Food Hydrocolloids最新文献

{"title":"Impact of acetic acid, lactic acid, and succinic acid on protein secondary structure and water-binding capacity of bread dough in the context of sourdough-type breadmaking","authors":"Celine Verdonck ,&nbsp;Yamina De Bondt ,&nbsp;Iris J. Joye ,&nbsp;Christophe M. Courtin","doi":"10.1016/j.foodhyd.2025.111252","DOIUrl":"10.1016/j.foodhyd.2025.111252","url":null,"abstract":"<div><div>This research examined how acetic acid, lactic acid, and succinic acid interact with bread dough constituents on a molecular level, focusing on the gluten network. These organic acids accumulate during sourdough production through the fermentation metabolism of lactic acid bacteria and yeasts. Adding each organic acid to lower the pH of bread dough down to 4.5 and analysing the dough liquor after ultracentrifugation revealed a reduced water-binding capacity and an increased wheat flour constituents solubility upon acidification. Organic acid recovery in the dough liquor highlighted the different degrees of interaction of each organic acid with the dough constituents. Acidification improved the interconnectivity in the protein network, identified with Fourier Transform Infrared spectrometry as an increased presence of intermolecular β-sheets at the expense of intramolecular β-sheets. Succinic acid and acetic acid impacted the protein secondary structure more than lactic acid. These insights could form the basis for directing organic acid concentrations in industrial sourdough production to improve the bread dough strength and quality of bread with sourdough.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"165 ","pages":"Article 111252"},"PeriodicalIF":11.0,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143480441","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 impact of cationic polysaccharide concentration on the formation of high internal phase emulsion based on egg white proteins: A study on emulsion interfacial structure and co-delivery of epigallocatechin gallate/β-carotene","authors":"Jingbo Liu,&nbsp;Longxiang Li,&nbsp;Shanglin Li,&nbsp;Yekun Su,&nbsp;Bipiao Feng,&nbsp;Lingzhu Zhao,&nbsp;Yajuan Li,&nbsp;Meng Yang,&nbsp;Ting Zhang,&nbsp;Zhiyang Du","doi":"10.1016/j.foodhyd.2025.111250","DOIUrl":"10.1016/j.foodhyd.2025.111250","url":null,"abstract":"<div><div>Together with the preparation and stability analysis of high internal phase emulsion (HIPE), we investigated the interfacial properties of egg white protein (EWP)-chitosan quaternary ammonium (HTCC) complexes (EHs) by adjusting the concentration of HTCC. The introduction of HTCC enhanced the homogeneity of the EHs, resulting in a zeta potential exceeding +30 mV. The higher concentration of HTCC promoted the surface hydrophobicity of the EHs, which was further confirmed by interfacial wettability results indicating a contact angle near 90°. Moreover, EWP's emulsifying activity index (EAI) and emulsifying stability index (ESI) showed a remarkable rise from 1151.30 m²/g and 32.67 min to peak values of 4989.47 m²/g and 783.11 min, respectively. As confirmed by microscopy results, an apparent reduction in HIPE droplet size was observed as the proportion of HTCC in the complex rose. Notably, the thickness of the HIPE's interfacial layer increased substantially with the rising percentage of HTCC, offering theoretical support for enhanced storage and thermal stability. The EHs-stabilized HIPEs were non-cytotoxic and promoted cellular proliferation. Additionally, the EHs-stabilized HIPEs exhibited a sustained release of free fatty acid (FFA) consistent with first-order kinetics, while also efficiently co-delivering epigallocatechin gallate (EGCG) and β-carotene (BC). These findings illuminate new avenues for applying egg-derived protein in food emulsions and enrich our understanding of how protein particles behave at the oil-water interface.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"165 ","pages":"Article 111250"},"PeriodicalIF":11.0,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143509890","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":"Study of Zn2+ complexation driven zein-based W/O/W Pickering emulsions for enhancing curcumin bioaccessibility and fluorouracil bioactivity","authors":"Long Deng ,&nbsp;Junqiu Liao ,&nbsp;Weiqi Liu ,&nbsp;Shiyuan Liu ,&nbsp;Xiaoxiao Liang ,&nbsp;Rujin Zhou ,&nbsp;Yanbin Jiang","doi":"10.1016/j.foodhyd.2025.111243","DOIUrl":"10.1016/j.foodhyd.2025.111243","url":null,"abstract":"<div><div>Overcoming gastrointestinal tract barriers to enhance bioavailability is a major challenge for oral delivery. The innovative design of multi-compartment functional Pickering emulsions would provide an ideal option for targeted co-delivery of bioactive components. In this study, pH-responsive water-in-oil-in-water (W/O/W) Pickering double emulsions co-loaded with curcumin and fluorouracil were fabricated by zein/anthocyanin (ACN)/Zn²⁺ nanoparticles (ZAZn NPs) via a one-step emulsification process. The unique emulsifier was designed by depositing ACN-Zn²⁺ complexes on zein nanoparticles (zein NPs). The binding of ACN to the nanoparticle surface through hydrogen bonding interaction enhanced the hydrophilization and stimuli-response of zein NPs. Furthermore, the co-ordination of Zn²⁺ and ACN facilitated the formation of nanoparticles with near-neutral wettability, which served as the dominant driving force for the one-step generation of W/O/W Pickering emulsions. The droplet size, distribution and internal structure of Pickering double emulsions were influenced by nanoparticle concentration and oil fraction. Due to Zn²⁺ complexation with curcumin at the oil/water interface, the W/O/W Pickering emulsions obtained exhibited high curcumin encapsulation efficiency (91.2%) and free fatty acid release degree (65.9%), resulting in increased bio-accessibility (71.0%). The simulated gastrointestinal release demonstrated that curcumin and fluorouracil achieved controlled intestinal release, which was driven by a pH-mediated competitive adsorption-desorption mechanism. Moreover, <em>in vitro</em> cell experiments showed that co-encapsulated Pickering double emulsions exhibited 2.5 times greater bio-activity than those containing fluorouracil only. This facile strategy for preparing Pickering double emulsions is promising for the co-delivery of different physico-chemical bio-active compounds, which would improve oral bio-accessibility and bio-activity.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"164 ","pages":"Article 111243"},"PeriodicalIF":11.0,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453231","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 properties of three common pulse proteins: Lentil, faba bean and chickpea","authors":"Penghui Shen ,&nbsp;Xingfa Ma ,&nbsp;Roland Gouzy ,&nbsp;Jasper Landman ,&nbsp;Leonard M.C. Sagis","doi":"10.1016/j.foodhyd.2025.111245","DOIUrl":"10.1016/j.foodhyd.2025.111245","url":null,"abstract":"<div><div>Pulse proteins are promising candidates to replace animal proteins for sustainable food production, such as for gel-based food products. Although the gelation properties of pulse protein extracts have been widely studied, the results show a lot of variation, due to their complex protein composition and presence of impurities in the extracts. In this study, the gelation mechanisms of the whole protein extracts and globulin fractions from lentil, faba bean and chickpea were investigated. The whole protein extracts are rich in globulins but also contain albumins and impurities (e.g., digestible starch and fiber). The structural and mechanical properties of gels formed by those extracts and globulin fractions were studied by using multiphoton excitation and scanning electron microscopy imaging, and small and large oscillatory shear deformations (SAOS and LAOS), respectively. The type and extent of molecular interactions that stabilize the gel network structures were further evaluated. This study found that all protein samples formed disordered particulate gels consisting of primary protein aggregates with a size of 50–110 nm, which tends to be larger with a higher content of free -SH group in the pulse protein. All whole protein extracts have higher gelation abilities than the corresponding globulin fractions, and the formed gels tend to have higher stiffness, likely due to the existence of albumins that form disulfide bonds in the gel network structures, and the positive effects from impurities like digestible starch and fibers. But a high content of impurities seems to increase the structural heterogeneity of the gels. In contrast to albumins, pulse legumins tend to decrease the gel stiffness. In large shear deformation, all gels have complex and different non-linear behavior, where lentil globulin gel was less disrupted at large strain amplitude, probably due to its highest content of vicilins (plus convicilins). This study provides insights on the gelation mechanisms of pulse proteins, which could guide the targeted purification of pulse proteins for producing gel-based food products with desired textual properties.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"164 ","pages":"Article 111245"},"PeriodicalIF":11.0,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453232","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Mechanism of microparticulated whey protein replacing milk fat during the production stages of renneted casein gel","authors":"Ran Meng ,&nbsp;Ran Feng ,&nbsp;Runhao Fu ,&nbsp;Zihan Wang ,&nbsp;Bao Zhang","doi":"10.1016/j.foodhyd.2025.111248","DOIUrl":"10.1016/j.foodhyd.2025.111248","url":null,"abstract":"<div><div>The renneted casein gel, usually called cheese curd, is under consideration for reducing fat content concerning health aspects. This study aims to investigate the influence of milk fat replacement (0, 10, 50, and 100%) by microparticulated whey protein (MWP, 0, 0.3, 1.5, and 3%) on mozzarella cheese properties during the manufacture stages: acidification, renneting, draining and stretching, expecting to find out the underlying mechanism of MWP-incorporated cheese functional characteristics. MWP had no significant effect on the protein secondary structure, while the water distribution showed clear changes and the sample obtained with 3% MWP incorporation maintained the highest proportion of bound water during the manufacturing stages. After cheese formation, 3% MWP induced higher elastic properties compared to 1.5% and 0.5% MWP. Besides, the final cheese with 3.0% MWP (3%MWP-MC) exhibited the smallest serum pores with a tight protein network structure as observed by confocal laser scanning microscopy. It turned out that 3%MWP-MC exhibited the highest hardness, springiness, and elasticity, and the lowest meltability compared to cheeses with 1.5% and 0.5% MWP. This study revealed the molecular and microstructural changes during the cheese-making stages, as well as the corresponding functional properties of cheese products, induced by fat replacement through MWP incorporation.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"164 ","pages":"Article 111248"},"PeriodicalIF":11.0,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453233","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":"Air-water interfacial and foaming properties of lupin protein-polysaccharide soluble complexes: Role of physicochemical properties, morphological characteristics, and flexibility","authors":"Xingfa Ma,&nbsp;Mehdi Habibi,&nbsp;Leonard M.C. Sagis","doi":"10.1016/j.foodhyd.2025.111247","DOIUrl":"10.1016/j.foodhyd.2025.111247","url":null,"abstract":"<div><div>Lupin protein isolate (LPI) has poor foaming properties in acidic conditions. The addition of polysaccharides to form electrostatic complexes with LPI at acidic pH was used to improve the foaming properties of LPI. This study mainly investigated the role of morphological properties and flexibility of LPI-polysaccharide complexes in stabilizing air-water interfaces and foams. Three polysaccharides were chosen with different chain flexibility, namely κ-carrageenan (KC), pectin (PC), and sodium alginate (SA), to make electrostatic complexes with LPI at a 1:1 ratio and pH 4.0. Dynamic light scattering (DLS) and atomic force microscopy were used to study particle size and morphology of the complexes. LPI-KC formed a large complex (∼488.7 nm), consisting of several κ-carrageenan chains and large globular protein clusters, and formed a highly cross-linked structure, most likely linked by protein molecules and small protein clusters. LPI-PC formed a “core-shell-like” complex (∼267.2 nm), where the complexes appear to have a dense core with pectin chains protruding from that core. LPI-SA formed a smaller more linear complex (∼197.6 nm) that most likely consisted of bundles of polysaccharide chains held together by several protein molecules through attractive electrostatic interactions. Automatic droplet tensiometer (ADT) and AFM coupled with Langmuir-Blodgett deposition were used to study the interfacial properties of the complexes. LPI-PC and LPI-SA adsorbed faster to the air-water interface but formed interfaces with lower stiffness in the early adsorption phase than LPI-KC. After 3 h adsorption, LPI-KC formed a strong 2d gel-like air-water interface with the highest interfacial stiffness, while LPI-SA formed a soft glassy-like interface with a weaker interfacial stiffness than LPI-KC and LPI-PC. As a result, the LPI-KC stabilized foams showed the highest stability, followed by the LPI-PC stabilized foams, while the LPI-SA stabilized foams showed the lowest stability. Findings from this study revealed the relationship between the conformation of complexes and the air-water interfacial and foaming properties, which could be used to tailor the molecular properties of protein-polysaccharide complexes to achieve their optimal functionality in aerated food products.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"165 ","pages":"Article 111247"},"PeriodicalIF":11.0,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143464090","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Corrigendum to “Deciphering non-covalent binding mechanism of olive biophenolic secoiridoids interaction with β-lactoglobulin: Multi-spectroscopies, thermodynamics, molecular docking, and molecular dynamics simulation” [FOOHYD,Vol-162,May 2025,110897]","authors":"Pujun Xie ,&nbsp;Xiang Wang ,&nbsp;Yejun Deng ,&nbsp;Caihong Zhang ,&nbsp;Yuechao Zhang ,&nbsp;Lixin Huang","doi":"10.1016/j.foodhyd.2025.111244","DOIUrl":"10.1016/j.foodhyd.2025.111244","url":null,"abstract":"","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"164 ","pages":"Article 111244"},"PeriodicalIF":11.0,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143436687","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":"Gum Arabic – Same but different: Comparative analysis of structural characteristics and emulsifying properties of 20 Acacia senegal samples of various qualities","authors":"Frederike Kersten ,&nbsp;Désirée Martin ,&nbsp;Ulrike S. van der Schaaf ,&nbsp;Daniel Wefers","doi":"10.1016/j.foodhyd.2025.111231","DOIUrl":"10.1016/j.foodhyd.2025.111231","url":null,"abstract":"<div><div>Gum Arabic, an exudate from <em>Acacia senegal</em>, is very commonly used for the stabilization of aroma oil and beverage emulsions due to its high emulsifying capacity. However, differences in gum Arabic quality and its relation to the molecular structure are not yet fully understood. In this study, we analyzed the structural characteristics and functional properties of 20 gum Arabic samples of various qualities to investigate the relation between molecular structure and functionality.</div><div>First, an improved hydrolysis protocol for a valid determination of the monosaccharide composition of gum Arabic by HPAEC-PAD was established. The application of this method showed that previous monosaccharide compositions potentially underestimated neutral sugars and overestimated uronic acids. The gum samples were subsequently analyzed for their monosaccharide composition, protein content, molecular weight, and molecular weight distribution as well as the radius of gyration and hydrodynamic radius. O/W emulsions with weighted orange oil were prepared from all samples and their initial droplet size distribution and viscosity were determined. By using Pearson correlation tests, we were able to demonstrate that rhamnose content and the rhamnose/galactose ratio positively correlate with the molecular mass M_W. The molecular weight M_W itself correlated with the viscosity of the emulsion, while the protein content anticorrelated with the droplet size distribution x_90,3. Altogether, we provide a comprehensive and detailed data set on various gum Arabic samples which establishes correlations between individual structural parameters and emulsion properties. However, explaining quality and long-term stability requires a deeper understanding of the molecular structure, emulsion formation, and stabilization processes.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"165 ","pages":"Article 111231"},"PeriodicalIF":11.0,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143480335","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Characterization and enhanced saltiness retention time of sodium chloride-containing high internal phase Pickering emulsions stabilized by OSA starch and gum Arabic","authors":"Yaqi Hou ,&nbsp;Min Zhang ,&nbsp;Shuqin Xia ,&nbsp;Khizar Hayat ,&nbsp;Heping Cui ,&nbsp;Jingyang Yu","doi":"10.1016/j.foodhyd.2025.111229","DOIUrl":"10.1016/j.foodhyd.2025.111229","url":null,"abstract":"<div><div>In recent years, high internal phase Pickering emulsions (HIPEs) have attracted significant research interest for their potential applications in food industry. HIPEs with high ionic strength was successfully fabricated based on OSA starch (OSA-S) and gum Arabic (GA) to improve storage stability and the salty taste perception. The influence of OSA-S and GA ratio on NaCl-containing HIPEs stability was estimated, and the underlying mechanism was explored from the interfacial properties. The GA incorporation improved the long-term stability of emulsion at high ionic strength (512 mmol/L). Furthermore, the transmittance of NaCl-containing HIPEs stabilized by OSA-GA complexes was significantly lower than that of emulsions stabilized by OSA-S alone. The OSA-GA complexes effectively anchored at the interface to reduce the interfacial tension and formed a viscosity dominated interfacial layer. The saltiness retention time was prolonged from 11.12 ± 0.64 s to 18.25 ± 1.59 s when the mass ratio of OSA-S to GA was 2:1. The tribological tests demonstrated that the incorporation of GA resulted in an elevated friction coefficient of the emulsion within the low sliding speed, thereby decelerating the rate of oil penetration out the emulsion and consequently prolonging the retention time of the saltiness. This study provided a new idea for designing semi-solid sauces based emulsion for salt reduction.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"165 ","pages":"Article 111229"},"PeriodicalIF":11.0,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453556","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":"Effects of ultrasound combined with κ-carrageenan on the rheological behaviours, textural properties and microstructures of meat batters before and after heating treatment","authors":"Shiwen Lin ,&nbsp;Xin Li ,&nbsp;Hong Lv ,&nbsp;Baohua Kong ,&nbsp;Chuanai Cao ,&nbsp;Fangda Sun ,&nbsp;Qian Liu ,&nbsp;Xinning Huang","doi":"10.1016/j.foodhyd.2025.111234","DOIUrl":"10.1016/j.foodhyd.2025.111234","url":null,"abstract":"<div><div>This study primarily investigated the combined effects of ultrasound (US) treatment and <em>κ</em>-carrageenan (KC) on the rheological behaviours, textural properties, and microstructures of meat batters before and after heating. The results revealed that exclusive KC addition effectively improved the apparent viscosity, storage modulus (<em>G′</em>), and loss modulus (<em>G″</em>) of uncooked meat batters. Moreover, the textural properties (e.g. uniformity, consistency, and viscosity) of KC-containing uncooked meat batters initially increased significantly and subsequently decreased with increasing US time (<em>P</em> &lt; 0.05), as evidenced by changes in rheological behaviour. Meanwhile, 20-min US treatment combined with KC evidently exerted the most optimal enhancing effect on the rheological behaviours and textural properties of uncooked meat batters. Furthermore, combined treatment with US and KC resulted in marked improvements in the textural properties and <em>G′</em> and <em>G″</em> values of the cooked meat batters as well as the formation of a denser and finer gel network. Additionally, the KC-containing cooked meat batters subjected to 20-min US treatment yielded the highest hardness and springiness values (<em>P</em> &lt; 0.05), an outcome verified via rheological testing (temperature sweep and frequency sweep mode test). Therefore, our results indicated that enhanced rheological behaviours and textural properties of uncooked meat batters probably led to the obviously promotion of quality profiles of cooked meat batters, which also provided some essential information for the combined application of US and KC in the processing of emulsified meat products.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"164 ","pages":"Article 111234"},"PeriodicalIF":11.0,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143445530","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}