Colloids and Interfaces最新文献_第5页

Effect of Surfactants/Gels on the Stability of Boron Particle Dispersion in Liquid Fuel 表面活性剂/凝胶对硼颗粒在液体燃料中分散稳定性的影响

IF 2.4

Colloids and Interfaces Pub Date : 2023-04-24 DOI: 10.3390/colloids7020037

J. Bullón, Ronald Marquez, Franklin Zambrano, P. Dilipkumar, S. Sonawane, S. Srinath

{"title":"Effect of Surfactants/Gels on the Stability of Boron Particle Dispersion in Liquid Fuel","authors":"J. Bullón, Ronald Marquez, Franklin Zambrano, P. Dilipkumar, S. Sonawane, S. Srinath","doi":"10.3390/colloids7020037","DOIUrl":"https://doi.org/10.3390/colloids7020037","url":null,"abstract":"Metal-based nanofillers are used as disperssants to enhance thermal conductivity for a minimal fuel requirement to extract maximum energy. To achieve this, metal-based nanofillers must be suspended uniformly into jet fuel so that desired propulsive characteristics can be achieved. However, the dispersion of the metal-based nanofillers into the jet fuel is a critical challenge due to the density and viscosity that are independent parameters with a scattered relation. Hence, in the current work, we intended to investigate the propulsive characteristics of the JP-10 (Exo-Tetra Hydro Dicyclopentadiene) jet fuel dispersed with boron particles (BP) at various concentrations. The challenge involved in the current work was to make dispersion stable for a longer period due to the absence of functional groups entailed to BPs. Alongside JP-10, is a single-component, high-density hydrocarbon that can that can exhibit thixotropic characteristic in nature and hence combining with BP makes it difficult; hence, there is a need for oligomerization or the addition of surfactants that are derived from oligomers. Hence, in the current work, the BPs were dispersed in jet fuel by the ultrasound probe with various surfactants, namely Hydroxyl Terminated Polybutadiene (HTPB), Triton X-100, Span 80, Oleic acid, and Sodium dodecyl sulfate (SDS), followed by an investigation of their stability. The experimental studies reported that the stability of the boron was longest, for 54 h, with 0.5 wt.% boron and 0.3 wt.% HTPB at a micron size of the boron particles (325 ± 25 nm). The uniform dispersion of the particles was achieved by the effect of the ultrasound probe. From the thermal analysis, a total weight loss of 25% was observed within a short range of temperatures, i.e., 50 to 200 °C.","PeriodicalId":10433,"journal":{"name":"Colloids and Interfaces","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46117606","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}

引用次数: 0

Enhancing Structural Stability of Oil-Shell Microbubbles via Incorporation of a Gold Nanoparticle Protective Shell for Theranostic Applications 通过加入金纳米颗粒保护壳来增强油壳微泡的结构稳定性

IF 2.4

Colloids and Interfaces Pub Date : 2023-04-23 DOI: 10.3390/colloids7020034

Marzieh Ataei, Hsiu‐Ping Yi, Aida Zahra Taravatfard, Ken Y Lin, Abraham P. Lee

{"title":"Enhancing Structural Stability of Oil-Shell Microbubbles via Incorporation of a Gold Nanoparticle Protective Shell for Theranostic Applications","authors":"Marzieh Ataei, Hsiu‐Ping Yi, Aida Zahra Taravatfard, Ken Y Lin, Abraham P. Lee","doi":"10.3390/colloids7020034","DOIUrl":"https://doi.org/10.3390/colloids7020034","url":null,"abstract":"Phospholipid-stabilized microbubbles are utilized as contrast agents in medical ultrasound imaging, and researchers are currently investigating their potential as theranostic agents. Due to the inadequate water solubility and poor stability of numerous new therapeutics, the development of stable microbubbles with the capacity to encapsulate hydrophobic therapeutics is necessary. Herein, we proposed a flow-focusing microfluidic device to generate highly monodispersed, phospholipid-stabilized dual-layer microbubbles for theranostic applications. The stability and microstructural evolution of these microbubbles were investigated by microscopy and machine-learning-assisted segmentation techniques at different phospholipid and gold nanoparticle concentrations. The double-emulsion microbubbles, formed with the combination of phospholipids and gold nanoparticles, developed a protective gold nanoparticle shell that not only acted as a steric barrier against gas diffusion and microbubble coalescence but also alleviated the progressive dewetting instability and the subsequent cascade of coalescence events.","PeriodicalId":10433,"journal":{"name":"Colloids and Interfaces","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43900613","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}

引用次数: 0

Matrices of Native and Oxidized Pectin and Ferrous Bisglycinate and Their In Vitro Behavior through Gastrointestinal Conditions 天然和氧化果胶和二甘氨酸亚铁基质及其在胃肠道条件下的体外行为

IF 2.4

Colloids and Interfaces Pub Date : 2023-04-23 DOI: 10.3390/colloids7020035

M. Jiménez, Daniela Viteri, Daniela Oña, M. León, V. Ochoa-Herrera, Natalia Carpintero, F. Sepulcre, J. Álvarez-Barreto

{"title":"Matrices of Native and Oxidized Pectin and Ferrous Bisglycinate and Their In Vitro Behavior through Gastrointestinal Conditions","authors":"M. Jiménez, Daniela Viteri, Daniela Oña, M. León, V. Ochoa-Herrera, Natalia Carpintero, F. Sepulcre, J. Álvarez-Barreto","doi":"10.3390/colloids7020035","DOIUrl":"https://doi.org/10.3390/colloids7020035","url":null,"abstract":"Colloidal matrices of native and oxidized pectin were developed to improve iron bioavailability through the digestive tract. Ferrous bisglycinate (Gly-Fe), obtained by precipitation of glycine chelation to Fe2+, was mixed with native and peroxide-oxidized citrus pectin, and subsequently lyophilized. Controls included matrices with iron and glycine without chelation. The resulting samples were characterized through FTIR, SEM, and TGA/DSC before and after in vitro digestion, which was performed in simulated salivary, gastric, and intestinal fluids. During these digestions, swelling capacity and iron release were assessed. All matrix formulations were porous, and while pectin oxidation did not alter architecture, it changed their properties, increasing thermal stability, likely due to greater number of interaction possibilities through carbonyl groups generated during oxidation. This also resulted in lower swelling capacity, with greater stability observed when using the chelated complex. Higher swelling was found in gastric and intestinal fluids. Pectin oxidation also increased retention of the chelated form, contrary to what was observed with unchelated iron. Thus, there is an important effect of pectin oxidation combined with iron in the form of ferrous biglyscinate on matrix stability and iron release through the digestive tract. These matrices could potentially improve iron bioavailability, diminishing organoleptic changes in fortified iron foods.","PeriodicalId":10433,"journal":{"name":"Colloids and Interfaces","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45329579","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}

引用次数: 0

How Dimensionality Affects the Structural Anomaly in a Core-Softened Colloid 维度如何影响核心软化胶体的结构异常

IF 2.4

Colloids and Interfaces Pub Date : 2023-04-21 DOI: 10.3390/colloids7020033

L. Krott, J. R. Bordin

{"title":"How Dimensionality Affects the Structural Anomaly in a Core-Softened Colloid","authors":"L. Krott, J. R. Bordin","doi":"10.3390/colloids7020033","DOIUrl":"https://doi.org/10.3390/colloids7020033","url":null,"abstract":"The interaction between hard core–soft shell colloids are characterized by having two characteristic distances: one associated with the penetrable, soft corona and another one corresponding to the impenetrable core. Isotropic core-softened potentials with two characteristic length scales have long been applied to understand the properties of such colloids. Those potentials usually show water-like anomalies, and recent findings have indicated the existence of multiple anomalous regions in the 2D limit under compression, while in 3D, only one anomalous region is observed. In this direction, we perform molecular dynamics simulations to unveil the details about the structural behavior in the quasi-2D limit of a core-softened colloid. The fluid was confined between highly repulsive solvophobic walls, and the behavior at distinct wall separations and colloid densities was analyzed. Our results indicated a straight relation between the 2D- or 3D-like behavior and layer separation. We can relate that if the system behaves as independent 2D-layers, it will have a 2D-like behavior. However, for some separations, the layers are connected, with colloids hopping from one layer to another, thus having a 3D-like structural behavior. These findings fill the gap in the depiction of the anomalous behavior from 2D to 3D.","PeriodicalId":10433,"journal":{"name":"Colloids and Interfaces","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49294074","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}

引用次数: 0

First Observation of Protomicelles in the System with a Non-Colloidal Surfactant 非胶体表面活性剂体系中原胶束的首次观察

IF 2.4

Colloids and Interfaces Pub Date : 2023-04-13 DOI: 10.3390/colloids7020032

A. I. Rusanov, T. G. Movchan, E. V. Plotnikova

{"title":"First Observation of Protomicelles in the System with a Non-Colloidal Surfactant","authors":"A. I. Rusanov, T. G. Movchan, E. V. Plotnikova","doi":"10.3390/colloids7020032","DOIUrl":"https://doi.org/10.3390/colloids7020032","url":null,"abstract":"A spectrophotometric study of the system heptanol—Nile red (NR)—water was carried out, where, for the first time for such studies, a non-colloidal surfactant that does not form micelles was taken as a surfactant. The dependence of the solubility of NR on the concentration of heptanol in an aqueous solution was studied. The experiments were carried out at a given chemical potential of NR, which was provided by an excess of the solid phase of NR. The existence of a solubilization effect has been theoretically and experimentally established: An increase in the solubility of NR with an increase in the concentration of heptanol in solution. It was found that heptanol protomicelles with a solubilization core as an NR molecule are formed in such a system, so that in the absence of micelles, the protomicelles take on the entire solubilization load. From the experimental data, the concentration of protomicelle formation was calculated, which can also be taken as the concentration of NR monomerization in an aqueous solution, since the formation of protomicelles prevents the dye aggregation. Based on the results obtained, the following generalizations were made: (1) non-colloidal surfactants, although they do not give micelles, are capable of forming protomicelles; and (2) non-colloidal surfactants can serve as a practical means of dye monomerization.","PeriodicalId":10433,"journal":{"name":"Colloids and Interfaces","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47045902","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}

引用次数: 0

Adsorption and Desorption of Bile Salts at Air–Water and Oil–Water Interfaces 胆盐在空气-水和油水界面的吸附与解吸

IF 2.4

Colloids and Interfaces Pub Date : 2023-04-11 DOI: 10.3390/colloids7020031

T. del Castillo-Santaella, J. Maldonado-Valderrama

{"title":"Adsorption and Desorption of Bile Salts at Air–Water and Oil–Water Interfaces","authors":"T. del Castillo-Santaella, J. Maldonado-Valderrama","doi":"10.3390/colloids7020031","DOIUrl":"https://doi.org/10.3390/colloids7020031","url":null,"abstract":"Bile Salts (BS) adsorb onto emulsified oil droplets to promote lipolysis and then desorb, solubilizing lipolytic products, a process which plays a crucial role in lipid digestion. Hence, investigating the mechanism of adsorption and desorption of BS onto the oil–water interface is of major importance to understand and control BS functionality. This can have implications in the rational design of products with tailored digestibility. This study shows the adsorption and desorption curves of BS at air–water and oil–water interfaces obtained by pendant drop tensiometry. Three BS have been chosen with different conjugation and hydroxyl groups: Sodium Taurocholate (NaTC), Glycodeoxycholate (NaGDC) and Sodium Glycochenodeoxycholate (NaGCDC). Experimental results show important differences between the type of BS and the nature of the interface (air/oil–water). At the air–water interface, Glycine conjugates (NaGDC and NaGCDC) are more surface active than Taurine (NaTC), and they also display lower surface tension of saturated films. The position of hydroxyl groups in Glycine conjugates, possibly favors a more vertical orientation of BS at the surface and an improved lateral packing. These differences diminish at the oil–water interface owing to hydrophobic interactions of BS with the oil, preventing intermolecular associations. Desorption studies reveal the presence of irreversibly adsorbed layers at the oil–water interface in all cases, while at the air–water interface, the reversibility of adsorption depends strongly on the type of BS. Finally, dilatational rheology shows that the dilatational response of BS is again influenced by hydrophobic interactions of BS with the oil; thus, adsorbed films of different BS at the oil–water interface are very similar, while larger differences arise between BS adsorbed at the air–water interface. Results presented here highlight new features of the characteristics of adsorption layers of BS on the oil–water interface, which are more relevant to lipid digestion than characteristics of BS adsorbed at air–water interfaces.","PeriodicalId":10433,"journal":{"name":"Colloids and Interfaces","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43082709","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}

引用次数: 0

Pea and Soy Protein Stabilized Emulsions: Formulation, Structure, and Stability Studies 豌豆和大豆蛋白稳定乳剂:配方、结构和稳定性研究

IF 2.4

Colloids and Interfaces Pub Date : 2023-04-06 DOI: 10.3390/colloids7020030

Eleni Galani, I. Ly, E. Laurichesse, V. Schmitt, A. Xenakis, M. Chatzidaki

{"title":"Pea and Soy Protein Stabilized Emulsions: Formulation, Structure, and Stability Studies","authors":"Eleni Galani, I. Ly, E. Laurichesse, V. Schmitt, A. Xenakis, M. Chatzidaki","doi":"10.3390/colloids7020030","DOIUrl":"https://doi.org/10.3390/colloids7020030","url":null,"abstract":"During the last decades, there has been a huge consumer concern about animal proteins that has led to their replacement with plant proteins. Most of those proteins exhibit emulsifying properties; thus, the food industry begins their extensive use in various food matrices. In the present study, pea and soy protein isolates (PPI and SPI) were tested as potential candidates for stabilizing food emulsions to encapsulate α-tocopherol and squalene. More specifically, PPI and SPI particles were formulated using the pH modification method. Following, emulsions were prepared using high-shear homogenization and were observed at both a microscopic and macroscopic level. Furthermore, the adsorption of the proteins was measured using the bicinchoninic acid protein assay. The emulsions’ droplet size as well as their antioxidant capacity were also evaluated. It was found that the droplet diameter of the SPI-based emulsions was 60.0 μm, while the PPI ones had a relatively smaller diameter of approximately 57.9 μm. In the presence of the bioactives, both emulsions showed scavenging activity of the 2,20-Azinobis-(3-ethylbenzothiazoline-6-sulphonate) radical cation (ABTS·+) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals, with the ones loaded with α-tocopherol having the greatest antioxidant capacity. Overall, the proposed systems are very good candidates in different food matrices, with applications ranging from vegan milks and soups to meat alternative products.","PeriodicalId":10433,"journal":{"name":"Colloids and Interfaces","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44596773","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}

引用次数: 0

Ballpoint/Rollerball Pens: Writing Performance and Evaluation 圆珠笔/滚球笔:书写性能与评价

IF 2.4

Colloids and Interfaces Pub Date : 2023-04-04 DOI: 10.3390/colloids7020029

Jongju Lee, S. Murad, A. Nikolov

引用次数: 0

Characterization of Micelle Formation by the Single Amino Acid-Based Surfactants Undecanoic L-Isoleucine and Undecanoic L-Norleucine in the Presence of Diamine Counterions with Varying Chain Lengths 单氨基酸表面活性剂十一烷酸L-异亮氨酸和十一烷酸L-Norleucine在不同链长的二胺抗衡离子存在下形成胶束的表征

IF 2.4

Colloids and Interfaces Pub Date : 2023-04-04 DOI: 10.3390/colloids7020028

Amber Maynard-Benson, Mariya Alekisch, Alyssa M. Wall, E. Billiot, F. Billiot, K. Morris

{"title":"Characterization of Micelle Formation by the Single Amino Acid-Based Surfactants Undecanoic L-Isoleucine and Undecanoic L-Norleucine in the Presence of Diamine Counterions with Varying Chain Lengths","authors":"Amber Maynard-Benson, Mariya Alekisch, Alyssa M. Wall, E. Billiot, F. Billiot, K. Morris","doi":"10.3390/colloids7020028","DOIUrl":"https://doi.org/10.3390/colloids7020028","url":null,"abstract":"The binding of linear diamine counterions with different methylene chain lengths to the amino-acid-based surfactants undecanoic L-isoleucine (und-IL) and undecanoic L-norleucine (und-NL) was investigated with NMR spectroscopy. The counterions studied were 1,2-ethylenediamine, 1,3-diaminopropane, 1,4-diaminobutane, 1,5-diaminopentane, and 1,6-diaminohexane. These counterions were all linear diamines with varying spacer chain lengths between the two amine functional groups. The sodium counterion was studied as well. Results showed that when the length of the counterion methylene chain was increased, the surfactants’ critical micelle concentrations (CMC) decreased. This decrease was attributed to diamines with longer methylene chains binding to multiple surfactant monomers below the CMC and thus acting as templating agents for the formation of micelles. The entropic hydrophobic effect and differences in diamine counterion charge also contributed to the size of the micelles and the surfactants’ CMCs in the solution. NMR diffusion measurements showed that the micelles formed by both surfactants were largest when 1,4-diaminobutane counterions were present in the solution. This amine also had the largest mole fraction of micelle-bound counterions. Finally, the und-NL micelles were larger than the und-IL micelles when 1,4-diaminobutane counterions were bound to the micelle surface. A model was proposed in which this surfactant formed non-spherical aggregates with both the surfactant molecules’ hydrocarbon chains and n-butyl amino acid side chains pointing toward the micelle core. The und-IL micelles, in contrast, were smaller and likely spherically shaped.","PeriodicalId":10433,"journal":{"name":"Colloids and Interfaces","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43213032","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}

引用次数: 0

Food-Grade Oil-in-Water (O/W) Pickering Emulsions Stabilized by Agri-Food Byproduct Particles 由农业食品副产品颗粒稳定的食品级水包油(O/W)酸洗乳

IF 2.4

Colloids and Interfaces Pub Date : 2023-03-31 DOI: 10.3390/colloids7020027

C. Burgos-Díaz, Karla A. Garrido-Miranda, Daniel A. Palacio, Manuel Chacón-Fuentes, Mauricio Opazo-Navarrete, M. Bustamante

{"title":"Food-Grade Oil-in-Water (O/W) Pickering Emulsions Stabilized by Agri-Food Byproduct Particles","authors":"C. Burgos-Díaz, Karla A. Garrido-Miranda, Daniel A. Palacio, Manuel Chacón-Fuentes, Mauricio Opazo-Navarrete, M. Bustamante","doi":"10.3390/colloids7020027","DOIUrl":"https://doi.org/10.3390/colloids7020027","url":null,"abstract":"In recent years, emulsions stabilized by solid particles (known as Pickering emulsions) have gained considerable attention due to their excellent stability and for being environmentally friendly compared to the emulsions stabilized by synthetic surfactants. In this context, edible Pickering stabilizers from agri-food byproducts have attracted much interest because of their noteworthy benefits, such as easy preparation, excellent biocompatibility, and unique interfacial properties. Consequently, different food-grade particles have been reported in recent publications with distinct raw materials and preparation methods. Moreover, emulsions stabilized by solid particles can be applied in a wide range of industrial fields, such as food, biomedicine, cosmetics, and fine chemical synthesis. Therefore, this review aims to provide a comprehensive overview of Pickering emulsions stabilized by a diverse range of edible solid particles, specifically agri-food byproducts, including legumes, oil seeds, and fruit byproducts. Moreover, this review summarizes some aspects related to the factors that influence the stabilization and physicochemical properties of Pickering emulsions. In addition, the current research trends in applications of edible Pickering emulsions are documented. Consequently, this review will detail the latest progress and new trends in the field of edible Pickering emulsions for readers.","PeriodicalId":10433,"journal":{"name":"Colloids and Interfaces","volume":"19 10","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41292566","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}

引用次数: 0