Journal of Future Foods最新文献

{"title":"Antioxidant activity of low molecular weight polysaccharides from Tremella fuciformis in Caenorhabditis elegans based on metabolomics analysis","authors":"Quancen Lee ,&nbsp;Zhixiang Xue ,&nbsp;Mingfeng Zheng ,&nbsp;Bin Liu ,&nbsp;Feng Zeng","doi":"10.1016/j.jfutfo.2025.04.012","DOIUrl":"10.1016/j.jfutfo.2025.04.012","url":null,"abstract":"<div><div><em>Tremella fuciformis</em> polysaccharides have rich bioactivities, while low molecular weight polysaccharides have higher bioavailability and nutritional value. In this study, it was investigated that the structural characteristics of low molecular weight polysaccharides from <em>Tremella fuciformis</em> (TFLP) prepared by acid hydrolysis method, its impact on antioxidant capacity and stress resistance of <em>Caenorhabditis elegans</em> (<em>C. elegans</em>), and potential mechanisms. TFLP was an acidic polysaccharide mainly composed of mannose and xylose with a molecular weight of 106 kDa. TFLP could prolong the median lifespan of <em>C. elegans</em> under heat stress and acute oxidative stress conditions through significantly reducing the MDA level and increasing the activity of antioxidant enzymes T-SOD, GSH Px and CAT. The intervention of high-dose TFLP significantly prolonged the median lifespan of <em>C. elegans</em> under heat stress and acute oxidative stress conditions by 24.47% and 7.84%, respectively. At the same time, the MDA levels significantly decreased by 69.59%, and the levels of antioxidant enzymes T-SOD, GSH-Px and CAT increased significantly by 2.22, 1.28 and 0.53 times, respectively. Meanwhile, the transcription levels of <em>daf-16, fat-5, fat-7</em>, and <em>hsf-1</em> mRNA in <em>C. elegans</em> treated with TFLP were significantly increased, while the transcription levels of <em>akt-1</em> and <em>daf-2</em> mRNA were significantly reduced. In addition, propanoate metabolism, valine, leucine and isoleucine degradation metabolism and vitamin B6 metabolism were key metabolic pathways for TFLP to enhance antioxidant capacity and stress resistance in <em>C. elegans.</em> These results indicated that TFLP could enhance <em>in vivo</em> antioxidant capacity and stress resistance by improving the levels mRNA transcription and metabolites, and it provided new evidence for TFLP to exert <em>in vivo</em> antioxidant activity.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 479-490"},"PeriodicalIF":7.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108871","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":"Influence of freeze-thaw cycles to frozen Zongzi (rice products): insights from water migration, starch deterioration, in vitro digestion properties, and product quality","authors":"Jingjing Cai, Shuaishuai Zheng, Zhili Pan, Mengmeng Lei, Zhen Li, Yong Yang, Zhilu Ai","doi":"10.1016/j.jfutfo.2026.05.006","DOIUrl":"https://doi.org/10.1016/j.jfutfo.2026.05.006","url":null,"abstract":"• Freeze-thawing (FT) led to a decrease in the quality of this independent system of glutinous rice, which is completely wrapped in plant leaves. • FT increased freezable water content and prompted ice recrystallization, resulting in a porous microstructure. • FT accelerated starch retrogradation and water migration, significantly increasing the hardness and chewiness of frozen Zongzi. • Rapidly digestible starch decreases while resistant starch increases after treatment. Frozen Zongzi, a convenient food with a significant market share in China, was examined in this study to explore the effects of multiple freeze-thaw cycles on its physical and chemical properties, as well as its in vitro digestion. The objective was to understand how temperature fluctuations influence the quality of frozen Zongzi. Results showed that with increasing freeze-thaw cycles, strongly bound water in the Zongzi gradually migrated outward. Compared to the control group, the content of weakly bound water in frozen Zongzi increased from 80.74% to 84.54% after eight freeze-thaw cycles, and the amount of freezable water also rose over time. Hardness, elasticity, and chewiness followed a trend of initial increase followed by a decrease with additional freeze-thaw cycles. Scanning electron microscopy (SEM) revealed honeycomb-shaped cross-sections of glutinous rice, with an increase in pores and a more porous, cracked texture. Meanwhile, after eight freeze-thaw cycles, the relative crystallinity of starch in glutinous rice increased from 16.65% to 21.44%, and short-range ordering also rose by 0.056. In vitro digestion of starch indicated that freeze-thaw treatment inhibited the digestion characteristics of frozen Zongzi, suggesting that starch had undergone aging. In conclusion, starch aging and ice recrystallization significantly impacted the quality of frozen Zongzi during freeze-thaw cycles. These factors were identified as the primary causes of quality degradation in frozen Zongzi. Therefore, minimizing temperature fluctuations during transportation and storage is essential to preserve the quality of frozen Zongzi products.","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148305610","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 underutilized starch sources as nutritive alternatives to refined wheat flour: A review","authors":"N.S. Nirmani ,&nbsp;C. Jayathilake ,&nbsp;R. Liyanage ,&nbsp;I. Wickamasinghe ,&nbsp;B. Nallaperuma ,&nbsp;M.A. Jayasinghe","doi":"10.1016/j.jfutfo.2025.04.003","DOIUrl":"10.1016/j.jfutfo.2025.04.003","url":null,"abstract":"<div><div>The rise in refined wheat flour consumption within developing nations has raised concerns about its potential adverse effects on the health and nutritional status of their populations. As a result, there has been growing interest in exploring alternative starch sources as nutritive substitutes for refined wheat flour. This article provides a comprehensive review on the potentials of underutilized and unconventional starch sources, including Water Lily seed flour (<em>Nymphaea lotus &amp; Nymphaea pubescens</em>), Cycad seed flour (<em>Cycas circinalis)</em>, Palmyra tuber flour (<em>Borassus flabellifer</em>), Jaggery palm flour <em>(Caryota urens)</em>, Coconut flour (<em>Cocos nucifera</em>), Jackfruit seed flour (<em>Artocarpus heterophyllus</em>), Red raw rice flour (<em>Oryza sativa</em>) and, Finger Millet flour (<em>Eucenea coracana</em>), as nutritive substitutes to refined wheat flour. In this study, Water Lily seed flour, <em>Cycas circinalis</em> seed flour, Palmyra tuber flour, Coconut flour, Jackfruit seed flour, Red raw rice flour, and Finger Millet flour were identified as rich sources of dietary fiber compared to refined wheat flour. Specifically, Water Lily seed flour and Jackfruit seed flour exhibited favorable characteristics as plant-based protein sources due to their balanced amino acid profiles, a quality lacking in refined wheat flour. Moreover, Jaggery palm flour was found to be a rich source of essential minerals and resistant starch, surpassing the nutritional composition of refined wheat flour in these aspects. This review highlights the diverse nutritional profiles and functional properties of selected underutilized and unconventional starch sources compared to refined wheat flour. It emphasizes the need for further research and development to introduce healthier and nutritionally enriched alternatives to the consumer optimizing their utilization and processing potential in diverse food applications.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 361-373"},"PeriodicalIF":7.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108805","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":"3D printing of antioxidant-enriched plant-based meat analogue for the elderly: The role of wheat oligopeptide and grape seed extract","authors":"Zhiqiang Pu ,&nbsp;Siyu Yao ,&nbsp;Vijaya Raghavan ,&nbsp;Yang Liu ,&nbsp;Jin Wang","doi":"10.1016/j.jfutfo.2024.09.002","DOIUrl":"10.1016/j.jfutfo.2024.09.002","url":null,"abstract":"<div><div>Due to the environmental hazards associated with excessive meat production and the impact of excessive consumption of red meat on human health, attention is being drawn to plant-based alternatives. Therefore, plant-based meat analogue are under widely research. However, there is still a lack of research focused on developing solely plant-based meat with enhanced nutritional benefits. This study aims to develop a functional plant-based meat ink utilizing 3D printing technology, which is expected to enhance the nutrition degree and customer attraction of plant-based meat. Soy protein isolate, xanthan gum, wheat oligopeptides, and grape seed extract were selected as raw materials. The results showed that the ink formulated with wheat oligopeptides and grape seed extract exhibited more suitable viscosity, stronger gel strength, and improved overall flavor. By comparing the texture properties with real meat inks, a combination of pea protein (7 g) or soy protein isolate (7 g), xanthan gum (0.25 g), wheat oligopeptides (1 g), and grape seed extract (0.5 g) was identified as the optimal ink formulation for plant-based meat analogue with potential antioxidant function for the elderly.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 421-429"},"PeriodicalIF":7.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108810","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":"Metabolites of Ophiocordyceps sinensis from two typical growing regions in China revealed by comparative metabolomics","authors":"Guoping Li ,&nbsp;Qian Hu ,&nbsp;Ranran Xing ,&nbsp;Jiukai Zhang ,&nbsp;Ying Chen","doi":"10.1016/j.jfutfo.2024.09.001","DOIUrl":"10.1016/j.jfutfo.2024.09.001","url":null,"abstract":"<div><div><em>Ophiocordyceps sinensis</em> (OS) has a variety of pharmacological effects and has been widely used as tonic food and medicine for hundreds of years. Among them, the OS of Yushu in Qinghai and Naqu in Tibet are considered to be of high quality. However, a lack of evidence on the difference in metabolites between OS from two typical growing regions. We compared the metabolomes of OS from Qinghai and Tibet through a comparative metabolomics approach based on UPLC-QTRAP-MS/MS. A total of 646 metabolites were identified from the OS of two typical growing regions, and there were no differences in the types of metabolites of OS in different regions, but in the differences in contents. Among the 85 metabolites screened with significant differences, cyclic peptides had a high content in Tibet group, while nucleotides, organic acids and their derivatives and lipids had a high content in Qinghai group. Metabolic pathways analysis of differential metabolites revealed that “vancomycin resistance”, “tryptophan metabolism”, “serotonergic synapse”, “phenylalanine metabolism”, “neomycin, kanamycin and gentamicin biosynthesis”, and “insulin resistance” were the main enrichment pathways. These findings provide an insight into the differential metabolic profiling and metabolic pathways of OS from two typical growing regions.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 491-504"},"PeriodicalIF":7.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108756","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":"Sea buckthorn: A potential prebiotic and promising functional ingredient for fermented dairy products","authors":"Jiayi Tang ,&nbsp;Henan Zhang ,&nbsp;Rina Wu ,&nbsp;Huiyan Liu ,&nbsp;Kairu He ,&nbsp;Haitian Fang ,&nbsp;Junrui Wu","doi":"10.1016/j.jfutfo.2025.04.006","DOIUrl":"10.1016/j.jfutfo.2025.04.006","url":null,"abstract":"<div><div>Fermented dairy products are significant in the market due to their high nutritional value and unique flavor. However, they have more opportunities for improvement to meet the urgent demand for functional dairy products. As a novel prebiotic, sea buckthorn is widely used as a beneficial ingredient. In this review, we not only discuss its positive effects on the gut microbiota but also clarify its antioxidant and anti-inflammatory properties. Significantly, the unique benefits of sea buckthorn in enhancing the nutritional value of fermented dairy products, improving their physical properties, and enhancing the vitality of probiotics are also demonstrated. Furthermore, we point out the current limitations of sea buckthorn and recommend further research into sea buckthorn bioactive components to stimulate the production of functional dairy products.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 348-360"},"PeriodicalIF":7.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108804","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":"Effect of green coffee beans fermentation with and without ohmic heating: Physicochemical and sensory properties","authors":"Diang Sagita ,&nbsp;Jaka Rukmana ,&nbsp;Dinari Utami ,&nbsp;Raden Cecep Erwan Andriansyah ,&nbsp;Riyanti Ekafitri ,&nbsp;Dita Kristanti ,&nbsp;Rima Kumalasari ,&nbsp;Woro Setiaboma ,&nbsp;Lista Eka Yulianti ,&nbsp;Devry Pramesti Putri ,&nbsp;Dadang Dayat Hidayat","doi":"10.1016/j.jfutfo.2024.06.001","DOIUrl":"10.1016/j.jfutfo.2024.06.001","url":null,"abstract":"<div><div>Fermentation of green coffee beans is a promising method for enhancing coffee quality. However, to maintain the consistency of the coffee produced, a controlled and consistent process is required using a fermenter (fermentation vessel). This study aimed to evaluate the effect of ohmic heating (OH) and fermentation duration on the properties of coffee beans (Robusta variety). Experiments were performed by combining two factors: fermentation type (with and without OH) and fermentation duration (6, 12, and 18 h). The results showed that the fermentation time significantly affected the pH value of the fermented liquid, total acidity of the coffee, coffee bean colour, and caffeine content. OH-assisted fermentation reduced the caffeine content and increased the total acidity of Robusta coffee, with the 18-hour treatment yielding the lowest caffeine content. Additionally, a sensory analysis using the Specialty Coffee Association of America method revealed that coffee produced using OH-assisted fermentation for 18 h resulted in a higher score of 82.75, classified as a specialty grade. This study suggests that OH-assisted fermentation could improve sensory quality and reduce caffeine content in Robusta green coffee beans, making it suitable for people who are sensitive to caffeine.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 460-469"},"PeriodicalIF":7.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108814","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":"Focus on eye health: analysis of the potential application of carotenoids from Goji berries sources","authors":"Hao Duan ,&nbsp;Gaigai Liu ,&nbsp;Jiaqi Liu ,&nbsp;Yang Li ,&nbsp;Shuyuan Bao ,&nbsp;Wei Song ,&nbsp;Wenjie Yan","doi":"10.1016/j.jfutfo.2025.04.004","DOIUrl":"10.1016/j.jfutfo.2025.04.004","url":null,"abstract":"<div><div>The eye is one of the important organs for human beings to obtain information from the outside world and avoid harm, and 90% of human knowledge is obtained through the eye. The center of the retina in the human eye is called the macula, and it is the area where vision is most concentrated. Current research suggests that macular pigment is mainly composed of lutein, zeaxanthin, and meso-zeaxanthin, which are able to absorb and attenuate blue light damage to the retina, and since humans cannot synthesize these carotenoids, they must be obtained by supplementing with carotenoid-rich foods. In addition, carotenoids also provide good provitamin A, which provides necessary nutritional support for people's visual transduction. Therefore, eye health is inseparable from carotenoid supplementation, among which wolfberry, which is rich in a variety of carotenoids, has been confirmed by recent studies to have a good role in promoting eye health, and also provides a good source of natural carotenoids for humans. However, a systematic review of goji barbarum carotenoids in eye health is lacking in current studies. Based on this, this paper reviews the main carotenoid composition and its extraction and purification in wolfberry, discusses the changes of carotenoids in the process of harvesting and drying wolfberry, reviews the absorption and utilization of carotenoids in wolfberry, and more importantly, discusses the important role of carotenoids in wolfberry in eye health.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 331-347"},"PeriodicalIF":7.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145109468","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":"Trends in the development of 3D printing minced meat/surimi from the perspective of structure and function","authors":"Yanmo Pan ,&nbsp;Zongyuan Han ,&nbsp;Qinxiu Sun ,&nbsp;Yang Liu ,&nbsp;Hongwu Ji ,&nbsp;Shucheng Liu","doi":"10.1016/j.jfutfo.2025.04.007","DOIUrl":"10.1016/j.jfutfo.2025.04.007","url":null,"abstract":"<div><div>3D printing is characterized by customizability, rapid prototyping, on-demand manufacturing, and decentralized/distributed manufacturing. Minced meat/surimi has high nutritional value, and by changing the composition, rheological and textural properties of the materials, 3D printed meat and aquatic products can meet the needs of special populations such as infants, young children, and the elderly, to solve the problem of swallowing difficulty, food accumulation or indigestion. However, minced meat/surimi is not directly printable, and the multi-component complex system composed of protein-polysaccharide-fat affects its printability, and the structure-property changes of this system during the printing process in relation to interactions and nutrient digestion still need to be explored in depth. This paper starts with the 3D printing process to illustrate the structural characteristics of raw materials on printability, stability, and adaptability. The digestive characteristics of different people for 3D printed minced meat/surimi products are described from the perspective of nutrition. 3D printing technology has a great potential to achieve precise printing in complex formulations, thus realizing the goal of providing specific nutrients to target populations.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 389-399"},"PeriodicalIF":7.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108807","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":"Strategies to minimize post-harvest waste of fruits and vegetables: Current solutions and future perspectives","authors":"Praveena Rajapakshe ,&nbsp;Nimasha Rathnasinghe ,&nbsp;Kaushani Guruge ,&nbsp;Renuka Nilmini ,&nbsp;Randika Jayasinghe ,&nbsp;Veranja Karunaratne ,&nbsp;Ruchira Wijesena ,&nbsp;Gayan Priyadarshana","doi":"10.1016/j.jfutfo.2025.04.013","DOIUrl":"10.1016/j.jfutfo.2025.04.013","url":null,"abstract":"<div><div>Post-harvest waste of fruits and vegetables has rapidly become a serious global issue within the past few decades. This waste, which ranges from 40% to 44%, is influenced by various physical, social, and biological factors in the food and beverage and agricultural sectors. Such waste occurs across the supply chain, from the initial stages of crop cultivation to the consumption of the products. As a result of that, the food becomes unsafe and unsuitable for consumption. Addressing solutions to reduce the waste generated by fruits and vegetables would pave the way to reach sustainable solutions for the negative concerns based on food security, food safety, economic sustainability, and adverse environmental impacts. Numerous methods, both conventional and novel, have been employed to minimize post-harvest waste. Scientists today aim to make significant strides in minimizing waste generated from the agricultural fields relating to fruits and vegetables, by integrating both conventional and novel technologies. This strategy directs the crucial development of sustainable solutions for critical issues based on food security and consumer perception. Traditional food preservation techniques include refrigeration, ionizing radiation, fruits and vegetables coating technologies, chemical treatments, the application of fungicides, ultrasound technology, ozone treatments, pulsed electric fields, and cold plasma technology. These can be categorized as either thermal or non-thermal applications. Non-thermal preservation methods have gained popularity over thermal methods due to their advantages in large-scale commercial applications. Currently, the industry is exploring novel approaches like nanotechnology, which surpasses many non-thermal methods in effectiveness, safety, and quality. Within the food and beverage packaging realm, nanotechnology is employed in various ways, such as bio-based packaging, active packaging, smart packaging, and enhanced packaging.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 400-412"},"PeriodicalIF":7.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108808","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}