Journal of Food Engineering最新文献

{"title":"Microencapsulation of bioactive compounds from tender aromatic coconut mesocarp via complex coacervation using soy protein and polysaccharides","authors":"Pattarapol Pongpairoj ,&nbsp;Sudathip Sae-tan ,&nbsp;Satoshi Iwamoto ,&nbsp;Methavee Peanparkdee","doi":"10.1016/j.jfoodeng.2025.112694","DOIUrl":"10.1016/j.jfoodeng.2025.112694","url":null,"abstract":"<div><div>This study presents a novel approach to valorizing tender aromatic coconut mesocarp (TCM), an underutilized byproduct of coconut processing, as a rich natural source of phenolic antioxidants with potential functional food applications. By addressing a typically discarded agricultural waste, this work not only contributes to waste reduction but also promotes the development of plant-based bioactive ingredients. Although the TCM extract exhibits strong antioxidant activity, its low stability under gastrointestinal conditions limits its application. To overcome this, phenolic compounds were extracted using ultrasonic-assisted extraction (60 % v/v ethanol) and encapsulated via complex coacervation to enhance their stability and delivery. Microcapsules were formed using soy protein isolate (SPI) with gum arabic (GA), inulin (IN), or sodium alginate (SA), and different core concentrations were tested. The SPI-inulin formulation at 0.1 % core concentration exhibited the highest encapsulation efficiency (98.74 %) and antioxidant recovery after <em>in vitro</em> digestion. These microcapsules also demonstrated favorable physicochemical characteristics, such as small particle size and positive surface charge, contributing to their structural stability. The results suggest that SPI-inulin-based microcapsules are particularly effective in protecting phenolic compounds during digestion and enhancing their potential bioavailability. This study offers a sustainable solution for coconut byproduct utilization and provides insight into plant-based delivery systems for natural antioxidants in functional food and nutraceutical applications.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"402 ","pages":"Article 112694"},"PeriodicalIF":5.3,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144270133","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":"Turning gel ratios to engineer 3D-printed hybrid gel-based foamed emulsion","authors":"Xin Hong ,&nbsp;Zhenhua Duan ,&nbsp;Liuping Fan ,&nbsp;Jinwei Li","doi":"10.1016/j.jfoodeng.2025.112690","DOIUrl":"10.1016/j.jfoodeng.2025.112690","url":null,"abstract":"<div><div>The lack of suitable stabilizers and preparation methods has hindered the development of foamed emulsions with aqueous or oil continuous phase. To address this issue, a simple approach was proposed in this study, which involves whipping hybrid gels to generate foamed emulsions and adjusting the component proportions of the gels to regulate both the physical properties and types of foamed emulsions. Specifically, hybrid gels were prepared by homogenizing the candelilla wax-based oleogel and glycyrrhizic acid-based hydrogel, followed by whipping these hybrid gels to produce foamed emulsions. The influence of the oleogel-to-hydrogel ratios on the physical properties of hybrid gels and foamed emulsions was investigated. Results demonstrated that increasing the ratio from 3:7 to 7:3, and then to 8:2 resulted in a catastrophic phase inversion of hybrid gels, transitioning from O/W to bicontinuous, and finally to W/O type. Foamed emulsions with aqueous continuous phase were derived from O/W type hybrid gels, where partially coalesced oleogel droplets stabilized these bubbles. Moreover, the foamed emulsions with oil continuous phase were prepared by whipping the bicontinuous or W/O type hybrid gels wherein wax crystals anchored on the bubble surface. Small amplitude oscillatory shear (SAOS) and large amplitude oscillatory shear (LAOS) test results illustrated that foamed emulsions with aqueous continuous phase demonstrated superior mechanical strength and deformation resistance compared to their oil continuous phase counterparts, making them ideal ink for 3D printing. These findings enrich the formulation of foamed emulsions, enabling their use in developing low-fat, low-sugar foods as well as customized food processing.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"402 ","pages":"Article 112690"},"PeriodicalIF":5.3,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144297279","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":"Comparative analysis of different measurement techniques for assessing porous structure of food products dehydrated by several technologies","authors":"Bruno Thibault ,&nbsp;Sara Aghajanzadeh ,&nbsp;Seddik Khalloufi","doi":"10.1016/j.jfoodeng.2025.112688","DOIUrl":"10.1016/j.jfoodeng.2025.112688","url":null,"abstract":"<div><div>Several techniques are used to characterize the porous structure of dried foods, including helium pycnometry, mercury intrusion porosimetry (MIP), X-ray microtomography (micro-CT), and scanning electron microscopy. The strengths and weaknesses of each technique are critical to consider when selecting the appropriate one. Each method has strengths and limitations, yet discrepancies in measurements remain poorly understood. This study aimed to investigate the agreement and differences among these techniques in characterizing dried apples and pears dehydrated using hot air-drying (HAD), blast freeze-drying (BFD), and liquid nitrogen freeze-drying (FDN). The bulk density of freeze-dried apples and pears was approximately 0.14 and 0.18 g/ml, respectively, while HAD apples and pears averaged 0.54 g/ml and 1.12–1.29 g/ml. Particle densities measured by MIP and pycnometry were similar, but micro-CT produced different values. For HAD apples, porosity values were 62.3 % (pycnometry), 59.6 % (MIP), and 54.6 % (micro-CT). For FDN pears, the values were 83.5 %, 83.3 %, and 70.9 %, respectively, while for BFD pears, they were 86.1 %, 86.0 %, and 72.1 %. The discrepancies in micro-CT results may stem from resolution limitations or image processing techniques. The findings of this study suggest that care should be taken when selecting and applying micro-CT to characterize dried food porous microstructures. To ensure the comprehensive characterization of dried food porosity, micro-CT should be combined with pycnometry or MIP. This combination provides a more accurate quantification of pore volume and size and a deeper and more reliable understanding of porous structures, leading to improved food quality, efficiency in production, and innovation in food processing technologies.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"402 ","pages":"Article 112688"},"PeriodicalIF":5.3,"publicationDate":"2025-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144270236","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":"pH-responsive alliin delivery system: sustained intestinal release","authors":"Ying Zhu,&nbsp;Yapeng Chen,&nbsp;Yijia Yao,&nbsp;Xinkuan Li,&nbsp;Meiyi Wang","doi":"10.1016/j.jfoodeng.2025.112670","DOIUrl":"10.1016/j.jfoodeng.2025.112670","url":null,"abstract":"<div><div>Alliin, a natural bioactive compound derived from garlic, exhibits potent antibacterial and antioxidant properties. However, its application in food and medicine is limited by degradation in the acidic gastric environment. In this study, we developed a novel pH-responsive delivery system based on hollow mesoporous silica nanoparticles (HMSNs) encapsulated within sodium alginate-starch (SA/ST) composite gel beads. The HMSNs were synthesized via a soft-template method and loaded with alliin, achieving an encapsulation efficiency of 31.5 % and a drug loading capacity of 48.4 %. The composite gel beads demonstrated excellent pH-sensitive behavior, with minimal alliin release (9 %) in simulated gastric fluid (pH 1.2) and sustained release (91 % over 36 h) in simulated intestinal fluid (pH 7). The system exhibited significant antioxidant activity, with DPPH and hydroxyl radical scavenging rates of 80.2 % and 57.3 %, respectively, comparable to free alliin. Furthermore, the beads showed strong antibacterial effects against <em>Staphylococcus aureus</em> and <em>Escherichia coli</em>, with inhibition rates of 80.65 % and 72.73 %, respectively, under intestinal conditions. This study highlights the potential of the alliin@HMSNs@SA/ST system as a smart delivery platform for functional foods and nutraceuticals, offering targeted protection and controlled release of bioactive compounds in the gastrointestinal tract.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"402 ","pages":"Article 112670"},"PeriodicalIF":5.3,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144280788","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":"Development of a numerical model for measuring the electrical conductivity (EC) of a cake batter","authors":"Mamadou Lamine Niane ,&nbsp;Olivier Rouaud ,&nbsp;Anthony Ogé ,&nbsp;Delphine Quéveau ,&nbsp;Alain Le-Bail ,&nbsp;Patricia Le-Bail","doi":"10.1016/j.jfoodeng.2025.112687","DOIUrl":"10.1016/j.jfoodeng.2025.112687","url":null,"abstract":"<div><div>The electrical conductivity (EC) of materials represents their ability to conduct electrical current and determines the power dissipated within the material. This parameter can be temperature and electric field dependent. When EC is measured in the electric fields used for ohmic heating, the increase in temperature results in heating non-uniformity in the measuring cell. As a result, the relationship between EC and temperature cannot be accurately determined. In addition, for cake batter, starch gelatinization occurs during the measurement, leading to more complex EC curves. To address these issues, this study proposes a numerical method for determining EC that accounts for temperature non-uniformity. This model is coupled with a starch gelatinization model. The principle is based on the estimation of the EC using the method of least squares between the experimental temperature and the numerical one. The estimation of the EC of the cake batter consists of two steps: first, the device was characterized with xanthan and potassium chloride solutions of known electrical conductivities. A conversion efficiency of 0.77 was found. This efficiency was used to estimate the EC of the cake batter as a function of temperature and for different electric fields. Results showed that EC became independent of the electric field from 34.57 V/cm.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"402 ","pages":"Article 112687"},"PeriodicalIF":5.3,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144242117","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":"A comparison between microwave and conventional baking; impact on bread structure, bread quality and water mobility","authors":"Roua Bou-Orm ,&nbsp;Vanessa Jury ,&nbsp;Xavier Falourd ,&nbsp;Luc Guihard ,&nbsp;Lionel Boillereaux ,&nbsp;Alain Le-Bail","doi":"10.1016/j.jfoodeng.2025.112686","DOIUrl":"10.1016/j.jfoodeng.2025.112686","url":null,"abstract":"<div><div>This study examines the effects of baking conditions, specifically microwave and conventional methods at varying heating rates, on bread crumb microstructure, starch behaviour, texture, water mobility, and staling kinetics. Environmental scanning electron microscopy (ESEM) revealed significant structural differences between microwave- and conventionally baked bread. Microwave baking caused incomplete starch disintegration and heterogeneous structures, with higher heating rates resulting in severe granule disruption.</div><div>Starch retrogradation and amylose recrystallization during storage were accelerated in microwave-baked crumbs, particularly at higher heating rates, leading to increased firmness over time. These changes were linked to water migration and the formation of crystalline starch structures. Texture analysis showed that microwave baking increased crumb firmness more rapidly compared to conventional methods, attributed to greater water loss and stronger starch-protein interactions.</div><div>Molecular water mobility, measured using T2 relaxation times, demonstrated significant dehydration of gluten and water migration from gluten to starch during microwave baking. Higher heating rates reduced water mobility, forming rigid starch networks that trapped bound water. Desorption isotherms highlighted differences in water retention and molecular structure, with microwave-baked crumbs exhibiting more porous matrices and less bound water compared to conventionally baked crumbs.</div><div>The findings underscore the impact of microwave heating rates on bread quality, with implications for optimizing baking conditions. Microwave baking accelerates starch gelatinization, amylose crystallization, and staling but alters water distribution, texture, and microstructure differently than conventional baking. These insights are essential for achieving desired bread quality while balancing texture, structure, and moisture retention.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"402 ","pages":"Article 112686"},"PeriodicalIF":5.3,"publicationDate":"2025-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144254425","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":"Engineering odor control in algal foods: Machine learning for quality enhancement","authors":"Yilan Sun ,&nbsp;Qinhua Zhang ,&nbsp;Hongkun Lin ,&nbsp;Juehan Lu ,&nbsp;Huiyue Zhang ,&nbsp;Che Su ,&nbsp;Shiguo Huang ,&nbsp;Jie Pang ,&nbsp;Xiaolin Li","doi":"10.1016/j.jfoodeng.2025.112676","DOIUrl":"10.1016/j.jfoodeng.2025.112676","url":null,"abstract":"<div><div>Algal odors pose significant challenges to the sensory quality of food products, often affecting consumer acceptance and product marketability. Despite advancements in food engineering, research focused on effective odor control in algal-based functional foods remains limited. This study utilizes machine learning to analyze the molecular structures of algal-derived odor compounds, aiming to enhance sensory quality through targeted processing methods. Molecular descriptors were extracted using RDKit from compounds in the OlfactionBase and PubChem databases, followed by visualization with t-distributed stochastic neighbor embedding (t-SNE), revealing distinct clustering patterns for specific odor profiles. Six machine learning algorithms, including Gaussian Naive Bayes, Random Forest, Support Vector Machine, k-Nearest Neighbors, Stochastic Gradient Descent, and Gradient Boosting Decision Trees, were evaluated for classification accuracy. Initially, a binary classification model was constructed to differentiate between “Ammonia-like” and “Rancid” odors. To further enhance model generalizability, an additional odor class (“Other”) was incorporated to reflect non-typical or mixed odor profiles, resulting in a multiclass classification task. Feature selection and dimensionality reduction were conducted using RFECV and PCA, respectively, followed by model training and validation. In the binary classification task, the k-Nearest Neighbors model demonstrated superior performance, achieving accuracies of 94.25 % and 93.11 % in 3-fold and 5-fold cross-validation, respectively. In multi-classification tasks, Stochastic Gradient Descent achieves the best results. This computational approach offers a novel framework for odor mitigation, aiding the development of engineered solutions that improve the sensory characteristics of algal-derived foods. Future research should focus on integrating machine learning models with physical, chemical, and biological odor-control methods for more comprehensive strategies in food engineering.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"402 ","pages":"Article 112676"},"PeriodicalIF":5.3,"publicationDate":"2025-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144231347","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":"Influence of gluten quality and mixing time on the rheological and structural properties of starch-gluten dough","authors":"Mingfei Li ,&nbsp;Ye Cui ,&nbsp;Chong Liu ,&nbsp;Xueling Zheng ,&nbsp;Yujie Lu","doi":"10.1016/j.jfoodeng.2025.112677","DOIUrl":"10.1016/j.jfoodeng.2025.112677","url":null,"abstract":"<div><div>This study investigated the impact of different wheat gluten strengths on the rheological and structural properties of starch-gluten model dough. Medium-strength gluten (AK58G) wheat starch was mixed with three types of gluten: high-strength gluten (ZM366), medium-strength gluten (AK58), and low-strength gluten (ZM103). The results showed that dough strength decreased at the optimal mixing stage but increased during under-mixing and over-mixing stages as gluten strength increased. As mixing time increased, the network structure of the starch-gluten dough became unstable, leading to a gradual decrease in overall dough strength. The low-strength gluten (ZM103G) dough exhibited the lowest GMP content and the highest sulfhydryl (SH) content. As mixing time increased, the dough's ability to stretch and maintain its shape decreased along with GMP content, while SH content slightly increased. The strength of high-strength gluten (ZM366G) and medium-strength gluten (AK58G) dough models was reduced by the synergistic effects of non-covalent and covalent linkages, while hydrophobic interactions predominantly affected the stability of the low-strength gluten (ZM103G) dough structure. Overall, the study highlights the importance of using high-strength gluten for enhanced dough viscoelasticity and underscores the need to regulate mixing duration to avoid diminishing dough stability.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"402 ","pages":"Article 112677"},"PeriodicalIF":5.3,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144203974","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":"Real-time screening of melamine in coffee capsules using infrared thermography and deep learning","authors":"Natalia Hernansanz-Luque ,&nbsp;Ana M. Pérez-Calabuig ,&nbsp;Sandra Pradana-López ,&nbsp;John C. Cancilla ,&nbsp;José S. Torrecilla","doi":"10.1016/j.jfoodeng.2025.112675","DOIUrl":"10.1016/j.jfoodeng.2025.112675","url":null,"abstract":"<div><div>Food adulteration is a major concern in the food industry, particularly in widely consumed products such as coffee. This study presents a novel non-destructive approach for detecting melamine contamination in coffee capsules using infrared thermography (IRT) and convolutional neural networks (CNNs). Coffee samples (natural, blended, and decaffeinated) with different coffee-to-milk ratios (1:3, 1:1, and 3:1) were adulterated with melamine at 2.5, 5, and 7.5 ppm. A dataset of 24,296 thermographic images was analyzed using ResNet34, achieving a classification accuracy of 95.71 % in blind validation. Compared to conventional chemical methods, this approach is faster, cost-effective, and scalable, making it a valuable tool for real-time food safety screening. The proposed method offers a non-invasive and rapid alternative to conventional analytical techniques such as High-Performance Liquid Chromatography (HPLC) and Mass Spectrometry (MS), making it highly suitable for real-time quality control in the food industry.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"402 ","pages":"Article 112675"},"PeriodicalIF":5.3,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144231348","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":"Processability and physicochemical properties of plant-based dispersions formulated with oat, pea, and potato concentrates intended for the production of yoghurt analogues","authors":"Ilianna Drositi ,&nbsp;Giovanni Barone ,&nbsp;Claus Heiner Bang-Berthelsen ,&nbsp;Lilia Ahrné","doi":"10.1016/j.jfoodeng.2025.112673","DOIUrl":"10.1016/j.jfoodeng.2025.112673","url":null,"abstract":"<div><div>The demand for plant-based fermented products with similar nutritional, textural, and functional properties to dairy yoghurts is increasing. Generally, plant-based products are formulated using one single protein-based ingredient source. The combination of ingredients from different plant sources, such as oats, peas, and potatoes can overcome challenges related to nutritional value, physicochemical stability, and processability of plant-based foods. The study aims to determine the feasibility of combining pea and potato concentrates and oat flour for formulating plant-based dispersions to be used for fermentation regarding their processability and physicochemical properties. An experimental design was employed to create a variety of plant-based formulations (PBFs) at 3 % (w/w) protein. Oat-dominant PBFs had viscosity values ranging from 1141 to 871 mPa s, similar to high solid dairy counterparts (e.g., Greek-style yoghurts). In contrast, potato-dominant PBFs had significantly lower (P &lt; 0.05) viscosity, similar to drinkable-like yoghurts or Kefir. The dominance of pea ingredients resulted in PBFs having intermediate viscosity, high net z-potential (−37 mV ± 4.04), and higher buffering capacity when compared to other PBFs. The insights of this study and the empirical predicting model developed pave the way to design PBFs having selected processability (e.g. viscosity after heat treatment) and properties of the product (e.g. particle size, colour, viscosity) for mimicking diverse dairy counterparts’ products (e.g., Greek style, Kefir, Skyr, etc.).</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"402 ","pages":"Article 112673"},"PeriodicalIF":5.3,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144190344","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}