Food Hydrocolloids最新文献

{"title":"Boosting juiciness and flavor perception of meat analogue patties by altering hydration level and particle size of textured vegetable proteins","authors":"Yifan Zhang ,&nbsp;Márton Király ,&nbsp;Panyue Zhang ,&nbsp;Rita Navarrete Codina ,&nbsp;Pariya Behrouzi ,&nbsp;Guido Sala ,&nbsp;Elke Scholten ,&nbsp;Markus Stieger","doi":"10.1016/j.foodhyd.2025.111423","DOIUrl":"10.1016/j.foodhyd.2025.111423","url":null,"abstract":"<div><div>This study aimed to investigate juiciness perception of PBMA patties by exploring the relationships between physicochemical and sensory properties. Patties were designed to vary in water holding and release properties by controlling hydration level (water:TVP ratio 1:1, 1:3, 1:5) and particle size (particle surface area 0.2, 10, 20 mm²) of Textured Vegetable Protein (TVP). Increasing TVP hydration level increased water cooking loss, while fat cooking loss remained unchanged. Despite this, higher initial water content still led to a 30 % increase in water content and a 51 % decrease in stiffness of cooked patties. The elevated water content significantly enhanced serum release under compression, which strongly influenced juiciness and fattiness perception. Increasing TVP hydration level increased juiciness (+204 %) and fattiness (+71 %), but decreased hardness (−53 %) and crumbliness (−41 %) intensity. Increasing TVP particle size increased cutting work during blade cutting tests, yielding harder (+62 %) and chewier (+119 %) patties. Network analysis revealed that increased juiciness enhanced fattiness, savory and garlic flavor and decreased hardness intensity. These variations in sensory properties influenced liking, which was positively related to juiciness, chewiness and savory flavor, and negatively to beany flavor. We conclude that increasing TVP hydration level effectively alters patty composition and texture and enhances juiciness of PBMA patties, while varying TVP particle size primarily impacts patty texture without affecting composition. Juiciness of PBMA patties is driven by retained water after cooking, serum release under compression and stiffness. Enhanced juiciness not only boosts flavor perception but also drives consumer liking.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111423"},"PeriodicalIF":11.0,"publicationDate":"2025-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143855110","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":"Optimization of nanoparticle synthesis from wheat straw-derived arabinoxylan for transport and release of bioactive compounds","authors":"Andrea Rodríguez-Sanz,&nbsp;Ana M. Torrado,&nbsp;Natalia Estévez ,&nbsp;María L. Rúa,&nbsp;Clara Fuciños","doi":"10.1016/j.foodhyd.2025.111440","DOIUrl":"10.1016/j.foodhyd.2025.111440","url":null,"abstract":"<div><div>Xylan, polysaccharide contained in the hemicellulose fraction of lignocellulosic biomasses, have been used as building blocks of several films and hydrogels. Contrary, there is a limited number of studies focused on the design of xylan micro- and nanoparticles. In that sense, this work aims to evaluate the spray-drying technique as an effective method for producing particles with arabinoxylan-derived products (ADPs). ADPs were extracted from wheat straw by enzymatic hydrolysis. Results showed that ADPs are able to form individual spherical particles at the nano- and microscale in presence of surfactant Tween 80. The stability of the particles to storage conditions was highly affected by the xylooligosaccharides hygroscopicity, which became the dia-ultrafiltration a mandatory step before the particle synthesis. The generated particles effectively entrapped 98.5 % of the incorporated caffeine, and showed both, fast and controlled release depending the characteristics of the solvent, which give to the present xylan particles a broad range of promising applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111440"},"PeriodicalIF":11.0,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143855109","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":"Interaction mechanisms of κ-carrageenan, gum Arabic, xanthan gum, and sodium alginate with pork myofibrillar proteins: Impacts on heat-induced aggregation and in vitro digestive behaviors of proteins","authors":"Soeun Kim ,&nbsp;Kyung Jo ,&nbsp;Minkyung Woo ,&nbsp;Seul-Ki-Chan Jeong ,&nbsp;Hayeon Jeon ,&nbsp;Yun-Sang Choi ,&nbsp;Samooel Jung ,&nbsp;Seonmin Lee","doi":"10.1016/j.foodhyd.2025.111450","DOIUrl":"10.1016/j.foodhyd.2025.111450","url":null,"abstract":"<div><div>This study aimed to investigate the interaction mechanism between myofibrillar proteins (MPs) and polysaccharides as well as the digestive behavior of proteins. Myofibrillar protein extract (MPE) was mixed with four anionic polysaccharides (κ-carrageenan, CAR; gum Arabic, GA; xanthan gum, XT; sodium alginate, SA). MPE-XT and MPE-SA showed significantly reduced maximum tryptophan fluorescence intensity (FI_max) compared to MPE (P &lt; 0.05). MPE-CAR and MPE-GA showed reduced FI_max and a red shift of the peak (P &lt; 0.05) with increased surface hydrophobicity (P &lt; 0.05). After heating of the MPEs, all coagulated MPs (MPCs) showed shear-thinning properties in the frequency sweep test. MPC-CAR and MPC-GA formed cohesive aggregates while MPC-XT and MPC-SA formed fluid-like structures with low complex viscosity. After <em>in vitro</em> digestion, the digesta of MPC (MPD)-CAR showed α-amino group content similar to that of MPD during both gastric and intestinal phases (P &gt; 0.05), but the protein content of the &lt;3 kDa fraction was lower (P &lt; 0.05) with the presence of high molecular weight proteins in the electrophoretogram. MPD-GA released more α-amino groups after intestinal digestion than MPD (P &lt; 0.05), but the protein content of the &lt;3 kDa fraction was similar to that of MPD (P &gt; 0.05). MPD-XT and MPD-SA showed higher α-amino group content than MPD in both gastric and intestinal phases (P &lt; 0.05), with MPD-SA displaying a higher protein content of the &lt;3 kDa fraction compared to MPD (P &lt; 0.05). These findings suggest that differences in the interactions between polysaccharides and MPs alter protein structure and rheological properties, which in turn influence the <em>in vitro</em> protein digestion behavior.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111450"},"PeriodicalIF":11.0,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143838445","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":"Relating the foaming properties of oat proteins to their air-water interfacial characteristics and thin film drainage dynamics","authors":"Frederik Janssen ,&nbsp;Anton Breugelmans ,&nbsp;Deniz Z. Gunes ,&nbsp;Arno G.B. Wouters","doi":"10.1016/j.foodhyd.2025.111426","DOIUrl":"10.1016/j.foodhyd.2025.111426","url":null,"abstract":"<div><div>Oats have emerged as a promising raw material for liquid and semi-solid foods due to their balanced amino acid profile and high globulin content. Food foam-type products, such as meringue, whippable drinks, and ice cream, rely heavily on protein functionality. Understanding the mechanisms by which oat proteins form and stabilize foam is crucial for their application in such products. This study relates the foaming properties of non-kilned oat protein fractions enriched in either water-soluble proteins or unaggregated 12S globulins to their behavior at air-water interfaces (using maximum bubble pressure and (oscillating) rising bubble tensiometry) and during the drainage of thin liquid films (using a pressure-controlled microfluidic set-up). Both water-soluble oat proteins and 12S globulins were capable of producing a high volume of stable foam. The foaming capacity of the water-soluble oat proteins was attributed to their high diffusion rate to the air-water interface, while their foam stability was ascribed to the rapid formation of a viscoelastic interfacial film. The foaming capacity of oat 12S globulins was driven by extensive protein structural reorganization upon adsorption, likely involving dissociation and reassociation of oligomers and protein subunits, after surpassing an energy barrier-controlled adsorption regime at very low surface ages. The stability of oat 12S globulin foams was attributed to enhanced thin liquid film stability, resulting from reduced Laplace pressure gradients, and increased disjoining pressure due to combined electrostatic and steric repulsion. This study provides novel mechanistic insights into the foaming properties of oat proteins, paving the way for their utilization in plant-based foods.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111426"},"PeriodicalIF":11.0,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143848594","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":"Valorization of citrus pomace for cellulose extraction and double-crosslinked cellulose hydrogel fabrication","authors":"Qi An ,&nbsp;Jingnan Ren ,&nbsp;Xiao Jia ,&nbsp;Nawei Zhang ,&nbsp;Gang Fan ,&nbsp;Siyi Pan ,&nbsp;Zhifeng Zhang ,&nbsp;Shaoqian Cao","doi":"10.1016/j.foodhyd.2025.111442","DOIUrl":"10.1016/j.foodhyd.2025.111442","url":null,"abstract":"<div><div>Citrus pomace (CP), the main food waste of citrus juice industry, was utilized as cellulose resource for hydrogel fabrication in this work. Cellulose was extracted from CP using alkaline hydroperoxide with or without autoclaving treatment. The autoclaving-treated cellulose exhibited a higher cellulose content, glucose composition, white index (WI), crystallinity index (CI) and thermal stability than that without autoclaving treatment. Hydrogels from CP cellulose was then fabricated using a sequential chemical and physical crosslinking method with epichlorohydrin (ECH) as chemical crosslinker and ethanol solution as physical crosslinking coagulation bath. The effects of different fabrication parameters including epichlorohydrin to anhydrous glucose unit (ECH/AGU) molar ratios, coagulation bath concentrations and reaction temperatures on cellulose hydrogels were investigated through rheological, mechanical and morphological analysis. The results showed that the double-crosslinked hydrogels displayed a higher mechanical performance and denser microstructure than the conventional single chemically crosslinked hydrogels. This study provides a new strategy for the effective valorization of CP waste, enabling its potential applications such as food and drug delivery fields.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111442"},"PeriodicalIF":11.0,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143838442","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":"Gelation mechanism of gellan in coexisting trivalent with monovalent cations as studied by NMR and particle tracking","authors":"Chuhuan Hu,&nbsp;Xi Yang,&nbsp;Marwa E. Atya,&nbsp;Yoshiki Kohinata,&nbsp;Momoka Kimura,&nbsp;Shingo Matsukawa","doi":"10.1016/j.foodhyd.2025.111437","DOIUrl":"10.1016/j.foodhyd.2025.111437","url":null,"abstract":"<div><div>Gelation of deacylated gellan (DG) is influenced by cations, with monovalent ions shielding electrostatic repulsions and divalent ions directly binding DG chains. The role of trivalent ions, however, remains unclear. This study aims to explore the gelation process of DG in the presence of Fe³⁺ and K⁺ ions from microscopic and molecular levels. Nuclear magnetic resonance (NMR) techniques, including water ¹H <em>T</em>_<em>2</em> and diffusion measurement, were employed to investigate the dynamic information of molecular chains. Multiple particle tracking was used to analyze the gelling evolution at a microscopic perspective. Fe³⁺ shifted the temperature of ordered structure formation (<em>T</em>_ord) lower, attributed to repulsion among -COO Fe⁺ COO- complexes formed at the gelation. K⁺ accelerated aggregation via electrostatic shielding. The diffusion coefficient of DG (<em>D</em>_DG) gave information about molecular mobility of DG chains. Besides, particle tracking revealed network pore sizes narrowed from 270 to 1100 nm to below 270 nm as the gelation progressed. These findings clarify the role of Fe³⁺ in DG gelation from molecular and microscopic perspectives, offering insights into the gelation mechanism of DG induced by trivalent cations.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111437"},"PeriodicalIF":11.0,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143848595","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 bio-based aerogel for fragile fruit packaging with cushioning and antimicrobial properties","authors":"Yiyi Li ,&nbsp;Haiyu Du ,&nbsp;Xinru Liu ,&nbsp;Liwen Liang ,&nbsp;Xiangdong Yun ,&nbsp;Zhe Wang ,&nbsp;Yongqiang Wen ,&nbsp;Zhu Zhu","doi":"10.1016/j.foodhyd.2025.111438","DOIUrl":"10.1016/j.foodhyd.2025.111438","url":null,"abstract":"<div><div>Fragile fruits, which are prone to mechanical damage and microbial infection, necessitate protective materials that possess both cushioning and antimicrobial properties. In this study, we present a novel genipin-crosslinked chitosan/gelatin aerogel (CS/GEL/GNP) synthesized through direct mixing and free-drying techniques. The mechanical properties and cushioning capacities of the CS/GEL/GNP aerogel were thoroughly characterized, alongside an evaluation of its antimicrobial efficacy. The composite aerogel demonstrated remarkable compressibility and shape recovery characteristics. In a transportation simulation test, the aerogel effectively protected strawberries from mechanical damage. Furthermore, the composite aerogel exhibited enhanced antimicrobial activities against <em>Escherichia coli</em>, <em>Staphylococcus aureus</em> and <em>Botrytis cinerea</em> in vitro. The quality of strawberries was successfully maintained at ambient temperature when packaged with the CS/GEL/GNP. Notably, the aerogel could be completely degraded in the soil within 21 days and is nontoxic to cells. Consequently, the dual-functional CS/GEL/GNP aerogel presents a promising option for packaging materials aimed at protecting delicate fruits.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111438"},"PeriodicalIF":11.0,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143816959","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":"Thermoreversible Carrageenan Gels Formed Through Crosslinking with Napin","authors":"Gireeshkumar Balakrishnan,&nbsp;Maria Moutkane,&nbsp;Colleen P.K. Mudau,&nbsp;Christophe Chassenieux,&nbsp;Taco Nicolai","doi":"10.1016/j.foodhyd.2025.111439","DOIUrl":"10.1016/j.foodhyd.2025.111439","url":null,"abstract":"<div><div>Aqueous mixtures of napin, a protein extracted from rapeseed, and κ-carrageenan (κ-car), a polysaccharide extracted from red algae, were investigated. Dynamic mechanical measurements show that when aqueous κ-car and napin solutions are mixed at temperatures above 60°C, the mixture remains liquid. However, a gel forms upon cooling, which melts again during heating. The gelling and melting temperatures, as well as the elastic modulus of the gel, depend on the napin-to-carrageenan weight ratio and the total biopolymer concentration. Opposite charge interactions and hydrogen bonding both play significant roles in this process. Confocal laser scanning microscopy revealed that opposite charge interactions lead to the formation of dense napin/κ-car complexes that become more prominent as the napin fraction increases. This interaction can be reduced or eliminated by increasing the pH toward napin's isoelectric point (pI = 9.5) or by adding NaCl. During cooling, hydrogen bonding between napin and κ-car becomes important, causing the formation of a network where κ-car chains are crosslinked by napin. The balance between these interactions determines the elastic modulus and microstructure of the gel.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111439"},"PeriodicalIF":11.0,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143838444","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":"Aging alleviates the negative impact of citrus peel polysaccharides on the inhibitory effect of EGCG against α-Amylase","authors":"Gang Xu ,&nbsp;Jingyun Zhao ,&nbsp;Kaixin Shi ,&nbsp;Siyi Pan","doi":"10.1016/j.foodhyd.2025.111403","DOIUrl":"10.1016/j.foodhyd.2025.111403","url":null,"abstract":"<div><div>Aged citrus peel (Chenpi) is traditionally consumed with tea, providing unique flavors and potential health benefits. The structural changes of Chenpi polysaccharides (CP) during aging may significantly influence their interactions with tea polyphenols, particularly epigallocatechin gallate (EGCG), thereby contributing to the regulation of postprandial blood glucose levels. This study systematically investigated the regulatory effects of CP at different aging stages on the binding behavior of EGCG with α-amylase (PPA) and its <em>in vitro</em> hypoglycemic activity. The results of the study demonstrated that CP significantly interfered with the inhibitory effect of EGCG on PPA in a time-dependent manner. CP5 (aged 5 years) exhibited the weakest interference, alleviating over 40 % of the inhibition loss observed in early aging. However, prolonged aging beyond 10 years gradually reintroduced the interference effect. CP did not alter EGCG's competitive inhibition mechanism but reduced its binding efficiency with PPA, likely by competing for hydrogen bond interactions. Moreover, CP significantly mitigated EGCG-induced enzyme fluorescence quenching, conformational unfolding, and thermal stability loss. The interaction strength between CP and EGCG followed the order of CP1 &gt; CP15 &gt; CP10 &gt; CP5, consistent with enzyme activity results. This study revealed that CP regulated postprandial glucose control by dynamically modulating the interaction between EGCG and PPA, providing valuable insights for optimizing the health benefits of Chenpi-tea systems.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111403"},"PeriodicalIF":11.0,"publicationDate":"2025-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143838450","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":"Astaxanthin-containing hollow salt derived from Haematococcus pluvialis protein-chitosan complex with strong antioxidant capacity as a promising salt substitute","authors":"Ming He ,&nbsp;Ronggang Liu ,&nbsp;Chenglong Sun ,&nbsp;Miyao Sun ,&nbsp;Haitao Wang ,&nbsp;Mingqian Tan","doi":"10.1016/j.foodhyd.2025.111429","DOIUrl":"10.1016/j.foodhyd.2025.111429","url":null,"abstract":"<div><div>Excessive dietary sodium chloride (NaCl) intake is strongly associated with hypertension and an elevated risk of stroke and cardiovascular disease. In this study, astaxanthin-containing hollow salt was prepared using a spray-drying method from an emulsion containing a high concentration of NaCl, stabilized by a complex of <em>Haematococcus pluvialis</em> protein (HPP) and chitosan (CS). The interaction between HPP and chitosan, as well as the effects of varying concentrations of HPP-CS complexes on salt emulsion, were investigated. The HPP-CS complex at a ratio of 1:2 and pH 5 exhibited strong binding and emulsifying abilities. Cryo-scanning electron microscopy revealed that emulsions stabilized by the HPP-CS complex exhibited smaller particle sizes and a more uniform distribution. As the HPP-CS complex concentration increased, the emulsion exhibited higher structural stability, excellent fluidity, and improved thermal stability. The stability of emulsion was significantly improved by HPP-CS complex. These results confirmed the potential application of salt emulsion stabilized by HPP-CS complex in hollow salt preparation. Hollow salt prepared by spray drying exhibited a smooth surface, uniform particle size distribution, and microspheres with a diameter of less than 10 μm. The hollow salt had a sodium content of 0.22 g per gram. Sensory evaluation and electronic tongue results showed that there was no significant difference in saltiness between hollow salt and traditional NaCl under the same mass. High astaxanthin retention and oxidation stability during storage at 50 °C for 15 days were observed in the hollow salt. In addition, the protective effect on fried steaks stored overnight revealed that the astaxanthin-containing hollow salt significantly reduced the lipid hydroperoxide and malondialdehyde content. Therefore, the hollow salt, based on an emulsion stabilized with the HPP-CS complex, may serve as a potential low-salt substitute and dietary supplement.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111429"},"PeriodicalIF":11.0,"publicationDate":"2025-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143823873","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}