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English literature occupies an important position in the world literary world and shows a high literary research value. The study explores English literature from a cross-cultural perspective and systematically analyses the linguistic features of English literature. Then, it introduces the digital humanities method, combines the Word2vec algorithm and TF-IDF algorithm for text representation and feature extraction, and constructs a model for analyzing linguistic features. Taking the English literary works of two certain writers as an example, text features and text emotions are interpreted to uncover the linguistic expression features of English literature. English literature as a whole reflects the features of quoting classics, reality-based, cultural differences, dramatic monologues, and European cultural characteristics. The readability of the sample English literature was at the slightly difficult and difficult levels, with scores of 45.53 and 52.85, respectively, and Author A’s English literature was of higher complexity and had a higher degree of textual subordination (1.35). The selected English literature samples had mainly neutral (47.87%) and positive (40.61%) affective tendencies. With the ever-accelerating cultural globalization and exchange, there is a proliferation of new and old outstanding works from all ethnic regions of the world, which can only be better interpreted by fully respecting cultural differences and improving literary literacy.

The posterior cerebellum and anterior basal ganglia are critical subcortical structures for learning and identifying dynamic action sequences, in concert with the neocortex. The present analysis investigates the role of action sequences during social mentalizing, termed here dynamic or sequential social mentalizing. Although the role of the cerebellum in dynamic social mentalizing was extensively investigated during the last decade, the basal ganglia were long ignored. We conducted an activation likelihood estimation coordinate‐based meta‐analysis of sequential social mentalizing tasks (with 485 participants in 17 studies). These tasks required participants to make social mentalizing inferences ranging from low‐level goals to high‐level beliefs and traits, while either memorizing, generating or predicting temporal sequences of the social actions involved (i.e., social sequencing condition), or not (i.e., social non‐sequencing control condition), or did so for nonsocial objects (i.e., nonsocial sequencing control condition). The tasks also occasionally included inconsistencies in social behavior. Results revealed that the cerebellum exhibited a preference for social, sequencing, and inconsistent information, while the basal ganglia showed a preference for sequencing and inconsistency, without a general preference for social input. Meta‐analytic connectivity analysis further showed evidence of coactivation between mentalizing areas of the cerebellum, basal ganglia and cerebral neocortex. The present work underscores the role of subcortical structures in social mentalizing about dynamic action sequences. [ABSTRACT FROM AUTHOR]

To acquire the optimum treatment strategy that leads to the highest yield of resistant starch (RS) in multigrain flour (MF), wheat flour, whole oat flour, and whole buckwheat flour are used to prepare antidigestive MF by using pullulanase debranching combining heat–moisture treatment (P‐HMT). Based on the single factor tests and response surface analysis, the optimum conditions for the treatment of MF are determined as follows: pullulanase 62.6 U g−1, autoclaving 21.3 min, HMT at 100 °C, and 30.4% water content for 6.0 h. Under these conditions, the yield of RS in the flour reaches 77.42%. P‐HMT causes protein denaturation, starch gelatinization, and flour clumps in MF, facilitating starch recrystallization and interactions among short‐chain starch, monomeric proteins, and lipids. All these findings are further confirmed by the conversion of starch crystal from A‐type to B+V‐type, the improvement of starch short‐range molecular order, and the presence of more binary/ternary complexes in treated flour. In brief, the starch digestion resistance improvement in the treated flour is attributed to the recrystallization of short‐chain starch and interactions between starch and protein/lipid. [ABSTRACT FROM AUTHOR]

This paper presents a novel method for analyzing the vibration characteristics of planar frame structure composed of straight beams with arbitrary shapes. The method is based on the first-order shear theory, which takes into account the shear deformation and cross-sectional rotational inertia of the beams. On the one hand, an improved Fourier series method (IFSM) is employed to approximate the displacement function of the straight beam, and the displacements are determined by using the Rayleigh–Ritz method. On the other hand, the displacements of the curved beam are obtained by using the finite element method (FEM), which are then combined with the IFSM for the analysis of coupled nodes of straight and curved beams. This results in a computational method for calculating the vibration characteristics of complex planar frame structures with concentrated masses, straight and curved beams, arbitrary boundary conditions, and any connection form of nodes. The applicability of the proposed method is demonstrated through numerical examples, including planar frame structure with arbitrary shapes composed of straight beams, different cross-sectional shapes, and combinations of beam with various cross-sectional shapes, as well as planar frame structures with straight and curved beams. The results of the proposed method are validated by comparing them with those obtained from literature or finite element software ABAQUS. The numerical examples show that the proposed method combining the IFSM with FEM has the advantages of high accuracy, good convergence, and strong applicability for calculating the vibration characteristics of planar frame structures. [ABSTRACT FROM AUTHOR]

Background: The composition of glutenin protein significantly affects protein–starch interactions and starch digestion characteristics in wheat dough matrices. To elucidate the effects of high molecular weight glutenin subunits at the Glu‐B1 locus on dough processing quality, the detailed structural changes of protein, starch, and their complexes were compared in Mixolab dough samples of two near isogenic lines 7 + 8 and 7 + 9. Results: The results showed that the degree of protein aggregation increased continuously during dough processing, as did the destruction and rearrangement of the gluten network. Compared to 7 + 8, the stronger and more stable protein network formed in 7 + 9 dough induced intensive interactions between protein and starch, primarily through hydrogen bonds and isomeric glycosidic bonds. In 7 + 9 dough, the more compact and extensive protein–starch network significantly inhibited starch gelatinization during dough pasting, while during the dough cooling stage [from C4 (82.8 °C) to C5 (52.8 °C)], more protein–starch complexes composed of monomeric proteins and short‐chain starch were generated, which remarkably inhibited starch retrogradation. All protein–starch interactions in the 7 + 9 dough improved the starch digestion resistance, as reflected by the high content of resistant starch. Conclusion: The more extensive and intensive protein–starch interactions in the 7 + 9 dough inhibited the gelatinization and enzymatic hydrolysis of starch, thereby producing more slowly digestible starch and resistant starch. These findings demonstrate the feasibility of optimizing the texture and digestibility of wheat‐based food products by regulating the behavior and interactions of proteins and starch during dough processing. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]