Journal of texture studies最新文献

{"title":"Effects of Extrusion Conditions and Oil Addition on the Characteristics of Cheese-Flavored Corn Snacks and Food Bolus Formation and Properties","authors":"Juliana de Carvalho Marchesin,&nbsp;Christian Salles,&nbsp;Ana Carolina Conti","doi":"10.1111/jtxs.70102","DOIUrl":"10.1111/jtxs.70102","url":null,"abstract":"<p>Texture perception is a critical sensory attribute of extruded foods, such as snacks and breakfast cereals. Texture perception during eating is generated by food oral processing, depending not only on oral physiology but also on food composition and structure and their interactions. Expanded snacks have low nutritional value mainly due to their low protein and fiber content and high lipid content and energetic value, which should be improved to ensure good consumer appreciation. Thus, a rotational central composite design was applied to study the oral processing of cheese-flavored corn snacks. The independent variables were moisture content of corn grits, extrusion temperature, and percentage of oil added (17 assays). The dependent variables included the chemical and physical properties of the products and the formation and properties of the corn snack boluses. The dynamic sensory profile of the products was also evaluated. The increase in the moisture content of corn grits reduced the number of particles in the food boluses. The increase in extrusion temperature reduced the density and force peak of snacks and chewing cycles, whereas the role of sunflower oil addition is more complex. The sensory profile of corn snacks stood out by hardness and crispness in the beginning of mastication, and sticky from the middle to the end, as well as by salty taste; however, the temporality had a low importance to characterize them. In conclusion, the sunflower oil has little impact on the sensory profile of corn snacks, suggesting that a low content of sunflower oil may be sensorially acceptable, contributing to nutritionally improved corn snacks.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.70102","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148391401","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":"Food Classification for Swallowing Disorders Perception by Senior Population","authors":"Kovan Ismael-Mohammed,&nbsp;Laura Laguna,&nbsp;Mireia Bolívar-Prados,&nbsp;Pere Clavé,&nbsp;Amparo Tarrega","doi":"10.1111/jtxs.70095","DOIUrl":"10.1111/jtxs.70095","url":null,"abstract":"<p>Texture-modified diets (TMDs) contain safe foods for individuals with dysphagia, such as soft solids or thick liquids. Considering the large population affected by dysphagia, especially older adults, it is essential to accurately measure the physical properties of these foods. The rheological and textural characteristics defined in major dysphagia guidelines—IDDSI, BDA, and the Smile Care System—are based on the experience and perception of health experts, but it is mostly unknown to which physical parameter corresponds to the classification. It is also uncertain whether older adults with dysphagia, who are the primary users of these guidelines, fully understand the classification levels and safety recommendations. This study aimed to (i) identify discrepancies between instrumental measurements and human-based classification systems, and (ii) understand the difficulties encountered when the elderly population attempts to follow this dietary guideline. To investigate this, classical tests (Texture Profile Analysis and viscosity at 50s⁻¹), a new imitative IDDSI method, and participants' food classifications according to IDDSI, BDA, and the Smile Care System were registered. Results showed that imitative IDDSI methods often classify foods at higher IDDSI levels than participants for semi-solid foods with high viscosity. Among participants, there were disagreements for foods of intermediate or ambiguous textures, and they claimed the systems to be too technical and had unclear or confusing information, and suggested ways to improve it, such as guiding material, simple language, or food comparison.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.70095","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148376214","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":"Improving the Quality of Unwashed Spanish Mackerel (Scomber japonicus) Surimi Using Psyllium Husk Powder: Effects on Gel Properties and Myofibrillar Protein Structure","authors":"Qiming Zang,&nbsp;Jing Yang,&nbsp;Shumin Yi,&nbsp;Jianrong Li,&nbsp;Xuepeng Li,&nbsp;Hongbo Mi","doi":"10.1111/jtxs.70100","DOIUrl":"10.1111/jtxs.70100","url":null,"abstract":"<div>\u0000 \u0000 <p>The gelation characteristics of surimi are a key determinant of the quality and functional performance of surimi-based products. This study examined how psyllium husk powder (PHP) modulates the gelation behavior, structural properties, and molecular interactions of myofibrillar protein (MP) extracted from unwashed surimi. Surimi gel and MP composites containing different PHP levels were evaluated using texture profile analysis, water-holding capacity, low-field nuclear magnetic resonance, differential scanning calorimetry, particle size distribution, turbidity and solubility assays, Fourier transform infrared spectroscopy, ultraviolet absorption spectroscopy, and scanning electron microscopy. PHP addition noticeably enhanced the structural integrity and water retention of surimi gels, resulting in denser and more cohesive networks with reduced cooking loss. Water mobility shifted toward more tightly bound states, accompanied by improved thermal stability. PHP promoted protein aggregation, as evidenced by increased particle size and turbidity and reduced solubility. Spectroscopic and molecular-force analyses revealed PHP-induced conformational rearrangements of MP, including decreased <i>α</i>-helix content, increased <i>β</i>-sheet structures, strengthened hydrophobic interactions and disulfide bonding, and adjustments in ionic and hydrogen bonding. Microstructural observations further showed that PHP effectively filled voids within the protein matrix and facilitated the formation of a more compact and continuous gel network. Overall, moderate PHP incorporation reinforced protein-polysaccharide interactions and improved the heat-induced gelation behavior of unwashed surimi. These findings highlight PHP as a functional bio-based additive with potential for engineering higher-quality, structurally stable surimi products.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148368860","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 and Oral Processing Changes Driven by Pectin or Xanthan Shape Liking for Agar-Plum Hydrogels: Sensory and Chewing Effects","authors":"Daria S. Khramova,&nbsp;Fedor V. Vityazev,&nbsp;Natalya V. Zueva","doi":"10.1111/jtxs.70101","DOIUrl":"10.1111/jtxs.70101","url":null,"abstract":"<div>\u0000 \u0000 <p>Although hardness dominates food texture preference, the role of secondary texture attributes in consumer liking remains limited. This study investigated the effect of adhesiveness and cohesiveness in agar-gelled plum jellies, using gels varied in agar concentration (2.5%–5.0%) and high-agar (A5.0) blends with pectin or xanthan. These hydrocolloids produced gels (A5.0-pectin, A5.0-xanthan) matching A3.5 hardness (via 45%–49% reduced fracture stress) but with distinct secondary profiles: elevated adhesiveness (pectin) and cohesiveness (xanthan). Sensory evaluations aligned with instrumental texture profile analysis (TPA) measures: perceived hardness increased significantly across fracture stress (36–76 kPa differences), correlating positively with brittleness and stickiness, but negatively with chewiness and juiciness. Electromyography was employed to characterize chewing behavior, including chewing duration, rate, and muscle activity. Salivary flow and bolus characteristics were also assessed. Sensory ratings for hardness, chewiness, brittleness, juiciness, and stickiness, as well as taste, texture, and overall liking scores were compared between the gels in adult females. Softer samples (A3.5, A5.0-pectin/xanthan) were easier to chew, less brittle, and juicier than A5.0, exhibiting shorter oro-sensory exposure (15%–25% less) and reduced masseter/suprahyoid muscle activity. Participants favored softer A3.5 (92%–96%) over adhesive/cohesive variants. Paired preference tests revealed that xanthan-induced cohesiveness impaired liking more severely than pectin-induced adhesiveness in agar-plum gels of matched hardness. Texture-mediated effects realized via suppressed taste intensity, modified oral processing, and altered bolus formation primarily drove reduced palatability, particularly for harder and more cohesive samples. Our findings point to xanthan-induced cohesiveness impairing palatability more than pectin-induced adhesiveness in adult females. These findings offer a framework for optimizing fruit gel textures to improve mouthfeel, oral processing, and palatability.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148361384","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":"Synergistic Enhancement of Gel Properties in Unwashed Silver Carp Surimi by Hydroxypropyl Starch, Gallic Acid, and Xylitol","authors":"Yujing Yang,&nbsp;Zhan Li,&nbsp;Haonan Li,&nbsp;Gongmin Guo,&nbsp;Aijun Hu,&nbsp;Zhihan Dai,&nbsp;Chenjing Sun,&nbsp;Jie Zheng,&nbsp;Wenjie Wang","doi":"10.1111/jtxs.70096","DOIUrl":"https://doi.org/10.1111/jtxs.70096","url":null,"abstract":"<div>\u0000 \u0000 <p>While cost-effective and time-saving in production, unwashed surimi often exhibits inferior gel properties compared to its washed counterpart, thereby limiting its application in high-quality seafood products. To address this challenge, we systematically investigated the effects of hydroxypropyl starch (HPS, 2%), xylitol (6%), gallic acid (GA, 0.15%), and their ternary compound system (TC: 1.71% HPS + 0.14% GA + 6.57% xylitol) on the gel properties of unwashed silver carp surimi. A systematic analysis was conducted to elucidate the structure–property relationships. Microstructure analysis revealed that TC facilitated the creation of a tightly packed, uniform 3D network, in contrast to the porous and heterogeneous microstructure of the unwashed sample. Low-field nuclear magnetic resonance (LF-NMR) and dynamic rheological tests demonstrated that all additives improved water distribution (reduced T₂ relaxation time) and increased the storage modulus (<i>G</i>′), with TC achieving the highest <i>G</i>′ value and optimal water-holding capacity (WHC). Texture profile analysis (TPA) further indicated that TC significantly enhanced gel strength, hardness, and springiness compared to the individual additives (HPS, xylitol, or GA) (<i>p</i> &lt; 0.05). Although all treatments slightly reduced whiteness, TC exhibited the least color alteration. The superior performance of TC is attributed to synergistic interactions among HPS, xylitol, and GA, involving hydrogen bonding and hydrophobic effects that collectively stabilized the gel matrix. These findings provide important theoretical guidance for enhancing the attributes of unwashed products derived from surimi.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148324321","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":"Comparative Effects of Inulin, Psyllium Husk, and Carob Seed Germ Flour as Fiber-Enriching Ingredients on the Quality of Baromi-2 Rice Flour-Based Gluten-Free Bread","authors":"Yun-Ju Jang,&nbsp;Nurul Saadah Said,&nbsp;Yoo-Jin Na,&nbsp;Won-Young Lee","doi":"10.1111/jtxs.70099","DOIUrl":"10.1111/jtxs.70099","url":null,"abstract":"<div>\u0000 \u0000 <p>A novel type of rice called Baromi-2 offers big advantages over wet-milled rice flour in cost, processing time, and environmental protection. This study assessed the impact of different dietary fibers on the quality characteristics and antioxidant activity of gluten-free bread made from Baromi-2 rice flour (BRF). Bread formulations were prepared using inulin, psyllium husk, and carob seed germ flour at substitution levels of 5% and 10% (w/w) based on Baromi-2 rice flour, labeled as I5/I10, P5/P10, and C5/C10, respectively. A control formulation without fiber addition was included for comparison. All breads were produced using the straight dough method, comprising kneading, resting, and proofing steps. Results showed that psyllium husk and carob seed germ flour significantly reduced bread volume, creating denser textures, while inulin led to a softer bread with greater baking loss, likely due to its higher gelatinization temperature. Structural analysis revealed that inulin-enriched bread (I5, I10) had more porous structures, enhancing mechanical strength, whereas psyllium and carob seed flour bread (P5, P10, C5, and C10) had compact structures associated with higher hardness and chewiness. Antioxidant activity increased with fiber concentration, peaking in the C10 formulation (63.33% and 45.12%). Principal Component Analysis (PCA) revealed strong associations between fiber types and quality traits, particularly specific volume and baking loss. Inulin proved most effective for improving texture, highlighting its potential for enhancing gluten-free bread quality. These findings emphasize the essential role of fiber type and concentration in influencing textural, structural, and antioxidant properties in gluten-free bread formulations.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148308666","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":"Myofibrillar Fragmentation and Cytoskeletal Protein Degradation: A Mechanism Driven by Ultra-High Pressure Processing to Tenderize Post-Mortem Goose Meat","authors":"Huanhuan Cai,&nbsp;Zhijie Bao,&nbsp;Xiaoyan Liu,&nbsp;Xinlian Su,&nbsp;Cheng Tang,&nbsp;Yong Xie,&nbsp;Baocai Xu","doi":"10.1111/jtxs.70097","DOIUrl":"https://doi.org/10.1111/jtxs.70097","url":null,"abstract":"<div>\u0000 \u0000 <p>Enhancing tenderness is crucial for improving the commercial quality and consumer acceptance of goose meat. Here, a novel strategy was developed to enhance tenderness by accelerating the degradation of cytoskeletal proteins through ultra-high pressure (UHP) processing. Experiments were conducted across a range of pressure (100–500 MPa) and holding times (10–30 min). The results demonstrated that the optimal treatment condition of 300 MPa for 20 min significantly improved tenderness, as evidenced by a 25% reduction in shear force compared to the control group. The tenderization mechanism of post-mortem was shown to operate through a dual pathway: UHP directly induced physical disruption of the myofibrillar structure, reflected by a 20% increase in the myofibrillar fragmentation index (MFI). Simultaneously, it activated the endogenous enzyme μ-calpain, which promoted the targeted degradation of structural proteins, particularly troponin-T and desmin. These coordinated biochemical and ultrastructural alterations led to pronounced myofibrillar disorganization, including I-band disruption and Z-line fragmentation, ultimately compromising sarcomere integrity. The findings demonstrate that UHP can be applied as an effective physical intervention to improve tenderness of post-mortem goose meat, providing a viable technological approach for the meat industry to enhance product quality.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148300136","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":"Classification of Sun-Dried Bulk Raisins by Using Statistical Texture Features","authors":"Mostafa Khojastehnazhand,&nbsp;Amir Kazemi","doi":"10.1111/jtxs.70098","DOIUrl":"https://doi.org/10.1111/jtxs.70098","url":null,"abstract":"<div>\u0000 \u0000 <p>Classification of bulk sun-dried raisins as one of the most important export products of Iran poses a significant challenge for producers and buyers due to their visual similarity to impurities and damaged grains. This research provides an expert system to evaluate the classification of sun-dried dark-color bulk raisins with dark color-based impurities by analyzing images of bulk raisins. For this purpose, a machine vision setup was employed to capture 525 images of raisins across various mixture ranges. Subsequently, textural features were extracted using three methods of Gray Level Co-occurrence Matrix (GLCM), Gray-Level Run-length Matrix (GLRM), and Local Binary Pattern (LBP) to comprehensively analyze the textural properties. Various classification models including Decision Tree (DT), Discriminate Analysis (DA), Support Vector Machine (SVM), K-Nearest Neighborhood (KNN), and Artificial Neural Network (ANN) models were applied. DA model achieved the accuracy of 98.61% and 97.92% on the test datasets for all and GLCM features, respectively. In order to optimize feature importance, Maximum Relevance Minimum Redundancy (MRMR) and Chi-Square Test (CST) algorithms were employed, and achieved accuracies of 95.83% and 77.38% for 6-class and 7-class datasets, respectively. Therefore, the results of the proposed approach can be utilized in designing a system for measuring the purity and quality of raisins.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148300137","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 Design, Reconstitution, and Rheological Control in Powdered Food Systems for Dysphagia: A Critical Integrative Review","authors":"Caroline dos Santos Lima,&nbsp;Suzana Caetano da Silva Lannes","doi":"10.1111/jtxs.70094","DOIUrl":"10.1111/jtxs.70094","url":null,"abstract":"<div>\u0000 \u0000 <p>Powdered products for dysphagia are often discussed primarily in clinical terms, yet their performance depends on how texture develops during reconstitution and oral processing. In these systems, wetting, dispersion, hydration, hydrocolloid-matrix interactions, resting time, temperature, and salivary exposure jointly determine whether the prepared bolus will be homogeneous, stable, and functionally appropriate at the time of swallowing. This critical integrative review examines powdered foods for dysphagia from a texture design perspective and brings together evidence on the clinical management of dysphagia, IDDSI implementation, shear and extensional rheology, tribology, powder architecture, and reconstitution science. Electronic searches were conducted in PubMed/MEDLINE, Scopus, Web of Science, and ScienceDirect, with backward and forward citation tracking to capture seminal and recent studies. Taken together, the literature shows that liquids classified within the same IDDSI level may differ materially in flow curve profile, viscoelastic recovery, lubrication, and sensory load, whereas studies on powders show that particle size, agglomeration, porosity, surface composition, solids loading, and mixing protocol govern wetting, dispersion, and structural uniformity. In nutrient-dense matrices, such as systems containing cocoa, dairy ingredients, and fibers, thickener performance is matrix- and time-dependent; therefore, the same nominal thickener dose does not guarantee equivalent oral behavior across different products. The reviewed evidence supports a formulation-driven development agenda in which powder architecture, hydrocolloid choice, preparation instructions, and functional texture verification are optimized in an integrated way. Reconstitutable powders are not inherently superior to ready-to-use products, but they may provide a promising platform for standardization, logistical flexibility, and nutritional densification when reconstitution and oral texture are treated as parts of the same system.</p>\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2026-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148258484","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 “A Practical Framework for Textural Categorization as a Guide to Food Bar Formulation”","authors":"","doi":"10.1111/jtxs.70092","DOIUrl":"10.1111/jtxs.70092","url":null,"abstract":"<p>\u0000 <span>Mo, L.</span>, <span>C. Rector</span>, and <span>J. M. Frostad</span>. <span>2025</span>. “ <span>A Practical Framework for Textural Categorization as a Guide to Food Bar Formulation</span>.” <i>Journal of Texture Studies</i> <span>56</span>, no. <span>6</span>: e70048. https://doi.org/10.1111/jtxs.70048.\u0000 </p><p>In the Funding and Acknowledgments sections, the information for the Mitacs grant was incomplete. It should read as follows: “a Mitacs Accelerate Grant in partnership with Innovestment Partners (IT18125).”</p><p>We apologize for this error.</p>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"57 3","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.70092","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148199318","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}