LWT - Food Science and Technology最新文献

{"title":"A promising starter strain for enhanced soy milk fermentation: Improving stability and flavor by mitigating beany flavor while enriching fruity aromas","authors":"Yue Zhao ,&nbsp;Mei Bai ,&nbsp;Dan Wang ,&nbsp;Lai-Yu Kwok ,&nbsp;Jicheng Wang ,&nbsp;Zhihong Sun","doi":"10.1016/j.lwt.2025.118021","DOIUrl":"10.1016/j.lwt.2025.118021","url":null,"abstract":"<div><div>This study evaluated the potential of <em>Lactobacillus delbrueckii</em> subsp. <em>bulgaricus</em> (<em>L. bulgaricus</em>) M-58, isolated from naturally fermented sour yak milk in Mongolia, as a starter culture for soy milk fermentation. It compared the performance of <em>L. bulgaricus</em> M-58 to that of the commercial starter culture 904-vege, assessing fermentation efficiency along with stability, metabolomic profiles, and sensory qualities of the resultant fermented soy milks over 21 days of storage. Key parameters included the TURBISCAN stability index, rheological properties, texture, viscosity, water-holding capacity, and volatile/non-volatile metabolite profiles, which were analyzed via gas chromatography-mass spectrometry and liquid chromatography-mass spectrometry. Soy milk fermented with <em>L. bulgaricus</em> M-58 exhibited superior stability, as evidenced by lower TURBISCAN stability index values, enhanced gel structure formation, and improved texture measurements, including water-holding capacity and consistency. Metabolomics analyses revealed significant reductions in beany flavor-associated compounds, including hexanal, hexanol, phenylacetaldehyde, linoleic acid, and linolenic acid. Moreover, there was an increase in succinic acid, which mitigated the beany flavor. Notably, levels of desirable volatile metabolites, such as phenylethyl alcohol and acetophenone, were elevated, imparting appealing fruity, citrus, and rose aromas. Additionally, <em>L. bulgaricus</em> M-58 significantly degraded indigestible oligosaccharides (raffinose and stachyose) and increased riboflavin, contributing to improved nutritional value. The findings highlight <em>L. bulgaricus</em> M-58 as a promising candidate for producing high-quality, consumer-friendly fermented soy milk with enhanced sensory and functional properties. Future research should explore dynamic changes during fermentation, optimize processing conditions, and assess scalability for industrial applications, supporting innovation in plant-based foods and sustainable nutrition.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118021"},"PeriodicalIF":6.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144329762","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploiting the synergy among olive oil mill wastewater, microalgae, and fermentation for wheat bread fortification","authors":"Ali Zein Alabiden Tlais ,&nbsp;Elisabetta Trossolo ,&nbsp;Alessandro Stringari ,&nbsp;Giulia Gramenzi ,&nbsp;Pasquale Filannino ,&nbsp;Daniela Pinto ,&nbsp;Marco Gobbetti ,&nbsp;Raffaella Di Cagno","doi":"10.1016/j.lwt.2025.118030","DOIUrl":"10.1016/j.lwt.2025.118030","url":null,"abstract":"<div><div>This study aimed to harness the potential of olive oil mill wastewater (OMWW) through fermentation, unlocking its polyphenolic content and associated health benefits. Given the harsh condition of OMWW for microbial growth, we hypothesized that its combination with <em>Chlorella vulgaris</em> (CHL) as a protein source could enhance microbial adaptation and fermentation outcomes. The primary objective was to investigate how the synergy between OMWW and CHL, mediated by fermentation, could improve the bioavailability of phenolic compounds and proteins, ultimately creating functional ingredients for bread fortification. All yeast and especially lactic acid bacteria (LAB) strains used as starters were able to grow and effectively utilized sugars when OMWW was mixed with <em>C. vulgaris</em>. The interactions between proteins and phenolics and the impact of fermentation on their bioavailability were analyzed. The resulting fermented OMWW-CHL mixtures exhibited promising nutritional and anti-fungal profiles, suitable for fortifying wheat bread. By replacing half of the water fraction in bread making, the fermented OMWW-CHL mixture enhanced sensory attributes and delayed mold contamination. The enriched free phenolic profile of fortified breads may have a positive contribution to a balanced diet.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118030"},"PeriodicalIF":6.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144321412","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of cations on the properties of high moisture textured vegetable protein: from the perspective of Hofmeister effect","authors":"Jingwen Ren ,&nbsp;Menghan Liu ,&nbsp;Yiting Guo ,&nbsp;Xueqing Zhu ,&nbsp;Yawei Zhang ,&nbsp;Hongzhou An","doi":"10.1016/j.lwt.2025.118037","DOIUrl":"10.1016/j.lwt.2025.118037","url":null,"abstract":"<div><div>High-moisture textured vegetable proteins (HMTVPs) prepared from twin-screw extrusion technology has been considered as a promising substitute for animal protein. In this study, systemic measurements were used to characterize influence of salts containing ions of Hofmeister series (KCl and CaCl₂) on the behavior of textural and physical properties, water distribution and migration, and microstructure formation in HMTVPs. The results showed that the added ions notably influenced the interactions between plant proteins. The addition of Ca²⁺ could promote ordered arrangement and alignment of plant protein due to the directly interactions between ion and protein chains, leading a fibrous structure with enhanced texturization degree (up to 1.46). Differently, the enhanced effects in K⁺-contained system could only be observed at certain concentration and the characteristics present a fluctuant trend. Notably, an optimized microstructure was obtained in Ca²⁺-contained system. With this work, we provided insight into the Hofmeister series ions on physicochemical properties of HMTVPs for developing more suitable quality for future applications.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118037"},"PeriodicalIF":6.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144313249","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of combined low-temperature plasma pretreatment and modified atmosphere packaging on the quality characteristics and microbial community of sous vide Solenocera crassicornis","authors":"Lucheng Wang ,&nbsp;Yintao Zhou ,&nbsp;Shanshan Shui ,&nbsp;Wenxiong Zheng ,&nbsp;Ronglin Yang ,&nbsp;Soottawat Benjakul ,&nbsp;Shucheng Liu ,&nbsp;Bin Zhang","doi":"10.1016/j.lwt.2025.118018","DOIUrl":"10.1016/j.lwt.2025.118018","url":null,"abstract":"<div><div>The quality changes of red shrimp (<em>Solenocera crassicornis</em>) muscles during 30 d of refrigeration at 4 °C were compared by evaluating physicochemical properties and microbial diversity. The peeled (1) and shell-on (2) shrimp were grouped by three processing methods: VLS1 and VLS2 (vacuum packaging (VP), low-temperature plasma (LTP), then sous vide (SV)), VSL1 and VSL2 (VP, SV, then LTP), and MLS1 and MLS2 (modified atmosphere packaging (MAP), LTP, then SV). During prolonged chilled storage, the <em>b∗</em> values, pH, cooking loss (CL), total viable count (TVC), and TVBN in peeled and shell-on shrimp muscles decreased, and the <em>L∗</em> values, <em>a∗</em> values, elasticity, water-holding capacity (WHC), and moisture content (MC) increased, while shearing force and chewiness initially climbed and then decreased. Among the three methods, MLS best preserved shrimp quality. Furthermore, High-throughput sequencing (HTS) showed decreased microbial richness and diversity in both peeled and shell-on shrimp with longer chilled storage. <em>Proteobacteria</em> and <em>Firmicutes</em> were the dominant phyla, with <em>Pseudomonas</em> and <em>Achromobacter</em> as the main genera in both muscle tissues. Moreover, correlation analysis showed that the growth of <em>Pseudomonas</em>, <em>Psychrobacter</em>, and <em>Carboxylicivirga</em> was closely linked to various physicochemical factors. This study helps understand red shrimp quality deterioration during refrigeration and supports new preservation methods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118018"},"PeriodicalIF":6.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144338307","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative analysis of flavoromic and metabolomic profiling differences between red, firm and non-exudative (RFN) and pale, soft and exudative (PSE) pork","authors":"Jing Chen ,&nbsp;Xiaofan Tan ,&nbsp;Yize Weng ,&nbsp;Ruixue Zhao ,&nbsp;Hongli Che ,&nbsp;David M. Irwin ,&nbsp;Shuyi Zhang ,&nbsp;Bojiang Li","doi":"10.1016/j.lwt.2025.118040","DOIUrl":"10.1016/j.lwt.2025.118040","url":null,"abstract":"<div><div>This research aimed to identify different flavors and metabolites between red, firm and non-exudative (RFN) and pale, soft and exudative (PSE) pork. In this study, the meat quality of RFN and PSE meat was examined, which showed that drip loss, shear force and meat color (<em>L∗</em> value) of PSE meat were markedly higher than those for RFN meat. A total of 1545 flavor compounds were identified in RFN meat and PSE meat, of which 126 had differential abundance between the two types of meat. Furthermore, 19 aroma compounds had ROAV values greater than 1. Metabolomic analysis identified 32 metabolites that had different abundances between RFN and PSE meat. KEGG enrichment analysis of these differential metabolites yielded marked enrichments in 30 signaling pathways including purine metabolism and FoxO signaling pathway. The results of this research identify new perspective into biomarkers flavor compounds and metabolites that differ between RFN and PSE pork.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118040"},"PeriodicalIF":6.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144329706","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization of phage-derived endolysin LysD6E against foodborne Escherichia coli","authors":"Shudong Peng ,&nbsp;Jiajun Li ,&nbsp;Yating Long ,&nbsp;Ying Zheng ,&nbsp;Dongming Lan ,&nbsp;Yonghua Wang","doi":"10.1016/j.lwt.2025.118043","DOIUrl":"10.1016/j.lwt.2025.118043","url":null,"abstract":"<div><div>Foodborne <em>Escherichia coli</em> is one of the health-threatening pathogens existing on the surface of vegetables and fruits. Although antibiotics are the first line of defence against bacteria, increasing concerns are awake about the multidrug resistance caused by overuse and misuse of antibiotics. Therefore, alternative antibacterials are urgently necessary. In this context, we identified, cloned and expressed a novel endolysin LysD6E derived from marine phage D6E for its potential antibacterial action against <em>E. coli</em>. LysD6E consists of an Amidase_3 domain belonging to the N-acetylmuramoyl-L-alanine amidase family. LysD6E was stabile between 4 and 70 °C, and pH between 6 and 10. It had strong lysogenic activity against <em>E. coli</em> and <em>Salmonella typhi</em>. Furthermore, when applying 0.5 μM of LysD6E together with 5 mM EDTA on lettuce for 2 h, viable counts of <em>E. coli</em> ATCC 25922 reduced by 2.05 Log CFU/mL. Our findings suggest that phage-derived LysD6E has the potential against foodborne <em>E. coli</em> in raw vegetables.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118043"},"PeriodicalIF":6.0,"publicationDate":"2025-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144480066","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring operational parameters and key characteristics in extraction and purification of rubber tree (Hevea brasiliensis) seed protein using the hierarchical Osborne method and ultrafiltration technology","authors":"Meiyu Zheng ,&nbsp;Fenfen Lei ,&nbsp;Lei Chen ,&nbsp;Yue Mu ,&nbsp;Jin Zhang ,&nbsp;Shu Wang ,&nbsp;Yong Yang ,&nbsp;Bin Li ,&nbsp;Zhigang Hu ,&nbsp;Dongping He ,&nbsp;Sihong Zhang ,&nbsp;Li Zhou","doi":"10.1016/j.lwt.2025.118039","DOIUrl":"10.1016/j.lwt.2025.118039","url":null,"abstract":"<div><div>The present study investigated the fractionation and purification of protein fractions in rubber trees (<strong><em>Hevea brasiliensis</em></strong>) seed meal using a combination of the Osborne hierarchical extraction method and ultrafiltration membrane purification technology. The protein content of the meal was measured at 21.5 ± 1.3 g/100g. Analysis revealed the presence of 17 amino acids, including 7 essential amino acids. The predominant protein fractions identified were albumin (8.1 g/100g) and glutelin (16.2 g/100g). Following ultrafiltration purification, the protein fractions exhibited purity levels exceeding 90 g/100g. Molecular weight analysis indicated variability among the four protein fractions, with weights falling within the range of 10–55 kDa. Notably, the rubber seed albumin and globulin displayed higher molecular weights and compact structures compared to gliadin and glutelin, which exhibited larger and looser structures. These findings offer valuable insights into the extraction, purification, and potential utilization of rubber tree seed meal as a potential protein source in food or animal feed applications.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"227 ","pages":"Article 118039"},"PeriodicalIF":6.0,"publicationDate":"2025-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144290849","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Prebiotic potential of Camellia oleifera seed cake polysaccharides revealed by in vitro digestion and fermentation","authors":"Nan Fang ,&nbsp;Yan Zeng ,&nbsp;Haosheng Huang ,&nbsp;Xuemei Yang ,&nbsp;Haiqin Leng ,&nbsp;Xinyu Chen ,&nbsp;Tao Chen ,&nbsp;Lijun Zhou ,&nbsp;Hongyu Yang ,&nbsp;Xiaoyu Jiang ,&nbsp;Chunbang Ding ,&nbsp;Shiling Feng","doi":"10.1016/j.lwt.2025.118010","DOIUrl":"10.1016/j.lwt.2025.118010","url":null,"abstract":"<div><div>Polysaccharides from <em>Camellia oleifera</em> seed cake are acknowledged as magnificent bioactivities, but their effects on gut microbiota are poorly studied. This investigation clarified the essential characteristics and bioactivities of four sorts of polysaccharides derived from <em>C</em>. <em>oleifera</em> seed cake (CCPs) and systematically investigated their digestive stability, microbial modulatory effects, and metabolic profiles under <em>in vitro</em> gastrointestinal and fermentation conditions. The findings provide an integrated understanding of how extraction methods influence polysaccharide functionality. The findings revealed that the fundamental traits and bioactivities of D-CCP would be impacted by the methods of extraction. Notably, D-CCP exhibited the highest antioxidant potential. Following <em>in vitro</em> digestion, both the physico-chemical characteristics and bioactivities of D-CCP remained largely consistent; however, significant alterations were noted after fermentation, affecting, reducing sugars, chemical composition, apparent viscosity, and FT-IR spectra. D-CCP played a beneficial role in regulating constitution of gut microorganisms by increasing the abundance of advantageous microorganisms (<em>Bacteroides, Parabacteroides</em> and <em>Bifidobacterium</em>) while reducing detrimental ones (<em>Morganella</em> and <em>Clostridium</em>), thereupon then promoting the manufacture of short-chain fatty acids. This result offers valuable insights into the characteristics of D-CCP related to both digestive processes and microbial fermentation, highlighting its promise as a prebiotic source that may enhance human intestinal health.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118010"},"PeriodicalIF":6.0,"publicationDate":"2025-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144490426","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimizing slicing to boost quality in hot air-dried shiitake mushroom","authors":"Rongqiang Chen ,&nbsp;Lijuan Xu ,&nbsp;Shuai Zhang ,&nbsp;Yuan Duan ,&nbsp;Caiping Zhu ,&nbsp;Pengtao Zhao ,&nbsp;Chu Liu ,&nbsp;Feng Jia ,&nbsp;Xu Zhang ,&nbsp;Jianshu Liu ,&nbsp;Yanhui Han ,&nbsp;Yurong Guo","doi":"10.1016/j.lwt.2025.118026","DOIUrl":"10.1016/j.lwt.2025.118026","url":null,"abstract":"<div><div>The drying of whole shiitake mushrooms is widely used to extend their shelf life; however, this process is often challenged by significant browning and shrinkage. This study investigates the use of slicing to increase the surface area, thereby minimizing shrinkage and browning. Various drying techniques, including hot-air drying, vacuum freeze drying, and puffing, were evaluated for their impact on sliced mushroom quality. The result shows that slicing increased the surface area of mushrooms by 90 %, greatly accelerated water evaporation, reduced the drying time by 61 % and minimized shrinkage by 20 % with less browning. Hot-air drying is the most effective and cost-efficient method than others. Slice thickness and drying temperature were key factors in shrinkage, with crisps under 12 mm thickness and dried temperature under 90 °C. Response surface methodology optimized the drying conditions at 85 °C, 180 min, and 8 mm slice thickness. These conditions preserved the crisps’ microstructure, resulting in a product with balanced crispness of 2565 g and hardness of 1816 g, enhanced color (L∗ = 81.39–88.55) and improved roasted mushroom flavor. The study presents a cost-effective hot-air drying method for producing high-quality shiitake mushroom crisps, offering a viable solution for industrial use.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"228 ","pages":"Article 118026"},"PeriodicalIF":6.0,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144501187","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"An effective strategy to improve the bioaccessibility of oleanolic acid in self-constructed water-in-oil emulsions: oil phase gelation based on octacosanol","authors":"Benyang Li ,&nbsp;Zhikai Li ,&nbsp;Chenjia Li ,&nbsp;Xuan Huang ,&nbsp;Jie Yu ,&nbsp;Qin zhang ,&nbsp;Feiyun Li ,&nbsp;Chaoxi Zeng","doi":"10.1016/j.lwt.2025.118041","DOIUrl":"10.1016/j.lwt.2025.118041","url":null,"abstract":"<div><div>Self-constructed W/O emulsions were used as effective oral delivery systems for triterpenoids. Whether stabilization by gelation of the oil phase can improve the delivery of emulsions needs further investigation. In this work, we used the bioactive substance (Octacosanol, Octa) as the oil gelator and the typical triterpenoid (Oleanolic acid, OA) as the stabilizer to prepare the water-in-oleogel emulsion delivery system. Results demonstrated that increasing Octa concentration induced the formation of a denser needle-like crystal network within the oleogel, accompanied by enhancing thermal stability and excellent storage stability of the emulsion. Furthermore, the gelator concentration can be modulated to gel properties. Following Octa-induced oil phase gelation, droplets in the water-in-oleogel emulsion system exhibited reduced particle sizes upon entering the simulated intestinal fluid phase, accompanied by a higher lipid digestion degree, accelerated digestion rate, and increased OA bioaccessibility. This study not only advances food-grade solutions for OA oral delivery but also offers a paradigm for constructing simplified delivery systems that leverage intrinsic bioactive properties to minimize exogenous additives.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"227 ","pages":"Article 118041"},"PeriodicalIF":6.0,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144290851","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}