Future Foods最新文献

{"title":"Exploring beliefs, intentions, and expectations towards cured meat alternatives: A qualitative analysis based on the theory of planned behaviour and product tasting","authors":"Stergios Melios ,&nbsp;Niamh Harbourne ,&nbsp;Declan Bolton ,&nbsp;Emily Crofton","doi":"10.1016/j.fufo.2026.100912","DOIUrl":"10.1016/j.fufo.2026.100912","url":null,"abstract":"<div><div>Cured meats consumption presents a dual challenge due to the presence of carcinogens formed from nitrites and the broader need to reduce overall meat intake. This study aimed to better understand individuals beliefs, intentions, and expectations of cured meat alternatives. This was done avoiding treating meat reduction as a general issue isolated from meat-based products, as is often the case, and instead focusing on a specific product category and cultural context, considering both plant-based and healthier, nitrite-free, meat-based alternatives as they appear in real-world decision-making contexts. To do so, in-depth, semi-structured interviews were conducted based on a combination of the Theory of Planned Behaviour with an experiential tasting component. Reflexive Thematic Analysis was then employed to enable a deeper exploration of psychological constructs alongside real-life responses. Results showed that while participants recognised environmental, health, and ethical benefits in plant-based cured meat alternatives, they also expressed concerns, particularly around social judgment, convenience, and perceived ambiguity about the products. Nitrite-free options were generally viewed more favourably, with clearer health benefits and fewer disadvantages. Cost emerged as a common barrier for both categories. Sensory expectations, perceptions of naturalness, and social influences shaped participants’ intentions. Interestingly, purchase intent increased after tasting for both categories. Regarding plant-based alternatives, ambiguity emerged as a key theme. Participants struggled to understand their diverse range and categorise them within familiar food groups, which reduced their perceived control over the products. These outcomes aim to inform future research employing quantitative analysis and to support interventions in the field of protein transition.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100912"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146023220","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of new sustainable biopolymer films based on carboxymethyl cellulose derived from Spirogyra sp.","authors":"Siriwan Soiklom ,&nbsp;Wipada Siri-anusornsak ,&nbsp;Krittaya Petchpoung ,&nbsp;Sumpan Soiklom","doi":"10.1016/j.fufo.2026.100944","DOIUrl":"10.1016/j.fufo.2026.100944","url":null,"abstract":"<div><div>Sustainability in biodegradable films and packaging is a desirable goal for eco-friendly food packaging. This study developed novel biodegradable films from the green alga <em>Spirogyra</em> sp. Cellulose extraction from <em>Spirogyra</em> sp. was optimized and synthesized to carboxymethyl cellulose via a carboxymethylation reaction using monochloroacetic acid with various sodium hydroxide (NaOH) concentrations (0.25–5 M) and various times (10–300 min). Then, the different products containing the carboxymethyl cellulose of <em>Spirogyra</em> sp. (CMCss) were processed into films using a solvent-casting technique with various plasticizers; subsequently, the films were investigated for their physical and mechanical properties, along with their biodegradability. Based on the results, the optimum conditions for producing cellulose were 1 M NaOH for 30 min, which produced the highest yield of cellulose (20.04 %). The CMCss film were slightly heterogeneous. The addition of plasticizers (glycerol, polyethylene glycol, sorbitol) increased the solubility, especially in the sorbitol film. Furthermore, compared to the control, there were reductions in water vapor permeability (17–50 %) and transparency (16 %) in the CMCss films. Notably, the CMCss film was readily biodegraded, with more than 80 % weight loss within 1 week. Based on these findings, the CMCss films should be useful in the development of a sustainable alternative for biodegradable food packaging.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100944"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173250","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Tailoring bioactive properties of cricket powder through optimized hydrolysis using pineapple rhizome-derived bromelain","authors":"Pilanee Vaithanomsat ,&nbsp;Phornphimon Janchai ,&nbsp;Nutthamon Boonlum ,&nbsp;Chanaporn Trakunjae ,&nbsp;Waraporn Apiwatanapiwat ,&nbsp;Antika Boondaeng ,&nbsp;Hataitip Nimitkeatkai ,&nbsp;Amnat Jarerat","doi":"10.1016/j.fufo.2026.100914","DOIUrl":"10.1016/j.fufo.2026.100914","url":null,"abstract":"<div><div>Crickets are rich in nutrients, but their direct consumption remains limited; thus, transforming them into hydrolyzed products may enhance their applicability. This study aimed to optimize the enzymatic hydrolysis of cricket powder using bromelain derived from pineapple rhizomes to obtain bioactive hydrolysates. Response surface methodology was applied to evaluate the effects of protein concentration, enzyme concentration, and hydrolysis period on the degree of hydrolysis (DH). The optimal conditions (6.51% protein, 1.5% enzyme and 155 min) produced a DH of 80.20%. The resulting hydrolysate contained 76.96% protein and exhibited peptide sizes ranging from 3.5 to 38 kDa. ATR-FTIR confirmed characteristic amide bands, indicating structural modifications following hydrolysis. The hydrolysate demonstrated enhanced antioxidant activities, including DPPH, superoxide, and nitric oxide radical scavenging, as well as higher ferric-reducing power compared with untreated cricket powder. It also showed strong ACE inhibitory activity, suggesting potential antihypertensive effects. Cytotoxicity assessment using L929 and Vero cell lines revealed no significant toxicity at concentrations up to 1,000 µg/mL. Overall, bromelain-mediated hydrolysis effectively improved the functional and bioactive properties of cricket powder, producing a safe peptide-rich ingredient with antioxidant and ACE inhibitory potential. These findings highlight the promise of cricket-based hydrolysates as sustainable and value-added components for future food applications.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100914"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173413","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of fungal protein extraction and studies on physicochemical properties and functional characteristics","authors":"Nianping Xue,&nbsp;Ruobing Shi,&nbsp;Zhiguo Zhang","doi":"10.1016/j.fufo.2025.100871","DOIUrl":"10.1016/j.fufo.2025.100871","url":null,"abstract":"<div><div>Fungal protein isolate (FPI) was successfully extracted from the mycelium of a strain isolated from traditional Chinese Mao-Tofu under alkaline conditions. Response surface methodology optimized the extraction, achieving a 36.50 % yield with 58.24 % protein content under ideal parameters (pH 11.5, 45 °C, 30 mL/g solvent: solid ratio, 70 min). Protein electrophoretic characterization revealed FPI’s main subunits at 11.7, 35.4, and 56.7 kDa. Critically, FPI exhibited pronounced pH-dependent structural and functional properties: near its isoelectric point (pI ∼3.4), it displayed maximal ordered secondary structure (76 % α-helix &amp; β-sheet at pH 3.0) and formed large aggregates, while alkaline conditions induced high solubility, small particle size, low surface hydrophobicity, and elevated free thiol content. These findings demonstrate FPI’s strong potential as a functional, pH-responsive alternative protein for food industry applications.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100871"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145738892","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Differential lipidomics sheds light on the great improvement prospect of Akebia trifoliata as a new edible oil crop","authors":"Rui Han ,&nbsp;Xueying Li ,&nbsp;Chen Chen ,&nbsp;Jie Li ,&nbsp;Xiaoxiao Yi ,&nbsp;Huai Yang ,&nbsp;Feiquan Tan ,&nbsp;Tianheng Ren ,&nbsp;Wei Chen ,&nbsp;Peigao Luo","doi":"10.1016/j.fufo.2026.100902","DOIUrl":"10.1016/j.fufo.2026.100902","url":null,"abstract":"<div><div><em>Akebia trifoliata</em> has demonstrated large potential as a novel edible oil crop. However, its lipidomic profile remains poorly understood. To explore the dynamics of lipid metabolism and support the agricultural development of this crop, we conducted untargeted liquid chromatography-mass spectrometry analysis on two <em>A. trifoliata</em> genotypes: high-oil content “H543” and low-oil content “L2127.” This approach simultaneously identified 477 lipids in seed oil, which were categorized into 6 classes and 46 subclasses, along with a well-balanced fatty acid composition. Differential lipid analysis revealed 160 and 82 lipid compounds specific to different developmental stages in “L2127” and “H543,” respectively. Furthermore, 139 lipid compounds exhibited significant differential expression between the two genotypes, primarily associated with glycerophospholipid (Ko00564) and glycerolipid (Ko00561) metabolic pathways. Efficient phosphatidic acid/phosphatidylcholine-diacylglycerols-triacylglycerols pathways were identified as key contributors to the high oil content in “H543.” These results provide valuable insights into the metabolic mechanisms underpinning lipid biosynthesis, laying a robust foundation for the utilization of <em>A. trifoliata</em> as an oil crop.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100902"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926003","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"How low can we go? Effect of moisture content on lactic acid fermentation of air-classified faba bean protein concentrate","authors":"Santiago Calderon Novoa,&nbsp;Atze Jan van der Goot,&nbsp;Maarten Schutyser","doi":"10.1016/j.fufo.2025.100870","DOIUrl":"10.1016/j.fufo.2025.100870","url":null,"abstract":"<div><div>Application of air-classified faba bean protein concentrates in foods is limited by raffinose family oligosaccharides (RFOs) and <em>beany</em> flavours. Fermentation with lactic acid bacteria (LAB) can degrade RFOs and off-flavours while generating masking aromas. However, combining air classification with fermentation is inefficient due to the need for drying, increasing water and energy use. Therefore, drier fermentation conditions are desirable. This study evaluated the impact of varying the moisture content during the fermentation of air-classified faba bean protein concentrate with <em>Pediococcus pentosaceus</em> VMCU76F. Doughs with moisture contents of 0.75, 1.0, 1.5, 2.0 <span><math><mrow><mi>g</mi><mo>·</mo><msup><mrow><mo>(</mo><mrow><mrow><mi>g</mi><mspace></mspace><mi>d</mi></mrow><mrow><mo>.</mo><mi>m</mi></mrow><mo>.</mo></mrow><mo>)</mo></mrow><mrow><mo>−</mo><mn>1</mn></mrow></msup></mrow></math></span> were made and incubated at 30 °C for 48 h. Titratable acidity, pH, viable cell counts, RFOs, and volatile organic compounds were measured at 0, 6, 24, 48 h. Lower moisture did not significantly affect maximum number of cells but reduced the acidification and RFO degradation rates. Fermentation below 1.0 <span><math><mrow><mi>g</mi><mo>·</mo><msup><mrow><mo>(</mo><mrow><mrow><mi>g</mi><mspace></mspace><mi>d</mi></mrow><mrow><mo>.</mo><mi>m</mi></mrow><mo>.</mo></mrow><mo>)</mo></mrow><mrow><mo>−</mo><mn>1</mn></mrow></msup></mrow></math></span> increased fatty aldehydes, fatty alcohols, ketones, and furans associated to <em>beany</em> aromas, while higher moisture reduced these off-flavours. Moisture contents above 1.0 <span><math><mrow><mi>g</mi><mo>·</mo><msup><mrow><mo>(</mo><mrow><mrow><mi>g</mi><mspace></mspace><mi>d</mi></mrow><mrow><mo>.</mo><mi>m</mi></mrow><mo>.</mo></mrow><mo>)</mo></mrow><mrow><mo>−</mo><mn>1</mn></mrow></msup></mrow></math></span> promoted fruity and dairy aromas from amino acid degradation and the citrate cycle. Although all conditions led to RFO degradation, higher moisture improved acidification rates and volatile profile modulation. Optimizing this novel process involves balancing fermentation speed, aroma development, and energy sustainability.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100870"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145705693","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of pistachio hull extract incorporation on the physical, mechanical, thermal, antifungal, and antioxidant properties of low-density polyethylene film for active packaging","authors":"Mozhdeh Golestani ,&nbsp;Abolfazl Pahlevanlo ,&nbsp;Mostafa Shahidi Noghabi ,&nbsp;Mahboobe Sarabi-Jamab ,&nbsp;Hamid Salehi-Mobarakeh","doi":"10.1016/j.fufo.2026.100910","DOIUrl":"10.1016/j.fufo.2026.100910","url":null,"abstract":"<div><div>Utilizing agro-industrial waste in active packaging can simultaneously address environmental concerns and promote public health by delivering bioactive compounds. In this study, low-density polyethylene (LDPE) films incorporating pistachio (<em>Pistacia vera L</em>.) hull extract (PHE) were fabricated via extrusion at concentrations of 0.5, 1, 2, 4, and 8 wt.%. Among the formulations, the film containing 2 wt.% PHE demonstrated a sustained release of active compounds, resulting in significant antifungal and antioxidant activities. Therefore, detailed structural, thermal, and mechanical characterizations focused on this formulation. SEM revealed a heterogeneous distribution of PHE aggregates within the film. FTIR and XRD analyses confirmed the presence of PHE and an increase in crystallinity. DSC and TGA demonstrated improved thermal stability. However, incorporating PHE significantly reduced tensile strength and elongation at break (<em>P</em> &lt; 0.05), while increasing water vapor transmission rate and oxygen permeability. These results suggest that PHE can function as an effective natural additive to develop bioactive LDPE-based packaging materials.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100910"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146077909","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Plant-based vs. meat-based burgers: Does cognition about environmental and health attributes predict consumer choice?","authors":"Christopher R. Gustafson ,&nbsp;Henriette Gitungwa ,&nbsp;Devin J. Rose","doi":"10.1016/j.fufo.2026.100943","DOIUrl":"10.1016/j.fufo.2026.100943","url":null,"abstract":"<div><div>Switching to plant-based proteins from animal-source products has been proposed to address both health and environment impacts of livestock production. While experiment-based research on consumer demand for plant-based (vs. meat-based) foods often estimates a significant percentage of people interested in these products, evidence of purchase behavior in real-world markets shows that purchases of plant-based products represent a very small proportion of transactions. We conducted an online experiment with a sample of 831 US-based respondents on the choice of plant- vs. animal-based frozen patties and burgers in a complex choice environment featuring 50 unique products. We examined individual-specific drivers of choice outcomes. Specifically, we introduced a novel application of ecological momentary assessment (EMA) to identify choice outcomes that participants were actively (cognitively) considering while making a choice. The key outcomes of interest that we hypothesized would promote choice of plant-based burgers were health and environmental consideration. We also included taste, and cost, as well-established drivers of choice. We examined the impact of EMA variables alongside more traditional measures of consumer priorities during food choice. Approximately 10% of participants chose plant-based products. Participants actively considering the environment were significantly more likely to choose plant-based options, while individuals reporting active consideration of taste were significantly more likely to choose meat-based alternatives. In a complex choice environment, we find significantly lower choice of plant-based burgers than in simple choice experiments, suggesting that standard experiments may overestimate consumer interest. Further, our results suggest that EMA approaches may provide important information for predicting choice outcomes.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100943"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173336","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preparation of mycelial polysaccharide/chitosan composite films of Sanghuangporus vaninii mycelium and its application in blueberry preservation","authors":"Lihong Zhang ,&nbsp;Jingxuan Wang ,&nbsp;Jingyi Li ,&nbsp;Tian Zheng ,&nbsp;Meihan Meng ,&nbsp;Chuangui Ma ,&nbsp;Jingxin Liu","doi":"10.1016/j.fufo.2026.100933","DOIUrl":"10.1016/j.fufo.2026.100933","url":null,"abstract":"<div><div>In this study, the polysaccharide from poplar sap liquid fermented by <em>Sanghuangporus vaninii</em> mycelium (PFP) was extracted via ultrasonic-assisted extraction and further purified using DE-52 cellulose anion-exchange resin to obtain the acidic polysaccharide fraction (APFP). Subsequently, APFP was blended with chitosan (CS) to fabricate a series of composite films with APFP concentrations of 0.25%, 0.5%, 0.75%, and 1% (W/W). Pure CS films were used as controls. The mechanical, barrier, and optical properties, microstructure, and thermal stability of the films were systematically characterized. Meanwhile, their water contact angle, particle size, zeta potential, antioxidant activity, antibacterial activity, and preservation performance for blueberries stored at room temperature were also evaluated. Compared with CS films, APFP-CS films incorporated with APFP exhibited darker color and enhanced mechanical properties. Additionally, the addition of APFP enhanced the antioxidant and antibacterial properties of the CS films. The weight loss rate, decay rate, hardness, soluble solids content, titratable acid content, malondialdehyde (MDA) content, vitamin C (VC) content, anthocyanin content, and total bacterial counts of the blueberries were measured. These results indicated that APFP incorporation could endow CS films with favorable functional properties and bioactivity, and extend the shelf life of blueberries to 15 days. Therefore, the APFP-CS composite films are a promising packaging material for food preservation.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100933"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173366","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"SaltySought: Machine learning and deep neural approaches for identifying and explaining salty peptides","authors":"Xuchao Feng ,&nbsp;Hongbo Li ,&nbsp;Zhen Wang ,&nbsp;Na Li ,&nbsp;Zhenbin Liu ,&nbsp;Quanyu Dai ,&nbsp;Lili Zhao ,&nbsp;Liangbin Hu ,&nbsp;Haizhen Mo","doi":"10.1016/j.fufo.2026.100930","DOIUrl":"10.1016/j.fufo.2026.100930","url":null,"abstract":"<div><div>Salty peptides remain underexplored in taste-active peptide research, with most studies focusing on umami and sweet peptides. Existing research primarily examines individual peptides rather than adopting a systematic approach. To address this, we propose SaltySought, an online platform integrating machine learning and deep learning for salty peptide classification. Our framework employs high-dimensional feature extraction (ESM, AAC, CTD, GAAC) to comprehensively represent peptide sequences. Feature selection was conducted using Random Forest, XGBoost, and Extra Trees, refining the most informative features before model training. The selected features were then used to systematically evaluate six models, with CNN1D achieving the best performance (AUC-ROC 0.88). Finally, SHAP analysis was applied to interpret model decisions, revealing that short peptide length, PRAM900101, PONP930101, and solvent accessibility jointly determine saltiness perception. These findings support the development of low-sodium functional foods by integrating AI-driven peptide identification, deep learning embeddings, and feature explainability techniques, enhancing food formulation strategies.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"13 ","pages":"Article 100930"},"PeriodicalIF":8.2,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173370","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}