In this paper, we deal with basic properties of some pretzel links and properties of the Jones polynomials of some pretzel links. By using these properties, the zero distribution of pretzel links is studied. We discus...In this paper, we deal with basic properties of some pretzel links and properties of the Jones polynomials of some pretzel links. By using these properties, the zero distribution of pretzel links is studied. We discuss the properties of the Jones polynomial of non-tame pretzel links and give that zeros of the Jones polynomial of these pretzel links are distributed on the planar curves.展开更多
This study aimed to access the influence of rice flour incorporation on various quality attributes of low-gluten wheat-based pretzels viz., functional, rheological, starch digestibility, color, textural and sensorial ...This study aimed to access the influence of rice flour incorporation on various quality attributes of low-gluten wheat-based pretzels viz., functional, rheological, starch digestibility, color, textural and sensorial properties. Significant increase in swelling power (18.33 ± 0.51) and bulk density (0.58 ± 0.04) was observed in flour blend upon incorporation of rice flour, whereas, significant decrease in oil absorption capacity (0.62 ± 0.09), solubility index (6.72 ± 0.17), foaming capacity (9.67 ± 0.34), and foaming stability (3.39 ± 0.15) was recorded. Pasting properties of samples were studied using a Rapid Visco Analyser which indicated that all the pasting properties increased with an increase in rice flour incorporation. Fourier transform infrared spectroscopic studies revealed no difference in the basic functional groups of flour blend upon the incorporation of rice flour, however, it had a pronounced effect on elastic modulus (G′) of flour blend. In vitro starch digestion characteristics revealed 7.23% surge in slowly digestible starch and 13.36% reduction in rapidly digestible starch of developed low-gluten pretzels upon the incorporation of rice flour. Apparent amylose content (27.3 ± 1.45) and resistant starch content (6.12 ± 0.97) increased and starch digestibility index (69.87 ± 1.72) decreased in developed low-gluten pretzels. In conclusion, the developed low-gluten pretzels had significantly (p < 0.05) higher mineral profile and lightness (L*) and lower breaking strength in addition to having better overall acceptability. This study indicated that substituting wheat flour with rice flour up to a level of 35% affected the quality attributes of developed low-gluten pretzels.展开更多
We discuss the properties of incompressible pairwise incompressible surfaces in a knot complement by using twist crossing number. Let K be a pretzel knot or rational knot that its twistindex is less than 6, and l...We discuss the properties of incompressible pairwise incompressible surfaces in a knot complement by using twist crossing number. Let K be a pretzel knot or rational knot that its twistindex is less than 6, and let F be an incompressible pairwise incompressible surface in S 3-K. Then F is a punctured sphere.展开更多
Khovanov type homology is a generalization of Khovanov homology.The main result of this paper is to give a recursive formula for Khovanov type homology of pretzel knots P(-n,-m, m). The computations reveal that the ...Khovanov type homology is a generalization of Khovanov homology.The main result of this paper is to give a recursive formula for Khovanov type homology of pretzel knots P(-n,-m, m). The computations reveal that the rank of the homology of pretzel knots is an invariant of n. The proof is based on a "shortcut" and two lemmas that recursively reduce the computational complexity of Khovanov type homology.展开更多
We study properties of graded maximal Cohen-Macaulay modules over an N-graded locally finite,Auslander Gorenstein,and Cohen-Macaulay algebra of dimension two.As a consequence,we extend a part of the McKay corresponden...We study properties of graded maximal Cohen-Macaulay modules over an N-graded locally finite,Auslander Gorenstein,and Cohen-Macaulay algebra of dimension two.As a consequence,we extend a part of the McKay correspondence in dimension two to a more general setting.展开更多
基金The NSF(11071106)of Chinathe Program(LR2011031)for Liaoning Excellent Talents in University
文摘In this paper, we deal with basic properties of some pretzel links and properties of the Jones polynomials of some pretzel links. By using these properties, the zero distribution of pretzel links is studied. We discuss the properties of the Jones polynomial of non-tame pretzel links and give that zeros of the Jones polynomial of these pretzel links are distributed on the planar curves.
文摘This study aimed to access the influence of rice flour incorporation on various quality attributes of low-gluten wheat-based pretzels viz., functional, rheological, starch digestibility, color, textural and sensorial properties. Significant increase in swelling power (18.33 ± 0.51) and bulk density (0.58 ± 0.04) was observed in flour blend upon incorporation of rice flour, whereas, significant decrease in oil absorption capacity (0.62 ± 0.09), solubility index (6.72 ± 0.17), foaming capacity (9.67 ± 0.34), and foaming stability (3.39 ± 0.15) was recorded. Pasting properties of samples were studied using a Rapid Visco Analyser which indicated that all the pasting properties increased with an increase in rice flour incorporation. Fourier transform infrared spectroscopic studies revealed no difference in the basic functional groups of flour blend upon the incorporation of rice flour, however, it had a pronounced effect on elastic modulus (G′) of flour blend. In vitro starch digestion characteristics revealed 7.23% surge in slowly digestible starch and 13.36% reduction in rapidly digestible starch of developed low-gluten pretzels upon the incorporation of rice flour. Apparent amylose content (27.3 ± 1.45) and resistant starch content (6.12 ± 0.97) increased and starch digestibility index (69.87 ± 1.72) decreased in developed low-gluten pretzels. In conclusion, the developed low-gluten pretzels had significantly (p < 0.05) higher mineral profile and lightness (L*) and lower breaking strength in addition to having better overall acceptability. This study indicated that substituting wheat flour with rice flour up to a level of 35% affected the quality attributes of developed low-gluten pretzels.
文摘We discuss the properties of incompressible pairwise incompressible surfaces in a knot complement by using twist crossing number. Let K be a pretzel knot or rational knot that its twistindex is less than 6, and let F be an incompressible pairwise incompressible surface in S 3-K. Then F is a punctured sphere.
基金The NSF(11271282,11371013)of Chinathe Graduate Innovation Fund of USTS
文摘Khovanov type homology is a generalization of Khovanov homology.The main result of this paper is to give a recursive formula for Khovanov type homology of pretzel knots P(-n,-m, m). The computations reveal that the rank of the homology of pretzel knots is an invariant of n. The proof is based on a "shortcut" and two lemmas that recursively reduce the computational complexity of Khovanov type homology.
基金The authors thank the referees for the careful reading and very useful suggestions and thank Ken Brown,Daniel Rogalski,Robert Won,and Quanshui Wu for many useful conversations and valuable comments on the subject.Y.-H.Wang and X.-S.Qin thank the Department of Mathematics,University of Washington for its very supportive hospitality during their visitsX.-S.Qin was partially supported by the Foundation of China Scholarship Council(Grant No.[2016]3100)+3 种基金Y.-H.Wang was partially supported by the National Natural Science Foundation of China(Grant Nos.11971289,11871071)the Foundation of Shanghai Science and Technology Committee(Grant No.15511107300)the Foundation of China Scholarship Council(Grant No.[2016]3009)J.J.Zhang was partially supported by the US National Science Foundation(Grant No.DMS-1700825).
文摘We study properties of graded maximal Cohen-Macaulay modules over an N-graded locally finite,Auslander Gorenstein,and Cohen-Macaulay algebra of dimension two.As a consequence,we extend a part of the McKay correspondence in dimension two to a more general setting.