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1. Spectrum conversion and pattern preservation of Airy beams in fractional systems with a dynamical harmonic-oscillator potential

Author

Bai, Xiaoqin, Bai, Juan, Malomed, Boris A., and Yang, Rongcao

Subjects
Physics - Optics
Abstract

We investigate the dynamics of optical Airy beams in the one-dimensional fractional Schr\"odinger equation with a harmonic-oscillator (HO) potential subjected to modulation along the propagation distance. Deriving general solutions for propagating beams and particular solutions for Airy waves with/without chirp, we study analytically the spectrum conversion and pattern preservation for the chirp-free and chirped Airy beams in the fractional system including the HO potential with moir\'e-lattice, hyperbolic-secant, and delta-functional modulation formats. For the HO-moir\'e-lattice potential, it is found that the chirp-free Airy beam experiences multiple spectrum conversions between the Airy and Gaussian patterns in the momentum space, preserving the Airy pattern in the coordinate space. The chirp magnitude of the chirped Airy beam determines whether the spectrum conversion occurs in the momentum space, and the splitting and evolution direction of the beam in the coordinate space. For the HO-hyperbolic-secant potential, the chirp-free Airy beam undergoes spectrum conversion and tunneling, with the positions of the spectrum conversion and tunneling significantly depending on parameters of the hyperbolic-secant potential; however, the spectrum conversion and pattern preservation of the chirped Airy beam occurs only under a certain relation of the chirp and parameters of the potential. In the case of the HO-delta-functional potential, the chirp-free Airy beam experiences abrupt spectrum conversion and a two-step spectrum shift; however, for the chirped Airy beam, the spectrum conversion is affected by the relation between the chirp and height of the potential. Effects of the fractional L\'evy index on the spectrum conversion and pattern preservation of the Airy beams under the action of the three modulation patterns considered here are also explored in detail., Comment: to be published in Chaos, Solitons & Fractals

Published
2024

3. Physicochemical Properties, in Vitro Gastrointestinal Digestion and Fermentation Characteristics of Extruded Barley Flour Incorporated with Lyophyllum decastes

Author

DING Yiwei, FAN Songtao, BAI Juan, GU Yaojun, XIAO Xiang

Subjects
extrusion, barley, lyophyllum decastes, in vitro digestion, fermentation, gut microbiota, Food processing and manufacture, TP368-456
Abstract

The effects of adding dried Lyophyllum decastes (DLR) or dried L. decastes by-products (DBY) on physicochemical properties and nutritional functions of extruded barley flour (BF) were analyzed. Results revealed a notable decrease in the degree of starch gelatinization in the DLR and DBY groups compared to the control group with nothing added. Gastrointestinal digestion simulation using the INFOGEST 2.0 method indicated that the antioxidant capacity of DBY was significantly higher than the BF group and DLR group (P 0.5, P < 0.05). In summary, the incorporation of L. decastes or its by-products effectively enhanced the quality and functional attributes of barley flour products. Notably, DBY exhibited superior antioxidant activity and modulation of the gut microbiota. These findings offer theoretical support for the development of extruded L. decastes-barley products.

Published
2024
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32. Study of Color Reproduction Based on Different Scanners

Author

Bai, Juan, Lin, Maohai, Angrisani, Leopoldo, Series Editor, Arteaga, Marco, Series Editor, Panigrahi, Bijaya Ketan, Series Editor, Chakraborty, Samarjit, Series Editor, Chen, Jiming, Series Editor, Chen, Shanben, Series Editor, Chen, Tan Kay, Series Editor, Dillmann, Rüdiger, Series Editor, Duan, Haibin, Series Editor, Ferrari, Gianluigi, Series Editor, Ferre, Manuel, Series Editor, Hirche, Sandra, Series Editor, Jabbari, Faryar, Series Editor, Jia, Limin, Series Editor, Kacprzyk, Janusz, Series Editor, Khamis, Alaa, Series Editor, Kroeger, Torsten, Series Editor, Li, Yong, Series Editor, Liang, Qilian, Series Editor, Martín, Ferran, Series Editor, Ming, Tan Cher, Series Editor, Minker, Wolfgang, Series Editor, Misra, Pradeep, Series Editor, Möller, Sebastian, Series Editor, Mukhopadhyay, Subhas, Series Editor, Ning, Cun-Zheng, Series Editor, Nishida, Toyoaki, Series Editor, Oneto, Luca, Series Editor, Pascucci, Federica, Series Editor, Qin, Yong, Series Editor, Seng, Gan Woon, Series Editor, Speidel, Joachim, Series Editor, Veiga, Germano, Series Editor, Wu, Haitao, Series Editor, Zamboni, Walter, Series Editor, Zhang, Junjie James, Series Editor, Zhao, Pengfei, editor, Ye, Zhuangzhi, editor, Xu, Min, editor, Yang, Li, editor, Zhang, Linghao, editor, and Yan, Shu, editor

Published
2022
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49. Cereal-Derived Water-Unextractable Arabinoxylans: Structure Feature, Effects on Baking Products and Human Health.

Author

Huang, Manchun, Bai, Juan, Buccato, Daniele Giuseppe, Zhang, Jiayan, He, Yufeng, Zhu, Ying, Yang, Zihan, Xiao, Xiang, and Daglia, Maria

Subjects
METABOLIC regulation, GUT microbiome, LIPID metabolism, STRUCTURE-activity relationships, GLUCOSE metabolism, PREBIOTICS, GRAIN, ARABINOXYLANS
Abstract

Arabinoxylans (AXs) are non-starch polysaccharides with complex structures naturally occurring in grains (i.e., barley, corn, and others), providing many health benefits, especially as prebiotics. AXs can be classified as water-extractable (WEAX) and water-unextractable (WUAX) based on their solubility, with properties influenced by grain sources and extraction methods. Numerous studies show that AXs exert an important health impact, including glucose and lipid metabolism regulation and immune system enhancement, which is induced by the interactions between AXs and the gut microbiota. Recent research underscores the dependence of AX physiological effects on structure, advocating for a deeper understanding of structure-activity relationships. While systematic studies on WEAX are prevalent, knowledge gaps persist regarding WUAX, despite its higher grain abundance. Thus, this review reports recent data on WUAX structural properties (chemical structure, branching, and MW) in cereals under different treatments. It discusses WUAX applications in baking and the benefits deriving from gut fermentation. [ABSTRACT FROM AUTHOR]

Published
2024
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