Journal of texture studies最新文献

{"title":"Effects of Propeller and Stirring-Speed on the Rheological, Physicochemical, and Sensory Characteristics of Creamed Honeys","authors":"Letícia Oliveira Almeida Silva,&nbsp;Júlia Flávia Souza Andrade,&nbsp;Yasmim Emanuele Oliveira Marques,&nbsp;Janaina Mota Fiuza da Silva,&nbsp;Naiara Barbosa Carvalho,&nbsp;Robledo de Almeida Torres Filho,&nbsp;Vanelle Maria da Silva","doi":"10.1111/jtxs.70059","DOIUrl":"10.1111/jtxs.70059","url":null,"abstract":"<p>Creamed honey has high added value. During its processing, the mixing conditions of macerated crystal seeds with liquid honey can influence crystallization and product creaminess. Therefore, the effects of propeller type (Naval and ARA-S) and stirring speed (180 and 360 rpm) in a mechanical stirrer on the rheological, physicochemical, and sensory properties of creamed honey were evaluated. The physicochemical characteristics of the products complied with the limits established by the Codex Alimentarius. The creamed honeys exhibited typical pseudoplastic flow curves (<i>R</i>² &gt; 0.9997 and RMSE &lt; 12.81), with higher apparent viscosity at 10 s⁻¹ (<i>η</i>₁₀) (<i>p</i> &lt; 0.05) for samples stirred with the Naval propeller (42.54 ± 1.84 Pa s) compared with those stirred using ARA-S (36.30 ± 1.94 Pa s). The temperature dependence of <i>η</i>₁₀ was described by the Arrhenius model (<i>R</i>² &gt; 0.9978 and RMSE &lt; 1.35). All treatments presented thixotropic behavior, fitted to the Weltman model (<i>R</i>² &gt; 0.9632 and RMSE &lt; 60.11), with no significant differences (<i>p</i> &gt; 0.05) among treatments in terms of hysteresis area. Oscillatory rheological data revealed a liquid-like behavior (viscous modulus (<i>G</i>″) &gt; elastic modulus (<i>G</i>′)) for the creamed honeys. Both <i>G</i>′ and <i>G</i>″ were significantly affected (<i>p</i> &lt; 0.05) by the interaction between propeller type and stirring speed. Temperature sweep tests revealed the low thermal stability of the crystalline structure in all treatments. Creamed honey showed high sensory acceptance (≥ 7.32) and purchase intent (≥ 3.78), with no significant differences (<i>p</i> &gt; 0.05) among treatments, and superior (<i>p</i> &lt; 0.05) scores compared with naturally granulated honey. Overall, these findings offer honey producers practical guidance to optimize processing and enhance sector profitability by supporting the commercialization of a higher-quality, value-added product.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12811211/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145989784","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":"From Consumer Expectations to Sensory Approval: A Multi-Step Approach to Developing Calcium-Fortified Apple Snacks","authors":"Karoline Costa Santos,&nbsp;Alline A. L. Tribst,&nbsp;Bianca C. Maniglia,&nbsp;Pedro E. D. Augusto","doi":"10.1111/jtxs.70054","DOIUrl":"10.1111/jtxs.70054","url":null,"abstract":"<div>\u0000 \u0000 <p>Fortification can improve the nutritional quality of food. However, complex and expensive processes, as well as ambiguous consumer perceptions, present challenges to the development of feasible products. Therefore, this study developed processes to produce calcium-fortified apple snacks based on consumer perspectives in three steps. Firstly, consumer expectations about fortified fruit snacks were assessed. Although the consumers expressed a desire for nutritious, healthy, and crispy snacks, they were not willing to pay more for them. Consequently, in the second step, simple and low-cost processing strategies were developed, combining immersion, perforations, and vacuum (using calcium chloride solutions up to 4% and processing times up to 40 min), followed by drying. The apple snacks contained up to 24 times the calcium content, resulting in snacks classified as “high in calcium.” Microstructural analysis suggested intercellular calcium deposition. Both calcium incorporation and processing techniques affected the snacks' texture. The calcium pectate formation likely contributed to changing the snacks' texture. The treatments did not impact the drying processing time. Finally, in the sensorial evaluation, the consumers preferred snacks produced using immersion and perforation treatments with 4% calcium and 40 min of processing. These treatments stood out for producing calcium-fortified apple snacks with good sensorial acceptability and for being simple and potentially cost-effective to implement.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145900530","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":"A Systematic Review of the Factors Affecting the Rheological and Sensory Properties of Potato Chips","authors":"Aref Adeli Mosabbeb,&nbsp;Negin Majdi,&nbsp;Kiana Hasibi,&nbsp;Mehdi Farhoodi","doi":"10.1111/jtxs.70055","DOIUrl":"10.1111/jtxs.70055","url":null,"abstract":"<div>\u0000 \u0000 <p>Potato chips are one of the most popular and widely consumed snacks in the world, obtained by frying. Frying gives potato chips a specific flavor and texture. Texture plays an important role in consumer satisfaction. This process changes the nutritional value and structure of the product by absorbing fat into the product. Rheological properties are a subset of textural properties of foods that have many applications in the fields of food acceptance, processing and handling. Given the importance of understanding this for product quality, consumer satisfaction, and reduced production costs, this systematic review aimed to identify and analyze the key factors affecting the rheological and sensory properties of potato chips. In this systematic review study, after searching the PubMed, Science Direct, Web of Science, and Scopus databases using some keywords (namely potato chips, texture, crispness, rheology, sensory), and without limiting the year of publication until August 2025, 24 articles related to the objectives of the present study were collected and reviewed. Studies on the rheological and sensory properties of potato chips show that the crispness of these food products is strongly influenced by moisture content, frying conditions and internal structure of the chips. From a rheological point of view, potato chips exhibit brittle fracture behavior and instrumental tests (such as texture analysis and acoustic measurements) are closely related to the sensory perception of crispness. Sensory evaluations also emphasize consumer preference for chips with a golden yellow color, balanced saltiness, and a pleasant, savory flavor created through Maillard reactions during frying.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145850388","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":"Napping and Preference Mapping Reveals Clustered Consumer Acceptability of Walnut Kernels in Relation to Chemical Assays and Texture Profile","authors":"Elizabeth Marie Z. Velasco,&nbsp;Ruchita Rao Kavle,&nbsp;Mirja Kaizer Ahmmed,&nbsp;Clive Marsh,&nbsp;Shaoyang Wang","doi":"10.1111/jtxs.70058","DOIUrl":"10.1111/jtxs.70058","url":null,"abstract":"<div>\u0000 \u0000 <p>Walnuts (<i>Juglans regia</i> <i>L</i>.) are valued for their nutritional profile and economic significance. Despite the advancement in cultivar development and production globally, growers face challenges such as the oxidation of unsaturated fatty acids during storage, leading to rancidity and consumer rejection. Local growers also need to identify the uniqueness of their products compared to overseas imports. Rapid profiling methods, such as Napping, have been developed to generate sensory characteristics at low cost, although no study has been conducted on walnuts. This study aimed to understand the driving factors of consumer acceptability of walnut kernels, in the context of the New Zealand market, using Napping combined with consumer preference mapping. The products were sourced commercially from the market. Physicochemical properties, including oxidation indices, color, moisture content, and texture profiles, were assessed. The sensory characteristics were profiled by Napping. The products were then tested for consumer acceptability. Products were sensorily distinct, differentiated mostly by creamy and rancid attributes. The preference mapping revealed that the preferred zones by most consumers corresponded to light brown, smooth, woody, sweet, fresh, and creamy attributes. Products featuring rancid and astringent are disliked by most consumers. Despite the commonality, two consumer clusters were identified. One cluster disliked those with high chemically measured oxidation, while the other cluster disliked those with high texturally measured resilience and springiness. These findings demonstrate that Napping, combined with Preference Mapping, offers a practical approach for small-scale producers to assess and improve the quality of walnut while probing the variability of consumer market.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145850366","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":"Naturally Phosphorylated Starch From Syzygium malaccense Seeds: A Promising Functional Ingredient","authors":"Danilo A. B. de Morais,&nbsp;Richard D. R. Ferreira,&nbsp;Giordanna P. Santos,&nbsp;Guilherme L. Alves,&nbsp;Karla A. Batista,&nbsp;Kátia F. Fernandes","doi":"10.1111/jtxs.70057","DOIUrl":"10.1111/jtxs.70057","url":null,"abstract":"<div>\u0000 \u0000 <p>A naturally phosphorylated starch from <i>Syzygium malaccense</i> seeds was evaluated for its potential in dysphagia-oriented food formulations. Functional characterization included solubility, swelling, emulsification, phosphorus content, paste clarity, rheology, and digestibility. Additionally, starch preparations were classified according to the International Dysphagia Diet Standardization Initiative (IDDSI). Water solubility and swelling increased with temperature (50°C–90°C). Emulsifying capacity reached 51.6%, with 94.6% stability. The starch formed a clear paste (5.2% transmittance) and contained 48.1 mg P/100 g, exceeding commercial starches. After 180 min of digestion, 39.7% hydrolysis yielded a hydrolysis index of 15.88 and glycemic index of 48.44, values lower than those found for commercially available starches. Rheologically, it behaved as a non-Newtonian dilatant fluid without hysteresis. The IDDSI flow test showed that a 2% (w/v) starch suspension produces level 1–2 slightly thick fluid, and the IDDSI fork pressure test evidenced a level 4 starch gel, which is considered an extremely thickened or pureed food. Gathering the findings of this study, it is possible to conclude that <i>S. malaccense</i> starch exhibits desirable properties that enable it to be used as a thickener for liquid and solid dysphagia diets.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 6","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145774982","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":"In Vitro Monitoring of Taste Compound Release During Chewing According to Process-Related Parameters of the Food","authors":"Raphaël Monod,&nbsp;Ana Carolina Conti,&nbsp;Emmanuel Denimal,&nbsp;Chantal Septier,&nbsp;Bérénice Houinsou Houssou,&nbsp;Hélène Brignot,&nbsp;Rohit Srivastava,&nbsp;Sylvie Clerjon,&nbsp;Hélène Labouré,&nbsp;Thierry Thomas-Danguin,&nbsp;Christian Salles","doi":"10.1111/jtxs.70053","DOIUrl":"10.1111/jtxs.70053","url":null,"abstract":"<p>During consumption, the breakdown of food in the mouth results in the release of molecules responsible for flavor perception. The mechanisms underlying this release, as well as the progressive formation of the food bolus, are strongly influenced by both the composition of the food and the individual's oral physiology. This study focuses on the release of nonvolatile taste compounds under oral conditions. To investigate these mechanisms under controlled conditions, we utilized an in vitro device capable of simulating key oral functions. Two applications illustrating taste compound release during food oral processing demonstrate the device's capabilities. The first application explores the relationships between the processing conditions of extruded corn grits, the properties of the food bolus, and the release of taste compounds (specifically sodium and glutamate ions). Artificial saliva and food bolus samples were collected at various chewing times. The release of taste compounds was found to be influenced by the composition of the food matrix; notably, the presence of oil led to greater releases of sodium and glutamate. The second application involves cooked carrots and salt application practices, with the aim of optimizing discretionary salt intake while maintaining an acceptable perception of saltiness. Different types of salt (Fleur de sel and fine sea salt) were added either during or after cooking. An inhomogeneous distribution of salt on the surface of cooked carrots resulted in a brief but intense sodium release, which may explain the increased perception of saltiness when salt is applied after cooking.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 6","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12665334/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145635150","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":"Texture, Meltability, and Rheology of Faba Bean Protein/Kappa-Carrageenan Emulsion Gels: Impact of Protein Concentration, pH, Ionic Strength, and Storage","authors":"Evangelina R. Cappa,&nbsp;Agustina Delmonte,&nbsp;Osvaldo E. Sponton,&nbsp;Liliana G. Santiago,&nbsp;Adrián A. Perez","doi":"10.1111/jtxs.70052","DOIUrl":"https://doi.org/10.1111/jtxs.70052","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigates the texture, meltability, and rheology of faba bean protein concentrate (FPC)/kappa-carrageenan (KC) emulsion gels, focusing on the impact of protein concentration (1%–4% w/w), pH (4–7), ionic strength (0 and 0.171 M NaCl), and storage time (1 and 15 days). At pH 4, FPC aggregated near its isoelectric point (ζ-potential≈0 mV), while KC maintained a strongly negative charge (≈−50 mV). Maximum turbidity was observed at pH 4, indicating protein-polysaccharide complex formation. Texture analysis revealed non-linear behavior, with 4% FPC gels exhibiting the highest hardness (34.13 ± 3.95 N at pH 7), while NaCl addition reduced hardness (e.g., 18.05 ± 1.58 N to 2.24 ± 0.09 N at pH 6) and water holding capacity (86.80% ± 0.72% to 69.14% ± 1.28% at pH 5). Meltability peaked at 2% FPC (51.56 ± 3.30 mm at pH 6), correlating with reduced cohesiveness. Rheological analysis confirmed strong elastic behavior (G′ &gt; G″), with phase transition temperatures decreasing from 81.85°C ± 1.17°C (pH 5) to 73.11°C ± 0.35°C (pH 7). These results offer a framework for optimizing the texture and stability of FPC/KC-based gels, addressing challenges in plant-based food formulations.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 6","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145619269","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":"A Practical Framework for Textural Categorization as a Guide to Food Bar Formulation","authors":"Lanxin Mo,&nbsp;Cody Rector,&nbsp;John M. Frostad","doi":"10.1111/jtxs.70048","DOIUrl":"https://doi.org/10.1111/jtxs.70048","url":null,"abstract":"<div>\u0000 \u0000 <p>Model food bars were produced with different cooking temperatures and compression distance in order to determine if changing these processing parameters could produce meaningful differences in texture. The food bars were characterized by instrumental texture analysis using a cutting test and three-point bending test, and texture parameters were extracted from the resulting force curves. In order to determine if the changes in texture were meaningful, a selected set of texture-parameters were used to propose a novel approach to the classification of the texture of different food bars. The novel approach is to coarse-grain each texture parameter into a discrete number of bins, such as “high” and “low” value bins, based on some algorithm for defining the number of bins and the cutoff value between bins; thereby reducing the texture characterization from essentially infinite variability, to one with a fixed number of texture categories (e.g., 32 or 243, depending of the number of bins and parameters selected). Using a set of 30 commercial food bars, seven classification algorithms were evaluated for their utility in showing similarities and differences between the texture of the various food bars. When applied to the model food bars, the results showed that both the cooking temperature and the compression distance were able to alter the texture, though the former had a stronger effect. We conclude that this novel approach to texture classification is an easy-to-implement framework that can provide valuable insights for market research and product formulation of food bars.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 6","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145533560","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":"Evidence of Aerosol Formation During Simulated Wine Drinking","authors":"Hao Zou,&nbsp;Guanchi Liu,&nbsp;Xinmiao Wang","doi":"10.1111/jtxs.70050","DOIUrl":"https://doi.org/10.1111/jtxs.70050","url":null,"abstract":"<div>\u0000 \u0000 <p>In this study, aerosols formed via oral movement while drinking wine were hypothesized as an oral-nasal delivery mechanism for aroma compounds with limited volatility, potentially inducing specific retronasal sensory perception. To this end, the formation mechanism of flavored aerosol particles (hexyl hexanoate) using model wine samples was investigated in vitro using the mechanical agitation method. The physical and physicochemical property variations of model wine samples had a significant impact on the total quantity of formed aerosol and average particle size, as well as flavor release, validated using gas chromatography. Taken together, this is the first study demonstrating that flavored ethanol aerosols could be formed using an in vitro method, and generated aerosol droplets could be suspended in and transported with air, and had the potential to settle onto mucus and trigger sensory perception.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 5","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145317562","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":"Texture Image Classification Using Effective Texture Descriptors","authors":"K. Gopalakrishnan,&nbsp;V. Karthikeyan,&nbsp;P. Harshini,&nbsp;N. Ramasabitha","doi":"10.1111/jtxs.70049","DOIUrl":"https://doi.org/10.1111/jtxs.70049","url":null,"abstract":"<div>\u0000 \u0000 <p>Image texture refers to the visual patterns, variations, or configurations of pixel intensities within an image. Classifying textures is a fundamental goal in computer vision, applicable in areas ranging from medical picture analysis to distant sensing. Throughout the years, numerous strategies have been proposed to address this challenge; however, recent advances in deep learning have significantly transformed the subject. The proposed work delineates reliable and resilient local descriptors termed Texture Classification using Effective Texture Descriptors (TCETD), which integrates Locally Directional and Extremal Pattern (LDEP) with Gray-Level Co-occurrence Matrix (GLCM) to effectively acquire directional, extremum statistics, and spatial relationships among pixel intensities. To communicate directions related to the local area, it first obtains the directional local difference count pattern (DLDCP), which is divided into symmetric and asymmetric positions. By integrating the extremum location, differential, and compression pattern from adjacent sites, we extract the neighbor's extremum-related local pattern to acquire the extremum data generated by the initial segment. The two elements are combined to create the LDEP. The GLCM extracts spatial correlations, pixel intensity patterns, and features based on the distance and angle of pixels within an image. This descriptor can be utilized alongside the LDEP approach to offer a more thorough and resilient representation of the picture texture features, hence enhancing classification accuracy. The outcomes of experiments performed on three notable texture image databases—Klyberg (Stex), Kth-tips2-a, and CUReT—exhibit comparable correct classification rates of 97.91%, 93.82%, and 97.25%, respectively. These rates were achieved using our recently proposed TCETD descriptor under diverse conditions, including rotational and illumination variations, scale differences, and viewpoint alterations, in contrast to traditional methods for classifying texture images. The efficacy of the proposed strategy is corroborated using the Bonn BTF dataset, and the recommended method demonstrated superior performance.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"56 5","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145317715","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}