Food Physics最新文献

{"title":"Assessing the extent of charring and its impact on the whisky ageing process","authors":"Jonathan Reep ,&nbsp;David Morrisset ,&nbsp;Stuart Martin ,&nbsp;Rory M. Hadden","doi":"10.1016/j.foodp.2025.100055","DOIUrl":"10.1016/j.foodp.2025.100055","url":null,"abstract":"<div><div>The charring of a whisky barrel is a critical step at the beginning of the whisky ageing process. The extent of barrel charring and its resultant influence on the generation of phenols and esters that alter whisky flavour profiles is yet to be fully explored. In this study, American white oak (<em>Quercus alba</em>) was charred at nine different temperatures, 473–1073 K, and added to both neat ethanol and new make unaged whisky for 500 days. Through the tailoring of the surface area to volume ratio, ageing was focussed over the equivalent of a 250-day maturation period in a full-sized sherry butt, enabling nine chemical species, each associated with a unique flavour profile, to be tracked via regular sampling. The temperature at which the char was formed was not observed to directly alter the tracked flavour congeners, although trends concerning early ethyl ester formation are discussed. Notably, it was found that the presence of a char gradient, arising from the use of a blowtorch, increased the production of ethyl esters, particularly significant during the early stages of the aging process. We believe that additional studies investigating the influence of set heat exposures on char formation could further quantify this effect, enabling the impact of charring on whisky flavour profiles to be further understood.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100055"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143895150","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Tailoring the rice starch for the application in food sector by different processes","authors":"Saadia Zainab ,&nbsp;Xianqing Zhou ,&nbsp;Yurong Zhang ,&nbsp;Saira Tanweer ,&nbsp;Tariq Mehmood","doi":"10.1016/j.foodp.2024.100044","DOIUrl":"10.1016/j.foodp.2024.100044","url":null,"abstract":"<div><div>Rice starch is of great importance due to its extensive use in the food industry. The main component of rice starch is carbohydrates with minute amounts of lipids and proteins. Due to the diverse aspects of native rice starch, there’s a need to improve the characteristics of rice starch to use them easily in the food sector. Many rice starch characteristics can be improved through different processes among which some of the improved properties are paste clarity, solubility, swelling power, gelatinization, retrogradation, starch structure, and rheology. These improvements can be done through physical modifications, chemical modifications, and emerging approaches. After modifications, the usage of rice starch in the food items can be efficiently increased. This paper mainly aims at the basic properties and their improvements through modifications making them applicable in the food sector. In short, the main properties of rice starch which can be improved through modification and its application in the food sector are explained in detail.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100044"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757077","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":"Technological usage of ripe banana pulp for the development of a salad dressing","authors":"Tania Martinez ,&nbsp;Ricardo S. Aleman ,&nbsp;Franklin Delarca Ruiz ,&nbsp;Mallerly Sarmiento Madrid ,&nbsp;Jhunior Marcia ,&nbsp;Ismael Montero-Fernández ,&nbsp;Daniel Martín Vertedor ,&nbsp;Víctor Manrique-Fernández ,&nbsp;Jesús Lozano","doi":"10.1016/j.foodp.2024.100027","DOIUrl":"10.1016/j.foodp.2024.100027","url":null,"abstract":"<div><p>Oxidized banana (OB) is one of the important food wastes which contains a high potential to use in different products such as salad dressing. OB is a good ingredient in salad dressing due to its presence of antioxidants, vitamins, dietary fibers, and starch. the current study aimed to replace OB with non-oxidized banana (T₁: 0 % T₂: 25 %, T₃: 50 %, T₄: 75 %, and T₅: 100 % OB) in salad dressing formulation and focused on the effects of OB on color, sensory, physical, chemical, rheological properties, microbial growth, and consumer studies. E-nose and volatile compounds analysis by GC-MS was also performed. According to the results, L*, a*, and b* values decreased significantly (<em>P</em> &lt; 0.5) leading to a darker color of the product and effected other color evaluations (Hue, chroma, and ∆E). Viscosity was decreased significantly by the addition of the OB in the dressing formulation while pH did not change between T₅ and T₁ treatments. All sensory attributes score (9-point hedonic scale) decreased and consumers were given of fact of OB salad dressing has environmental benefits. Steady shear flow measurements, frequency sweep analysis, and the thixotropic loop of the oxidized banana indicated that adding OB to salad dressing negatively affected textural properties. The most effective attributes are, texture, and color discriminating the underlying differences among all 5 treatments according to MANOVA Wilks’ <em>P</em>-values. McNemar’s test was applied to analyze before and after consumers had been given the information about OB environmental benefits indicating that emotional attributes were changed after knowing the fact state as well as the odds ratio predicted purchase intent which increased with an increase in overall liking, pleased, flavor, and satisfied attributes. The acceptability threshold for OB in salad dressing formulation is 50 % OB. Among the identified volatile organic compounds are acetic acid, hexanoic acid, 3-methyl-1-butanol, 2-methylpropyl acetate, ethyl hexanoate, and phenylethyl acetate. The volatile organic compounds identified are 3-methyl-butanoic acid, 2-methyl-butanoic acid, and (<em>E</em>)-2-Decenal. The electronic device could discriminate these aromas, and the results obtained agree with those of the tasting panel and the volatile compounds.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100027"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000215/pdfft?md5=eaa77576e72d5e472422c9c7f3238eea&pid=1-s2.0-S2950069924000215-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142122699","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":"Aqueous extraction of tomato seed oil using combination of ohmic heating and microwave heating as pretreatment","authors":"Sangeetha Karunanithi,&nbsp;Rakesh Kumar Gupta","doi":"10.1016/j.foodp.2024.100018","DOIUrl":"10.1016/j.foodp.2024.100018","url":null,"abstract":"<div><p>This study aimed to investigate the effect of ohmic (OH) and microwave heating (MH) pre-treatments on the aqueous extraction of tomato seed oil. As these thermal techniques disrupt the cell structure resulting in enhanced leaching, extractability was expected to be increased. Aqueous phase extraction of tomato seed pretreated with OH (14 V/cm), MH (540 W) and combination of ohmic heating and microwave heating (OH+MH) to compare the oil extractability. Physiochemical parameters have been determined for the extracted oil showing significant differences (p &lt;0.01). The extractability of the oil was more in OH+MH comparing with OH and MH pre-treatments separately. SEM images of OH+MH treated samples showed the cellular damage resulting in high oil recovery. GCMS analysis of the oil samples disclosed the presence of linoleic acid and oleic acid as major contributors in OH+MH (52.15 %; 27.74 %) samples compared with the control (42.05 %; 12.14 %). Therefore, combination of ohmic heating and microwave heating is a novel green approach to improving oil extractability from tomato seeds because it combines efficient electrical and microwave energy, reducing processing time and energy consumption while minimizing the use of chemical solvents.</p></div><div><h3>Practical application</h3><p>The research was conducted to utilize the waste from tomato processing industry. The tomato seed having an adequate amount of oil. The extraction process was done using water as a solvent. This can be probably eliminating the problem associated with organic solvents e.g. hexane causing an environmental problem, but the lower oil yield was overcome with the help of the pretreatment process. The emerging technologies namely ohmic and microwave were used as a pretreatment to enhance the lower extractability of oil. These technologies have more advantages in terms of least energy utilization, rapid processing time, solvent free extraction and enhanced quality of the oil. This research helps to maximize utilization of tomato seed waste to confer worthwhile byproduct at a large-scale level.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100018"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000124/pdfft?md5=3f8b1ed377516237afd8f9d63434284f&pid=1-s2.0-S2950069924000124-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141691565","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":"Physical characterization and mass modelling of Wood apple (Aegel marmelos L.)","authors":"Rinku Grover ,&nbsp;Arun Kumar Attkan ,&nbsp;Sunil Kumar ,&nbsp;Angam Raleng","doi":"10.1016/j.foodp.2024.100013","DOIUrl":"10.1016/j.foodp.2024.100013","url":null,"abstract":"<div><p>Engineering properties of fruits and vegetables are useful in designing and development of agro processing machinery. In this study, the physical and mechanical properties of Wood apple were determined. Furthermore, the investigation include mass modelling based on physical properties of Wood apple. Fruits are graded by mass rather than size are more useful for developing the automated sorting and grading machines. Four different mathematical models (Linear, Quadratic, S-curve, and Power model) were applied to predict mass, volume and projected area of Wood apple. The data was evaluated and compared for graded and ungraded fruits. The mass of ungraded Wood apple was best predicted via arithmetic mean diameter (Da) as mean diameter in the S-curve model (M = 0.001+ (2.848/Da); R² = 0.995; SEE = 0.048). Whereas, the ellipsoid volume (V_ellip) of fruit was also best predicted in the S-curve model based on volume (M= 0.002+ (0.951/V_ellip); R² = 0.995; SEE = 0.050) for ungraded fruits.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100013"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000070/pdfft?md5=1099efe9b61049875b358bb32dd5d564&pid=1-s2.0-S2950069924000070-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141136818","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":"Tenderness prediction for beef using novel data analysis methods based on system dynamic and acoustic signals","authors":"Janna Tholen ,&nbsp;Jan Gohe ,&nbsp;Helene Dörksen ,&nbsp;Theo Kiesel ,&nbsp;Matthias Upmann","doi":"10.1016/j.foodp.2024.100017","DOIUrl":"10.1016/j.foodp.2024.100017","url":null,"abstract":"<div><p>The aim of this study was to investigate if vibroacoustic methods may be used for the non-destructive determination of beef during its aging process. The vibroacoustic method was based on the observation of mechanical changes in the meat during the aging process and was compared with reference data obtained by Warner-Bratzler shear force measurement as well as sensory testing of the tenderness using a ten-part scale. To evaluate the mechanical properties, transfer functions were used representing the time dependency of the signal and thus the viscoelastic behaviour. In this study, a total of 31 roastbeef samples from 16 different young bulls and two older cows were examined from day of slaughter to day 21 of cold storage with regard to their tenderness. For this purpose, vibroacoustic measurements were carried out on the unprocessed/raw meat at intervals of 1–3 days. The reference measurements using sensor technology and Warner-Bratzler shear force measurement were carried out on the first (day of slaughter) and last (21st day) day on slices of roast beef cooked with saturated steam. In the results of all three methods, the shear force measurement, the sensory test and the vibroacoustic method, showed that roastbeef from the same animal but different halves produced different results. Basically, it is possible to predict the tenderness of roastbeef by taking measurements at the beginning of the maturing process for the end of the maturing period using vibroacoustic methods: Data analysis led to a trend function that roughly reflects the actual tenderness, which is generally higher than the real tenderness represented by the shear-force measurement. In order to obtain a better resolution for recording the mechanical changes during the aging process, the measurements should be carried out at shorter intervals.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100017"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000112/pdfft?md5=92f155281a8150f5d5d9e0d982158f7c&pid=1-s2.0-S2950069924000112-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141395538","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 magneto-induced electric field on the physicochemical, structural, and rheological properties of citrus pectin at different pH values","authors":"Ming-Yu Jin,&nbsp;Luobang Wu,&nbsp;Yahui Yu,&nbsp;Long-Qing Li,&nbsp;Xiangying Yu,&nbsp;Xiaozhen Liu,&nbsp;Fengyuan Liu,&nbsp;Yuting Li,&nbsp;Jing-Kun Yan","doi":"10.1016/j.foodp.2024.100021","DOIUrl":"10.1016/j.foodp.2024.100021","url":null,"abstract":"<div><p>This study examined the effect of magneto-induced electric field (MIEF) treatment under varying pH conditions on the physicochemical, structural, and rheological properties of citrus pectin (CP). The results indicate that as the pH increased (to 4.0, 7.0, and 10.0), the molecular weight, degree of esterification, and galacturonic acid content of CP decreased. At pH values of 4.0 and 7.0, MIEF treatment caused fractures in the side chains of CP, while at pH 10.0, the main chain broke. MIEF treatment under these conditions enhanced the steady-state fluid behavior and dynamic viscoelastic properties of CP by promoting increased entanglements of neutral sugar side chains. Overall, the combined effect of pH and MIEF led to the breakdown of the main or side chains of CP, reducing its molecular weight and thereby influencing its rheological properties. In effect, this study provides a green modification technique for CP and its application to functional foods.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100021"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S295006992400015X/pdfft?md5=280e2fa6a71540a9382dac2418002474&pid=1-s2.0-S295006992400015X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141997350","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":"Antibacterial mechanism of thermoultrasound combined with potassium sorbate against Pichia membranifaciens","authors":"Jingya Qian ,&nbsp;Zixuan Zhang ,&nbsp;Di Chen ,&nbsp;Feng Zhao ,&nbsp;Shuhao Huo ,&nbsp;Haile Ma ,&nbsp;Feng Wang","doi":"10.1016/j.foodp.2024.100012","DOIUrl":"https://doi.org/10.1016/j.foodp.2024.100012","url":null,"abstract":"<div><p>The effect of the antimicrobial mechanism of ultrasound (US) in combination with heat (T) and potassium sorbate (PS) treatment on <em>Pichia membranifaciens</em> (<em>P. membranifaciens</em>) is investigated in this study. It is found that ultrasound combined with heat (thermoultrasound [TS]) exhibits a synergistic inactivation efficiency, and the combinations of US, T, and TS with PS also improve inactivation efficacy through reductions of 0.32 ± 0.02 log, 0.73 ± 0.04 log, and 4.50 ± 0.04 log in <em>P. membranifaciens</em> achieved using US + PS, T + PS, and TS + PS, respectively. Further, use of the TS + PS treatment leads to cytoplasmic leakage and a decrease in dehydrogenase activity, as well as a significant increase in cell membrane permeability, causing membrane depolarization and the inward flow of extracellular calcium ions. In addition, the cell membrane composition is detected by infrared spectroscopy, demonstrating that TS + PS treatment results in a decrease in lipid and protein content and an increase in phospholipid content in the cell membrane. Scanning and transmission electron microscopy reveals a deformed cell structure and damage to cell membrane integrity after TS + PS treatment. In addition, the expression of heat shock protein (Hsp82 and Hsp70) genes is shown to decrease after TS and TS + PS treatment compared to the T and T + PS treatment groups, indicating cellular homeostasis has been broken and cells are responding to the damage by activating the protective gene expression program.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100012"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000069/pdfft?md5=a237e2455d27e071476911b3df34eefe&pid=1-s2.0-S2950069924000069-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140906024","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":"Identification of fermented soy sauce and blended soy sauce based on dielectric spectra","authors":"Yingman Xie,&nbsp;Jiayao Zhao,&nbsp;Chao Mao,&nbsp;Huiyun Pang,&nbsp;Pengfei Ye,&nbsp;Xiangwei Chen,&nbsp;Hongfei Fu,&nbsp;Yequn Wang,&nbsp;Yunyang Wang","doi":"10.1016/j.foodp.2024.100020","DOIUrl":"10.1016/j.foodp.2024.100020","url":null,"abstract":"<div><p>A new method based on dielectric properties has been developed to distinguish blended soy sauce from fermented soy sauce. Fifty samples of pure fermented soy sauce and blended soy sauce with different contents of hydrolyzed vegetable protein (HVP) were prepared. The dielectric constant and dielectric loss factor of all soy sauce samples in the 30 MHz–3000 MHz frequency range were measured using an impedance analyzer. The sample set was divided into a correction set and a prediction set using the joint x-y distances (SPXY) algorithm, and the partial least squares (PLS) and support vector machine (SVM) models were adopted to distinguish the different samples. The effects of selecting characteristic variables on model prediction using the full spectra (FS), principal component analysis (PCA), and successive projection algorithm (SPA) were compared. Results indicate that the discriminant effect of the PLS model was better than that of the SVM model overall. The SPA–PLS model had the best predictive performance among the six developmental models. The correlation coefficients of the correction set and prediction set were 0.9205 and 0.9096, respectively. The root mean square error of the calibration set was 1.3699 and that of the prediction set was 1.5950. The study demonstrated that the combination of dielectric spectra and stoichiometry can be utilized to determine whether soy sauce has been adulterated.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100020"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000148/pdfft?md5=9580f4c96e13eb440b534bdc96a1b562&pid=1-s2.0-S2950069924000148-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141849497","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":"Physical action of nonthermal cold plasma technology for starch modification","authors":"Rakesh Kumar Gupta,&nbsp;Proshanta Guha,&nbsp;Prem Prakash Srivastav","doi":"10.1016/j.foodp.2024.100011","DOIUrl":"https://doi.org/10.1016/j.foodp.2024.100011","url":null,"abstract":"<div><p>Nonthermal cold plasma technology has emerged as a novel and promising approach for modifying starch, offering distinct advantages over traditional methods. This article explores the fundamental physical mechanisms involved in cold plasma technology to modify starch molecules. Cold plasma treatment generates reactive species and electromagnetic fields that induce controlled physical and chemical changes in starch, including cross-linking and chemical functionalization. These modifications influence fundamental properties of starch, such as gelatinization temperature, viscosity, and structural integrity. Moreover, the nonthermal nature of cold plasma preserves the integrity of heat-sensitive compounds in starch, making it suitable for a wide range of applications in the food and material industries. By optimizing process parameters, such as gas composition and treatment duration, cold plasma technology enables precise and tailored modifications of starch to meet specific functional requirements. So, a comprehensive understanding of the physical mechanism behind cold plasma technology for starch modification opens up new avenues for innovation in the food industry. Starch-based products that have been altered by cold plasma to have improved qualities and be used in a wide range of industries.</p></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"1 ","pages":"Article 100011"},"PeriodicalIF":0.0,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2950069924000057/pdfft?md5=e9d96831ca37e54cbcacb911a2044d61&pid=1-s2.0-S2950069924000057-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140643799","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}