Sustainable Food Technology最新文献

{"title":"Portable Raman spectroscopy combined with machine learning for highly sensitive and rapid detection of food pollutants with flexible Ag@TiO ₂ @polyester SERS substrates","authors":"Yingying Huang, Daqian Lu, Sihang Zhang, Shouxiang Jiang, Yonghui Zhou, Jiangtao Xu","doi":"10.1039/d5fb00802f","DOIUrl":"https://doi.org/10.1039/d5fb00802f","url":null,"abstract":"Flexible, Ag NP-decorated porous TiO 2 SERS substrates combined with a portable Raman spectrometer and machine learning algorithms realize the rapid detection and identification of mixed pollutants.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":"4 2","pages":"1659-1666"},"PeriodicalIF":0.0,"publicationDate":"2025-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00802f","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147914898","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":"Feasibility of polysaccharide addition for constructing soft golden threadfin bream ( <i>Nemipterus virgatus</i> ) surimi gels as a dysphagia food","authors":"Jiani Zhou, Zhujun Zhang, Yinyin Lv, Bin Lai, Ce Wang, Hai‐Tao Wu, Jia‐Nan Yan","doi":"10.1039/d5fb00352k","DOIUrl":"https://doi.org/10.1039/d5fb00352k","url":null,"abstract":"The effect of different polysaccharides including pectin (PC), xanthan gum (XG), guar gum (GM) and gum arabic (GA) on the gelation and dysphagia diet potential of golden threadfin bream (GTB) surimi gels was investigated.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":"4 1","pages":"698-708"},"PeriodicalIF":0.0,"publicationDate":"2025-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00352k","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147915512","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":"Potato peel-based PBS/PBAT biocomposites: influence of composition and filler content on injection molded properties","authors":"Susanna Miescher, Florine Schleiffer, Eliane Wegenstein and Selçuk Yildirim","doi":"10.1039/D5FB00333D","DOIUrl":"https://doi.org/10.1039/D5FB00333D","url":null,"abstract":"<p >The growing demand for sustainable materials has intensified interest in bio-based and biodegradable polymers as alternatives to fossil-based plastics. This study investigated the development of injection-molded biocomposites based on poly(butylene succinate) (PBS), poly(butylene adipate-<em>co</em>-terephthalate) (PBAT), and their blends, reinforced with 30–70 wt% potato peels (PP), an abundant by-product of food processing. The effects of filler content and polymer composition on thermal, mechanical, and moisture-related properties were systematically evaluated. All composites remained thermally stable below 228 °C, confirming the suitability of PP for melt processing. FTIR spectroscopy showed no evidence of chemical bonding between filler and polymer matrices, although weak physical interactions were observed, particularly in PBS-rich systems. In contrast, blending PBS with PBAT indicated polymer–polymer interactions, suggesting partial compatibilization, as reflected in a 1.8-fold increase in elongation at break. PP addition consistently altered composite structure and significantly enhanced stiffness, with the elastic modulus increasing from 698 to 1825 MPa for PBS (+162%) and from 77 to 1161 MPa for PBAT (+1418%) at 70 wt% PP. Conversely, tensile strength decreased from 35.0 to 10.6 MPa (PBS) and from 17.1 to 6.5 MPa (PBAT), and elongation at break dropped below 3% for all composites containing ≥40 wt% PP. Overall, PBS/PBAT-potato peel composites exhibited more balanced mechanical performance compared to neat PBS or PBAT composites. DSC analysis revealed that PP acted as a nucleating agent in PBS and PBS-rich blends, increasing crystallization temperature with only minor impact on overall crystallinity. Collectively, these findings demonstrate the feasibility of producing high-filler-content biocomposites for sustainable packaging and agricultural materials.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 2308-2320"},"PeriodicalIF":0.0,"publicationDate":"2025-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00333d?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500564","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":"Microencapsulation of red palm oil with soy protein concentrate–carrageenan conjugates for compound dark chocolate applications","authors":"Haida Setyani, Arima Diah Setiowati, Sri Rahayoe, Chusnul Hidayat and Arifin Dwi Saputro","doi":"10.1039/D5FB00278H","DOIUrl":"https://doi.org/10.1039/D5FB00278H","url":null,"abstract":"<p >Red palm oil (RPO) is a rich source of carotenoids but is susceptible to degradation and possesses a distinct palm-like odor and taste that may affect the sensory quality of food products. Microencapsulation is considered a potential approach to address these challenges. This study aimed to minimize the aftertaste of RPO through the characterization and formulation of the microencapsulation process. Soy Protein Concentrate (SPC) and carrageenan (CG) were conjugated at various ratios, with the optimal ratio being 3 : 1, which demonstrated improved emulsifying properties, a higher degree of glycation (DG), and greater formation of Maillard reaction products. The resulting microcapsules exhibited a high encapsulation efficiency of up to 82.27% at an oil-to-wall material ratio of 1 : 3, along with good color retention and <em>in situ</em> absorption, as indicated by 82% carotenoid absorption in an <em>in situ</em> intestinal study. The addition of RPO microcapsules to dark chocolate bars did not affect the texture, melting point, morphology, and sensory attributes. However, it had a significant effect (<em>p</em> &lt; 0.05) on color and rheology parameters. Overall, the encapsulation of RPO using the SPC–CG conjugate as the wall material effectively masked the inherent palm-like taste and odor of the oil when incorporated into the chocolate product, making them undetectable to panelists. These findings support the application of protein–polysaccharide conjugates as a wall material for encapsulating bioactive compounds in functional food products.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 2337-2351"},"PeriodicalIF":0.0,"publicationDate":"2025-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00278h?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500532","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":"Formulation and characterization of basil-flavoured oat-based milk substitute ice cream as a sustainable alternative to dairy ice cream","authors":"Deepika Shrestha, Alisha Pradhan, V. Sai Sharanya Palletti, R. B. Swethapriya and M. Srijaya","doi":"10.1039/D5FB00232J","DOIUrl":"https://doi.org/10.1039/D5FB00232J","url":null,"abstract":"<p >The growing demand for sustainable dairy alternatives has driven innovation in plant-based frozen desserts like oat-based milk substitutes (OMS). In this study, whole oat groats were processed into a plant-based milk substitute using the combined acid–enzyme hydrolysis technique, leveraging their low environmental impact and desirable techno-functional properties, including effective emulsifying and stabilizing capacities to develop basil-flavored oat-based milk substitute ice cream. Among the various formulations explored, OMS replacing dairy milk at 50% and 100% levels, in combination with 10% basil leaf extract, demonstrated superior acceptability and was used for the development of ice cream. The physicochemical, rheological, textural, nutritive, storage, organoleptic, and microbial parameters of the Basil-Flavoured Oat-based Milk Substitute (BF-OMS) ice creams were assessed and compared with full-cream dairy milk (FCDM) ice cream as the control. The experimental samples showed optimum pH and titrable acidity values, <em>i.e.</em>, 6.91–6.94 and 0.25–0.27%, respectively. The resultant higher total carbohydrate (40.7–51.76%), total solids (48.70–55.95%), and total ash content (1.05–1.15%) in OMS ice creams led to an increased viscosity of the OMS ice-cream mix, ranging from 35.13 to 146 cP, improving their melting properties and structural integrity. BF-OMS ice creams exhibited pseudoplastic, non-Newtonian behaviour with higher viscosities than the control and a strong power law model fit (<em>R</em><small>²</small> = 0.998). The presence of β-glucans in the OMS might have contributed to enhanced gelling and water-binding capacities, resulting in desirable firmness and a smooth texture. The nutritional analysis showed that the partially substituted BF-OMS ice cream maintained the protein content (4.69%), comparable to the control (5.39%). Both 50% and 100% BF-OMS ice-creams had lower fat content (1.1–2.25%) compared to the control (4.1%). Additionally, OMS ice creams exhibited significantly higher total polyphenol content (45.44–46.68 mg GAE/100 g) and DPPH inhibition activity (89.85–92.81%) than the control. More importantly, an increment was observed in total polyphenols (26.34–58.05%) and DPPH inhibition activity (1.70%) in experimental samples at the end of 15 days of storage, indicating enhanced antioxidant potential during storage studies. Overall, the findings suggest that BF-OMS ice creams with dairy milk substitution can support a more sustainable industry transition with high consumer acceptance.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 2253-2269"},"PeriodicalIF":0.0,"publicationDate":"2025-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00232j?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500560","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":"Deep learning-based approach for classifying mandarin orange maturity","authors":"Raj Singh, C. Nickhil, Konga Upendar, Poonam Mishra and Sankar Chandra Deka","doi":"10.1039/D5FB00408J","DOIUrl":"https://doi.org/10.1039/D5FB00408J","url":null,"abstract":"<p >The precise prediction of fruit maturity is essential for determining the optimal harvest time. It helps to reduce postharvest losses and maintain consistent fruit quality for consumers. Traditional methods for assessing maturity depend largely on manual inspection. This process is subjective, time-consuming, and prone to human error. Deep learning approaches, particularly convolutional neural networks (CNNs), offer a promising alternative by automating classification with high precision and consistency. This research seeks to identify the most effective deep-learning algorithms for predicting the maturity of mandarin oranges. In this study, the performance of four convolutional neural network architectures (EfficientNet-B0, ResNet50, VGG16, and a Custom CNN) was investigated for the classification of mandarin oranges based on their maturity levels: unripe, ripe, and overripe. The primary dataset comprised 1095 images, with each category containing 365 images. The deep learning models achieved the best accuracy rates of 98% for both EfficientNet-B0 and ResNet50, 83% for VGG16, and an impressive 99% for the Custom CNN, considering primary images. By comparing these models on a balanced dataset, this work offers a practical guide for researchers and practitioners on selecting models for assessing fruit maturity. Notably, EfficientNet-B0, ResNet50, and the Custom CNN exhibited significantly higher success rates compared to VGG16 and existing models, making them particularly recommendable for the development of an efficient automated system for harvesting and sorting mandarin oranges in the near future. The results aim to identify potential applications for improving agricultural practices, quality assessment, and overall efficiency in the food industry.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 2215-2225"},"PeriodicalIF":0.0,"publicationDate":"2025-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00408j?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500621","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":"Characterisation of water-soluble Nannochloropsis oceanica protein fractions: physical and functional properties","authors":"Thi Phuong Linh Le, Jayani Samarathunga, Katrina Strazdins, Jeroen Rens and Benu Adhikari","doi":"10.1039/D5FB00372E","DOIUrl":"https://doi.org/10.1039/D5FB00372E","url":null,"abstract":"<p >This study presents a comprehensive physical and functional characterisation of water-soluble protein fractions extracted from defatted <em>Nannochloropsis oceanica</em> biomass, including electrostatic surface charge, water-absorption and oil-absorption capacities, foaming, emulsion formation and stability, and thermal behaviour, including denaturation and gelation, benchmarked against two widely used commercial proteins such as milk protein (MP) and soybean protein (SP). The water-soluble <em>N. oceanica</em> protein fractions (NP) showed comparable or superior surface charge density, water-absorption capacity, and oil-absorption capacity relative to MP and SP. NP achieved the highest emulsion activity index (131 m<small>²</small> g<small>⁻¹</small>), the greatest emulsion stability index (121 days), and the most negative zeta potential (−59.3 mV). It also produced the smallest emulsion droplet size among the tested proteins. Its denaturation temperature was 71 °C, indicating good thermal stability. NP formed heat-induced gels at 95 °C with a minimum concentration of 10% (w/w), although the resulting gels were not as firm as those formed by SP. These results indicate that NP possesses emulsifying, thermal, and gelling properties suitable for a range of food applications. Given its sustainable origin and multi-functional performance, NP holds promise as a novel protein ingredient in future foods.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 2226-2238"},"PeriodicalIF":0.0,"publicationDate":"2025-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00372e?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500558","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":"Co-encapsulation of vitamin D3 and curcumin in plant protein-based nanoemulsions: formulation optimization, characterization, and in vitro digestion","authors":"Márcia Marques, Raquel F. S. Gonçalves, Daniel A. Madalena, Luís Abrunhosa, António A. Vicente and Ana C. Pinheiro","doi":"10.1039/D5FB00262A","DOIUrl":"https://doi.org/10.1039/D5FB00262A","url":null,"abstract":"<p >This study aimed to develop plant-based nanoemulsions (NE) for co-encapsulation of vitamin D<small>₃</small> and curcumin, comparing the emulsifying properties of pea and potato proteins. Different oil and protein concentrations were tested, and formulations with the smallest particle size were characterized and submitted to harmonized static <em>in vitro</em> digestion. Formulations prepared with the highest protein concentration (10%) and lowest oil concentration (1%) led to NE with smallest particle size and lowest polydispersity index (PDI). Curcumin and vitamin D<small>₃</small> were successfully co-encapsulated in both protein NE. During digestion, NE showed instability, particularly in the gastric phase, in which an increase in particle size was observed. Pea protein NE exhibited higher curcumin bioaccessibility (76.06 ± 12.05%) than potato protein NE (42.88 ± 3.58%), while the bioaccessibility of vitamin D<small>₃</small> did not show significant differences. Curcumin stability was also higher in pea protein NE (21.44 ± 1.97%) compared to potato protein NE (12.38 ± 1.97%). These results showed that pea protein is more suitable for produced plant-based NE for co-encapsulation of these bioactive compounds. This work contributes to the development of plant-based NE as promising carriers for the co-encapsulation of bioactive compounds, envisaging the fortification of food products, especially plant-based foods, in response to the growing demand for sustainable alternatives.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 2204-2214"},"PeriodicalIF":0.0,"publicationDate":"2025-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00262a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500620","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":"Sustainable valorization of fish byproducts and acid whey through lactic acid bacteria fermentation into bioactive hydrolysates","authors":"Chih-Chun Kuo, Da Chen, Rafael Jiménez-Flores, Macdonald Wick and Osvaldo Campanella","doi":"10.1039/D5FB00444F","DOIUrl":"https://doi.org/10.1039/D5FB00444F","url":null,"abstract":"<p >The growing accumulation of food byproducts and waste imposes environmental and economic challenges, highlighting the need for sustainable valorization strategies. This study investigated the usage of fish byproducts and acid whey through lactic acid bacteria (LAB) fermentation to produce bioactive fish protein hydrolysates (FPHs) with potential antioxidant and antibacterial properties. The effects of three formulations: acid whey (FAw), a starter culture (FLr), and their combination (FAwLr) on the fermentation and its products were systematically evaluated. LAB fermentation triggered protein hydrolysis, as demonstrated by the increased degrees of hydrolysis (DH). The fermentation process was also marked by significant microbial growth using FAwLr, with LAB populations above 10<small>⁸</small> CFU mL<small>⁻¹</small> by Day 3, accompanied by a rapid pH decline (&lt;4.5). Viscosity of the fermented samples decreased in all formulations, showing smaller consistency indexes and larger flow behavior indexes, indicating enhanced protein hydrolysis and a reduced structural complexity of the system over time. Antioxidant activity, measured by DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid), and FRAP (Ferric Reducing Antioxidant Power) assays, was significantly improved in all formulations containing acid whey. The antibacterial activity against <em>Listeria innocua</em> and <em>Escherichia coli</em> showed formulation-dependent effects. The combination of acid whey and LAB (FAwLr) exhibited the strongest antibacterial properties, lowering both the minimum inhibitory and bactericidal concentrations. These results highlight the synergistic effects of acid whey and LAB in producing multifunctional bioactive hydrolysates with both antioxidant and antibacterial activities, showcasing a sustainable approach to converting waste streams into value-added ingredients.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 1766-1780"},"PeriodicalIF":0.0,"publicationDate":"2025-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00444f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500556","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":"Sustainable development of dairy-based functional beverages enriched with bee pollen: a circular economy approach","authors":"Eliara Acipreste Hudson, Herlândia Cotrim Santos, Laís Fernanda Batista, Jaqueline de Paula Rezende, Kely de Paula Correa, Izabela Maria Montezano de Carvalho, Márcia Cristina Teixeira Ribeiro Vidigal and Ana Clarissa dos Santos Pires","doi":"10.1039/D5FB00337G","DOIUrl":"https://doi.org/10.1039/D5FB00337G","url":null,"abstract":"<p >The growing demand for sustainable and functional foods has driven the development of novel formulations that both valorize dairy co-products and incorporate functional ingredients. Six fermented dairy beverages were developed by partially replacing skim milk (0–75%, w/w) with buttermilk and/or sweet cheese whey. The formulations were enriched with 1% bee pollen, banana, and honey, fermented using a commercial yogurt culture, and stored at 4 °C. We evaluated the proximate composition, pH and titratable acidity, water-holding capacity (WHC) and syneresis, antioxidant activity, colloidal stability (Turbiscan Stability Index – TSI), rheological behavior, texture, and sensory properties. All formulations exhibited similar acidification profile during storage (pH change from 4.45 to 4.15 and acidity from 0.82 to 0.92% lactic acid over 30 days), indicating unaltered lactose fermentation despite milk replacement. Formulations containing 37.5% of buttermilk or whey achieved higher WHC (&gt;60%) and lower syneresis (∼9–10%), correlating with low TSI values (&lt;0.9) and pseudoplastic rheology. Textural analyses showed that the same formulations achieved a balance between gel strength and cohesiveness, without compromising adhesiveness or elasticity. Antioxidant assays revealed that 75% buttermilk samples exhibited the greatest radical-scavenging activity (DPPH: 72.5 ± 2.1%; ABTS: 63.8 ± 1.9%), underscoring the influence of polar lipids on functionality. Sensory tests pointed to the high acceptance of moderate-replacement samples, linked to creamy, sweet, yogurt-like attributes, whereas 75% whey samples scored lower due to bitterness. Overall, moderate substitution with buttermilk or whey, combined with bee pollen enrichment, produces stable, antioxidant-rich, and consumer-acceptable beverages, supporting functional food development and the circular economy in the dairy sector.</p>","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 6","pages":" 2321-2336"},"PeriodicalIF":0.0,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00337g?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500565","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}