Journal of texture studies最新文献

{"title":"Powder Handling and Frozen Texture of a Reconstitutable Strawberry–Oat Sorbet Premix After Sucrose Replacement","authors":"Caroline dos Santos Lima,&nbsp;Suzana Caetano da Silva Lannes","doi":"10.1111/jtxs.70124","DOIUrl":"10.1111/jtxs.70124","url":null,"abstract":"<p>A dry sorbet premix must remain manageable as a powder and still develop an appropriate structure after reconstitution and freezing. This study compared a sucrose-containing control with a strawberry–oat premix in which sucrose was replaced by maltodextrin, inulin, and a commercial high-intensity sweetener blend. Three independently prepared batches were evaluated in the dry state and after reconstitution and dynamic freezing. The sucrose-replaced powder had a higher angle of repose (44° vs. 39°) and a lower compaction force (2.65 vs. 7.65 N); both powders wetted in approximately 4 s. It also contained modestly more total dietary fiber (4.76% vs. 4.27%), whereas the reported protein and carbohydrate-by-difference estimates did not differ statistically. The prepared sucrose-replaced sorbet required a higher back-extrusion force (6.50 vs. 4.25 N), retained a similar overrun (approximately 50%), and showed less drainage in the available melting profile. The composition and texture results were considered together, but no correlation coefficient was calculated because only two formulations were studied and replicate-level rheology and melting series were unavailable. Replacing sucrose therefore created a powder–texture trade-off; the findings do not establish nutritional superiority or isolate individual ingredient effects.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.70124","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149182420","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of Salt Composition and Influence of β-Lactoglobulin Nanostructures on the Physicochemical and Textural Properties of Minas Frescal Cheese","authors":"Brunna D'Onofre Couto,&nbsp;Igor José Boggione Santos","doi":"10.1111/jtxs.70118","DOIUrl":"10.1111/jtxs.70118","url":null,"abstract":"<p>Excessive sodium consumption is a primary driver of modern health adversities, prompting the dairy industry to seek reduction strategies that do not compromise product integrity. This study aimed to investigate the influence of β-lactoglobulin (β-lg) nanostructures, containing encapsulated quercetin and vitamin B2, on the functional and structural profile of low-sodium Minas Frescal cheese. Using a central composite rotatable design (CCRD), the research evaluated the effects of three independent variables: sodium chloride (NaCl; 5–20 g L^{−<span>1</span>}) concentration, potassium chloride (KCl; 5–20 g L^{−<span>1</span>}) concentration, and β-lg nanostructure concentration (5–10 mg kg^{−<span>1</span>}). Among the evaluated responses, pH, titratable acidity, cohesiveness, springiness, hardness, and chewiness were not significantly affected by the incorporation of β-lg nanostructures. In contrast, electrical conductivity ranged from 1.28 to 3.92 mS cm^{−<span>1</span>} and was significantly influenced by the salt composition, with KCl showing the greatest effect, while adhesiveness was primarily affected by NaCl concentration. The optimized formulation consisted of 2.5% total salt (50% NaCl and 50% KCl) supplemented with 7.5 mg kg^{−<span>1</span>} β-lg nanostructures, maintaining the physicochemical and textural characteristics of conventional Minas Frescal cheese. These findings demonstrate that β-lg nanostructures provide a stable delivery platform for bioactive compounds and enable the development of low-sodium Minas Frescal cheese without compromising product quality.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13654811/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149167163","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Comprehensive Review of Wheat Noodles Science and Technology","authors":"Muna Mohamed,&nbsp;Lee Suan Chua","doi":"10.1111/jtxs.70119","DOIUrl":"10.1111/jtxs.70119","url":null,"abstract":"<div>\u0000 \u0000 <p>Wheat noodles are widely consumed staple foods, but their quality, shelf life, and sustainability remain strongly dependent on controlling interactions among ingredients and processing conditions. This review synthesizes recent scientific advances in wheat noodle production, highlights key mechanisms governing structure formation, quality improvement, preservation, and emerging manufacturing strategies. Noodle quality is primarily determined by the established three-dimensional gluten–starch network. Mechanical sheeting promotes gluten alignment and disulfide cross-linking, thereby producing a dense structure that improves firmness, elasticity, and cooking stability. Alkaline salts further enhance protein interactions while generating yellow color, whereas phosphate salts strengthen gluten–starch cohesion, reduce cooking loss, and suppress enzymatic browning through metal-ion sequestration. Integrated preservation approaches by combining acid treatments, natural antimicrobials, and active packaging technologies have demonstrated substantial extensions of shelf life in fresh noodles. The review also highlights digitalization as a major direction for the industry. The incorporation of artificial intelligence, data-driven and sensor-based monitoring systems could enable real-time process monitoring and adaptive control of raw-material variability. Meanwhile, the incorporation of millets, plant proteins, dietary fibers, and agro-industrial by-products offers opportunities to enhance nutritional value, although their levels must be optimized to avoid compromising gluten development and sensory properties. Overall, future wheat noodle manufacturing will depend on mechanistic understanding, advanced preservation, digital process control, and sustainable ingredient utilization to achieve consistent quality, improved nutritional value, and environmental sustainability.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149170036","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recent Advances in Cold Plasma Induced Modifications in Hydrocolloid Gums: A Review","authors":"Pavithra Kannan,&nbsp;Ramesh Chavan,&nbsp;Uday Annapure","doi":"10.1111/jtxs.70120","DOIUrl":"10.1111/jtxs.70120","url":null,"abstract":"<div>\u0000 \u0000 <p>Cold plasma has emerged as a promising non-thermal technology for modifying hydrocolloid gums owing to its ability to induce targeted physicochemical and structural changes under mild processing conditions. This review comprehensively summarizes the recent advances in CP-induced modification of food hydrocolloids, including xanthan gum, guar gum, gum Arabic, κ-carrageenan, agar, alginate, konjac glucomannan, basil seed gum, fenugreek gum, locust bean gum, and <i>Lepidium perfoliatum</i> seed gum. The effects of CP treatment on physicochemical, structural, rheological, and functional properties are critically discussed with emphasis on the influence of processing parameters such as plasma type, applied voltage, power, gas composition, and treatment duration. The reviewed studies demonstrate that CP modifies gum properties primarily through reactive species, leading to surface etching, depolymerization, oxidation, and changes in functional groups. These modifications influence moisture content, color, molecular weight, crystallinity, surface morphology, wettability, solubility, water-binding capacity, viscosity, and interfacial properties. However, the extent of modification differs among gums depending on their molecular architecture and treatment conditions. Overall, CP has shown considerable potential to improve the functional performance of gums while providing an environmentally friendly alternative to conventional thermal and chemical modification methods. This review further summarizes the potential applications of plasma-modified gums in food systems and discusses the current research gaps and future perspectives to facilitate their industrial utilization.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149111482","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Starch Selection in Sweet Food Systems: A Texture-Driven Framework Across Confectionery and Dessert Matrices","authors":"Nazanin Pournemati,&nbsp;Benedicta Biyimba,&nbsp;Ariel Buzera,&nbsp;Idaresit Ekaette","doi":"10.1111/jtxs.70117","DOIUrl":"10.1111/jtxs.70117","url":null,"abstract":"<p>Sweet food systems present a uniquely complex environment for starch functionality across confections, baked goods, dairy desserts, fruit-based products, and bakery fillings. The role of starch varies fundamentally between product categories; therefore, its selection and application cannot be treated as generic. The sugar-dominated matrices of these products alter starch gelatinization temperature, retrogradation tendency, and water distribution in ways that vary with sweetener identity, concentration, and molecular structure; however, real sweet food systems are inherently multicomponent, making starch behavior in these matrices substantially more complex than model-system predictions suggest. This review provides an integrated starch selection framework for sweet food formulation, analyzing functionality and modification requirements across seven major product categories: caramel and toffee, gummies and jelly candy, hard candy, cookies and biscuits, bakery fillings, jams and fruit preserves, and custards and dairy desserts. The central principle is that starch selection must be matched to the dominant failure mode of the specific matrix because no single starch type or modification approach addresses the full range of functional requirements across sweet food systems. The sugar-starch interaction is established as the mechanistic foundation for product-specific selection, with particular attention to how reformulation pressures, including sugar reduction, fat reduction, and clean-label demands, alter this interaction in ways that make conventional reference data unreliable. Recommendations are explicitly characterized as directly evidenced by product-specific studies or analytically synthesized where direct evidence is absent, transparently identifying where experimental validation remains needed. Three cross-cutting formulation challenges are critically examined: the clean-label paradox, starch-flavor binding, and the limitations of predictive models in multi-ingredient sweet food matrices.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13575709/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148969500","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Advances and Challenges in Sensory Evaluation of Food: Bridging Traditional Methods With Digital Innovation for Sustainable Food Systems","authors":"Md. Hassan Bin Nabi,&nbsp;Abid Hassan Arnab,&nbsp;Nazmul Islam,&nbsp;Iftekhar Ahmad,&nbsp;Wahidu Zzaman","doi":"10.1111/jtxs.70114","DOIUrl":"10.1111/jtxs.70114","url":null,"abstract":"<div>\u0000 \u0000 <p>Sensory evaluation has developed to be more than a subjective taste-testing approach and a multidimensional science that incorporates psychophysics, digital technologies, and data analytics. This review covers and examines methodological advances in line with classical hedonic and descriptive methods, as well as modern methods of using AI to predict and multisensory virtual experiments. Particular attention is given to how rheological, tribological, and AI-driven approaches are advancing the objective and predictive assessment of food texture and mouthfeel, in line with the scope of texture-focused research. This paper explains how sensory evaluation can be used to develop products, assure quality, and conduct consumer research; where it plays a pivotal role in ensuring sustainable and health-focused product development. New developments like machine learning and the integration of omics and digital sensory systems have transformed how products are designed by connecting the molecular structure to human sensations. Although significant improvements have been made, the subjectivity, cultural bias, data heterogeneity, and reproducibility are still issues. The review highlights the importance of aligning protocols, working interdisciplinary, and automation as the means of improving the predictive ability of sensory science. The suggested directions in the future are focused on personalized nutrition, introducing a circular economy, and models of human-AI hybrid in real-time, sustainable food innovation.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148963348","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Breed-Driven Textural, Structural, and Mechanical Differentiation of Longissimus thoracis Muscle in Bos indicus and Bos taurus Cattle Across Raw and Cooked States","authors":"Nurul Nuraliya Shahrai,&nbsp;Salma Mohamad Yusop,&nbsp;Maimunah Mohd Ali,&nbsp;Shuji Ueda","doi":"10.1111/jtxs.70115","DOIUrl":"10.1111/jtxs.70115","url":null,"abstract":"<div>\u0000 \u0000 <p>Beef structuring strategies often centers on fine muscle marbling texture which aligned more closely with <i>Bos taurus</i> muscle architecture. This perspective overlooks the unique texture of the leaner <i>Bos indicus</i> muscle creating the needs to investigate the textural properties of its ribeye steak (<i>Longissimus Thoracis</i> muscle). <i>Bos indicus</i>; high-lean Malaysian Crossbred Brahman and <i>Bos taurus</i>; high-marbled Purebred Japanese Wagyu, by analyzing its structural, mechanical and microscopic differences between pre-cooked and post-cooked states which set at 190°C to 232°C on open-pan broiler. Cooking significantly increased hardness and peak force ratio in both breeds (<i>p</i> &lt; 0.05). Brahman exhibited markedly greater mechanical resistance, with significantly higher hardness and peak force ratios than Wagyu (<i>p</i> &lt; 0.05). In contrast, Wagyu demonstrated lower ΔDent Stress and higher tenderness along the longitudinal orientation, attributed to the cushioning effect of IMF. The anisotropy index and strength difference were significantly greater in Brahman before cooking, indicating stronger fiber alignment and rigidity; although both declined after cooking, Brahman still retained firmer structural properties compared with Wagyu. Cooking yield and fat retention were significantly higher in Wagyu (63.5% and 78.4%) than in Brahman (44.7% and 11.5%), while water retention was slightly higher in Brahman. Outcomes mediated via structural organization and phase distribution within the muscle system. Microscopic assessment confirmed more pronounced fiber collapse in Brahman and marbling-stabilized microstructure in Wagyu samples. Overall, these findings highlighted distinct breed-specific responses to thermal treatment, with Brahman; a <i>Bos indicus</i> beef expressed robustness and greater shrinkage. While Wagyu; a <i>Bos taurus</i> demonstrated superior thermal stability with tenderness, underscoring the structural influence of marbling on cooked meat quality.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148912672","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Correction to “Effects of Psyllium Husk Gel on Phase Redistribution, Microstructure, and Thermal Properties of Whole Wheat Dough and Steamed Bread Quality”","authors":"","doi":"10.1111/jtxs.70116","DOIUrl":"10.1111/jtxs.70116","url":null,"abstract":"<p>\u0000 <span>Ding, J. Y.</span>, <span>X. E. Cui</span>, <span>Y. F. Xia</span>, <span>Y. Q. Lv</span>, <span>J. T. Zhang</span>, <span>Z. N. Li</span>, and <span>N. Li</span>. <span>2026</span>. “ <span>Effects of Psyllium Husk Gel on Phase Redistribution, Microstructure, and Thermal Properties of Whole Wheat Dough and Steamed Bread Quality</span>.” <i>Journal of Texture Studies</i> <span>57</span>: e70108.\u0000 </p><p>The name of the second author was incorrect and has been updated from Xiner Cui to Xinger Cui in the Author List and Author contribution sections.</p><p>The online version of this article has been updated accordingly.</p><p>We apologize for this error.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.70116","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148911317","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Predictive Stacking Model to Link Formulation Design and Mechanical Performance in Coconut-Based Vegan Cheese","authors":"Leonardo Esquivel Tatis,&nbsp;Maria Guerra Solano,&nbsp;Guillermo Arrazola Paternina","doi":"10.1111/jtxs.70113","DOIUrl":"10.1111/jtxs.70113","url":null,"abstract":"<div>\u0000 \u0000 <p>The structural stability of soft foods during storage, transport, and handling is strongly influenced by time-dependent deformation under sustained loading. Although finite element analysis (FEA) has been used to evaluate stresses and displacements in food materials, conventional elastic simulations do not account for the progressive loss of stacking capacity caused by creep. This study proposes a two-tier predictive framework that combines linear static FEA with a modified Burgers viscoelastic model to estimate the instantaneous and time-dependent stacking capacity of soft food materials. A coconut milk–based cheese was considered as a hypothetical application case; however, because this product has not yet been mechanically characterized, the simulations were parameterized using surrogate elastic properties reported for commercial Gouda-type cheeses and literature-derived viscoelastic parameters representative of semihard dairy matrices. Under these surrogate material assumptions, the elastic analysis yielded a maximum von Mises stress of 7.58 × 10⁻⁴ MPa, a maximum displacement of 0.016 mm, a safety factor of 13.2, and an instantaneous stacking capacity of approximately 33 units. The modified Burgers model predicted a reduction in capacity to approximately 20 units after 1 h and 15 units after 5 h. Sensitivity analysis identified the instantaneous elastic modulus and Maxwell viscosity as influential parameters within the adopted surrogate parameter set. These stacking capacities should be interpreted as model-based projections for the surrogate material rather than as experimentally validated limits for the coconut-based cheese. The principal contribution is a transferable physics-based framework that can be recalibrated and validated using product-specific mechanical properties.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148880878","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"chewR: An Open-Source R Package for Quantifying Masticatory Performance With Applications in Oral Processing Research","authors":"John W. Long,&nbsp;Elsbeth Akanzinge,&nbsp;John E. Hayes","doi":"10.1111/jtxs.70112","DOIUrl":"https://doi.org/10.1111/jtxs.70112","url":null,"abstract":"<p>Masticatory performance is a measure of oral physiology that affects food breakdown and eating behavior. Existing methods to quantify masticatory performance rely on labor-intensive procedures (e.g., sieving expectorated samples), or proprietary software (e.g., ViewGum), limiting adoption and reproducibility. In this cross-sectional methods validation study, we: (1) examine the convergent validity of chewR, a user-friendly R package that quantifies masticatory performance in a 2-color gum mixing task via automated image analysis, and (2) examine how chewR based masticatory performance measures relate to other oral processing behaviors. Adults (<i>n</i> = 47, 601% female) completed a laboratory visit with a 2-colored gum mixing task, stimulated salivary flow, and eating rate objectively measured using Tang's carrot test. Chewed gum samples were flattened with a standardized method, scanned, and resulting images were analyzed using ViewGum and chewR. ViewGum generates a score based on the gum color mixing, with lower scores indicating greater masticatory performance. chewR produces a raw score based on gum color mixing; from this, a transformed chewR Masticatory Performance Score was calculated, with higher values indicating greater masticatory performance. chewR measures showed strong convergent validity with ViewGum Score: the raw chewR score and transformed chewR Masticatory Performance Score were each strongly correlated with ViewGum Score (<i>r</i>'s = ±0.81, <i>p</i> &lt; 0.00001), with signs in expected directions. Regarding predictive validity, the transformed chewR Masticatory Performance Score was weakly associated with carrot eating rate (<i>r</i> = 0.12), self-reported eating rate (<i>r</i> = 0.20), and stimulated salivary flow (<i>r</i> = 0.21); the same associations were similarly weak for ViewGum Score. These findings support chewR as an open-source alternative to ViewGum to quantify masticatory performance in a gum mixing task.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 5","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.70112","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148862420","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}