Journal of Food Engineering最新文献

{"title":"Co-delivery of phycocyanin and astaxanthin using nanocochleates as a novel delivery vehicle: Effects of pigment concentration on physicochemical, structural, and in vitro digestion properties","authors":"Mohammad Molaveisi,&nbsp;Ya Zhao,&nbsp;Li Li,&nbsp;Qilong Shi","doi":"10.1016/j.jfoodeng.2025.112746","DOIUrl":"10.1016/j.jfoodeng.2025.112746","url":null,"abstract":"<div><div>Astaxanthin and phycocyanin offer health benefits, but their stability and bioavailability are limited, restricting food industry use. This study explores nanocochleates to improve stability and enable controlled release of these pigments in simulated gastrointestinal conditions. Nanocochleates co-loading 5 mg of astaxanthin and 5 mg of phycocyanin achieved the highest encapsulation efficiency, along with the smallest particle size, lowest polydispersity index, and highest antioxidant activity. The co-delivered nanocochleates showed significant stability over 28 days at both 4 °C and 25 °C. SEM revealed cylindrical structures with uneven surfaces, supporting dynamic light scattering results. DSC and FTIR spectroscopy confirmed the successful formation of nanocochleates and their effective co-delivery of astaxanthin and phycocyanin. Laurdan fluorescence and XRD show that Ca²⁺ reduces membrane fluidity and enhances lipid packing. Fickian transfer primarily drives the release of astaxanthin and phycocyanin, making nanocochleate a promising advancement for controlled pigment release in the food industry.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112746"},"PeriodicalIF":5.3,"publicationDate":"2025-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144686363","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modelling of moisture content during baking of beetroot slices via Fick's law: A comparison of constant and variable effective diffusivity","authors":"Melissa González-Camacho ,&nbsp;Rosalina Iribe-Salazar ,&nbsp;Yessica Vázquez-López ,&nbsp;Marco Carrazco-Escalante ,&nbsp;Olivia Caro-Hernández ,&nbsp;Miriam Gil-Gaxiola ,&nbsp;Roberto Gutiérrez-Dorado ,&nbsp;Kevin Cronin ,&nbsp;José Caro-Corrales","doi":"10.1016/j.jfoodeng.2025.112745","DOIUrl":"10.1016/j.jfoodeng.2025.112745","url":null,"abstract":"<div><div>During baking of vegetables, water migration is governed by both internal and external diffusion mechanisms that define the baking kinetics. Accurately describing this process requires diffusion models capable of reflecting changes in effective diffusivity. The objective of this study was to model the mass transfer during the baking of beetroot slices with Fick's law of diffusion, using constant and variable effective diffusivity. Baking kinetics of beetroot slices were analysed at 110, 120, and 130 °C. The mass transfer coefficient, <em>k</em>_<em>Y</em>; critical and equilibrium moisture concentrations (<em>C</em>_<em>c</em>, <em>C</em>_<em>∞</em>) ranged from 1.91 to 2.10 kg water/m²sΔ<em>Y</em>, 4.22–5.36 kg water/kg d.s., and 0.10–0.11 kg water/kg d.s., respectively, indicating a faster water movement with temperature. Fick's law of diffusion was used to obtain the average moisture concentration, using the methods of slopes-by-subperiods (MSS) and successive approximations (MSA), considering a constant effective diffusivity, as well as a quadratic function of time (QFT) and Weibull distribution models, presuming a variable effective diffusivity. Diffusivity modelling showed that MSS is inadequate for accurately capturing moisture transfer during the falling-rate period. Its limited accuracy stems from the oversimplified assumption of constant diffusivity throughout the baking process of beetroot slices. In contrast, variable diffusivity models, including the QFT model and the Weibull distribution model, provided satisfactory fits to experimental data on average water concentration. These models contribute to a better understanding of water migration within the food, offering valuable insights into water mobility during food processing.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"404 ","pages":"Article 112745"},"PeriodicalIF":5.3,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144696936","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploiting xanthan–guar gum interactions for stable avocado oil emulsions: A multi-stage kinetic and rheological approach","authors":"Ana M. Sarinho,&nbsp;Rogerio Andrade,&nbsp;Janaina Lima,&nbsp;Leonardo Batista,&nbsp;Amanda Nascimento,&nbsp;Renata Almeida,&nbsp;Hugo M. Lisboa","doi":"10.1016/j.jfoodeng.2025.112741","DOIUrl":"10.1016/j.jfoodeng.2025.112741","url":null,"abstract":"<div><div>Avocado oil offers a valuable source of monounsaturated fatty acids and bioactive compounds, but stabilizing it in food emulsions requires effective thickening and droplet protection. This study explores how xanthan gum (XG) and guar gum (GG), individually and in blends of varying ratios (GG:XG = 1.0:0.0 to 0.0:1.0), impact the stability, texture, and droplet-size evolution of avocado oil emulsions at three oil contents (1 %, 5 %, 10 %) and storage temperatures (5 °C, 25 °C, 45 °C). Emulsion stability was assessed via spectrophotometric turbidity measurements and kinetic modeling to capture the flocculation (k_f) and coalescence (kd) phases, while texture profile analysis revealed time-dependent changes in firmness, cohesiveness, and work of cohesion. Droplet-size distributions were measured by microscopy and analyzed under a log-normal model. Results show that xanthan-enriched (≥0.75 XG) emulsions exhibit slower flocculation onset owing to higher zero-shear viscosity, yet eventually become susceptible to coalescence at elevated temperatures (45 °C) and higher oil fractions (≥5 %). Guar-rich systems initially display rapid droplet flocculation (high k_f), forming transient floc structures that undermine long-term stability. An intermediate ratio (0.5:0.5) balances the flexible thickening of guar with xanthan's more robust network, yielding minimized coalescence rates and stable droplet sizes. A depletion-potential model, incorporating polymer layer thickness and osmotic pressure, confirmed that guar-rich blends experience deep negative potentials (≥10³ kB T), indicative of strong depletion flocculation. Taken together, these findings elucidate that formulating avocado oil emulsions demands precise tuning of XG:GG ratios to avoid excessive depletion flocculation while promoting cost-effective, texture-enhancing synergy.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112741"},"PeriodicalIF":5.3,"publicationDate":"2025-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144686362","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization of walnut shell crushing under multi-point loading based on numerical simulation","authors":"Hong Zhang ,&nbsp;Bowen Han ,&nbsp;Haipeng Lan ,&nbsp;Yongcheng Zhang ,&nbsp;Yong Zeng ,&nbsp;Liping Zhang ,&nbsp;Yangwei Wang","doi":"10.1016/j.jfoodeng.2025.112743","DOIUrl":"10.1016/j.jfoodeng.2025.112743","url":null,"abstract":"<div><div>Nuts are widely consumed nutrient-dense foods requiring efficient shelling for quality preservation. Walnuts represent an ideal model for nut-cracking studies due to their characteristic shell structure and mechanical properties. understanding walnut shell fracture mechanisms requires investigation of internal mechanical properties; however, traditional experimental methods often fail to accurately capture stress evolution under real loading conditions. Therefore, this study adopts a finite-discrete element method (FDEM) combined with cohesive elements to construct a numerical model of the walnut shell, aiming to analyze the stress transfer mechanism on the surface of the walnut shell. This study introduces a non-uniform distribution coefficient to describe the stress distribution characteristics on the surface of the walnut shell under multi-point loading conditions and delves into the impact of loading positions and the number of loading points on the crushing characteristics of the walnut shell, thereby revealing the cracking mechanism of the walnut shell under multi-point loading. The research results show that the internal stress distribution within the walnut shell exhibits significant non-uniformity under different loading conditions. Especially under four-point loading with a non-uniform distribution coefficient of 0.92, the number of stress concentration points on the surface of the walnut shell is significantly higher than other loading methods. These results demonstrate that walnut shell failure primarily stems from tensile stress amplification at weak zones (e.g., suture lines), not shear. The validated model achieves 98.1 % accuracy against device tests, showing that optimized four-point loading maximizes fragmentation.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112743"},"PeriodicalIF":5.3,"publicationDate":"2025-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144680609","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Green clarification of Ruditapes philippinarum hydrolysate by freezing","authors":"Meihuan Li,&nbsp;Ning Cong,&nbsp;Jiateng Chen,&nbsp;Ling Zhang,&nbsp;Xuanpeng Wang,&nbsp;Ming Du,&nbsp;Xianbing Xu,&nbsp;Jinfeng Pan,&nbsp;Qiyue Zhao","doi":"10.1016/j.jfoodeng.2025.112740","DOIUrl":"10.1016/j.jfoodeng.2025.112740","url":null,"abstract":"<div><div><em>Ruditapes philippinarum</em> produces turbidity during hydrolysis, which may seriously hinder its further processing and utilization as a flavoring agent. In this study, the low-temperature crystallization properties of the oil components in the mixing system were combined with freezing flocculation to promote the aggregation, growth, and settling of the oil-peptide mixtures by ice crystal extrusion, which effectively solved the problems of secondary contamination and high cost associated with the traditional flocculation methods, while retaining the flavor of the enzymatic hydrolysate. The freezing process increased the contents of fresh, sweet, essential and total free amino acids in the supernatant by 1.94 %, 1.69 %, 1.45 % and 0.58 %, respectively, and these flavor amino acids optimized the flavor profile of the enzymatic digest. Freezing flocculation is a clean and sustainable flocculation technology that supports the sustainable development of the food industry and is in line with the trend of green production and environmental protection.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112740"},"PeriodicalIF":5.3,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144653144","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhanced rheology and lipid absorption modulation in oil-in-water emulsions by aggregation of pea protein isolate and peach gum microspheres","authors":"Haozhi Chen ,&nbsp;Shahid Iqbal ,&nbsp;Ronggang Pan ,&nbsp;Hongyu Zhu ,&nbsp;Rizwan Ahmed Bhutto ,&nbsp;Xiao Dong Chen ,&nbsp;Peng Wu","doi":"10.1016/j.jfoodeng.2025.112742","DOIUrl":"10.1016/j.jfoodeng.2025.112742","url":null,"abstract":"<div><div>The encapsulation of plant-based materials, particularly in emulsion systems, is gaining attention for enhancing the texture, digestibility, and health benefits of food products. However, the impact of interactions between plant proteins, such as pea protein isolate (PPI), and polysaccharides, like peach gum (PG), on the rheological properties, digestion, and absorption behaviors of emulsions is leaving a gap for further investigation. This study investigates the formulation of <em>four</em> 20 wt% oil-in-water (O/W) emulsions: PPI emulsion (4 wt% PPI), PG emulsion (4 wt% PG), PPI-PG emulsion (2 wt% each in aqueous phase), and a 1:1 mixture of individually prepared PPI and PG emulsions (PPI/PG). The emulsions underwent thermal processing to induce particle aggregation and heteroaggregation, followed by <em>in vitro</em> digestion and <em>ex vivo</em> absorption using a rat small intestine model. The mixed emulsions exhibited significantly higher viscosities and moduli than single emulsions, along with larger and denser microstructures. Consequently, free fatty acids (FFAs) released at the end of digestion were lowest for PPI-PG (33.7 %), followed by PPI (44.92 %), PG (39.93 %), and PPI/PG (36.32 %). Correspondingly, <em>ex vivo</em> FFA absorption was slower for PPI-PG (9.83 %) and PPI/PG (10.81 %) than for PG (14.95 %) and PPI (16.33 %), reflecting reduced enzyme accessibility due to stronger interfacial structures. These findings highlight the potential of PPI-PG and PPI/PG emulsions in creating reduced-fat O/W products, such as mayonnaise and sauces, with higher viscosity but controlled lipid digestion.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112742"},"PeriodicalIF":5.3,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144653143","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modeling the quality decay kinetic of encapsulated ground coffee","authors":"Marco Lopriore ,&nbsp;Marika Valentino ,&nbsp;Giulia Ravaioli ,&nbsp;Maria Cristina Nicoli ,&nbsp;Amalia Conte ,&nbsp;Matteo Alessandro Del Nobile","doi":"10.1016/j.jfoodeng.2025.112739","DOIUrl":"10.1016/j.jfoodeng.2025.112739","url":null,"abstract":"<div><div>A fully predictive model for quality decay kinetic of ground coffee packaged in bioplastics is not available today. Therefore, a new model is proposed to predict the kinetics of quality decay of encapsulated ground coffee (indicated as EGC), stored under constant temperature and relative humidity conditions. The proposed model assumed that a first-order type equation, with a kinetic constant dependent on water activity, can be used to describe the quality decay of EGC. To predict the variation of water activity inside the capsule over time, the mass balance of the water inside the capsule was carried out. Specific tests were conducted at 23 °C to estimate the model's parameters. Tests on ground coffee were run to estimate the parameters used to relate the kinetic constant to the water activity; the capsule filled with silica gel was used to determine the dependence of water permeability coefficient on the water activity inside and outside the capsule. The ground coffee water sorption isotherm at 23 °C was also determined. The quality decay kinetic of EGC was measured by monitoring the pH as reliable quality descriptor and it was used to assess the goodness of the model prediction. Results indicated that notwithstanding the numerous assumptions made to derive the new model, its ability to predict the quality decay kinetic of EGC is quite acceptable.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112739"},"PeriodicalIF":5.3,"publicationDate":"2025-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144633260","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Curcumin in pectin-caseinate enhances resveratrol bioavailability","authors":"Yijun Zhou ,&nbsp;Yanan Song ,&nbsp;Ling Zhu ,&nbsp;Hui Zhang","doi":"10.1016/j.jfoodeng.2025.112724","DOIUrl":"10.1016/j.jfoodeng.2025.112724","url":null,"abstract":"<div><div>Resveratrol and curcumin, natural plant-derived polyphenols with antioxidant, anti-inflammatory, and anticancer properties, are limited by poor bioavailability and stability. Delivery systems offer an effective strategy to address these limitations. Notably, their co-encapsulation shows synergistic effects, significantly enhancing encapsulation efficiency, stability, and bioactivity. In this study, nanoparticles were prepared from pectin and sodium caseinate to deliver resveratrol and curcumin using a solvent evaporation method combined with electrostatic deposition, and their physicochemical and structural properties were characterized. The nanoparticles (PE-SC-C-RNP) had a narrow size distribution (247.57 nm), low polydispersity index (0.32), and high encapsulation efficiency (95.24 ± 0.76 %). Structural analyses indicated that electrostatic interactions between pectin and sodium caseinate formed the nanoparticle outer layer, with resveratrol and curcumin in an amorphous state. <em>In vitro</em> digestion experiments showed that curcumin enhanced the binding of resveratrol to carriers without affecting the release rate of resveratrol or free amino acids, leading to a significant increase in antioxidant activity. Animal model experiments showed that the resveratrol concentrations were greater in the plasma of mice administered PE-SC-C-RNP than those administered nanoparticles encapsulating only resveratrol orally, with a 0.83–1.27-fold increase in the maximal tissue concentration, and better pharmacokinetics. The maximum tissue concentration of resveratrol increased 0.83–1.27-fold in the liver, kidney, and other tissues within 6.0 h of administration. These results demonstrated that pectin sodium caseinate nanoparticles and co-encapsulated curcumin effectively improved the bioavailability of resveratrol for the delivery of bioactive compounds.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"404 ","pages":"Article 112724"},"PeriodicalIF":5.3,"publicationDate":"2025-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144696935","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Photocatalytic-antimicrobial g-C3N4/PVA films for fruit preservation","authors":"Hang Liu ,&nbsp;Qing Yang ,&nbsp;Rao Gu ,&nbsp;Su Zhang ,&nbsp;Lingjian Gu ,&nbsp;Haonan Wu ,&nbsp;Yu Zhang ,&nbsp;Xiaoyu Zhou ,&nbsp;Tianyi Wang ,&nbsp;Chengyin Wang","doi":"10.1016/j.jfoodeng.2025.112738","DOIUrl":"10.1016/j.jfoodeng.2025.112738","url":null,"abstract":"<div><div>With rising demand for food safety and sustainable packaging, the creation of antimicrobial and environmentally sustainable materials has become a critical research focus. In this study, a polyvinyl alcohol (PVA) film incorporated with visible-light-responsive graphitic carbon nitride (g-C₃N₄) was fabricated, exhibiting remarkable antimicrobial performance. The composite film achieved photocatalytic antimicrobial efficiencies of 99.99 % against <em>Acinetobacter baumannii</em>, 88.26 % against <em>Staphylococcus aureus</em>, and 98.33 % against <em>Escherichia coli</em>. The g-C₃N₄ was treated via wet ball milling, which significantly enhanced the film's mechanical properties, water vapor impermeability, UV resistance, and antimicrobial performance while reducing hydrophilicity. Additionally, the film demonstrated notable effectiveness in strawberry preservation, extending shelf life to 96 h under ambient conditions, compared to 48 and 72 h for polyethylene (PE) and pure PVA films, respectively. Importantly, the recyclable composite retained its mechanical integrity and antimicrobial efficiency after multiple reuse cycles. This study provides innovative insights into the development of efficient, sustainable, and environmentally conscious food packaging materials.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112738"},"PeriodicalIF":5.3,"publicationDate":"2025-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144614006","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of dasher design and processing conditions on residence time distribution of ice cream produced with a continuous scraped surface freezer","authors":"Lauren R. Gallagher,&nbsp;Richard W. Hartel","doi":"10.1016/j.jfoodeng.2025.112723","DOIUrl":"10.1016/j.jfoodeng.2025.112723","url":null,"abstract":"<div><div>The dasher assembly in scraped surface freezers (SSFs) plays a crucial role in the manufacture of ice cream by providing mixing during processing, removing ice from the heat exchange surface as it forms, creating fat structures, and incorporating air. Even so, very little is understood about how the design of dashers impacts frozen dessert development in SSFs. In this study, the effect of dasher design and processing parameters on the residence time distribution (RTD) of ice cream made in a continuous SSF was investigated. Processing parameters investigated included dasher speed, overrun, and throughput rate, while five dasher designs of varying geometries and volume displacements within the freezing cylinder were employed. Dye pulse injection studies were used to determine RTD properties while monitoring processing conditions including draw temperature, overrun, and amperage drawn on the dasher motor. Mean residence time was primarily driven by throughput rate, followed by dasher assembly, and then overrun. Reduced mean residence time was associated with higher throughput rates, higher dasher displacements, and lower overrun. Dasher rotational speed did not have a significant effect on mean residence time. There were two-way interaction effects between dasher design and dasher rotational speed, overrun, as well as throughput rate on residence time parameters (mean and/or variance). This study provides insight into the importance of dasher assembly design on the residence time and flow properties of a three-phase system in an SSF.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"404 ","pages":"Article 112723"},"PeriodicalIF":5.3,"publicationDate":"2025-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144696932","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}