Food Structure-Netherlands最新文献

{"title":"Reinforcing the pea protein isolate-gellan gum composite gels by pH-shifting pretreatment: Emphasizing pH-modulated aggregation behavior and gelation mechanisms","authors":"Xin Qi ,&nbsp;Yulin Li ,&nbsp;Jinzhou Xiao ,&nbsp;Liting Shen ,&nbsp;Zhonghua He ,&nbsp;Jianhua Xie","doi":"10.1016/j.foostr.2025.100481","DOIUrl":"10.1016/j.foostr.2025.100481","url":null,"abstract":"<div><div>This study aimed to investigate the effects of pH-shifting on the aggregation behavior of pea protein isolate (PPI) and gellan gum (GG), as well as the gel properties and formation mechanism of PPI-GG composite gels. With the pH shifted from 3 to 11, the solubility of PPI decreased at first and then increased, reaching minimum value at pH 5<em>.</em> PPI-GG allowed for the fastest sol-gel transition at pH 5. In this case, PPI-GG composite gel exhibited the highest dynamic modulus, gel strength (189.00 ± 24.06 g), hardness (631.92 ± 95.14 g), water holding capacity (94.3 ± 3.2 %), and thermal stability. However, steady shear tests revealed structural instability under high shear rates. In contrast, PPI-GG composite gel formed at pH 7 exhibited higher yield stress and lower tan δ, indicating its more stable and homogeneous network structure. Fourier transform infrared spectroscopy revealed that the β-sheet content reached its maximum at pH 5 and progressively decreased as the pH moved away from the isoelectric point. Measurements of sulfhydryl groups and intermolecular interactions indicated that disulfide bonds contributed to gel formation at both pH 5 and pH 7, with a more pronounced effect observed at pH 5. This study provides the first comprehensive analysis of pH-mediated transitions in the physicochemical, structural, and gel properties of PPI–GG composite gels, elucidating the underlying gelation mechanisms across different pH levels and contributing to the rational design and development of gel-based foods with tailored functionalities.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100481"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145321477","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":"Consumer preferences of plant-based minced meat analogs: Linking physico-chemical properties, structural features, and sensory attributes","authors":"Jaqueline Auer ,&nbsp;Ansung Kim ,&nbsp;Sarah Heupl ,&nbsp;Mihaela Mihnea ,&nbsp;Åsa Öström ,&nbsp;Jun Niimi ,&nbsp;Maud Langton","doi":"10.1016/j.foostr.2025.100492","DOIUrl":"10.1016/j.foostr.2025.100492","url":null,"abstract":"<div><div>Plant-based food products offer a sustainable option for consumers seeking to reduce meat intake while maintaining the sensory satisfaction similar to conventional meat. However, the products in question are still unsatisfactory, and simulating the sensory properties that consumers find palatable remains significantly challenging. This study investigated the physicochemical and sensory properties of plant-based minced meat analogs, with an emphasis on texture (including texture profile analysis (TPA), liquid holding capacity (LHC), and fiber orientation) and appearance (color and particle size). Four commercial plant-based products were evaluated: two soy-based (Soy Ⅰ and Soy Ⅱ) and two pea-based (Pea Ⅰ and Pea Ⅱ) to elucidate the relationship between microstructural features and consumer sensory perception. TPA results indicated that soy-based products exhibited significantly higher hardness, gumminess, and chewiness compared to pea-based products. LHC and colour analyses revealed notable differences among the samples: Pea I showed the lowest mass loss, indicating superior water retention, while Pea II displayed pronounced red and yellow colour values. Particle size analysis indicated that Pea II and Soy I contained larger and more heterogeneous particles, whereas Soy II was characterized by smaller and more uniform particulates. Further, fiber orientation analysis revealed that Soy II exhibited more aligned fiber structures, which may contribute to its higher mechanical resistance and firmness. Sensory evaluation indicated consumer preference for Soy II, which was perceived as chewier and more rubbery in texture. The overall pattern from sensory evaluation was consistent with instrumental measurements, underscoring the utility of structural and mechanical analyses in predicting consumer acceptance.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100492"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145736273","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":"Long-term stable and temperature-responsive oleofoams based on candelilla wax: Whipping process and formation mechanism","authors":"Xin Hong,&nbsp;Liuping Fan,&nbsp;Jinwei Li","doi":"10.1016/j.foostr.2025.100477","DOIUrl":"10.1016/j.foostr.2025.100477","url":null,"abstract":"<div><div>Oleofoams have attracted widespread interest in the area of food science owing to their potential in the development of fat-reducing foods. However, the realization of long-term stability of oleofoams via natural ingredients remains a formidable challenge, and the correlation between microscopic properties and macroscopic characteristics of oleofoams has rarely been investigated. In this paper, candelilla wax was employed to construct the oleogel systems, and then the oleofoams were formed by whipping the oleogels. The effects of cooling rate and wax content on the properties of oleofoams were investigated by multi-technique characterization. Meanwhile, the mechanism of formation and evolution of CW-based oleofoams during whipping process was established. Results showed that the fast-cooling rate resulted in smaller crystals, which facilitated the formation of oleofoams with higher foamability. The increase in wax content had a positive effect on stability, foamability and mechanical strength of oleofoams, with the 13 wt% oleofoams showing the highest overrun of 66 % and remaining stable for 2 months. Moreover, the evolution of the microstructure, size distribution, and rheological properties of the oleofoams provided insights into the whipping process, which can be divided into four stages, with partial coalescence playing a vital role in the stabilization of the system. Rheological characterization revealed that the oleofoams belonged to yield-pseudoplastic fluid with thermal sensitivity and good structure-recovery performance. On this basis, temperature-responsive oleofoams were successfully prepared. These results may provide novel inspiration for the design and manufacture of smart responsive oleofoams using natural stabilizers.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100477"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145363020","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 II: Comparison of differently pre-treated wormlike 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.2025.100478","DOIUrl":"10.1016/j.foostr.2025.100478","url":null,"abstract":"<div><div>The ability of differently structured whey protein isolate (WPI) to form edible films was investigated. In part II of this study, WPI underwent a process of amyloid-like aggregation due to the effects of acidic pH or solvent-dependent heat treatment, resulting in a wormlike morphology. Isolated amyloid-like fractions and non-amyloid-like fractions, or mixtures of both fractions, were used to form the films. The wormlike structures were analyzed by ThT-fluorescence, infrared spectroscopy and atomic force microscopy prior to film formation. The film surface structure and crack patterns were imaged microscopically (SEM &amp; AFM). The film structure and crystallinity were investigated by X-ray diffraction, and the mechanical properties by nanoindentation. Temperature-induced wormlike aggregates yielded twice as much as ethanol-induced aggregates. The latter had more native α-helix and intramolecular β-sheets, possibly making them less stable compared to temperature-induced aggregates. However, in films, the two wormlike aggregates were similar in mechanical strength, adhesion, cohesive properties, and appearance because ethanol doubled the viscosity and wetting. The films' appearance was clearly influenced by mesoscopic materials, affecting delamination, stress control, and peelability. With regard to the wormlike aggregates of WPI, the ethanolic pre-treatment proved to be more advantageous for food production, since the aggregates can be produced at a significantly lower temperature (30 vs. 90 °C) and evaporate faster during drying with the same film-forming properties.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100478"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145321476","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":"Advances in optical microscopy for food structure characterization","authors":"Jose C. Bonilla ,&nbsp;Matias A. Via ,&nbsp;Jonathan Brewer ,&nbsp;Mathias P. Clausen","doi":"10.1016/j.foostr.2025.100484","DOIUrl":"10.1016/j.foostr.2025.100484","url":null,"abstract":"<div><div>In recent years, advances in optical microscopy techniques have significantly enhanced our ability to study food structures in unprecedented detail. This review introduces state-of-the-art imaging techniques— particularly those offering improvements in spatial resolution (super-resolution), temporal resolution, and label-free imaging—and explores their ability to advance food structure research. These techniques provide access to micrometre- and sub-micrometre-scale structural information that was previously difficult or impossible to obtain. By extending the imaging toolbox beyond traditional instruments such as laser scanning confocal, widefield, and electron microscopes, these innovations open new opportunities to probe the physical, chemical, and structural properties of food matrices. Through the integration of biophysical and materials science approaches with conventional food science, this review highlights both the current capabilities and future potential of advanced optical microscopy for investigation and innovation in food design and processing.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100484"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145466487","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 distribution and stability modulate textured vegetable protein hydration and juiciness perception in plant-based meat analogues","authors":"Chao Xue ,&nbsp;Raisa E.D. Rudge ,&nbsp;Jasmine Ngo ,&nbsp;Emma Hassall ,&nbsp;Louwrens C. Hoffman ,&nbsp;Jason R. Stokes ,&nbsp;Heather E. Smyth","doi":"10.1016/j.foostr.2025.100491","DOIUrl":"10.1016/j.foostr.2025.100491","url":null,"abstract":"<div><div>Juiciness remains one of the key challenges in developing plant-based meat analogues (PBMAs). In this study, oil-in-water (O/W) emulsions with varying oil droplet size distributions (∼ 4 to ∼ 114 μm) were incorporated into PBMA systems to enhance oil distribution and retention during cooking. Sensory evaluation, compression loss analysis, microscopy, micro-CT, and mathematical modelling were employed to assess these effects. Our results indicated that overall oil droplet stability played a more critical role than droplet size distribution. PBMAs formulated with lecithin-stabilized emulsions showed significantly lower cooking loss and higher <em>initial juiciness</em> scores compared with those containing an unstabilized water-oil mixture without lecithin (E_water-oil, 77.5 vs. 52.5, <em>p</em> &lt; 0.05). However, further refining the droplet size range from 26 to 4 μm had a limited impact on overall juiciness perception. Modelling of water and oil sorption in textured vegetable protein (TVP) using parallel exponential kinetics (PEK) further supported these findings. A strong positive correlation was observed between bound water absorption and the initial fast sorption phase. This relationship explains the higher cooking loss observed in the TVP-E_water-oil system, where the unstable oil phase with irregular distribution disrupted bound water binding. Consequently, more free water and adsorbed oil accumulated in regions with lower water-binding capacity. In contrast, stabilized emulsions formed a more uniform coating of oil droplets around the TVP, interfering less with bound water hydration during the initial sorption process, which contributed to better water retention and higher juiciness scores. These findings provide valuable insights for optimizing oil distribution in PBMA formulations and offer practical strategies to enhance juiciness perception in PBMAs.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100491"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145684132","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":"Mechanical and structural properties of multi-component wax-based oleogels: A comparative analysis on the effect of secondary crystalline gelators","authors":"Erwin R. Werner ,&nbsp;Megan E. Govers ,&nbsp;Alejandro G. Marangoni ,&nbsp;Andrew J. Gravelle","doi":"10.1016/j.foostr.2025.100482","DOIUrl":"10.1016/j.foostr.2025.100482","url":null,"abstract":"<div><div>Due to the health and environmental concerns of saturated and trans fats, oleogelation—particularly using natural waxes—has gained attention as a promising method to structure liquid oils and improve the nutritional and sensory attributes of alternative meat products. However, their limited mechanical performance hinders the complete replication of animal fat functionality. This study evaluated the effect of incorporating fully saturated hard fat (HF) or mixed mono- and diglycerides (MDG) on the large deformation behavior and storage stability of wax-based oleogels. Five natural waxes were screened: candelilla (CLW), carnauba (CRW), rice bran (RBW), sunflower (SFW), and beeswax (BW). Mechanical analysis showed the addition of HF failed to produce cooperative interactions across all waxes, resulting in decreased gel strength. MDG reduced gel strength of CRW-based oleogels, but cooperative interactions were observed when a portion of either SFW or BW was replaced with MDG, allowing these gels to retain their hardness compared to oleogels structured with wax alone. X-ray diffraction analysis showed neither MDG or HF affected the polymorphic form of the waxes. During storage the BW-MDG and SFW-MDG gel hardness decreased by day 5 before stabilizing, while brittleness factor was not significantly impacted. Changes in the SFW-MDG oleogels likely arise from transition of MDG from a sub-α form into the more stable β form during storage, and formation of smaller, more numerous crystals in the presence of MDG. These results provide new opportunities to reduce wax content in oleogels, paving the way for next-generation fat mimetics with enhanced texture and plasticity.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100482"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145321479","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":"Harnessing rice glutelin and chickpea proteins interactions to enhance functional and nutritional qualities of plant-based cheese","authors":"Nikitha Modupalli,&nbsp;Md Mahfuzur Rahman","doi":"10.1016/j.foostr.2025.100487","DOIUrl":"10.1016/j.foostr.2025.100487","url":null,"abstract":"<div><div>The recent demand for plant-based dairy alternatives has increased the focus on improving the organoleptic, and nutritional attributes of plant cheeses to match their dairy counterparts. This study aimed to develop a functional cheese using the synergistic interactions of rice glutelin and chickpea proteins to enhance both nutritional and textural properties. Functional characterization revealed that rice glutelin exhibited a higher water-holding capacity of 340 % and elevated solubility, while chickpea protein showed a superior oil-holding capacity of 550 % and higher surface hydrophobicity. Cheeses were prepared using a 40:60 blend of rice glutelin to chickpea protein, which yielded 21.3 % protein, 13.8 % fiber, and better moisture and lipid content. It exhibited superior textural qualities, including 1.25-fold higher cohesiveness, 1.4-fold greater springiness, and 32 % reduced oil separation compared to glutelin cheese. The blended cheese also demonstrated synergistic improvement in the viscoelastic properties and loss and storage moduli of the developed cheeses. The presence of chickpea globulins and rice glutelins resulted in complementary cross-linking mechanisms involving both covalent disulfide and non-covalent molecular interactions, increasing textural and viscoelastic quality. Amino acid profile indicated a balanced formulation, with chickpea contributing lysine and rice glutelin supplying hydrophobic branched-chain amino acids. The 40:60 blend also achieved a PDCAAS of 0.415 and an in-vitro digestibility of 39 %. These results demonstrate that blending rice glutelin and chickpea proteins significantly improves the nutritional profile and functional characteristics of plant-based cheese, closely mimicking the properties of traditional dairy cheese.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"46 ","pages":"Article 100487"},"PeriodicalIF":5.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145417418","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":"Accelerating crystallization of palm oil using acoustic wave induced cavitation technology","authors":"Ehsan Seyfali ,&nbsp;Mohammad Hadi Khoshtaghaza ,&nbsp;Konstantina Sfyra ,&nbsp;Lars Wiking","doi":"10.1016/j.foostr.2025.100455","DOIUrl":"10.1016/j.foostr.2025.100455","url":null,"abstract":"<div><div>This study evaluates the effectiveness of acoustic wave-induced cavitation generation (AWICG: 100 Hz, 20 W, 5 s) compared to high-intensity ultrasound (HIU: 24 kHz, 200 W, 5 s) in accelerating palm oil crystallization. Solid fat content analysis showed that AWICG achieved initial crystallization growth rates comparable to HIU. Microstructural analysis using polarized light microscopy and fractal dimension quantification revealed differing crystallization mechanisms: After 14 days of storage, AWICG treatment resulted in significantly denser and more compact crystal networks compared to HIU and the control (<em>p</em> &lt; 0.05), without altering crystal size, whereas HIU produced smaller crystals associated with less organized and weaker structural aggregates. Sensory evaluation using sunflower oil, a model for oxidation susceptibility, demonstrated that AWICG-treated samples exhibited no detectable off-odors, unlike HIU-treated samples (<em>p</em> &lt; 0.001). These findings underscore AWICG’s potential in enhancing crystal nucleation efficiency via resonant Faraday wave-driven cavitation. Its lower energy consumption and stable crystal network formation suggest AWICG as a sustainable and effective alternative for lipid processing, addressing both crystallization kinetics and oxidation challenges.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100455"},"PeriodicalIF":5.9,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144779456","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":"A time-resolved X-ray microcomputed tomography study of fermenting gluten-starch model doughs containing wheat and oat flour water extracts enriched in proteins","authors":"Viena Monterde ,&nbsp;Frederik Janssen ,&nbsp;Bart Dequeker ,&nbsp;Ujjwal Verma ,&nbsp;Pieter Verboven ,&nbsp;Bart M. Nicolaï ,&nbsp;Arno G.B. Wouters","doi":"10.1016/j.foostr.2025.100453","DOIUrl":"10.1016/j.foostr.2025.100453","url":null,"abstract":"<div><div>Water-extractable (WE) cereal flour constituents significantly influence bread loaf volume. However, the underlying mechanisms and the contribution of different constituents remain unclear. Here, time-resolved X-ray microcomputed tomography (µCT) and confocal laser scanning microscopy were utilized to study the impact of wheat and oat flour water extracts enriched in proteins on the evolution of gas cells and dough strands in model gluten-starch (GS) dough during fermentation. Overall, a substantial decrease in gas cell count within the first 40 min of fermentation was observed, accompanied by visual evidence of gas cell coalescence and disproportionation, indicating early-stage gas cell destabilization, contrary to existing literature. The addition of WE wheat flour proteins increased dough height during oven spring and enhanced the specific volume of GS bread. As this was not accompanied by changes in the evolution of the gas cell size distribution, the positive bread response due to WE wheat flour protein addition was hypothesized to be due to the stabilization of the thin liquid film and/or gas cell-dough interfaces during oven spring. Contrastingly, incorporating WE oat flour proteins decreased dough height after proofing and oven spring, resulting in GS bread with a 43 % lower specific volume. This was linked to a much more heterogeneous gas cell size distribution observed in X-ray µCT images immediately after mixing and during fermentation, caused by the poor strain hardening capacity of the dough. This study provides new mechanistic insights into the role of WE proteins from cereal flours in modulating the porous structure of bread dough.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"45 ","pages":"Article 100453"},"PeriodicalIF":5.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144703877","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}