Food Structure-Netherlands最新文献

{"title":"Lentil protein isolate suspensions with improved solubility and colloidal stability using high pressure homogenisation treatments","authors":"Nicolas Malterre ,&nbsp;Francesca Bot ,&nbsp;Justyna Tarapata ,&nbsp;Elke K. Arendt ,&nbsp;Emanuele Zannini ,&nbsp;James A. O’Mahony","doi":"10.1016/j.foostr.2025.100469","DOIUrl":"10.1016/j.foostr.2025.100469","url":null,"abstract":"<div><div>Lentil protein has generally good techno-functional properties; however, the limited solubility of lentil protein is a barrier to its wider use in food applications. This study aimed to evaluate the impact of high-pressure homogenisation (HPH), in the range 0–180 MPa, on selected techno-functional properties of lentil protein isolate (LPI) suspensions. The results showed that the low solubility (62.8 %) of LPI is mainly attributed to hydrophobic interactions and hydrogen bonds. Treatment with HPH at 180 MPa was effective in increasing this solubility to 95.3 %. The weighted mean volume diameter of particles in the suspensions decreased from 10.7 ± 1.1 (control) to 0.33 ± 0.06 µm (180 MPa), with this reduction in particle size attributed to physical disruptions/breakage of powder particles and of insoluble protein aggregates. Surface hydrophobicity increased from 614 to 1312 on HPH treatment, due to the exposure of previously-buried hydrophobic groups. The physical stability of the suspensions increased with increasing pressure, as evidenced by the separation rate decreasing from 8.55 % to 4.92 %/h for the control and 180 MPa treatments, respectively. These results indicate that HPH is a promising processing strategy to develop colloidally stable lentil protein suspensions with enhanced solubility and improved techno-functional properties for use of lentil protein ingredients in sustainable food products.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100469"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145269065","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigating the effect of MAG/(NaPO3)x on the physicochemical and structural properties of rice starch-protein rice and improving the mechanism in each zone during the extrusion process","authors":"Li-shuang Wang ,&nbsp;Jia-Sun ,&nbsp;Jin-hui Jia ,&nbsp;Jin-jie Huo ,&nbsp;Yu-min Duan ,&nbsp;Na-Wang ,&nbsp;Xiao-shuai Yu ,&nbsp;Zhi-gang Xiao ,&nbsp;Ying Wang ,&nbsp;Xiao-ling Tian","doi":"10.1016/j.foostr.2025.100468","DOIUrl":"10.1016/j.foostr.2025.100468","url":null,"abstract":"<div><div>The underlying mechanism of the interactions among rice starch (RS), glutelin (G), and texture improvement, during the formation, physicochemical, and structural properties of ternary reconstituted rice, has not been confirmed systematically. Herein, a comprehensive assessment was conducted to investigate the effects of monoacylglycerol (MAG) and composite phosphate (NaPO₃)x on the characteristics and properties of reconstituted rice in each zone during extrusion processing. The results demonstrated that MAG and (NaPO₃)x contributed to improving the hardness, chewiness, and springiness, while reducing the adhesiveness from 7.9 mJ to 1.07 mJ ( for MAG-rice) and 1.6 mJ (for (NaPO₃)x-rice), respectively. From the mixing zone to the extrudate zone, MAG acted as an embedded entity and was tightly bonded to rice starch-glutelin (RS/G) molecules via hydrogen bonding and hydrophobic interactions, which enhanced the tightness and flexibility of RS/G networks, reducing in a microstructure with smoother surface performance and fewer wrinkled protrusions. Meanwhile, (NaPO₃)x interacted with RS/G by electrostatic interaction, beginning from the melting zone, promoting the formation of the (NaPO₃)x-rice with a more solid and dense performance microstructure. In addition, compared with RS/G-rice, both MAG-rice and (NaPO₃)x-rice exhibited higher viscosity coefficients, storage moduli (G'), and loss moduli (G′'), lower tanδ values (indicating more solid-like behavior), better thermal stability, and larger particle sizes. Furthermore, MAG-rice and (NaPO₃)x-rice showed increased rapid viscosity, setback viscosity, and regularity of intermolecular arrangement. Among them, the improvement effect of MAG on RS/G was more prominent than that of (NaPO₃)x. This study provides theoretical guidance for designing and producing reconstituted rice products with rice starch and glutelin as the skeletal structure.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100468"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145221811","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Whey protein aggregates affect cast film appearance and mechanical properties – Part I: Network formation of straight fibrils and non-amyloid aggregates","authors":"Therese Ruhmlieb ,&nbsp;Achim Overbeck ,&nbsp;Charlotte Ruhmlieb ,&nbsp;Ingo Kampen ,&nbsp;Arno Kwade ,&nbsp;Karin Schwarz ,&nbsp;Anja Steffen-Heins","doi":"10.1016/j.foostr.2025.100464","DOIUrl":"10.1016/j.foostr.2025.100464","url":null,"abstract":"<div><div>The film forming properties of pre-treated whey protein isolate (WPI) were investigated. In part I of this study, WPI was structured into amyloid aggregates <em>via</em> acidic pH-dependent heat treatment. Isolated amyloid fractions (straight fibrils) and non-amyloid fractions containing small aggregates and peptides, or mixtures of both fractions were used for film formation. The films' appearance and mechanical properties were influenced by cohesive and adhesive interactions of mesoscopic materials, affecting delamination, stress control, and peelability. Analysis of surface structure and crack patterns using top-view photographs, scanning electron microscopy, and atomic force microscopy images indicated the interplay between adhesion and cohesion forces, which was supported by measurements of hardness, and elasticity through nanoindentation. Films consisting of straight, long fibrils and non-amyloid aggregates provided the highest mechanical strength and cohesive properties. This was due to the scaffold-forming fibrillar network, in which adhesive non-amyloid aggregates were embedded. Fibrillization led to a more uniform film profile at lower protein concentrations by decreasing vertical and horizontal convection flows. The alignment of aggregates during the drying process demonstrated to play a regulatory role in stress release. As a result, aggregate morphology has been observed to directly affect the nature of the resultant cracks, with straight fibrils resulting in straight and linear cracks. Insights obtained from studying pure amyloid/non-amyloid film networks can optimize WPI film formulations for improved edible film applications. This includes reducing crack formation, enhancing visual appearance, and improving peelability.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100464"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145269067","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Changes in starch-assisted expansion porous structure of peanut protein via extrusion and impact on textural and rehydration properties","authors":"Feng Guo,&nbsp;Hui Hu,&nbsp;Huan Zhou,&nbsp;Anna Hu,&nbsp;Qiang Wang,&nbsp;Jinchuang Zhang","doi":"10.1016/j.foostr.2025.100474","DOIUrl":"10.1016/j.foostr.2025.100474","url":null,"abstract":"<div><div>Extruded restructured plant proteins for foods are beneficial towards environmental sustainability. Peanut protein is a high-quality source of plant protein that can be utilized towards this goal. However, control of pore structure during extrusion is challenging, leading to poor texture and rehydration properties. In this study, blends of peanut protein and pea starch were subjected to extrusion processing at pea starch inclusion levels of 0 %, 10 %, 15 %, 20 %, 25 %, and 30 % (w/w) to fabricate extrudates possessing a porous structure. Results showed that increased pea starch content raised the expansion ratio of the peanut protein extrudates from 1.47 to 2.80, creating larger pores. This promoted faster water absorption by the extrudates. Protein and starch interacted through hydrogen bonds and hydrophobic interactions, influencing disulfide bonds and free sulfhydryl groups. Higher pea starch content increased protein-starch interactions, resulting in polymer systems with higher viscosity. The results explained the influence of the porous structure of peanut protein and pea starch on the extrudate’s textural and rehydration properties during extrusion.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100474"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145269068","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Thermal deformation behavior and microstructural response of pumpkin seeds during drying","authors":"Peipei Zhang ,&nbsp;Bitao Li ,&nbsp;Jiacheng Li ,&nbsp;Hongwei Ji ,&nbsp;Liqing Zhang","doi":"10.1016/j.foostr.2025.100472","DOIUrl":"10.1016/j.foostr.2025.100472","url":null,"abstract":"<div><div>Despite the widespread use of hot air drying in seed processing, the mechanisms of drying-induced deformation behavior and microstructural response in pumpkin seeds is not well understood. The moisture content evolution, strain field distribution, and cellular structural responses of seeds under varying drying temperatures (35℃, 40℃, 45℃, 50℃, 55℃, 60℃, 65℃, and 70℃) were systematically analyzed using digital image correlation method (DIC) and cell morphology analysis. The results showed that the drying time to the safe moisture content (9.0 ± 0.5 %) at 70℃ was only 2/9 of that at 35℃. The deformation of pumpkin seeds showed obvious anisotropy, with higher absolute value of strain in the minor axis direction <span><math><msub><mrow><mi>ε</mi></mrow><mrow><mi>x</mi></mrow></msub></math></span> (from −0.017 ∼ −0.056 at 35°C to −0.011 ∼ −0.072 at 70°C) compared to the major axis <span><math><msub><mrow><mi>ε</mi></mrow><mrow><mi>y</mi></mrow></msub></math></span> (from −0.016 to −0.036 at 35°C to −0.029 ∼ −0.056 at 70°C). The pumpkin seeds were dominated by reversible elastic contraction at 50°C or less, and entered the plastic deformation stage when the drying temperature was 50–70°C. The intensified heterogeneity of the strain field reflected the synergistic interaction between the core and edge of seed. The porosity showed a continuous increasing trend with rising temperature, while the average cell area, Feret diameter, and perimeter decreased. The transition from elastic to plastic deformation was observed to occur at around 50°C, which serves as a critical threshold. This study provides a basis for optimizing the hot air drying process of pumpkin seeds, which offering practical guidance for damage-minimized seed and food drying in agricultural applications.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100472"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145221810","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rheology and crystallisation of cocoa butter in the presence of pea protein","authors":"Megan Holdstock ,&nbsp;Brent S. Murray ,&nbsp;Paraskevi Paximada ,&nbsp;Michael Rappolt ,&nbsp;Isabel Celigueta Torres ,&nbsp;Anwesha Sarkar","doi":"10.1016/j.foostr.2025.100476","DOIUrl":"10.1016/j.foostr.2025.100476","url":null,"abstract":"<div><div>The effects of pea protein isolate (PPI) particles on the crystallisation and rheological properties of cocoa butter (CB) were evaluated. PPI particles were milled to produce two size classes, coarse and fine. Milled PPI particles were found to aggregate in molten CB, increasing the viscosity of the system and forming an elastic network. Greater aggregation was observed as the size of PPI particles was reduced. PPI particles had no effect on the crystal structure of CB, or the polymorphic transition pathway. However, the induction time of crystallisation was shorter, and the crystalline domain size in the α-phase was smaller for CB crystals + PPI, indicating heterogeneous nucleation effects. PPI particles increased the elasticity of the system by an order of magnitude only during the early stages of CB crystallisation. This study demonstrates that PPI particles can be incorporated into fat-based systems without disrupting fat crystal structure, with the potential to enhance mechanical strength. This highlights their potential as functional rheological modifiers upon milling in confectionery applications.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100476"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145269064","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modification of physico-chemical, structural and functional properties of hemp seed meal proteins by high-pressure microfluidisation","authors":"T.P. Sari ,&nbsp;Mudit Bajaj ,&nbsp;Prarabdh C. Badgujar ,&nbsp;Amresh H. Dhamane ,&nbsp;Kamlesh Pawar ,&nbsp;Kiran Verma ,&nbsp;Ayon Tarafdar ,&nbsp;Sunil Pareek","doi":"10.1016/j.foostr.2025.100470","DOIUrl":"10.1016/j.foostr.2025.100470","url":null,"abstract":"<div><div>The study explored the effect of high-pressure microfluidisation (HPM) at varying pressures (25, 75, 100, and 125 MPa; single pass) on physico-functional properties of hemp seed meal proteins. The highest reduction (53.57 %) in the mean particle size was observed at 100 MPa. SDS-PAGE showed that the intensity of bands decreased with increasing pressure. Circular Dichroism (CD) spectra reveal an α-helix to β-sheet transition, along with the conversion of β-parallel to mixed β-sheets with enhancement in the applied pressure. UV-Vis and intrinsic fluorescence spectroscopy confirmed tertiary structural rearrangements in hemp proteins. A 24.74 % increment in protein digestibility and 23.47 % enhancement in <em>in vitro</em> PDCAAS was observed for the sample treated at 100 MPa. A significant (<em>P</em> &lt; 0.05) improvement in hemp protein functionalities was observed, <em>viz</em>., free radical scavenging activity, protein solubility, and emulsifying properties. These enhancements were more prominent at 100 MPa pressure, confirming its effectiveness in positively modulating the functional attributes of hemp proteins. These results shall help augmenting their potential food applications.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100470"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145221846","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Construction of starch-sodium alginate interpenetrating network as an effective strategy to improve the quality of extruded whole buckwheat noodles during reheating and soaking periods","authors":"Tingting Gao ,&nbsp;Xiang Xu ,&nbsp;Menglan Yu ,&nbsp;Fenglian Chen ,&nbsp;Chengcheng Gao ,&nbsp;Xiao Feng ,&nbsp;Zhenjiong Wang ,&nbsp;Xiaozhi Tang","doi":"10.1016/j.foostr.2025.100471","DOIUrl":"10.1016/j.foostr.2025.100471","url":null,"abstract":"<div><div>In this study, extruded whole buckwheat noodles were prepared by establishing a starch-sodium alginate interpenetrating network reinforcement system. The impacts of reheating methods and soaking time on the structural and quality characteristics of the noodles were also systematically explored. Compared with immersion in boiling water and steaming with boiling water, microwave reheating with boiling water had the shortest reheating time (2.33 min), yet the highest reheating loss (6.94 %) and soup turbidity (3.23 NTU). SEM results indicated that the noodles reheated by microwave with boiling water had the highest porosity (57.32 %) and the lowest number of knots (423). The hardness, tensile force and elongation at break of the noodles after immersion in boiling water were the highest, reaching 51.52 N, 0.131 N and 90.3 % respectively. Additionally, the noodles reheated by microwave with boiling water obtained the highest pGI value of 71.98. After steaming with boiling water to the optimal steaming time and then continuing to soak for 30 min, the interpenetrating gel network maintained a relatively good network state, and the reheating loss only increased from 5.44 % to 9.44 %. During <em>in vitro</em> digestion, its pGI value slowly increased to 83.98, which was much lower than that of wheat noodles (92.20). Compared with boiling water-microwave reheating, boiling water immersion required a longer reheating time but had lower reheating loss and more stable noodle structure. Whereas boiling water steaming balances reheating time and loss. Overall, each reheating method had its pros and cons, and all exerted significant impacts on buckwheat noodle quality.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100471"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145221809","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of bromelain-hydrolyzed Protaetia brevitarsis larvae proteins in sponge cake systems: A sustainable approach to structural and functional egg substitution","authors":"Jiyoon Kim ,&nbsp;Ji Hye Kim ,&nbsp;Jung Soo Kim ,&nbsp;Kwang-Deog Moon","doi":"10.1016/j.foostr.2025.100473","DOIUrl":"10.1016/j.foostr.2025.100473","url":null,"abstract":"<div><div>This study aimed to utilize enzymatically hydrolyzed edible insect protein as a functional egg replacer in sponge cake. Protaetia brevitarsis larvae proteins were hydrolyzed using bromelain (0–4 %) to generate samples (PBSC0–PBSC4) with tailored structural characteristics. Structural and physicochemical analyses, including SDS-PAGE, free sulfhydryl content, and surface hydrophobicity, revealed that enzymatic treatment induced protein unfolding and exposure of reactive groups. These changes enhanced foaming and emulsifying properties, as well as viscosity, contributing to improved functional performance. Degree of hydrolysis increased from 2.76 % (PBSC0) to 19.28 % (PBSC3), before declining slightly at PBSC4 (15.50 %), indicating a supra-optimal effect at high enzyme levels. When applied to sponge cake batter, the hydrolysates affected foam microstructure, flow behavior, and cohesiveness. Notably, PBSC3 demonstrated superior gas-holding capacity and batter matrix integrity during mixing and molding. The resulting cakes showed moderate physical and textural performance, with PBSC3 cakes achieving 46.50 % volume compared with 79.00 % for the egg control, and hardness values of 472.52 gf/cm² versus 210.76 gf/cm² for the control. Sensory evaluation confirmed that PBSC3 reached an overall acceptability score of 4.83/7, compared with 5.92/7 for the egg control. Although some physical attributes were inferior to the control, overall quality remained within an acceptable range for egg-free products. By linking structural modifications—such as increased sulfhydryl content and surface hydrophobicity—to functional and product-level outcomes, this study provides a structure–function framework for insect protein applications and highlights their potential in sustainable bakery systems.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100473"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145269063","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Regulating the physicochemical and structural characteristics of extruded rice starch via complexation with ferulic acid","authors":"Jinjie Huo ,&nbsp;Jiangkai Zeng ,&nbsp;Yumin Duan ,&nbsp;Peng Wang ,&nbsp;Lishuang Wang ,&nbsp;Zhuang Yang ,&nbsp;Shiwen Cheng ,&nbsp;Xiaoshuai Yu ,&nbsp;Zhigang Xiao","doi":"10.1016/j.foostr.2025.100463","DOIUrl":"10.1016/j.foostr.2025.100463","url":null,"abstract":"<div><div>To enhance the physicochemical and structural characteristics of extruded rice starch (ERS), ferulic acid (FA) was incorporated during extrusion to form RS-FA complexes. The incorporation of FA delayed the short-term retrogradation of ERS, and the water holding capacity of ERS was improved by 1 % and 2 % FA. The storage modulus, loss modulus and the thermal stability of ERS was increased by 1 % FA. Morphological results demonstrated that FA interacted within starch molecules to form complexes, leading to a reduction on particle size of ERS. Under the extrusion condition, FA interacted with RS via hydrogen bonds and formed V type crystalline structure. Consequently, the glycosidic bonds contents and short-range ordered structure of ERS were changed. These findings revealed that FA effectively improved the physicochemical properties of ERS by altering its structure.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100463"},"PeriodicalIF":5.9,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145098496","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}