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Featuring direct communications between two user equipments (UEs) without signal relay through a base station, 3GPP sidelink transmissions have manifested their crucial roles in the Long-Term Evolution (LTE) Advanced (LTE-A) for public safety and vehicle-to-everything (V2X) services. With this successful development in LTE-A, the evolution of sidelink transmissions continues in 3GPP New Radio (NR), which renders sidelink an inevitable component as well as downlink and uplink. Targeting at offering low latency, high reliability and high throughout V2X services for advanced driving use cases, a number of new sidelink functions not provided in the LTE-A are supported in NR, including the feedback channel, grant-free access, enhanced channel sensing procedure, and new control channel design. To fully comprehend these new functions, this paper therefore provides essential knowledge of 3GPP NR sidelink transmissions, including the physical layer structure, resource allocation mechanisms, resource sensing and selection procedures, synchronization, and quality-of-service (QoS) management. Furthermore, this paper also provides performance evaluation to assess the gains brought from the new control channel design. As NR sidelink transmissions have been regarded as a foundation to provide advanced services other than V2X in future releases (e.g., advanced relay), potential enhancements are also discussed to serve the urgent demand in corresponding normative works.

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The objective of this study was to reveal the effects of boiling processing on the texture of scallop adductor muscle (SAM) and its mechanism. Compared to the fresh sample, all the texture indicators, including the hardness, chewiness, springiness, resilience, cohesiveness, and shear force of 30-s- and 3-min-boiled SAMs increased time-dependently (p < 0.05). As the boiling time increased further to 15 min, the shear force and cohesiveness still increased significantly (p < 0.05), and the resilience and hardness were maintained (p > 0.05), but the springiness and chewiness decreased significantly (p < 0.05). The overall increase in the texture indicators of the boiled SAMs was due to the boiling-induced protein denaturation, aggregation, and increased hydrophobicity, resulting in the longitudinal contraction and lateral expansion of myofibrils, the longitudinal contraction and lateral cross-linked aggregation of muscle fibers, and the loss of free water. However, the decreasing springiness and chewiness of the 15-min-boiled SAMs was due to the significant degradation of proteins (especially collagen), resulting in the destruction of the connective tissue between the muscle fiber clusters. Both from a subjective sensory point of view and from the objective point of view of protein denaturation and degradation, 3-min-boiled SAMs are recommended. The quality improvement of thermally processed products by controlled, moderate cooking is of practical value from the perspective of food consumption.