively affected MRPs meat-like attribute. Overall, 125 °C was identified as the optimal temperature for preparing MRPs with abundant volatile compounds and favorable sensory characteristics; the concentration of free amino acids and 5′-GMP, which are associated with the umami taste, in MRPs derived under 125 °C were 3 to 4 times higher than those in MH. [ABSTRACT FROM AUTHOR]

Published
2018
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