Food Structure-Netherlands最新文献

{"title":"Impact of thyme oil enrichment and drying on microstructure and physicochemical quality of pumpkin snacks: A fractal analysis approach","authors":"Ana Divito ,&nbsp;Ma. Roberta Ansorena ,&nbsp;Rosario Goyeneche ,&nbsp;Nicolás Villagrán dos Santos ,&nbsp;Guido Rolandelli ,&nbsp;Cristina dos Santos Ferreira ,&nbsp;Cintia Mazzucotelli ,&nbsp;Pilar Buera ,&nbsp;Karina Di Scala","doi":"10.1016/j.foostr.2026.100529","DOIUrl":"10.1016/j.foostr.2026.100529","url":null,"abstract":"<div><div>The global market for dehydrated vegetable-based snacks has expanded significantly, driven by consumer preferences toward natural healthy products. This study explores convective dehydration (50–70 °C) not only as a preservation technique but also as a platform for developing functionally enriched pumpkin snacks (<em>Cucurbita moschata</em>) containing free and microencapsulated thyme essential oil. The snacks microstructure was characterized through an integrated imaging approach, including Scanning Electron and Confocal Laser Scanning Microscopy together with and Fractal analysis. Thermodynamic stability was evaluated analyzing water sorption isotherms and glass transition temperature. Results identified 70 °C as the optimal drying temperature, yielding the highest total polyphenol content (196.33 ± 16.16 mg GAE/100 g db) and antioxidant capacity (15.35 ± 0.94 mg TE/100 g db) while simultaneously optimizing sensory acceptability and process time (170 min.). Samples containing microencapsulated oil exhibited higher fractal dimensions (ranging from 1.810 to 1.840) and lower lacunarity values (decreasing from 0.4785 to 0.3012) at magnifications of 1000x and 5000x, respectively. These samples presented a reduced W-parameter from the GDW water sorption model showing a fundamental modification in water-matrix interactions. Microencapsulated enriched samples exhibited superior thermal stability, reflected by higher Tg values (e.g. 29.33 °C at 20% H₂O). Antioxidant capacity of these samples highlighted their protective role on bioactive compounds (DPPH: 64.57 mg TE/100 g db) compared to free oil impregnated samples. These findings underscore the synergy between microscopy together with fractal image analysis as a robust framework for the design of innovative microencapsulated-oil plant-based snacks with tailored functional and structural properties.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"48 ","pages":"Article 100529"},"PeriodicalIF":5.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147995205","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":"Bioaccessibility and prebiotic effect of apple pomace: A promising new functional ingredient","authors":"Liege Aguiar Pascoalino ,&nbsp;Lillian Barros ,&nbsp;João C.M. Barreira ,&nbsp;M. Beatriz P. P. Oliveira ,&nbsp;Filipa S. Reis","doi":"10.1016/j.foostr.2026.100523","DOIUrl":"10.1016/j.foostr.2026.100523","url":null,"abstract":"<div><div>Apple pomace (AP) is an underutilized bio-residue of the fruit processing industry with outstanding potential for conversion into bio-based ingredients. To assess its potential as a functional ingredient, a comparative <em>in vitro</em> digestion study (focusing phenolic bioaccessibility and prebiotic activity) was conducted using AP and its hydroethanolic extract (HE_AP). AP presented high concentrations of dietary fiber, organic acids, unsaturated fatty acids, and phenolic compounds, including both free and bound forms. Bioaccessibility studies demonstrated a dual release profile: HE_AP enabled a rapid release of phenolic compounds in the upper gastrointestinal tract (phenolics after digestion 364 ± 10 mg/100 g dw); whole AP ensured a gradual and sustained release of bioactive metabolites in the colon (64 ± 1 mg/100 g dw). Likewise, AP effectively promoted the growth of beneficial probiotic strains (<em>Lactobacillus</em> and <em>Bifidobacterium</em>), demonstrating its potential as a multifunctional ingredient to support gut health. These results promote the incorporation of AP into innovative and sustainable food and nutraceutical formulations.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"48 ","pages":"Article 100523"},"PeriodicalIF":5.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147802962","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":"Structural, and functional characterisation of texturized mung bean, cowpea, soy flours, and soy protein isolates for meat analogue applications","authors":"Malsha Dinali ,&nbsp;Isuru Wijesekara ,&nbsp;Rumesh Liyanage ,&nbsp;Lisa Newman ,&nbsp;Benu Adhikari ,&nbsp;Mayumi Silva ,&nbsp;Jayani Chandrapala","doi":"10.1016/j.foostr.2026.100528","DOIUrl":"10.1016/j.foostr.2026.100528","url":null,"abstract":"<div><div>The structural and functional properties of mung bean, cowpea, and soy proteins critically influence their suitability for texturized vegetable protein (TVP) production, yet comparative insights are limited. This study evaluates legume flours and soy protein isolate or future plant-based meat applications using low-moisture extrusion. Each material was texturized under its own optimised extrusion conditions established through targeted trials that prioritised structural integrity, expansion behaviour, and hydration performance. These conditions were refined by varying key processing parameters including barrel temperature, feed rate, water addition, screw speed and die temperature. Textured soy flour exhibited weaker structural development and retained desirable nutritional characteristics, although it showed limitations in forming strong fibrous alignment and structural integrity. In comparison, mung bean and cowpea flour-based TVPs demonstrated softer textures driven by starch gelatinisation, along with improved hydration behaviour particularly, enhanced water absorption and retention during rehydration. Soy protein isolate produced TVPs with the most pronounced fibrous structures, higher expansion ratios, and stronger protein-protein interactions under the applied extrusion conditions, resulting in superior water-holding and rehydration capacities. Overall, the findings demonstrate that underutilised legume flours particularly mung bean and cowpea have the potential to generate functional TVPs with enhanced structural properties, indicating strong potential for partial or full incorporation into plant-based meat analogue systems.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"48 ","pages":"Article 100528"},"PeriodicalIF":5.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147995206","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":"Influence of hemp protein hydrolysates on the textural, thermal, rheological, and structural properties of corn starch with varying amylose content","authors":"Gaosheng Wu,&nbsp;Lokesh Kumar,&nbsp;James D. Morton,&nbsp;Hannah Lee","doi":"10.1016/j.foostr.2026.100535","DOIUrl":"10.1016/j.foostr.2026.100535","url":null,"abstract":"<div><div>Over the past decades, researchers have investigated the changes in physical, chemical, and nutritional properties of starch blended with various biomolecules. Hemp seed meal is a sustainable byproduct of hempseed oil extraction, and there is limited research on the use of hemp protein hydrolysates, prepared from this hemp seed meal, as a food ingredient. This study investigated the physicochemical properties of hemp protein hydrolysates (HPH) and corn starch complexes using corn starch with varying amylose contents: waxy corn starch (WCS, 1% amylose), normal corn starch (NCS, 27% amylose) and high-amylose corn starch (HACS, 68% amylose). The addition of the HPH to the starch significantly modified the textural properties of starch gels, particularly enhancing elasticity and hardness in WCS and NCS, and increasing adhesiveness in NCS and HACS. Notable effects were observed with 20% HPHP (HPH hydrolyzed by pepsin) on WCS elasticity, 10% HPHB (HPH hydrolyzed by bacterial protease) on WCS hardness, and 20% HPHB on WCS adhesiveness. Particle size distribution indicated substantial granule size increases, especially in HACS. FT-IR analysis revealed shifts in absorption peaks, suggesting altered hydrogen bonding interactions without new functional groups. The addition of protein hydrolysates further amplified the thermal properties of starch, particularly in HACS. Rheological properties varied, with increased storage (G′) and loss (G\") moduli in NCS-HPH mixtures and general decreases in WCS-HPH and HACS-HPH. The findings of this study highlight the potential of hemp protein hydrolysates as novel food ingredients when combined with carbohydrates, offering improved functional properties and potential health benefits.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"48 ","pages":"Article 100535"},"PeriodicalIF":5.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148178394","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":"Soybean protein isolate-based emulsion gels fermented by Bacillus subtilis as fat replacers in beefballs: Preparation, characterization, and application","authors":"Jinhui Jiang ,&nbsp;Rina Wu ,&nbsp;Feiyu An ,&nbsp;Guoyang Pan ,&nbsp;Wenxin Yang ,&nbsp;Jing Shi ,&nbsp;Wenmin Wang ,&nbsp;Xuemeng Yang ,&nbsp;Junrui Wu","doi":"10.1016/j.foostr.2026.100527","DOIUrl":"10.1016/j.foostr.2026.100527","url":null,"abstract":"<div><div><em>Bacillus subtilis</em> is known for its high protease production, but its ability to form emulsion gels remains underexplored. In this study, a high-protease-yielding strain, <em>B. subtilis SNBS-3</em>, was screened and used to ferment soy protein isolate (SPI)-based emulsion gels. The gel properties and their efficacy as fat replacers in beef meatballs were evaluated. The results demonstrated that At 12 h of fermentation, the emulsion gel achieved maximum water holding capacity (87.6%) and turbidity, with minimum free sulfhydryl content (2.15 μmol/g). Hydrophobic interactions and hydrogen bonds dominated the intermolecular forces. The gel exhibited shear-thinning behavior and frequency-dependent solid-like characteristics (G’&gt;G’’). FT-IR and CD analyses revealed a transition from α-helices to β-sheets, with β-sheet content increasing by 4.8% and α-helix decreasing by 2.7%. Fat replacement with varying gel concentrations indicated that the addition of 15% emulsion gel yielded the best texture (chewiness 512 g), significantly reduced cooking loss (12.4%), and achieved the highest sensory score (28.7). These findings provide a novel approach for the industrial production of low-fat foods without compromising sensory quality.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"48 ","pages":"Article 100527"},"PeriodicalIF":5.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147951627","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":"Oil-based oleogels from yeast Yarrowia lipolytica NRRL Y-1095: Enhancing nutritional, rheological and oxidative stability properties","authors":"Bruno Roswag Machado ,&nbsp;Marcelo Gomes Soares ,&nbsp;Rosiane Lopes Cunha ,&nbsp;Susan Hartwig Duarte ,&nbsp;Lucielen Oliveira Santos","doi":"10.1016/j.foostr.2026.100532","DOIUrl":"10.1016/j.foostr.2026.100532","url":null,"abstract":"<div><div>Microbial oil (MO) has emerged as a promising alternative oil for technological applications, particularly in food systems. Oil from <em>Yarrowia lipolytica</em> NRRL Y-1095 may become a viable lipid for food use due to its Generally Recognized as Safe (GRAS) status and favorable nutritional profile (approximately 50% omega-9 and 10% omega- 6). Thus, this study explored the potential of oil extracted from yeast <em>Y</em>. <em>lipolytica</em> NRRL Y-1095 as a major component of oleogels, pure or blended with olive oil (OO) or linseed oil (LO). Oleogels were prepared by the direct method using 7% (w w⁻¹) beeswax as oleogelator and characterized for microstructural, rheological, thermal, oil binding capacity and oxidative properties. MO-based oleogels demonstrated stability at room temperature (25 °C) and formed self-standing structures with dense crystalline networks capable of retaining more than 97% of incorporated oil. Structuring mitigated hydroperoxide production in MO-oleogel compared to pure oil over 30 days. MO-oleogels, pure or blended, exhibited strong potential for use in stable formulations (G’∼10⁵ Pa) with low saturated fat content, such as spreads and margarines. In addition to technological performance, MO:LO-oleogels exhibited a nutritionally balanced profile, combining omega-3, −6 and −9 fatty acids (24.32, 10.30 and 32.81%, respectively) with low saturated fat content (&lt;17%). Overall, this study demonstrates, for the first time, feasibility of using MO from <em>Y</em>. <em>lipolytica</em> to produce oleogels and obtain a stable, functional and nutritionally enriched lipid ingredient with potential applications in the food industry.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"48 ","pages":"Article 100532"},"PeriodicalIF":5.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148178532","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":"Protein in hempseed wastewater, the byproduct after oil and protein extraction, as an alternative to egg in muffin production","authors":"Bingqi Chen,&nbsp;Philipus Pangloli,&nbsp;Sara Burns,&nbsp;Vermont P. Dia","doi":"10.1016/j.foostr.2026.100518","DOIUrl":"10.1016/j.foostr.2026.100518","url":null,"abstract":"<div><div>Hemp (<em>Cannabis sativa</em> L.) has been widely utilized for diverse applications, yet proteins derived from hempseed supernatant (PHS), a co-product after oil and protein extraction, remain underexplored. This study aimed to characterize PHS and evaluate its functionality as an egg alternative in muffin production. PHS exhibited comparable protein profile to egg white protein (EWP) and aquafaba, a widely studied plant-based egg alternative, but displayed distinct interfacial properties. Specifically, PHS-10 presented lower foaming capacity (49.46%) and significantly reduced foaming stability (55.14%), leading to unstable foam characterized by rapid air bubble collapse over time. In contrast, aquafaba and PHS-12 maintained stable air bubble size and distribution for at least 10 min, although aquafaba exhibited a higher bubble density. These variations in foaming behavior significantly influenced muffin quality, where reduced foam stability in PHS led to a more compact crust and increased moistness (70%) compared to EWP (48%) and aquafaba (64%). Additionally, the higher β-sheet content (&gt;67%) in PHS may have promoted network formation, contributing to improved structural integrity and increased muffin height (30.0–30.7 mm) compared to aquafaba-based muffins (28.7 mm). PHS obtained after protein extracted at pH 10 and 12 significantly affected protein structure and functionality, resulting in markedly different chewiness values (1778.8 vs. 725.1). Despite these differences, both PHS formulations achieved high sensory acceptance with distinct textural and appearance attributes. Overall, PHS demonstrates strong potential as a sustainable and functional egg alternative in bakery applications.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"48 ","pages":"Article 100518"},"PeriodicalIF":5.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147658141","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":"Food microstructure in the data science era: From images to values","authors":"Ria G. Rodriguez ,&nbsp;Ina Folmer ,&nbsp;Jens Saalbrink ,&nbsp;Miek Schlangen ,&nbsp;Diana Soto-Aguilar ,&nbsp;Mathias P. Clausen ,&nbsp;José C. Bonilla","doi":"10.1016/j.foostr.2026.100530","DOIUrl":"10.1016/j.foostr.2026.100530","url":null,"abstract":"<div><div>Quantifying microstructure in foods holds the key to understanding how food materials are hierarchically structured at different length scales. This review highlights the efforts towards quantitative analysis of food microstructure and aims at facilitating the field of food microstructures to move towards a quantitative regime. Consensus on classifications of food microstructure is currently still missing and can therefore lead to multiple interpretations. In addition, the microstructures of foods are widely varied and typically not as clear or distinct as in other disciplines. Data science approaches, including machine learning and deep learning, are not new to the field of image analysis; they are, however, only starting to be used for segmentation and quantification of food microstructure. Overall, the shift in focus to a more quantitative science will in turn move the field towards the rational design of foods, including the tailored design of textural and other structure-related attributes of food.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"48 ","pages":"Article 100530"},"PeriodicalIF":5.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147995207","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":"Exploring the relationship between multi-scale structure and digestibility of various maize starches during gelatinization by a mimicked heating ex-situ method","authors":"Fei Ge ,&nbsp;Di Wu ,&nbsp;Xifeng Xia ,&nbsp;Luming Peng","doi":"10.1016/j.foostr.2026.100524","DOIUrl":"10.1016/j.foostr.2026.100524","url":null,"abstract":"<div><div>To investigate the relationship between multi-scale structure and digestibility of maize starch with various amylose content during gelatinization, four representative maize starches with different amylose contents, namely normal maize starch (NMS), Gelose 50 (G50), Gelose 80 (G80), and waxy maize starch (WMS), were used to prepare 24 staged <em>ex-situ</em> samples at characteristic gelatinization temperatures identified by differential scanning calorimetry using a mimicked heating method based on a Rapid Visco Analyser. From samples’ different behavior of structural evolutions and digestibility results, the distinct role of amylose and amylopectin to drive gelatinization and affect digestibility was discussed. The short double helix of WMS gradually unwound, decreasing relative crystallinity and slightly increasing digestibility. The hypothetical \"network\" in NMS, G50 and G80 restricted structural expansion. NMS exhibited slower helix unwinding but maintained relatively high digestibility due to its A-type crystalline form and porous surface. For G50, rearranged leached amylose increased order and compensated structural loss, with digestibility increasing at higher temperatures. G80 formed highly ordered long double helix resistant to unwinding, but structural collapse at higher temperatures, sharply increased digestibility. Phase transitions at specific temperature thresholds disrupted internal hypothetical \"networks\", leading to collapse and rapid digestibility changes. Studying structure-function relationships by this modified <em>ex-situ</em> methods offers insights for optimizing starch-based food processing.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"48 ","pages":"Article 100524"},"PeriodicalIF":5.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147802986","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":"Ultrasonic-assisted pH-shifting treatment enhances the performance and stability of emulsion gels fabricated by glycosylated Spirulina protein-flaxseed gum conjugates","authors":"Qiaoli Zhao ,&nbsp;Tianai Wang ,&nbsp;Peijie Liu,&nbsp;Leyi Chen,&nbsp;Xiaofei Liu,&nbsp;Bingbing Song,&nbsp;Saiyi Zhong","doi":"10.1016/j.foostr.2026.100531","DOIUrl":"10.1016/j.foostr.2026.100531","url":null,"abstract":"<div><div><em>Spirulina</em> protein (SP), recognized as a high-quality plant-based protein with a balanced amino acid profile, exhibits limited application in emulsion systems due to its poor solubility and emulsifying capacity. In this study, SP was pretreated using ultrasound-assisted pH-shifting and subsequently conjugated with flaxseed gum (FG) via the glycosylation reaction to enhance its functional properties. The potential of the resulting conjugates to stabilize emulsion gels was evaluated. Glycation degree, intermediate product formation, and browning intensity were analyzed to confirm successful conjugation between SP and FG. The ultrasound-assisted pH-shifting treatment (UP) significantly accelerated the glycosylation reaction, inducing notable changes in the secondary structure and spatial conformation of SP. These structural modifications led to remarkable improvements in the functional properties: the solubility, emulsifying activity index, emulsion stability index, and DPPH radical scavenging rate of the UP-SP/FG conjugates reached 53.7%, 1092.54 m²/g, 395.33 min, and 32.85%, respectively. Moreover, emulsion gels stabilized with UP-SP/FG glycosylated conjugates displayed smaller droplet sizes, more uniform size distribution, and enhanced oxidation stability compared to those stabilized with SP/FG glycosylated conjugates. These findings indicate that the combined strategy of ultrasound-assisted pH-shifting and glycosylation conjugation with FG significantly enhances the functional properties of SP, providing a strong foundation for broadening its applications in emulsion-based systems.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"48 ","pages":"Article 100531"},"PeriodicalIF":5.9,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147995204","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}