Food Hydrocolloids for Health最新文献

{"title":"Ethanol-assisted fabrication of Casein-Ritonavir amorphous dispersions","authors":"Deepika Sharma,&nbsp;Federico M. Harte","doi":"10.1016/j.fhfh.2026.100295","DOIUrl":"10.1016/j.fhfh.2026.100295","url":null,"abstract":"<div><div>The study investigates the impact of ethanol content and temperature on the formation of casein–ritonavir amorphous dispersions, aiming to enhance the drug's effective solubility and delivery. Ritonavir, a poorly water-soluble crystalline antiviral medication, was combined with casein in aqueous ethanol solutions ranging from 0 to 60 % v/v ethanol and 60°C. Solubility tests revealed a sharp increase in ritonavir solubility in 50% ethanol, highlighting that reduced solvent polarity facilitates drug dispersion. After solvent removal, thermal analysis confirmed ritonavir-casein interaction leading to the formation of ritonavir amorphous dispersions. Microstructural analysis revealed a significant decrease in crystalline peaks and spectral shifts in the amide regions, particularly in ethanol-treated samples, indicating changes in the local microenvironment and noncovalent molecular associations of ritonavir within the casein matrix. Zeta potential measurements showed a consistent increase in negative surface charge (–45 mV to –60 mV) with increasing ethanol content during complex fabrication, indicating changes in surface charge characteristics and electrostatic dispersion stability. Therefore, these findings support the formation of stable, amorphous casein–ritonavir complexes with improved solubility and potential for oral delivery applications.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"9 ","pages":"Article 100295"},"PeriodicalIF":5.1,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148178000","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":"Structure-function relationships of Alpinia oxyphylla Fruit polysaccharides via different extraction methods: IL-22 pathway activation mediates enhancement of intestinal barrier protection by ultrasound extraction","authors":"Yingzhu He ,&nbsp;Ze Ma ,&nbsp;Hejing Shen ,&nbsp;Bei Fan ,&nbsp;Xiang Li ,&nbsp;Qin Tian ,&nbsp;Fengzhong Wang ,&nbsp;Yajuan Bai","doi":"10.1016/j.fhfh.2025.100261","DOIUrl":"10.1016/j.fhfh.2025.100261","url":null,"abstract":"<div><div>The bioactivity of <em>Alpinia oxyphylla</em> fruit polysaccharides (AFP) is closely linked to their extraction-determined structural properties. This study systematically compared three extraction methods (ultrasound-assisted enzymatic (AFP-UE), pure ultrasound (AFP-U), and hot water (AFP-H)) for their efficiency in extracting AFP and influencing their structural features and intestinal barrier protective effects. Although AFP-UE yielded the highest extraction efficiency (4.75 %) and exhibited predominantly a neutral arabinogalactan, it was AFP-U (comprises mixed rhamnogalacturonan-I and homogalacturonan domains alongside notable glucan motifs) that demonstrated the most potent intestinal barrier protection in a dextran sulfate sodium (DSS)-induced zebrafish colitis model. At 50 μg/mL, AFP-U significantly reduced the pro-inflammatory cytokine TNF-α, while upregulating anti-inflammatory cytokine IL-4, tight junction protein ZO-1, and mucin 2. Mechanistically, AFP-U is very likely to mainly alleviated oxidative stress and promoted intestinal barrier repair primarily by activating the IL-22 pathway, as evidenced by enhanced IL-22/IL-10 expression and suppression of IL-22 Receptor Subunit Alpha-2 (IL-22RA2). These findings highlight the critical role of extraction methods in shaping polysaccharide structure and bioactivity, positioning pure ultrasound extraction as a green and efficient strategy for producing functional polysaccharides with enhanced gastrointestinal health benefits.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"9 ","pages":"Article 100261"},"PeriodicalIF":5.1,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735502","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":"A structurally engineered β-alanine complex with enhanced multi-matrix stability, improved oral bioavailability, and reduced sensory side effects","authors":"Sreeraj Gopi ,&nbsp;Augustine Amalraj ,&nbsp;Basil Paul ,&nbsp;Sreelakshmi Aravind Kuppadakath ,&nbsp;Di Tan ,&nbsp;Guru Ramanathan","doi":"10.1016/j.fhfh.2026.100294","DOIUrl":"10.1016/j.fhfh.2026.100294","url":null,"abstract":"<div><div>β-Alanine supplementation enhances skeletal muscle carnosine synthesis but is commonly associated with concentration-dependent paresthesia that may compromise user acceptability. This study aimed to develop a structurally engineered β-alanine complex (TriBsyn) with improved physicochemical stability and compatibility across diverse liquid and semi-solid matrices, and to evaluate its oral bioavailability and sensory tolerability compared with a conventional β-alanine formulation in healthy aged participants. Solid-state characterization was performed using FT-IR, XRD, particle size distribution, zeta potential analysis, FE-SEM, and TGA–DTA. In vitro release was assessed under simulated physiological conditions. Stability and compatibility were evaluated across aqueous, saline, protein-based, acidic carbonated, and dairy matrices under real-time and accelerated conditions. The engineered formulation exhibited favorable multi-matrix stability (&gt;98% active retention) without physical instability and demonstrated a moderated release profile compared with conventional β-alanine. Thermal analysis supported structural modification with altered decomposition behavior. In a randomized, double-blind, crossover clinical study (n = 12), the β-alanine complex showed significantly higher systemic exposure (approximately 4-fold higher AUC and nearly 3-fold higher C_max; p &lt; 0.001). Despite enhanced exposure, paresthesia intensity and sensory burden were reduced, with improvements in mood, anxiety-related descriptors, and pain perception measures (p &lt; 0.001). These findings suggest that structural engineering of β-alanine may improve oral bioavailability while modulating release characteristics and reducing sensory side effects, providing preliminary support for advanced amino acid delivery systems in functional food applications.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"9 ","pages":"Article 100294"},"PeriodicalIF":5.1,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148177995","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":"Reformulating gummy candies with carob flour: A nutritional strategy to enhance bioactive compounds and functional properties","authors":"Héctor Gómez-Llorente,&nbsp;María Dolores Ortolá,&nbsp;Isabel Fernández-Segovia,&nbsp;José Manuel Barat,&nbsp;Édgar Pérez-Esteve","doi":"10.1016/j.fhfh.2025.100262","DOIUrl":"10.1016/j.fhfh.2025.100262","url":null,"abstract":"<div><div>The growing demand for healthier foods has driven the development of functional products in the confectionery sector. In this context, carob (<em>Ceratonia siliqua</em> L.), a Mediterranean legume naturally rich in fiber, polyphenols, and D-pinitol, was incorporated into gelatin-based gummies to enhance their nutritional and functional properties. The incorporation of carob flours with different roasting degrees and milling sizes had a significant impact on fiber, D-pinitol, and phenolic content, as well as on antioxidant activity and α-glucosidase inhibitory capacity. Among the tested conditions, the intermediately roasted flour (R2) and industrial milling (R2IM) achieved the best balance between functional, sensory, and safety attributes, showing low levels of hydroxymethylfurfural (HMF) and absence of acrylamide. In vitro digestion assays of the gummies, compared with sugar solutions containing equivalent amounts of carob, revealed that polyphenols were more stable under both gastric and intestinal conditions, whereas D-pinitol exhibited a delayed but more sustained release. These findings would indicate that the protective and modulating effects observed are mainly attributed to the interactions between carob components and the gelatin matrix, which enhance gastrointestinal stability and enable controlled bioactive delivery. Overall, these results highlight the potential of carob as a multifunctional ingredient in gelatin-based confectionery, supporting the development of health-oriented sweets with improved nutritional profile, antioxidant stability, and potential to modulate postprandial glycemia through gradual compound release.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"9 ","pages":"Article 100262"},"PeriodicalIF":5.1,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788256","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":"Food-grade gel systems as emerging platforms in sports nutrition: Structure, applications, challenges, and future directions","authors":"Chunguang Fan ,&nbsp;Ruili Guo ,&nbsp;Junling Liu ,&nbsp;Jian Yang ,&nbsp;Lin Zhang ,&nbsp;Yuhong Cui ,&nbsp;Wei Wang","doi":"10.1016/j.fhfh.2025.100263","DOIUrl":"10.1016/j.fhfh.2025.100263","url":null,"abstract":"<div><div>Food-grade gels are emerging as versatile platforms in sports nutrition, offering advantages beyond conventional liquids and solids through their tunable structures, rheological properties, and controlled release behaviors. This review provides a comprehensive synthesis of current advances, highlighting how protein-, polysaccharide-, and composite-based gels function as nutrient carriers while modulating gastrointestinal dynamics, enzyme accessibility, and molecular interactions to optimize nutrient absorption and bioactive stability. Special attention is given to stimuli-responsive gels, which adapt to physiological triggers such as pH, temperature, ionic strength, and enzymatic activity, enabling spatiotemporal precision in nutrient release. On the application side, evidence supports their roles in pre-exercise energy stabilization, in-exercise carbohydrate–electrolyte delivery, and post-exercise recovery through sustained amino acid supply, glycogen resynthesis, antioxidant protection, and probiotic targeting. Yet, challenges remain regarding formulation optimization, large-scale processing, and personalized strategies that match the diverse metabolic demands of athletes. Looking forward, the integration of AI-driven formulation, multi-stimuli gel systems, and advanced 3D/4D/5D printing technologies promises to accelerate the development of personalized and sustainable gel-based sports nutrition. By bridging structural design with physiological outcomes, this review positions food gels as next-generation platforms to enhance athletic performance and long-term health resilience.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"9 ","pages":"Article 100263"},"PeriodicalIF":5.1,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145973010","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":"Formulation and stability of bioactive nanoemulsions using gum extracts from Acacia tortilis subsp. raddiana","authors":"Jihen Tlili ,&nbsp;Ilyes Dammak ,&nbsp;Carlos Adam Conte-Junior ,&nbsp;Raoudha Sadraoui ,&nbsp;Paulo José do Amaral Sobral ,&nbsp;Slim Cherif","doi":"10.1016/j.fhfh.2026.100268","DOIUrl":"10.1016/j.fhfh.2026.100268","url":null,"abstract":"<div><div>This study evaluated how ethanol–water polarity (0:100–100:0, v/v) influences the emulsifying, antioxidant, and antimicrobial properties of <em>Acacia tortilis</em> subsp. <em>raddiana</em> gum exudate. The 80:20 ethanol–water mixture maximized extraction yield (83%) and produced nanoemulsions with the smallest droplet size (Z-average 182 nm; PDI 0.31), highly negative ζ-potential (−46 mV), and low centrifugal separation (Ke = 3.7%). Over 30 days, emulsions remained stable with modest size increases (249 nm at 5 °C; 386 nm at 25 °C) and consistent ζ-potential (−42 to −44 mV). Antioxidant activity was mechanism-dependent: the aqueous extract exhibited superior radical scavenging capacity (DPPH IC₅₀ = 3.3 µg/mL), reflecting efficient hydrogen atom transfer, while the 80:20 extract demonstrated higher reducing power (FRAP = 7.0 mM Trolox equivalents), indicating enhanced single electron transfer capability. The 80:20 extract exhibited antibacterial activity against <em>Staphylococcus aureus</em> (19 mm inhibition zones) and <em>Pseudomonas aeruginosa</em> (20 mm), with comparable or enhanced activity upon emulsification (20–23 mm). These findings demonstrate that solvent engineering of arid-land gum exudate yields a multifunctional, clean-label emulsifier for food and nutraceutical applications.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"9 ","pages":"Article 100268"},"PeriodicalIF":5.1,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146188410","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":"Antimicrobial properties and biomedical potential of zinc oxide nanoparticles in pediatric diarrhea: A narrative review","authors":"Ali Khorsand Zak ,&nbsp;Hadi Khorsand Zak ,&nbsp;Abdul Manaf Hashim","doi":"10.1016/j.fhfh.2026.100266","DOIUrl":"10.1016/j.fhfh.2026.100266","url":null,"abstract":"<div><div>Zinc oxide nanoparticles (ZnO NPs) have been extensively investigated for their antimicrobial activity and potential relevance to pediatric diarrhea, owing to their size-dependent reactivity and ability to generate reactive oxygen species. This review critically examines recent experimental and preclinical studies reporting the antimicrobial effects of ZnO NPs, with particle sizes typically ranging from 10 to 80 nm and effective concentrations between 5 and 200 µg/mL. In vitro studies commonly report bacterial growth inhibition rates of 60–95% against enteric pathogens such as <em>Escherichia coli</em> and Salmonella spp., with smaller particles and surface-modified ZnO NPs showing enhanced activity compared to bulk ZnO and soluble zinc salts. Comparative analysis indicates that ZnO NPs often achieve similar or improved antimicrobial efficacy at lower zinc doses, while also exhibiting variable cytotoxicity depending on particle size, surface chemistry, and exposure duration. However, reported toxicity thresholds overlap with antimicrobial dose ranges, highlighting a narrow therapeutic window. The review further discusses mechanistic insights, including membrane disruption, oxidative stress induction, and ion release, as well as current limitations related to reproducibility, safety assessment, and lack of standardized dosing frameworks. Overall, while ZnO NPs demonstrate promising preclinical antimicrobial performance, their therapeutic applicability in pediatric diarrhea remains contingent upon rigorous in vivo validation and standardized safety evaluation.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"9 ","pages":"Article 100266"},"PeriodicalIF":5.1,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146073626","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":"Plant-based hydrocolloids as functional and sustainable alternatives to gelatin in food systems: Sources, properties, applications, and critical challenges","authors":"Mahboubeh Soleimani Farsani ,&nbsp;Elaheh Forooghi ,&nbsp;Hossein Rastegar","doi":"10.1016/j.fhfh.2026.100293","DOIUrl":"10.1016/j.fhfh.2026.100293","url":null,"abstract":"<div><div>Nowadays, gelatin is widely used in the food industry for various applications, but due to ethical, religious, and sustainability concerns, there has been increasing research on its alternatives. In this regard, plant-based hydrocolloids have emerged as promising biopolymer alternatives to gelatin. These hydrocolloids have a renewable origin, functional versatility, and favorable rheological properties, so they are suitable for performing the role of gelatin. In the present study, a complete and comprehensive review of the main hydrocolloids derived from plant sources such as pectin, carrageenan, agar, alginate, guar, and konjac has been carried out. These hydrocolloids have been studied in terms of structural characteristics, technical-functional roles, and applications. Comparative evaluations of these hydrocolloids show their effectiveness as gelling, thickening, stabilizing, and film-forming agents. Also, analyses and evaluations of plant-based hydrocolloids in terms of sustainability, life cycle, carbon footprint, and biodegradability have shown positive and valuable results. Therefore, despite scalability and regulatory challenges, synergistic academic-industrial collaborations and bioengineering approaches are expected to establish plant-based hydrocolloids as suitable and versatile alternatives to gelatin in next-generation food applications.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"9 ","pages":"Article 100293"},"PeriodicalIF":5.1,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148177999","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":"Hypoglycemic effect of W/O/W emulsion encapsulating Polygonatum sibiricum polysaccharides and saponins in a mouse model of T2DM","authors":"Mi Li ,&nbsp;Yunge Zhang ,&nbsp;Quanlin Li ,&nbsp;Bingzong Xie ,&nbsp;Jian Ju ,&nbsp;Yanli Ma","doi":"10.1016/j.fhfh.2025.100259","DOIUrl":"10.1016/j.fhfh.2025.100259","url":null,"abstract":"<div><div>This study explores the hypoglycemic efficacy of W/O/W emulsion co-encapsulating <em>Polygonatum sibiricum</em> polysaccharides (PSP) and saponins (PSS). In streptozotocin/high-fat diet-induced type 2 diabetes mellitus (T2DM) mice, the encapsulated PSP/PSS exhibited excellent activity: reversing typical \"three more and one less\" symptoms, and significantly improving blood glucose, glucose tolerance, insulin resistance, lipids, liver oxidative stress, liver glycogen, and liver/kidney morphology. After 4 weeks of intervention, the fasting blood glucose (FBG) reduction rate of the co-encapsulation group (PPE) was 20%, the homeostasis model assessment of insulin resistance (HOMA-IR) decreased by 35%, and the hepatic glycogen content increased by 122%. Meanwhile, PSP/PSS exerted effects by regulating intestinal beneficial microbiota, <em>Akkermansia</em> and <em>Lactobacillus</em> abundances in the PPE group were 1.8-fold and 2.3-fold higher than those in the diabetic model group (DC), respectively, which was more significant than the microbial regulatory effect of the PSP-only emulsion group (PE). Compared with PE group, the co-encapsulation system showed more prominent efficacy, highlighting multi-component synergistic delivery advantages. This study first confirms that W/O/W emulsion-based PSP/PSS delivery system effectively improves diabetic pathology, providing an innovative paradigm for integrating novel functional food delivery technologies with traditional medicine-food homologous plants.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"9 ","pages":"Article 100259"},"PeriodicalIF":5.1,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145697915","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":"Role of biopolymers/hydrocolloids as gelling agents in set-yogurt; mechanisms, interactions, characterization","authors":"Behnaz Hashemi ,&nbsp;Elham Assadpour ,&nbsp;Seid Mahdi Jafari","doi":"10.1016/j.fhfh.2026.100292","DOIUrl":"10.1016/j.fhfh.2026.100292","url":null,"abstract":"<div><div>The nutritional and functional qualities of fermented dairy yogurts are highly prized worldwide, primarily due to the complex interactions between hydrocolloids/biopolymers. The use of hydrocolloids in yogurt still faces many unanswered questions despite tremendous progress in our understanding of interactions, especially with regard to the mechanisms underlying processing characteristics and nutritional advantages. Cutting-edge technologies like 3D printing have exciting prospects for determining the roles of hydrocolloids, streamlining manufacturing procedures, and improving their sensory and health qualities. Besides, since the qualities of yogurt are related to the gel formation mechanism, it requires additional consideration. Because they are crucial to the development of yogurt structure and texture, interactions between biopolymers/hydrocolloids are critical when designing yogurt formulations. Furthermore, products that comprise non-interacting biopolymers must be carefully regulated since they have the potential to cause segregative phase separation, which might have a significant impact on the final matrix’s stability and quality. The molecular specifics of the interactions between polysaccharides and casein micelles—which are crucial in giving yogurt products their structure—will be the focus of this review. The potential for generating new microstructures through the interaction or incompatibility of milk proteins with various polysaccharides will be evaluated. Furthermore, we provide an overview of the typical set-type yogurt gel forming process in this article. To comprehend their influence on gel formation and behaviour, the primary ingredients—including biopolymers—as well as their interactions (protein-polysaccharide interaction mechanisms) within the gel are explored. This review examines the interaction mechanisms, such as electrostatic interactions, hydrogen bonding, hydrophobic interactions, and related structural changes, offering new opportunities and theoretical guidance for effectively enhancing the gel properties of yogurt as an important dairy product.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"9 ","pages":"Article 100292"},"PeriodicalIF":5.1,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148177857","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}