Search

Your search keyword '"Guo, Fucheng"' showing total 539 results
Start Over Author "Guo, Fucheng"
539 results on '"Guo, Fucheng"'

4. Waveform-Domain Complementary Signal Sets for Interrupted Sampling Repeater Jamming Suppression

Author

Su, Hanning, Bao, Qinglong, Pan, Jiameng, Guo, Fucheng, and Hu, Weidong

Subjects
Electrical Engineering and Systems Science - Signal Processing
Abstract

The interrupted-sampling repeater jamming (ISRJ) is coherent and has the characteristic of suppression and deception to degrade the radar detection capabilities. The study focuses on anti-ISRJ techniques in the waveform domain, primarily capitalizing on waveform design and and anti-jamming signal processing methods in the waveform domain. By exploring the relationship between waveform-domain adaptive matched filtering (WD-AMF) output and waveform-domain signals, we demonstrate that ISRJ can be effectively suppressed when the transmitted waveform exhibits waveform-domain complementarity. We introduce a phase-coded (PC) waveform set with waveform-domain complementarity and propose a method for generating such waveform sets of arbitrary code lengths. The performance of WD-AMF are further developed due to the designed waveforms, and simulations affirm the superior adaptive anti-jamming capabilities of the designed waveforms compared to traditional ones. Remarkably, this improved performance is achieved without the need for prior knowledge of ISRJ interference parameters at either the transmitter or receiver stages.

Published
2024

6. Waveform-Domain Adaptive Matched Filtering for Suppressing Interrupted-Sampling Repeater Jamming

Author

Su, Hanning, Bao, Qinglong, Pan, Jiameng, Guo, Fucheng, and Hu, Weidong

Subjects
Electrical Engineering and Systems Science - Signal Processing
Abstract

The inadequate adaptability to flexible interference scenarios remains an unresolved challenge in the majority of techniques utilized for mitigating interrupted-sampling repeater jamming (ISRJ). Matched filtering system based methods is desirable to incorporate anti-ISRJ measures based on prior ISRJ modeling, either preceding or succeeding the matched filtering. Due to the partial matching nature of ISRJ, its characteristics are revealed during the process of matched filtering. Therefore, this paper introduces an extended domain called the waveform domain within the matched filtering process. On this domain, an adaptive matched filtering model, known as the waveform-domain adaptive matched filtering (WD-AMF), is established to tackle the problem of ISRJ suppression without relying on a pre-existing ISRJ model. The output of the WD-AMF encompasses an adaptive filtering term and a compensation term. The adaptive filtering term encompasses the adaptive integration outcomes in the waveform domain, which are determined by an adaptive weighted function. This function, akin to a collection of bandpass filters, decomposes the integrated function into multiple components, some of which contain interference while others do not. The compensation term adheres to an integrated guideline for discerning the presence of signal components or noise within the integrated function. The integration results are then concatenated to reconstruct a compensated matched filter signal output. Simulations are conducted to showcase the exceptional capability of the proposed method in suppressing ISRJ in diverse interference scenarios, even in the absence of a pre-existing ISRJ model.

Published
2023

16. Crumb Rubber Modified Binders

Author

Pais, Jorge C., Poulikakos, Lily D., De Maeijer, Patricia Kara, Schüwer, Nicolas, Cavalli, Maria Chiara, Cannone Falchetto, Augusto, Kakar, Muhammad Rafiq, Blom, Johan, Tobler, Maeva, Perecmanis, Marcel, Wang, Di, Guo, Fucheng, Cannone Falchetto, Augusto, editor, Poulikakos, Lily, editor, Pasquini, Emiliano, editor, and Wang, Di, editor

Published
2023
Full Text
View/download PDF

41. Effects of different thermal processing methods on amino acid, fatty acid, and volatile flavor substance contents of Aohan millet (Golden seedling millet).

Author

Cheng, Likun, Qu, Shuang, Yun, Yueying, Ren, Yan, Guo, Fucheng, Zhang, Yakun, and Wang, Guoze

Subjects
AMINO acids, FATTY acids, NUTRITIONAL value, GAS chromatography, MILLETS
Abstract

Aohan millet has been cultivated for 8000 years and has rich nutritional value, such as high‐quality fatty acids and amino acids. Thermal processing is a conventional approach to food preparation. However, the effect of thermal processing on the formation of flavor substances in millet has not been clarified. Therefore, in this study, the effects of three different thermal processing techniques, namely, steaming, stir‐frying, and puffing, on the amino acids, fatty acids, and volatile flavor substances of Aohan millet were investigated using high‐speed automatic amino acid analyzer, headspace solid‐phase microextraction method, combined with gas chromatography–mass spectrometry (HS‐SPME/GC–MS) and gas chromatography (GC) with Aohan millet from Inner Mongolia as the raw material. All three thermal processing methods notably reduced the levels of protein, starch, polyphenols, and flavonoids in Aohan millet when compared to the raw millet (p <.05). Amino acid and fatty acid contents demonstrated an increase in fried and puffed millet relative to steamed millet, with notable distinctions in amino acid and fatty acid contents between these two groups. Following the steaming process, there was a significant increase in the flavor compounds of Aohan millet, rising from 53 to 80, while this increase was not observed in the other two groups. The correlation analysis suggested that the formation of flavor compounds was predominantly influenced by the types and levels of amino acids. The study suggested that different heat treatments affected the amino acid, fatty acid, and more significantly flavor material content and composition of Aohan millet. In conclusion, steaming treatment could retain more nutrients and richer flavor substances; while puffing treatment would enhance amino acid and fatty acid content, which provides a fundamental basis for scientifically guided processing and rational culinary application of Aohan millet. [ABSTRACT FROM AUTHOR]

Published
2024
Full Text
View/download PDF

Catalog

Books, media, physical & digital resources
See catalog results