Food Hydrocolloids最新文献

{"title":"Effect of different soluble pectin in breadfruit on starch digestibility","authors":"Lili Chen ,&nbsp;Yuan Hao ,&nbsp;Yihan Wang ,&nbsp;Gang Wu ,&nbsp;Yanjun Zhang ,&nbsp;Xu Wang","doi":"10.1016/j.foodhyd.2024.110892","DOIUrl":"10.1016/j.foodhyd.2024.110892","url":null,"abstract":"<div><div>Breadfruit is rich in starch and pectin. The pectin can alter the digestion process of starch, however, the specific mechanism by which various soluble pectin impact starch digestion remains unclear. The effects of water-soluble pectin (WSP), chelating agent soluble pectin (CSP), and sodium carbonate soluble pectin (SSP) on the digestibility of breadfruit starch were characterized by means of RVA, FTIR, DSC, ITC, SEM and <em>in vitro</em> digestion. The results showed that the three types of pectin could inhibit starch digestion. The addition of CSP increased the resistant starch content from 8.18% to 18.07%, and the addition of SSP increased the slow-digested starch content from 22.55% to 35.24%. The three pectin have different ways in inhibiting starch digestion. They have different principles in inhibiting starch digestion. WSP binds with the dissolved amylose to form a membrane that covers the surface of the starch particles. However, CSP and SSP penetrate into the starch granule during the gelatinization process, blocking the pores on the starch particle surface, thus reducing the starch digestibility.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"161 ","pages":"Article 110892"},"PeriodicalIF":11.0,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142748373","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemical composition, rheological properties and calcium-induced gelation mechanism of Premna microphylla Turcz polysaccharide","authors":"Weiqi Fei ,&nbsp;Liyuan Rong ,&nbsp;Xin Qi ,&nbsp;Xinyu Lv ,&nbsp;Jun Chen ,&nbsp;Huiliang Wen ,&nbsp;Jianhua Xie","doi":"10.1016/j.foodhyd.2024.110882","DOIUrl":"10.1016/j.foodhyd.2024.110882","url":null,"abstract":"<div><div>The aim of this study was to investigate the chemical composition, molecular weight (<em>Mw</em>), and monosaccharide composition of <em>Premna microphylla</em> Turcz polysaccharide (PMP) and revealed the effects of calcium ions (Ca²⁺) on the rheological properties, thermal stability, texture properties, and structural properties of PMP gels. Additionally, the gelation mechanism of PMP was proposed. The results revealed that PMP was a negative charge acidic polysaccharide primarily composed of glucose, galactose and rhamnose. The results of small and large amplitude oscillatory shear experiments illustrated that the storage modulus (G′), loss modulus (G″), relaxation modulus (G(t)) of PMP gels showed a positive correlation with Ca²⁺ concentration, indicating the addition of Ca²⁺ improved the viscoelasticity and shear thinning capacity of PMP gels. Furthermore, the gel strength, hardness, and thermal stability of PMP gels were enhanced with increase of Ca²⁺ concentration. The microstructure of PMP gel was changed obviously after adding Ca²⁺, generating the lamellar and lump-like structure due to the PMP aggregation. The results of Zeta potential, X-ray diffraction, and Fourier transform infrared spectroscopy (FT-IR) analysis indicated that electrostatic interactions played a crucial role in the formation of PMP gel and three-dimensional structure. These results suggested that PMP had great potential for application in the food industry due to their excellent gelation properties.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"161 ","pages":"Article 110882"},"PeriodicalIF":11.0,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142756839","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dynamic changes in interfacial and emulsifying properties of soy protein during fibrillation","authors":"Hekai Zhao ,&nbsp;Bingbing Yuan ,&nbsp;Xinru Xu ,&nbsp;Haomiao Zhang ,&nbsp;Yang Li ,&nbsp;Shizhang Yan ,&nbsp;Yuyang Huang","doi":"10.1016/j.foodhyd.2024.110893","DOIUrl":"10.1016/j.foodhyd.2024.110893","url":null,"abstract":"<div><div>The fibrillation process endows food proteins with exceptional techno-functional properties; however, these properties can be unstable owing to alterations in the structure and composition of a fibril system during fibrillation. This study comprehensively evaluated the interfacial and emulsification properties of the soy protein fibril system during the 24-h incubation under acid heating conditions (pH 2.0, 85 °C). Thioflavin T fluorescence and sodium dodecyl sulfate–polyacrylamide gel electrophoresis confirmed that the formation of soy protein nanofibrils (SPNFs) involved hydrolysis and self-assembly processes, ultimately transforming SPNFs into mature fibrils with a contour length of 276.7 nm and a β-sheet-rich structure after 18 h. Protein fragments formed during the initial stage (0–4 h) increased the diffusion rate of the fibril system to the oil–water interface. Prolonged incubation enhanced both the penetration and rearrangement of the fibril system accompanied by significant increases in the dynamic dilatational elastic and surface dilatational moduli. The fibril component was separated by ultrafiltration centrifugation and was proved crucial for maintaining high interfacial stability. Mature fibrils (18–24 h) were robustly adsorbed at the oil–water interface, forming a cream layer reinforced with hydrogen bonds, which significantly enhanced the emulsion stability. These findings elucidate the structural and interfacial property transformations of soy protein during fibrillation and provide a theoretical foundation for its strategic application in food processing.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"161 ","pages":"Article 110893"},"PeriodicalIF":11.0,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142748376","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of charged polysaccharides and zein nanoparticles on the interfacial and emulsification properties of Pickering emulsions","authors":"Duygu Aslan Türker","doi":"10.1016/j.foodhyd.2024.110887","DOIUrl":"10.1016/j.foodhyd.2024.110887","url":null,"abstract":"<div><div>The stability of Pickering emulsions can be significantly improved through the synergistic interactions between colloidal particles and zein nanoparticles (ZNP). Moreover, the engagement of various charged polysaccharides (PS) with these particles at the interface can lead to the formation of distinct interfacial film structures, potentially affecting emulsion stability. Nonetheless, the current understanding of how the charge of polysaccharides influences the development and characteristics of these co-stabilized Pickering emulsions remains limited. This study explores the impact of ZNP in combination with different polysaccharides—cationic (chitosan), non-ionic (locust bean gum), and anionic (pectin)—on the interfacial and overall stability of Pickering emulsions. Initially, complexes of PS/ZNP were synthesized, and their crystalline structures and morphologies were analyzed. Subsequently, Pickering emulsions stabilized by these PS/ZNP complexes were prepared, and their emulsification characteristics, internal structures, and behavior at oil/water interfaces were examined. Variations in interfacial structure and wettability were assessed using confocal laser scanning microscopy (CLSM), along with contact angle and surface tension measurements. The cationic PS ZNP exhibited notable synergistic effects by substantially decreasing both interfacial and surface tension—key parameters for emulsion formation and stabilization. CLSM imaging indicated that the charge of the emulsifier influenced the interfacial structure of Pickering emulsions. In the absence of ZNP, Pickering emulsions stabilized only with PS showed large, unevenly distributed droplets. The inclusion of ZNP improved the contact angle values, enhancing the adsorption of PS at the oil-water interface and proving to be an effective stabilizer for Pickering emulsions. C-ZNP emerged as the most efficient surfactant, achieving the lowest surface tension of 37.02 mN/m. These findings could have important implications for optimizing the functionality of Pickering emulsions.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"161 ","pages":"Article 110887"},"PeriodicalIF":11.0,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142756838","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Zein/EGCG/Ca2+ oleogels for margarine substitution in biscuits: Impact on dough properties and biscuits quality attributes","authors":"Qiming Wang ,&nbsp;Zhenan Rao ,&nbsp;Ling Jiang ,&nbsp;Xiaojuan Lei ,&nbsp;Jichun Zhao ,&nbsp;Lin Lei ,&nbsp;Kaihong Zeng ,&nbsp;Jian Ming","doi":"10.1016/j.foodhyd.2024.110891","DOIUrl":"10.1016/j.foodhyd.2024.110891","url":null,"abstract":"<div><div>Biscuits are a popular bakery item among consumers, with solid fats (such as margarines or shortenings) rich in saturated fats being key ingredients. Consuming excessive amounts of these fats could have negative effects on human health. This study investigated the potential of hydrocolloids-based oleogels (Zein/(−)-epigallocatechin-3-gallate/Ca²⁺) as a margarine alternative in bakery items. Oleogels were used at substitution levels of 0%, 25%, 50%, 75%, and 100%. The study evaluated the specific gravity, microstructure, color variation, and flavor of oleogels/margarine doughs and biscuits. Results suggested that when the substitution degree was less than 50%, oleogels exhibited good application potential in biscuits products in terms of mixtures, doughs and biscuits characteristics. The oleogels/margarine mixtures with 25% substitution degree presented more similarity to margarine in appearance, being feather and milky white. The oleogel/margarine doughs at 25% substitution exhibited a specific gravity of 1.238 ± 0.022, closely resembling the margarine control (1.252 ± 0.020). Biscuits with 25% oleogel substitution showed color parameters <em>(L∗</em>, <em>a∗</em>, and <em>b∗</em> values) that were statistically comparable to the margarine biscuits (p &gt; 0.05). When margarine was partially or fully substituted with oleogels in biscuits preparation, it showed potential in slowing the rise of blood sugar and blood lipid levels. Therefore, using oleogels as a substitute for conventional solid fat could be a highly promising strategy. This study might provide references for further exploration into the potential of oleogels in food formulations, promoting a healthier food industry.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"161 ","pages":"Article 110891"},"PeriodicalIF":11.0,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142748375","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Insights into the effect of emulsifiers on the quality of aerated emulsions: Fat-emulsifier-protein interactions and re-equilibration of the interfacial layer during low-temperature ageing","authors":"Guosen Yan ,&nbsp;Zhenbo Shao ,&nbsp;Yiting Li ,&nbsp;Pan Zhao ,&nbsp;Yan Li ,&nbsp;Liebing Zhang","doi":"10.1016/j.foodhyd.2024.110877","DOIUrl":"10.1016/j.foodhyd.2024.110877","url":null,"abstract":"<div><div>This study investigated the interaction of emulsifiers with fats and proteins during ageing and their impact on interfacial properties and aerated emulsions. The effect of emulsifiers on the thermodynamic properties and crystallization behavior of fats were explored, focusing on crystalline-emulsifier-protein re-equilibrium and changes in the interfacial layer properties during ageing. The associated aerated emulsion qualities were discussed further. First, different emulsifiers changed the composition and properties of the protein layer via competitive adsorption. The stronger adsorption capacity of Tween reduced the interfacial protein concentration by 94.24% to 0.61 mg/m², displaying a minimum interfacial tension of 4.84 mN/m and a particle size (d4,3) of 1.41 μm. During aging, Tween induced more significant interfacial crystallization, substantially increasing the partial coalescence rate and reducing the aeration time to 61 s. Although glycerol monostearate emulsions retained a higher level of interfacial proteins at 10.51 mg/m², induced β-polymorphs and intra-droplet crystal networks. This reduced the interfacial layer tension and altered the viscoelastic behavior, which accelerated partial coalescence and aeration (95 s). The protein concentration of the re-equilibrated PL interface layer was significantly reduced, possibly due to 3L crystal growth and skin-like folding disruption. Sucrose esters caused transient nucleation and accelerated the crystallization rates, while the formation of smaller crystallites did not significantly increase the partial coalescence rate. These results suggest that the re-equilibrated interfacial properties after aging better reflect the connection between the emulsifier and the aerated emulsion. This provides an important new perspective for exploring the role of emulsifiers in aerated emulsion systems.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"161 ","pages":"Article 110877"},"PeriodicalIF":11.0,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142748371","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring the effect of sinapic acid on the structure, aggregation behavior and molecular interactions of gluten and its components","authors":"Fan Feng ,&nbsp;Yunxiang Ma ,&nbsp;Jin Wang ,&nbsp;Qiyue Peng","doi":"10.1016/j.foodhyd.2024.110883","DOIUrl":"10.1016/j.foodhyd.2024.110883","url":null,"abstract":"<div><div>Phenolic acids significantly influence the aggregation and structural stability of gluten. As a common phenolic acid, sinapic acid (SA) plays an important role on the formation of gluten framework. Herein, this study investigated the effect of sinapic acid at different concentrations on aggregation behavior of gluten, glutenin and gliadin. At 0.5 % SA concentration, the content of free sulfhydryl in gluten decreased from 34.3 μmol/g to 31.6 μmol/g respectively, indicating that low concentrations of SA promote gluten aggregation because it facilitated the conversion of free sulfhydryl groups to disulfide bonds. Besides, the β-sheet of gluten was increased from 38.34 % to 39.53 %, indicating that a more ordered structure was formed at 0.5 % SA concentration. Intrinsic fluorescence studies showed that SA alters the microenvironment of tryptophan residues, making them more hydrophilic. In addition, the addition amount of SA also had a significant effect on the surface hydrophobicity, rheological properties and texture of gluten. Results from molecular docking indicated non-covalent and covalent bonds were formed between SA and gluten. Especially, the stronger inter-molecular interaction between glutenin and SA was confirmed by solid-state NMR. The higher SA concentration resulted in the excessive aggregation of gluten molecules, which was not conducive to the stability of dough. We expect that our approach will boost research on processing of high-quality whole grain products.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"161 ","pages":"Article 110883"},"PeriodicalIF":11.0,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142748369","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Insights into transglutaminase on structural and rheological properties of gels from adzuki bean protein pretreated by electric fields","authors":"Jie Yang,&nbsp;Wei Zhao,&nbsp;Yongxin Yu,&nbsp;Yiping Ren,&nbsp;Jian-Ya Qian","doi":"10.1016/j.foodhyd.2024.110885","DOIUrl":"10.1016/j.foodhyd.2024.110885","url":null,"abstract":"<div><div>The demand for protein is increasing as the global population continues to grow. The plant protein has been favored and plant-based food has become a research hotspot for healthy diet, environmental protection, animal ethics and other issues. Adzuki bean protein (ABP) is a quality source with complete amino acids, abundant essential amino acids and beanless flavour. ABP is rich in glutamine and lysine which are good substrates for transaminase (TGase) induced gelation. The pulsed electric field (PEF), alternating current EF (ACEF), direct current EF (DCEF) were applied to pretreat ABP aiming at improving the efficacy of TGase induced crosslinking. The results showed that the TGase decreased the free amino amount significantly and increased the molecular weight of ABP. The EF pretreatments significantly influenced the secondary and tertiary structures of ABP with a decrease in β-sheets, increase in random coils, β-turns, and α-helices, also decrease in fluorescence intensity with blueshift. The content of disulfide bond increased with the decrease of free sulfhydryl groups. The ionic bonds decreased and hydrophobic actions surpassed significantly hydrogen bonds. The hydrophobicity increased. The electric field intensity corresponded to variation of microstructure, texture and rheological behaviour of the ABP gel according to the type of the EF.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"161 ","pages":"Article 110885"},"PeriodicalIF":11.0,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142748374","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of cinnamaldehyde–tannic acid-zinc acetate nanoparticles and aldehyde crosslinking on properties of chitosan films and their application for beef preservation","authors":"Chao Qiu ,&nbsp;Baicun Chen ,&nbsp;Wenqi Yin ,&nbsp;David Julian McClements ,&nbsp;Zhengyu Jin ,&nbsp;Hangyan Ji","doi":"10.1016/j.foodhyd.2024.110881","DOIUrl":"10.1016/j.foodhyd.2024.110881","url":null,"abstract":"<div><div>Pure chitosan films are relatively fragile and tend to dissolve when they come into contact with water, which limits their application in food preservation. In this study, cinnamaldehyde-tannic acid-zinc acetate (CTZA) nanoparticles and aldehyde crosslinking were used to enhance the mechanical and water barrier properties of chitosan films. Fourier transform infrared spectroscopy and X-ray diffraction analyses showed that cinnamaldehyde had been successfully grafted on the surfaces of chitosan films. The thermal stability and mechanical property of the chitosan films were greatly improved after these modifications. Compared to non-modified films, the tensile strength of modified films increased by about 1.5- and 8.2-fold under dry and wet conditions, respectively. In addition, the moisture content, swelling degree, water solubility, and water vapor permeability of the modified films were all significantly decreased after the aldehyde modification. Interestingly, the modified film showed no significant changes in dimensions after being immersed in water for 24 h. Moreover, the UV-blocking properties and antioxidant activity of the modified films were significantly enhanced. Finally, the modified films extended the shelf life of packaged beef by 5 d. These findings suggest that the modified chitosan films can be used as active packaging materials for food preservation.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"161 ","pages":"Article 110881"},"PeriodicalIF":11.0,"publicationDate":"2024-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142748370","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 novel method for high-temperature microwave 3D printing of golden thread surimi: Combination of thermally reversible gelatin and κ-carrageenan","authors":"Yin Xiong ,&nbsp;Zilong Zhao ,&nbsp;Nana Zhang ,&nbsp;Zixian Zhu ,&nbsp;Yu Liu ,&nbsp;Hao Zhang ,&nbsp;Wei Chen ,&nbsp;Daming Fan","doi":"10.1016/j.foodhyd.2024.110856","DOIUrl":"10.1016/j.foodhyd.2024.110856","url":null,"abstract":"<div><div>Microwave 3D printing of surimi has temperature limitations and transglutaminase dependence. The current study aimed to achieve microwave 3D printing of surimi at higher temperatures (45–80 °C) with the combination of thermally reversible gelatin and κ-carrageenan to eliminate reliance on the transglutaminase and improve the molding capacity of products. Our results showed single surimi cannot be stacked when printed at 45 °C while it can be successfully extruded and molded at 80 °C after adding a combination of gelatin and κ-carrageenan to surimi paste. According to rheological data, κ-carrageenan provided the surimi paste with good elastic properties while gelatin lowered the paste's viscosity when heated. Particularly, the microwave 3D printed surimi with 4.5% κ-carrageenan and 1.5% gelatin at 80 °C exhibited relatively optimum gel strength and mechanical characteristics. The results concerning water distribution and microstructure suggested that the microwave printing process could limit the flow of water and enhance the ability of the products to retain moisture, meanwhile, the products printed at 80 °C displayed a relatively more comprehensive gel network structure. Furthermore, molecular force analysis showed hydrophobic and disulfide bond contents increased significantly with the increase of κ-carrageenan at 80 °C, suggesting the promoted protein-colloid cross-linking during microwave heating. In general, gelatin and κ-carrageenan can effectively regulate the surimi gel process during microwave 3D printing at higher temperatures, and improve the molding capacity of final products, which provide a new pattern for the future food manufacturing.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"161 ","pages":"Article 110856"},"PeriodicalIF":11.0,"publicationDate":"2024-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142748367","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}