Food Bioengineering最新文献

{"title":"Comparative analysis of LAB and non-LAB fermented millet drinks fortified with Chlorella sp.","authors":"Bilna Joseph,&nbsp;M. Bhavadharani,&nbsp;M. Lavanya,&nbsp;S. Nivetha,&nbsp;N. Baskaran,&nbsp;S. Vignesh","doi":"10.1002/fbe2.12102","DOIUrl":"https://doi.org/10.1002/fbe2.12102","url":null,"abstract":"<p>This study investigates the expanding domain of functional beverages crafted from plant-based milk alternatives. In this study, a total of eight different fermented drinks fortified with beneficial <i>Chlorella sp</i>. and probiotics including <i>Lactobacillus rhamnosus</i> (NCIM 5775) and <i>Saccharomyces cerevisiae</i> (Brewer's yeast) drinks were developed using barnyard millet as the base ingredient due to its rich protein and high-fibre content in comparison with the other millets in the market. Results revealed that the protein content increases by 2% upon the addition of <i>Chlorella sp</i>., among bacterial samples, with <i>Lactobacillus rhamnosus</i> fermented Unflavoured drink (LRFFD) &gt; <i>Lactobacillus rhamnosus</i> fermented flavoured drink &gt; <i>Lactobacillus rhamnosus</i> fermented with <i>Chlorella</i> sp. &gt; LRFM, and among yeast samples, with <i>Saccharomyces cerevisiae</i> fermented Unflavoured drink (SCFUFD) &gt; <i>Saccharomyces cerevisiae</i> fermented with <i>Chlorella</i> sp. &gt; <i>Saccharomyces cerevisiae</i> fermented flavoured drink (SCFFD) &gt; SCFRM, indicating higher protein content than in typical fermented drink. Fat content was notably low across all samples. Ash and fibre content ranged from 0.23 to 0.27 g and 0.22 to 0.35 g, respectively, for both bacterial and yeast fermented drink. Millet is generally considered a carbohydrate-rich grain. When fermented, some of the carbohydrates may be broken down by the fermentation process. So, the carbohydrate content was low in fermented millet drink when compared to the nonfermented drink. Energy values varied, with LRFFD and SCFFD containing the highest energy due to incorporation of <i>Chlorella sp</i>. and chocolate flavour. Both LAB and yeast-fermented drinks demonstrated effective antioxidant activity, with higher total phenolic content, except for non-<i>Chlorella sp</i>. beverages. GC-MS analysis identified constituents like hexadecenoic acid and hydroxy methyl furfural (HMF) with anticarcinogenic and anti-inflammatory properties. Additionally, these samples exhibited elevated antimicrobial activity against test strains. Sensory analysis indicated a preference of SCFFD and LRFFD sample for its good taste as it contains chocolate flavour and the overall acceptability of bacterial fermented beverage was higher compared to the yeast fermented drinks. Therefore, a fermented millet beverage was successfully obtained by the coculture of LAB and <i>Saccharomyces cerevisiae</i> incorporated with <i>Chlorella sp</i>. could increase the product's functional properties.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"3 3","pages":"352-364"},"PeriodicalIF":0.0,"publicationDate":"2024-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12102","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142430365","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring the potential of taro (Colocasia esculenta) starch: Recent developments in modification, health benefits, and food industry applications","authors":"Rakesh Kumar Gupta,&nbsp;Proshanta Guha,&nbsp;Prem Prakash Srivastav","doi":"10.1002/fbe2.12103","DOIUrl":"https://doi.org/10.1002/fbe2.12103","url":null,"abstract":"<p>Taro is a tropical plant and an underutilized root crop that has a good source of carbohydrate. Taro tuber contains 70%–80% of starch on dry basis. This review highlights the extraction of taro starch, latest advancements in the modification such as physical, chemical and enzymatic modification of taro starch. Furthermore, after modification of taro starch, molecular weight and amylopectin branch chain length distribution, granular shape, percentage crystallinity, swelling and solubilization, pasting and thermal properties and in vitro digestibility of taro starch were significantly affected. Additionally, researchers have explored novel methods to modify the physicochemical characteristics of taro starch, enhancing its functionality as a thickening, gelling, and stabilizing agent in various food formulations. However, fabrication of nanoparticles from taro starch was also studies. Various health benefits of taro starch have been reported in this study. One significant health benefit of taro starch is its potential to improve blood sugar management. Furthermore, the versatility of taro starch in food applications has expanded, ranging from traditional staples to modern convenience foods. Its gluten-free nature makes it an attractive option for individuals with gluten sensitivity or celiac disease. Taro starch is increasingly incorporated into bakery products, snacks, noodles, and as a thickening agent in soups and sauces. The unique sensory attributes and nutritional profile of taro starch contribute to the development of novel, health-conscious food products that cater to evolving consumer preferences.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"3 3","pages":"365-379"},"PeriodicalIF":0.0,"publicationDate":"2024-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12103","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142430345","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Research progress in processing technology of rabbit meat","authors":"Yunjia Deng,&nbsp;Qing Nie,&nbsp;Yanan Zhou,&nbsp;Wei Wang,&nbsp;Zhoulin Wu,&nbsp;Lili Ji,&nbsp;Jiamin Zhang,&nbsp;Decai Zhou","doi":"10.1002/fbe2.12100","DOIUrl":"https://doi.org/10.1002/fbe2.12100","url":null,"abstract":"<p>Rabbit meat is tender, high in protein, low in fat and cholesterol, and offers several nutritional benefits. However, it has a stronger taste and can be challenging to cook. The global rabbit industry has been developing steadily, and China's total rabbit meat production has exceeded half of the world's total production in 2021. Along with the progress of the production process, the meat of the nutrition and taste at the same time, to improve smell also can get better control, solved the problems met in rabbit meat production. This article discusses the attributes of rabbit meat and outlines the deodorization, texture adjustment, and water retention techniques currently used in rabbit meat processing, aiming to offer a theoretical foundation for the advancement of rabbit meat processing technology.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"3 3","pages":"314-322"},"PeriodicalIF":0.0,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12100","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142430163","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing high-temperature stability of limonene-loaded nanostructured lipid carriers with various solid lipids","authors":"Simin Feng,&nbsp;Yitong Tian,&nbsp;Jialu Sheng,&nbsp;Jiahao Yu,&nbsp;Yang Lin,&nbsp;Kseniya Hileuskaya,&nbsp;Aliaksandr Kraskouski,&nbsp;Huiliang Li,&nbsp;Zhihong Lin,&nbsp;Ping Shao","doi":"10.1002/fbe2.12101","DOIUrl":"https://doi.org/10.1002/fbe2.12101","url":null,"abstract":"<p>In this research, nanostructured lipid carriers (NLCs) loaded with limonene were developed using various solid lipids. The impact of high temperatures on the characteristics of NLCs was investigated. NLCs exhibited zeta potential values exceeding |30| mV, indicating excellent homogeneity and stability. Increasing the carbon chain length of monoglycerides from C15 to C21 resulted in a corresponding increase in particle size of NLCs from 219.1 ± 1.1 to 243.3 ± 0.9 nm. However, the particle size remained relatively constant with an increase in the number of solid lipid carbon chains. Encapsulation efficiency of limonene increased from 66.0 ± 0.7% to 86.2 ± 0.8% with an increase in the number of solid lipid carbon chains. The result showed that more ester bonds facilitated the dissolution of the target and enhanced the interaction forces between solid lipids and the target. X-ray diffraction, Fourier transform-infra-red spectroscopy and differential scanning calorimetry analyses confirmed effective encapsulation of limonene in NLCs, resulting in good stability. NLCs prepared from various solid lipids exhibited varying properties. Glycerol triglyceride demonstrated superior stability and homogeneity of nanoparticles under high-temperature conditions compared to other solid lipids. This study provides enhancing the thermal stability of limonene-loaded NLCs and proposes a novel approach for their practical application.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"3 3","pages":"323-336"},"PeriodicalIF":0.0,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12101","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142430135","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of sodium bicarbonate with ultrasound on reduced-salt Chaozhou beef meatballs quality: Physicochemical and sensory properties","authors":"Qian You,&nbsp;Runxiang Mao,&nbsp;Yukun Yuan,&nbsp;Ling Zhang,&nbsp;Xingguo Tian,&nbsp;Xiaoyan Xu","doi":"10.1002/fbe2.12099","DOIUrl":"https://doi.org/10.1002/fbe2.12099","url":null,"abstract":"<p>This study aimed to create a reduced-salt version of Chaozhou beef meatballs (CBMs) by employing ultrasound treatment (0 and 30 min) combined with sodium bicarbonate (0%, 0.15%, and 0.3%). The ultrasound-assisted sodium bicarbonate treatment significantly enhanced pH, salt-soluble protein solubility (SSP), water-holding capacity (WHC), and storage modulus (<i>G</i>′) of the CBMs (<i>p</i> &lt; 0.05). Specifically, after treatment, the increase in pH value promoted the solubilization of SSP, with the content increasing from 28.23% to 56.53%. Moreover, the initial relaxation times (<i>T</i>₂₁ and <i>T</i>₂₂) were shortened, indicating a decrease in water mobility, as evidenced by an increase in WHC from 85% to 87%. Furthermore, the ultrasound treatment effectively facilitated protein unfolding, increased β-sheet secondary structure content, augmented hydrogen and disulfide bond proportions, and resulted in a denser and more uniform gel structure. Consequently, the hardness of the CBMs was significantly improved (<i>p</i> &lt; 0.05). Sensory evaluation revealed that the treated reduced-salt CBMs were comparable to those produced by conventional methods. Therefore, combining sodium bicarbonate with ultrasound treatment is a viable approach to mitigate the negative effects of reduced salt content and produce high-quality reduced-salt CBMs.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"3 3","pages":"301-313"},"PeriodicalIF":0.0,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12099","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142429857","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Revolutionizing disease treatment through bioengineered probiotics and glucagon-like peptide 1 (GLP-1) based strategies: A path towards effective cures","authors":"Smriti Jain,&nbsp;Adarsh Kumar Shukla,&nbsp; Deepika,&nbsp;Surbhi Panwar,&nbsp;Anita Kumari,&nbsp;Ashok Kumar Yadav,&nbsp;Ashwani Kumar","doi":"10.1002/fbe2.12098","DOIUrl":"https://doi.org/10.1002/fbe2.12098","url":null,"abstract":"<p>Human intestinal gut microbiota harbors complex and diverse microbes that play an important role in maintaining the homeostasis of the intestinal microenvironment in humans. The rise in mortality and morbidity rates among humans because of the increased incidence of food-borne pathogens and the habits of individuals to eat junk food poses greater concerns and needs to be addressed. Bioengineering of probiotics has enabled the researchers to advance their research by developing probiotics with more functionalities. Moreover, GLP-1 peptides which are incretin hormones have been shown to be more effective when combined with engineered probiotics. Various studies have shown its effectiveness in diabetic mice where human-modified GLP-1 produced long-lasting benefits and research is going on to study its role in other diseases. The role of designer probiotics in treating and preventing diseases have been of much interest in recent times. However, the role of GLP-1 peptides in treating diseases and their efficacy in combination with next-gen biotherapeutics have received little attention. Thus, this review enlightens about the baseline knowledge as well as knowledge gaps related to conventional and genetically engineered probiotics. It also discusses the effect of GLP-1 peptides in combination with bioengineered probiotics to prevent and treat diseases.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"3 3","pages":"280-300"},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12098","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142428927","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Intelligent classification and identification method for Conger myriaster freshness based on DWG-YOLOv8 network model","authors":"Sheng Gao,&nbsp;Wei Wang,&nbsp;Yuanmeng Lv,&nbsp;Chenghua Chen,&nbsp;Wancui Xie","doi":"10.1002/fbe2.12097","DOIUrl":"https://doi.org/10.1002/fbe2.12097","url":null,"abstract":"<p>The freshness of aquatic products is directly related to the safety and health of the people. Traditional methods of detecting the freshness of <i>Conger myriaster</i> rely on manual operations, which are labor-intensive, inefficient, and highly subjective. This paper combines computer vision and the DWG-YOLOv8 network model to establish an intelligent classification method for <i>C. myriaster</i> freshness. Through image augmentation, 484 <i>C. myriaster</i> samples were expanded to 2904 samples. The YOLOv8n model was improved by simplifying the network backbone, introducing Ghost convolution and the new DW-GhostConv, thereby reducing the number of parameters and computational load. Test results show that the recognition accuracy of the DWG-YOLOv8 model reached 98.958%, outperforming models such as ResNet18, Mobilenetv3 small, and Swin transformer v2 tiny. The model's parameter count is 16.609 K, the inference time is 57.80 ms, and the model size is only 102 KB. The research provides a reliable method for online intelligent and nondestructive detection of <i>C. myriaster</i> freshness.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"3 3","pages":"269-279"},"PeriodicalIF":0.0,"publicationDate":"2024-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12097","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142430168","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluating the bioaccessibility and antioxidant activity of polyphenols extracted from vegetables by-product","authors":"Anwesha Mahajan,&nbsp;Paras Sharma,&nbsp;Giridhar Goudar,&nbsp;Pallabika Gogoi,&nbsp;Rajendran Ananthan,&nbsp;Subhash Kalpuri,&nbsp;Thingnganing Longvah","doi":"10.1002/fbe2.12095","DOIUrl":"https://doi.org/10.1002/fbe2.12095","url":null,"abstract":"<p>The processing of vegetables generates by-products that are abundant in polyphenols and antioxidants. However, they degrade rapidly due to poor management and a short life expectancy. The present study aimed to evaluate the effect of in vitro digestion (IVD) on the phenolic compositions, antioxidant properties, and polyphenolic profile of the beetroot pomace (BP), carrot pomace (CP), and tomato pomace (TP) by-products. The results showed a reduction in phenolic compositions for total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), and total proanthocyanidin content (TPAC), which ranged between 27.55% and 63.34%, 16.38% and 31.43%, 32.58% and 77.41%, and 28.81% and 60.78%, after IVD, respectively. Similarly, antioxidant activity evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS^•+), Ferric-reducing antioxidant power (FRAP), metal chelating activity (MCA), and reducing power (RP), also showed a reduction. High-performance liquid chromatography with photodiode array detection (HPLC-DAD) analysis of individual polyphenols varied widely for free and bound phenolic fractions of samples. Among the polyphenolic fractions, catechin (CAT) and protocatechuic acid (PCA) were the highest in BP and CP, respectively in free forms, has shown to be increased after gastrointestinal digestion. Naringenin (NAR) was recorded with the highest both in their free and bound forms in TP and reduced postdigestion. To the best of our knowledge, the present study is the first report to evaluate the effect of IVD on free and bound individual polyphenolic content in evaluated samples.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"3 2","pages":"250-265"},"PeriodicalIF":0.0,"publicationDate":"2024-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12095","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141488217","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recent advances in packaging materials for food products","authors":"Sony Kumari,&nbsp;Rahel Debbarma,&nbsp;Nahid Nasrin,&nbsp;Tasqeen Khan,&nbsp;Saeed Taj,&nbsp;Tamanna Bhuyan","doi":"10.1002/fbe2.12096","DOIUrl":"https://doi.org/10.1002/fbe2.12096","url":null,"abstract":"<p>The food industry is adapting to evolving consumer demands for “healthy” and premium quality food by reducing the adverse effects of food packaging through innovative advancements in active and intelligent packaging technologies. These smart innovations offer diverse and creative ways to enhance food product quality and safety while extending shelf life. Emerging techniques are also improving the passive aspects of food packaging systems, such as thermal stability, barrier effectiveness, and mechanical strength. Notably, the use of plants, biodegradable materials, and nanomaterials in sustainable food packaging helps mitigate its negative environmental impact. By integrating intelligent, environmentally friendly, and active packaging technologies, a multipurpose food packaging system can be developed that maintains the integrity of all its components, representing the pinnacle of technological advancement in food packaging. This article reviews the fundamentals of food packaging systems, recent advancements in various packaging techniques, commercialized patents, future research trends, and the challenges that need to be addressed in food packaging.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"3 2","pages":"236-249"},"PeriodicalIF":0.0,"publicationDate":"2024-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12096","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141488164","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Network pharmacology and molecular docking analysis of cold-pressed rapeseed oil active components for anti-inflammatory effects","authors":"Jin Fu,&nbsp;Taocui Huang,&nbsp;Hui Shi,&nbsp;Mei Han,&nbsp;Geng Zhong","doi":"10.1002/fbe2.12094","DOIUrl":"https://doi.org/10.1002/fbe2.12094","url":null,"abstract":"<p>Investigating the anti-inflammatory effects of bioactive components present in cold-pressed rapeseed oil through the use of network pharmacology and molecular docking methods. The components of cold-pressed rapeseed oil were identified by liquid chromatography-mass spectrometry. We then conducted Gene Ontology and Kyoto Encyclopedia of Genes and Genomes pathway enrichment analysis using bioinformatics databases on overlapping targets affected by active components and inflammation. Finally, molecular docking was used to predict the interactions between core components and key targets. Analysis identified 13 phenols, four steroids, and one retinoid in cold-pressed rapeseed oil, with 143 overlapping targets related to inflammation. Bioinformatics analysis revealed that 25-Hydroxycholesterol, Rosmarinic acid, 9-cis-Retinoic acid, Soyasapogenol B and α-Tocopherol in cold-pressed rapeseed oil could play a positive role in treating inflammation. They achieved this by regulating key targets (MMP9, EGFR, AKT1, ESR1, and PTGS2) involved in the peroxisome proliferator-activated receptor signaling pathway and other related pathways. The molecular docking binding energy of the core components and the key targets were less than −5.0 kcal/mol, indicating that the components and the targets can be stably bound. This result indicated that the active components found in cold-pressed rapeseed oil may exert an anti-inflammatory effect through a synergistic mechanism involving multicomponent, multitarget and multipathway interactions.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"3 2","pages":"210-221"},"PeriodicalIF":0.0,"publicationDate":"2024-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12094","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141488364","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}