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In order to further improve the prevention and control capabilities of coal mine gas disasters in China and enhance efficiency of supervision, early warning technology of regional security situation of gas disasters was studied. According to coal mine supervision and management mode in China, early warning regions are divided into four regional levels: national region, provincial (city) level regions, coal supervision sub-bureau jurisdiction regions, and prefecture-level administrative regions. According to the needs of hierarchical control, the early warning is divided into four levels: blue, yellow, orange and red, and its risk level increases sequentially. The early warning index system of regional security situation of gas disasters has been established from five aspects: inherent natural attributes of regional coal mines, mine layout and mining conditions, temporal and spatial laws of accidents, acro technology and economic policies, and major hidden dangers in mines. The early warning model based on analytic hierarchy process has been constructed to realize the fusion analysis and decision-making of multiple indicators, and the regional early warning software system has been designed and developed to realize the dynamic data collection and storage, comprehensive analysis and real-time data early warning.

Kidney beans are one of the most important economic legumes in China, and are cultivated extensively worldwide for their high nutritional value. However, food safety incidents caused by improper or inadequate cooking of kidney beans have occurred from time to time, which are generally believed to be associated with the toxicological effects of kidney bean lectins. Immunological studies show that lectins may be the major allergen in kidney beans, which have attracted significant research interest in foreign countries but have not been systematically reported in China. Therefore, in order to provide a theoretical basis for the development of hypoallergenic kidney bean foods and the rational development and utilization of kidney bean proteins, this article summarizes recent progress in immunological research on kidney bean lectins, analyzes the evidence that kidney bean lectins are allergens, and reviews food processing strategies for reducing the allergenicity of kidney bean lectins.

In response to the issues of poor water flooding efficiency, low oil production rates, and low recovery rates during the high-water-cut period in the low-permeability reservoirs of the Mutou Oilfield, the non-steady-state (NSS) CO2 huff-n-puff oil recovery technology was explored. The NSS CO2 huff-n-puff can improve the development effect of low-permeability reservoirs by replenishing the reservoir energy and significantly increasing the crude oil mobility. Experimental investigations were carried out, including a crude oil and CO2–crude oil swelling experiment, minimum miscibility pressure testing experiment, high-temperature and high-pressure microfluidic experiment, and NSS CO2 huff-n-puff oil recovery on-site pilot test. The experimental results showed that the main mechanisms of NSS CO2 huff-n-puff include dissolution, expansion, viscosity reduction, and swept volume enlargement, which can effectively mobilize the remaining oil from the various pore throats within the reservoir. The high-temperature and high-pressure microfluidic experiment achieved an ultimate recovery rate of 83.1% for NSS CO2 huff-n-puff, which was 7.9% higher than the rate of 75.2% obtained for steady injection. This method can effectively utilize the remaining oil in the corners and edges, enlarge the swept volume, and increase the recovery rate. Field trials of NSS CO2 huff-n-puff in a low-permeability reservoir in the Mutou Oilfield indicated that it cumulatively increased the oil production by 1134.5 tons. The achieved results and insights were systematically analyzed and could provide key technical support for the application of NSS CO2 huff-n-puff technology in low-permeability reservoirs, promoting the innovative development of this technology. [ABSTRACT FROM AUTHOR]

This document is a summary of a special issue of the journal Molecules titled "Study on Physicochemical Properties of Food Protein." The issue contains ten research articles that explore various aspects of food proteins, including their solubility, structural integrity, emulsifying properties, and allergenic epitopes. The articles also discuss different processing techniques such as ultrasonication, high-pressure processing, and esterification. The findings highlight the potential of food proteins and their modifications in various applications, emphasizing the need for continued research and innovation in this field. The research presented in this issue provides valuable insights for the food industry in terms of product development, process optimization, and the potential application of novel protein-based materials. [Extracted from the article]

The development of meat alternatives is a sustainable choice to meet eco-friendly and healthy demands. High-moisture extrusion (HME) technology has been applied to produce the textured plant proteins, which are recognized as meat analogues and have characteristics, nutrition, sensory attributes, and apparent fiber structure similar to animal meat. Although the production of HME meat analogues has a lot of advantages and broad prospects, the processing principle and quality control remain to be studied, and the current HME technology has not yet been popularized. In this paper, we review the HME technology, the formation mechanism of HME meat analogues, the effect of food ingredients on meat analogues processing, the systematic analysis method of meat analogues processing, and detection and evaluation methods of meat analogues. Our review would provide a comprehensive understanding and theoretical guidance for HME application in meat analogues processing. [ABSTRACT FROM AUTHOR]

Zein is an alcohol-soluble protein in corn. It can self-assemble into spherical amphiphilic micro-/nanoparticles utilized as ideal carriers, encapsulating hydrophobic bioactive molecules and suitable emulsifiers for biocompatible and biodegradable Pickering emulsions. However, Pickering emulsions stabilized by zein particles alone are less efficient and can be creamed easily. Attempts have been made to overcome this limitation, for instance, polysaccharides, proteins, and particular compounds are being used as modifiers to produce zein-based composite particles, aiming to enhance the performance of zein-based Pickering emulsions (ZBPEs). Here, we review the preparation and mechanism, of the zein-based particles (including zein particles and composite zein particles), and explore the formation of ZBPEs. Suggestions about future research on ZBPEs are also proposed. [ABSTRACT FROM AUTHOR]