Food Hydrocolloids最新文献_第4页

Emulsion gels with dual antioxidant and antibacterial functions for optimized β-carotene Delivery: Utilizing phenolic acid-modified agarose 乳液凝胶具有双重抗氧化和抗菌功能，优化β-胡萝卜素的输送：利用酚酸修饰琼脂糖

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-04-28 DOI: 10.1016/j.foodhyd.2025.111495

Liling Fu , Yi Ru , Qinglin Hong , Huifen Weng , Yonghui Zhang , Jun Chen , Anfeng Xiao , Qiong Xiao

{"title":"Emulsion gels with dual antioxidant and antibacterial functions for optimized β-carotene Delivery: Utilizing phenolic acid-modified agarose","authors":"Liling Fu , Yi Ru , Qinglin Hong , Huifen Weng , Yonghui Zhang , Jun Chen , Anfeng Xiao , Qiong Xiao","doi":"10.1016/j.foodhyd.2025.111495","DOIUrl":"10.1016/j.foodhyd.2025.111495","url":null,"abstract":"<div><div>Agarose, when categorized solely by gel strength, proves insufficient in catering to the diverse needs of various applications. Structural modifications offer a promising avenue to bolster its functional properties, thereby fostering economic growth within the agar industry chain. This study focuses on making agarose as an active delivery material with specific functions. Agarose (Na-Ag) was modified with phenolic acid (<em>p</em>-coumaric acid, caffeic acid, ferulic acid) to produce agarose derivatives. Structural characterization confirmed the successful grafting of phenolic acids onto agarose through esterification reactions at the C-6 hydroxyl position, enhancing its amphiphilic properties. Emulsifying activity increased from 6.73 for Na-Ag to 23.19 for <em>p</em>-coumaric acid-modified agarose (Pa-Ag), with similar improvements noted for caffeic acid (Ca-Ag) and ferulic acid (Fa-Ag) variants. Emulsion stability was visually and microscopically confirmed, showing uniform droplet distribution in modified agaroses. Erythrocyte hemolysis assay has good biocompatibility and safety. The study concludes that phenolic acid modifications significantly enhance the emulsifying properties and <em>β</em>-carotene encapsulation of agarose, suggesting a promising approach for improving the delivery and stability of lipophilic compounds in various industries.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111495"},"PeriodicalIF":11.0,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143904483","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}

引用次数: 0

Stabilization of nanoemulsions using cold-water fish gelatin and whey protein isolates/fibrils 用冷水鱼明胶和分离乳清蛋白/原纤维稳定纳米乳

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-04-28 DOI: 10.1016/j.foodhyd.2025.111496

Yichen Lin , Yrjö H. Roos , Maurice O'Sullivan , Song Miao

{"title":"Stabilization of nanoemulsions using cold-water fish gelatin and whey protein isolates/fibrils","authors":"Yichen Lin , Yrjö H. Roos , Maurice O'Sullivan , Song Miao","doi":"10.1016/j.foodhyd.2025.111496","DOIUrl":"10.1016/j.foodhyd.2025.111496","url":null,"abstract":"<div><div>Whey protein fibrils (WPF) have attracted increasing attention due to their superior functionality in various applications, including emulsification. However, achieving stable nanoemulsions across different pH conditions remains a challenge. This study aimed to explore the emulsifying properties of WPF combined with cold-water fish gelatin (CFG) across different pH levels and compare them to whey protein isolates (WPI) as emulsifiers for oil-in-water nanoemulsions. Creaming stability results showed that CFG-WPI/WPF emulsions were stable at pH 3, 9, and 11, producing nanosized droplets. However, at pH 5 and 7, emulsions exhibited aggregation and larger droplet sizes, indicating instability. To enhance stability at neutral pH, various protein ratios and higher concentrations were tested. Increasing the protein concentration improved CFG-WPI stability, but CFG-WPF emulsions showed rapid creaming and bimodal droplet distributions. Adjusting the ratio of CFG to whey proteins revealed that CFG-WPI emulsions were most stable at 4:1 and 1:1 ratios, while CFG-WPF emulsions showed pronounced aggregation at 1:1 ratio. Increasing the CFG to WPF ratio improved stability. The findings in this study could offer valuable insights for developing stable protein-based nanoemulsion systems for food and pharmaceutical applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111496"},"PeriodicalIF":11.0,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143904329","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}

引用次数: 0

Amyloid fibril-templated oleogels 淀粉样蛋白纤维模板油凝胶

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-04-28 DOI: 10.1016/j.foodhyd.2025.111491

Svitlana Mykolenko , Mattia Usuelli , Andrin Lustgarten , Peter Fischer , Raffaele Mezzenga

{"title":"Amyloid fibril-templated oleogels","authors":"Svitlana Mykolenko , Mattia Usuelli , Andrin Lustgarten , Peter Fischer , Raffaele Mezzenga","doi":"10.1016/j.foodhyd.2025.111491","DOIUrl":"10.1016/j.foodhyd.2025.111491","url":null,"abstract":"<div><div>Oleogelation based on nutritionally valuable ingredients enables liquid oils to target various food and material applications where fat-like functionality is required. The present study offers a novel approach to design oleogels with high oil content (up to 98 %) structured by food protein amyloids at low concentrations. This was achieved by Pickering stabilization of oil-in-water emulsions with different food amyloid fibrils from both animal and plant proteins, followed by dehydration of finely dispersed high internal phase emulsions. The hydrophobic phase was constituted by either rapeseed or medium-chain triglyceride (MCT) oils, whereas whey, soy and potato amyloid fibrils were formed via heat-induced acidic hydrolysis. First, we studied how animal and plant proteins self-assemble into amyloid fibrils with tuneable morphological and surface properties. The emulsifying performance of the amyloid fibrils was then investigated by light microscopy, particle size distribution and viscosity. Finally, we characterised the composition, microscopical and rheological properties of amyloid fibril-templated oleogels, emphasising oil encapsulation efficiency. We demonstrate that the ensued solid-like edible oleogels have a shear elastic modulus of the order of 10<sup>4</sup>–10<sup>5</sup> Pa. Mesoscopic characteristics and surface properties of the amyloid fibrils allow tuning the rheological characteristics, encapsulation efficiency and interfacial protein concentration in the oleogels. Fibrillization offers a robust strategy for solidifying liquid oil with high efficiency and stability of the oleogels. The present approach opens multifaceted applications of amyloid fibril-based oleogels in food, biomedical, and pharmaceutical fields, such as plant-based shortenings, ointments, tissue scaffolds, and controlled release drug delivery systems.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111491"},"PeriodicalIF":11.0,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143899569","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}

引用次数: 0

3D printing of mycelium-enhanced plant-based protein composites for customizable texture in meat analogues 3D打印菌丝体增强植物蛋白复合材料，用于肉类类似物的可定制纹理

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-04-26 DOI: 10.1016/j.foodhyd.2025.111476

Yifei Liu , Yiqiang Dai , Xiudong Xia , Kang zhai , Yixia Jin , Yanfen Zhai , Baomin Zhao , Mingsheng Dong

{"title":"3D printing of mycelium-enhanced plant-based protein composites for customizable texture in meat analogues","authors":"Yifei Liu , Yiqiang Dai , Xiudong Xia , Kang zhai , Yixia Jin , Yanfen Zhai , Baomin Zhao , Mingsheng Dong","doi":"10.1016/j.foodhyd.2025.111476","DOIUrl":"10.1016/j.foodhyd.2025.111476","url":null,"abstract":"<div><div>Mycelium-based composites are extraordinary functional materials with vast potential in food applications. This study presents a novel approach to developing meat analogues using mycelium-enhanced plant protein-polysaccharide hydrocolloids (containing k-carrageenan and locust bean gum), fabricated through 3D printing. By leveraging mycelium as a biological adhesive, we achieved enhanced structural stability, elasticity, and mechanical anisotropy, alongside a unique fibrous texture mimicking the tearing effect of meat. The tensile modulus increased to 0.965 ± 0.09 MPa (3.7 times that of early fermentation), the compressive modulus reached 0.134 ± 0.024 MPa (9.3 times that of unfermented samples), and cooking shrinkage decreased by 1.5 times. The mycelium-plant protein-polysaccharide hydrocolloid system exhibited controlled porosity and a gel-like network structure, allowing microscale simulation of muscle fiber structures using mycelium (6.3–9.7 μm), thereby achieving realistic meat-like textures. A data-fitting model (R<sup>2</sup> > 0.994) linked porosity to textural parameters, enabling precise customization of texture by adjusting porosity inputs. Experimental validation confirmed the consistency between predicted and printed outcomes. This technology successfully produced analogues resembling chicken breast and salmon textures, offering a sustainable solution for meat replacement. By adjusting 3D printing and fermentation parameters, this method supports customizable food production.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111476"},"PeriodicalIF":11.0,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143887885","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}

引用次数: 0

Super-resolution microscopy reveals heterogeneity in the coverage of oil-in-water food emulsions 超分辨显微镜显示了水包油食品乳剂的覆盖不均一性

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-04-26 DOI: 10.1016/j.foodhyd.2025.111490

Abbas Jabermoradi , Sanam Foroutanparsa , Ilja K. Voets , Jo J.M. Janssen , John P.M. van Duynhoven , Johannes Hohlbein

{"title":"Super-resolution microscopy reveals heterogeneity in the coverage of oil-in-water food emulsions","authors":"Abbas Jabermoradi , Sanam Foroutanparsa , Ilja K. Voets , Jo J.M. Janssen , John P.M. van Duynhoven , Johannes Hohlbein","doi":"10.1016/j.foodhyd.2025.111490","DOIUrl":"10.1016/j.foodhyd.2025.111490","url":null,"abstract":"<div><div>Oil-in-water food emulsions such as mayonnaise and dressings are stabilized by proteins and low-molecular weight surfactants binding to the oil/water interface. One common source of emulsifying proteins is egg yolk containing the iron-binding protein phosvitin. Here, we applied super-resolution microscopy to quantify the distribution of phosvitin on the droplet interfaces of binary SDS/phosvitin model emulsions prepared by high-pressure homogenization (HPH). We targeted phosvitin either via fluorescently labeled, primary antibodies or with affimers, which are short polypeptides. Re-scan confocal microscopy (RCM) revealed a bimodal droplet size distribution in which small droplets were primarily covered by SDS and large droplets by phosvitin. This inter-droplet heterogeneity was in line with expected kinetics of emulsifier coverage of droplet interfaces during HPH. Stochastic optical reconstruction microscopy (STORM) indicated that changing the concentration of phosvitin did not affect the intra-droplet distribution at the droplet interface. STORM further provided a direct visualization of the redistribution of phosvitin upon prolonged low shear treatment, resulting in diffusion-assisted exchange of SDS and phosvitin between droplet interfaces and the continuous aqueous phase. Our RCM- and STORM-based approaches allow a direct and quantitative view on the intricate balance between kinetic and thermodynamic forces governing inter- and intra-droplet interfacial distributions of proteins.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111490"},"PeriodicalIF":11.0,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143894308","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}

引用次数: 0

Corrigendum to “Characterization of hemp seed oil emulsion stabilized by soap nuts (Sapindus mukorossi) extract” [Food Hydrocolloids 156 (2024) 110352] “用皂坚果（Sapindus mukorossi）提取物稳定的大麻籽油乳剂的特性”[食品水胶体156(2024)110352]的勘误

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-04-26 DOI: 10.1016/j.foodhyd.2025.111468

Maciej Jarzębski , Wojciech Smułek , Yvette Umutoniwase , Shalome Niyobuhungiro , Shwetali Shirodkar , Perpetual Okachi Huomachi , Perła- Kaján Joanna , Anna Szwajca , Kunal Pal

引用次数: 0

Cellulose nanofiber/beeswax based bigels: study of phase inversion and regulatory properties 纤维素纳米纤维/蜂蜡基凝胶：相变及调控性能的研究

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-04-26 DOI: 10.1016/j.foodhyd.2025.111494

Zhihao Liu , Xinna Hu , Shuyu Lu , Bo Xu , Chenyu Bai , Tao Ma , Yi Song

引用次数: 0

Bioactive compound-loaded food-grade bigels: (I) Characterization and study of colorimetry and 3d-printing capability 负载生物活性化合物的食品级bigels:(I)比色法和3d打印能力的表征和研究

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-04-26 DOI: 10.1016/j.foodhyd.2025.111486

Andrêssa Silva Fernandes , Eduardo Jacob-Lopez , Leila Queiroz Zepka , María Roca , Veridiana Vera de Rosso

{"title":"Bioactive compound-loaded food-grade bigels: (I) Characterization and study of colorimetry and 3d-printing capability","authors":"Andrêssa Silva Fernandes , Eduardo Jacob-Lopez , Leila Queiroz Zepka , María Roca , Veridiana Vera de Rosso","doi":"10.1016/j.foodhyd.2025.111486","DOIUrl":"10.1016/j.foodhyd.2025.111486","url":null,"abstract":"<div><div>The aim of this study was to develop bigels based on agar hydrogel and carnauba wax oleogel as carriers of natural chlorophylls for the printing of functional matrices. Four hydrogel/oleogel (HG/OG) concentrations were proposed (80:20, 60:40, 40:60, 20:80). Natural chlorophyll extracts from <em>Arthrospira platensis</em> and <em>Scenedesmus obliquus</em> were selected due to their distinct chlorophyll profiles. All bigels exhibited good structural stability. Confocal microscopy analysis confirmed that increasing the HG/OG ratio led to a phase inversion from O/W to W/O bigels. FTIR results indicated that all bigels were formed through physical interactions between the OG and HG phases. Rheological analyses revealed dominant solid-like behavior (G′ > G″) and pronounced shear-thinning in all formulations, allowing successful extrusion. Increasing oleogel content resulted in a decrease in G′, G″, and viscosity values, affecting the rigidity and flow properties of the systems. Nevertheless, all bigels were suitable for 3D printing, although formulations with up to 60 % oleogel showed better shape fidelity, surface quality, and reproducibility. The coloration of the bigels showed good stability, particularly at higher oleogel ratios and under refrigeration, as indicated by low <em>ΔE</em>∗ values and minimal changes during storage. Additionally, chlorophylls from the <em>S. obliquus</em> extract maintained a more stable hue over time when incorporated into the bigels. This study reinforces the potential of bigels as effective carriers of bioactive compounds, particularly natural chlorophylls, and supports their application in 3D food printing of functional, structured matrices.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111486"},"PeriodicalIF":11.0,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143887272","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}

引用次数: 0

Phosphate salt-induced structure formation in casein suspensions 磷酸盐诱导酪蛋白悬浮液的结构形成

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-04-25 DOI: 10.1016/j.foodhyd.2025.111488

Ipek Altay , Liesbeth van der Meulen , Paul J. Kempen , Jens J. Sloth , Mohammad Amin Mohammadifar , Thom Huppertz

{"title":"Phosphate salt-induced structure formation in casein suspensions","authors":"Ipek Altay , Liesbeth van der Meulen , Paul J. Kempen , Jens J. Sloth , Mohammad Amin Mohammadifar , Thom Huppertz","doi":"10.1016/j.foodhyd.2025.111488","DOIUrl":"10.1016/j.foodhyd.2025.111488","url":null,"abstract":"<div><div>The influence of 0.6–1.0 mEq/g casein of the phosphate-based calcium sequestering salts (CSS) pyrophosphate (PP), orthophosphate, and polyphosphates, on the properties of micellar casein isolate (MCI) and sodium (NaCas) and calcium (CaCas) caseinate suspensions containing 5–10 % casein was evaluated at 20 and 40 °C at pH 6.0–7.4. Structural characterizations included measurement of viscosity measurements and NMR transverse relaxation time (T<sub>2</sub>) and cryo-TEM. Overall, viscosity increased with increasing casein concentration, PP level, and pH. The highest viscosity for MCI was observed at 1.0 mEq PP/g casein. The polyphosphates sodium tripolyphosphate and sodium hexametaphosphate had far less effect on MCI viscosity. PP addition did not notably affect the viscosity of NaCas suspensions, indicating that calcium may contribute strongly to PP-induced increases in the viscosity of casein systems. The combined effect of temperature and pH significantly influenced the viscosity of MCI-5 % and CaCas suspensions, especially at higher CSS concentrations. NMRand cryo-TEM analyses supported these findings, revealing weaker structures in NaCas and PP-induced crosslinks or dense networks depending on pH, correlating with viscosity changes. This investigation provides valuable insights into casein-CSS interactions, with potential benefits for dairy processing and optimization.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111488"},"PeriodicalIF":11.0,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143887274","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}

引用次数: 0

Exploring the potential of ultrasound to improve the physicochemical properties of protein-based emulsion gels: by ultrasonically treating emulsion (pre-emulsification, post-emulsification) and substrate solution respectively 探索超声改善蛋白基乳液凝胶理化性质的潜力：分别对乳液（乳化前、乳化后）和底物溶液进行超声处理

IF 11 1区农林科学

Food Hydrocolloids Pub Date : 2025-04-25 DOI: 10.1016/j.foodhyd.2025.111492

Ruiling Li , Chao Ma , Ningzhe Wang , Jing Wang , Xin Yang

{"title":"Exploring the potential of ultrasound to improve the physicochemical properties of protein-based emulsion gels: by ultrasonically treating emulsion (pre-emulsification, post-emulsification) and substrate solution respectively","authors":"Ruiling Li , Chao Ma , Ningzhe Wang , Jing Wang , Xin Yang","doi":"10.1016/j.foodhyd.2025.111492","DOIUrl":"10.1016/j.foodhyd.2025.111492","url":null,"abstract":"<div><div>Emulsion gels prepared from proteins had excellent texture properties, rheological properties and storage stability. Unlike improved the material properties of protein-based emulsion gels by ultrasonic treatment at different frequencies with different durations. In this study, we divided the protein-based emulsion gel into two components: emulsion and substrate solution. Three types of ultrasound treatment were used for each of these two components of the emulsion gel: a. Proteins in the emulsion were ultrasonicated before emulsifying the oil droplets; b. Proteins in the emulsion were ultrasonicated after emulsifying the oil droplets; c. Proteins in the substrate solution were ultrasonicated. The emulsions and substrate solutions formed by these three ultrasound methods were mixed with the non-ultrasonicated substrate solution and emulsion solution, respectively, and heated to form three emulsion gels, Pre-E, Post-E, and Ss. Pre-E had high hardness and water holding capacity, uniform dispersion of oil droplets, compact and dense network structure, high surface hydrophobicity and amide A peak intensity, and low free sulfhydryl content. This was because the treatment method of ultrasonication before emulsification promoted the diffusion of unfolded protein molecules on the interface and adsorbed on the surface of oil droplets to form an interface film, preventing droplet coalescence. In addition, this also promoted the uniform dispersion of these unfolded proteins in the whole system, and promoted the formation of a dense network structure between proteins by forming disulfide bonds, hydrophobic interactions, and hydrogen bond. This study explored the new potential of ultrasonic modification of the physicochemical property of protein-based emulsion gels.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111492"},"PeriodicalIF":11.0,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143907670","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}

引用次数: 0