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Liqin Qin

Publications and source records attributed to Liqin Qin.

2 recordsLinked to original sources

Transfer Learning across Material Properties Using Center-Environment Features: From Energetics to Mechanical Properties in Multicomponent Mo Alloys.

Transfer learning (TL) provides a viable approach to mitigate data scarcity in materials informatics. While conventional TL focuses on predicting identical properties across different systems, this work demonstrates a cross-property extension of TL from energy to mechanical properties via end-to-end model weight pre-training and fine-tuning: knowledge learned from predicting substitution energies is transferred to predict distinctly different mechanical properties, substantially improving computational efficiency given the typically higher cost of acquiring target-domain data. To accelerate computational alloy design, machine learning models using center-environment (CE) features were first developed to predict substitution energies of alloying elements in molybdenum (Mo)-based alloys. The Random Forest models achieved the optimal performance and transferability-R2 = 0.97, 〈MAE〉 = 0.11 eV, and 〈RMSE〉 = 0.16 eV-against the density functional theory (DFT) benchmark. The model dependency of feature selection and importance analysis was discussed. The transferability of the energy models was validated on unknown systems with new elements. Subsequently, the energy models were fine-tuned using limited mechanical property data to construct energy-to-property (E2P) TL models capable of predicting elastic properties, including bulk modulus, Young's modulus, shear modulus, and elastic constants, achieving an improved accuracy over the non-transferred ML by ∼10-30%, with its transferability verified by additional DFT calculations. This cross-property E2P transfer learning framework opens a new avenue for accelerating computational materials discovery and may be extended to other multiproperty predictions governed by similar physical principles.

center-environment feature

Integrated electronic nose, GC-MS, and metagenomic analyses reveal volatile flavor and microbial community differences in heap-fermented grains of Jiangxiangxing Baijiu across different fermentation degrees.

The fermentation degree of heap-fermented grains in Jiangxiangxing Baijiu production is a critical factor influencing base Baijiu quality. However, conventional assessment methods largely rely on empirical experience and therefore suffer from limited objectivity and accuracy. In this study, integrated volatile profiling and metagenomic approaches were employed to investigate volatile characteristics and microbial functional potential differentiation in fermented grains with different fermentation degrees (under-fermented, normally fermented, and over-fermented). Significant differences in physicochemical properties were observed among fermentation degrees, particularly in acidity and reducing sugar content. Electronic nose analysis revealed distinct sensor response patterns among different fermentation degrees, indicating differences in overall volatile odor fingerprint patterns. A total of 81 volatile compounds were identified by HS-SPME-GC-MS, with aldehydes, ketones, and pyrazines showing pronounced variations among fermentation degrees, and acetaldehyde exhibiting strong discriminatory potential. LEfSe analysis identified 18 microbial taxa as potential biomarkers associated with different fermentation degrees, including Pichia kudriavzevii, Lentibacillus daiqui, and Acetobacter pasteurianus. Correlation analysis revealed significant positive associations between acetaldehyde levels and Acetobacter abundance. Furthermore, KEGG, CAZy, and eggNOG analyses revealed differentiated functional potentials among fermentation degrees, providing insights into the potential metabolic basis associated with flavor differentiation. Overall, these findings highlight that fermentation degree differentiation is closely associated with coordinated changes in physicochemical conditions, microbial communities, and functional potentials, providing ecological insights into flavor differentiation and theoretical support for objective fermentation degree evaluation and quality control of Jiangxiangxing Baijiu production.

Fermentation