Food Biophysics最新文献

{"title":"Analyze the Sequence–Function Relationship of Umami Peptides in Shrimp Paste through Machine Learning","authors":"Hong-Tao Sun,&nbsp;Yan Liang,&nbsp;Ting Wang,&nbsp;Xiang-Zhong Zhao,&nbsp;Hua Wang","doi":"10.1007/s11483-026-10182-0","DOIUrl":"10.1007/s11483-026-10182-0","url":null,"abstract":"<div><p>Umami peptides are frequently reported in fermented foods, yet the sequence organization principle that determines their functional umami intensity remains unclear. Using shrimp paste as a model system, we demonstrate that umami-enhancing activity of peptides is determined not merely by amino acid composition, but critically by their sequential organization. Specifically, umami-active peptides consistently form an acidic-polar core at positions N2-N4, especially by Asp and Glu residues that provide sustained negative charge and high polarity. In contrast, bulky hydrophobic residues and strongly cationic residues are systematically excluded from this central region and preferentially shifted toward the C-terminus, preventing disruption of the core organization. Based on this principle, nine octapeptides were rationally designed with graded conformity to the proposed organization principle. Across receptor-binding fluorescence assays, sensory evaluation, and molecular docking and dynamics simulations, peptides that more closely followed this sequence organization principle consistently exhibited enhanced receptor interaction stability and stronger umami intensity. External validation using reported umami peptides further confirmed that the proposed principle can explain sequence–function relationships beyond the designed peptide set. These results establish a clear, reproducible sequence organization principle underlying umami peptide activity and advance the field from descriptive peptide identification toward principle-guided sequence design.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148465561","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Correction: Investigating the Effect of Amino Acid Addition on the Colour Values of Black Mulberry (Morus nigra L.) and Orange Juice (Citrus sinensis L. Osbeck) Blend","authors":"Fatmagül Hamzaoğlu","doi":"10.1007/s11483-026-10185-x","DOIUrl":"10.1007/s11483-026-10185-x","url":null,"abstract":"","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-026-10185-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148465400","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing the Stability and Bioactivity of Avocado Leaf Phenolics via α-Cyclodextrin Encapsulation: Experimental and Molecular Insights","authors":"Lale Gumustepe,&nbsp;Gulcan Ozkan,&nbsp;Neslihan Kaya Kinayturk,&nbsp;Mustafa Karaboyaci,&nbsp;Ebru Aydin","doi":"10.1007/s11483-026-10176-y","DOIUrl":"10.1007/s11483-026-10176-y","url":null,"abstract":"<div><p>The valorization of agricultural by-products as sources of bioactive compounds has gained increasing attention in sustainable food systems. In this study, phenolic compounds from avocado (<i>Persea americana</i>) leaves were extracted using ohmic heating-assisted extraction (OHAE) and subsequently encapsulated with α-cyclodextrin to enhance their stability and functional properties. Encapsulation efficiency reached up to 67.13%, and higher α-cyclodextrin levels reduced water activity and moisture content, indicating the formation of stable inclusion complexes. Major phenolic compounds, including catechin and chlorogenic acid, were successfully retained after encapsulation. The free extract exhibited strong α-glucosidase inhibitory activity (IC₅₀ = 0.85 mg/mL), while the SD4 formulation retained a considerable level of activity (IC₅₀ = 3.12 mg/mL). Structural analyses revealed the formation of more uniform encapsulation structures at higher α-cyclodextrin ratios. To the best of our knowledge, this is the first study integrating OHAE, α-cyclodextrin encapsulation, and computational analysis for the stabilization of avocado leaf phenolics. Computational analyses, including molecular electrostatic potential, HOMO–LUMO calculations, and molecular docking, supported the experimental findings. Rutin, chlorogenic acid, catechin, and epicatechin showed strong binding affinities toward xanthine oxidase and α-glucosidase. These findings demonstrate that α-cyclodextrin encapsulation represents a promising strategy for improving the stability and functional applicability of avocado leaf phenolics in functional food and nutraceutical systems.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148380504","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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 Sago Flour Incorporation on Structure-Property Relationships in Hot-Pressed Wheat-Bran Biocomposite Bowls","authors":"Kanchan Ramesh Bodade,&nbsp;Veeranna Hitlamani,&nbsp;Saravanan Madanagopalan,&nbsp;Aashitosh A. Inamdar","doi":"10.1007/s11483-026-10180-2","DOIUrl":"10.1007/s11483-026-10180-2","url":null,"abstract":"<div><p>Limited information is available regarding hot-pressed cereal-based molded bio-composites reinforced using starch-rich binders. This study investigates how incorporating sago flour (SF) modulates structure-property relationships in hot-pressed bowls (BB) formulated from wheat flour and coarse wheat bran, addressing structural network disruptions commonly caused by high-fiber byproducts. SF (5–20%) was incorporated as a starch-rich binder to modify matrix consolidation during thermal pressing. Due to its fine particle size (&lt; 250 μm) and higher swelling power (6.97 g/g), SF may have contributed to improved matrix continuity during hot pressing. Coarse bran exhibited greater water- and oil-holding capacities (1.39 and 1.91 g/g), influencing dough hydration and stiffness. Hardness values ranged from 152.59 to 169.99 N, indicating that SF was associated with changes in dough rigidity, while elasticity-related parameters (resilience, cohesiveness, springiness) showed no significant differences among formulations. Bowl density varied between 0.32 and 0.37 g/cm³. Specific strength increased from 142.96 N·cm³/g in the control to 165.95 and 164.54 N·cm³/g in BS1 and BS2, respectively, before declining at higher SF levels, suggesting that moderate SF incorporation (5–10%) may provide an optimal reinforcement window associated with improved matrix continuity and fiber encapsulation. ATR-FTIR revealed minor changes in short-range starch order, suggesting that performance improvements were associated with improved matrix continuity and structural consolidation, as observed by SEM, with only minor accompanying changes in hydrogen bonding. However, all formulations exhibited high water absorption (~ 87–103% after 15 min), indicating that additional surface modification or hydrophobic coating would be necessary for liquid food applications. All formulations exhibited rapid mass loss under soil burial conditions (50% mass loss within 7–10 days). Notably, moderate SF incorporation (5–10%) was associated with approximately 15–16% higher specific strength than the control (<i>p</i> &lt; 0.05). At the same time, all formulations continued to exhibit rapid soil disintegration, suggesting improved matrix continuity and mechanical efficiency at moderate SF levels.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148380543","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Kinetic and Spectroscopic Characterization of Protein Structural Evolution in Functional Protein Bars Fortified with Natural Bee-Derived Components","authors":"Fatemeh Poureshmanan Talemi,&nbsp;Amir Pourfarzad,&nbsp;Siamak Gheibi","doi":"10.1007/s11483-026-10181-1","DOIUrl":"10.1007/s11483-026-10181-1","url":null,"abstract":"<p>This study investigated the effects of fortifying protein bars with bee pollen powder and propolis extract on their quality attributes, textural properties, and protein secondary structures during storage. Control and fortified formulations were evaluated over 28 days for moisture content, browning index, texture hardness, and FTIR-derived secondary structure elements, including α-helix, β-turns, random coils, and intra-/intermolecular β-sheets. Fortified samples exhibited significantly higher moisture content and a darker brown color compared with the control. Moreover, the incorporation of pollen and propolis extract mitigated the increase in hardness and influenced the evolution of protein secondary structures, particularly enhancing intermolecular β-sheets and random coils. To better understand these changes, fourteen kinetic models were fitted to the experimental data using MATLAB, and their performance was assessed using R², χ², MBE, and RMSE. The selected models showed different abilities in describing the behavior of quality and structural parameters during storage. The Fourier model provided the most suitable fit for hardness and intermolecular β-sheet changes, while Quadratic models effectively described browning index, α-helix, random coil, and intramolecular β-sheet evolution. The Logarithmic model most accurately represented moisture content behavior. These findings not only highlight the protective effects of bee-derived compounds but also demonstrate the predictive potential of kinetic modeling for optimizing the shelf life of protein-based functional foods.</p><p>This study provides insights for the formulation of more stable and appealing protein bars. By understanding how natural bee-derived ingredients affect protein structure and texture during storage, manufacturers can optimize formulations to improve product softness, color stability, and shelf life without relying on synthetic additives. These findings can be applied to develop clean-label, protein-rich cereal bars with better consumer acceptance and longer market stability.</p>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148380540","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Perspectives on the Structural, Conformational, and Rheological Characterization of Pectin: A Review","authors":"Sainul Abidh Kalappurackal Muhammadaly,&nbsp;Justyna Cybulska,&nbsp;Fumina Tanaka,&nbsp;Artur Zdunek","doi":"10.1007/s11483-026-10175-z","DOIUrl":"10.1007/s11483-026-10175-z","url":null,"abstract":"<div><p>Pectin is a natural plant polysaccharide extracted mainly from fruits and vegetables, widely used in food, pharmaceutical, and cosmetic applications due to its versatile structural and rheological properties. Its characteristics are influenced by several factors, such as the plant source, post-harvest maturity, and extraction conditions, which in turn affect its functionality in final products. This makes it critical to analyze pectin’s structural, conformational, and rheological properties to ensure consistent quality and performance, particularly in food products where it is widely employed as a gelling, stabilizing, or thickening agent. This review provides analytical perspectives on the structural, conformational, and rheological characterization of pectin. Techniques discussed include X-ray diffraction (XRD) for analyzing molecular ordering, small-angle X-ray scattering (SAXS) for understanding structural features, multi-angle laser light scattering (MALLS) for determining molecular size distribution and molar mass, and atomic force microscopy (AFM) for visualizing nanoscale surface morphology. Rheological methods are considered complementary tools for evaluating viscoelastic behavior. This review highlights how these techniques are applied to study pectin and how its variable nature impacts the results. The efficient use of combined analytical techniques for reliable interpretation is emphasized. These insights, obtained by integrating findings from multiple approaches, provide a comprehensive guide for researchers aiming to understand, optimize, and predict pectin behavior in diverse applications.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-026-10175-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148380542","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Linking Lipid Melting-Driven Volatilization Behavior in Bulk Oleogels to Fat Recrystallization in Spray-Dried Powders","authors":"Jian Zhang,&nbsp;Jingyu Feng,&nbsp;Huda Jerri","doi":"10.1007/s11483-026-10179-9","DOIUrl":"10.1007/s11483-026-10179-9","url":null,"abstract":"<div><p>This study establishes a physicochemical framework linking lipid phase transitions to thermally responsive functionality in lipid-based flavor systems for high-moisture heated applications. Beef flavor oil was structured with palm fat to generate model oleogels. Differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) demonstrated that rapid thermally induced mass loss occurred when approximately 75% of the palm fat had melted, establishing a quantitative link between fat melting and accelerated volatilization near <i>T</i>_75%. To extend these properties into a particulate format, the same lipid phase was spray-dried using different emulsifiers and carrier materials. Because the lipid phase remained fully molten during drying, restoration of lipid crystallinity occurred through fat recrystallization during storage, which was quantified using a recrystallization index (<i>RI</i>) derived from DSC and time-domain nuclear magnetic resonance (TD-NMR). Fat recrystallization was modulated by the interplay of thermodynamic driving force, emulsifier properties, and carrier matrix characteristics. Storage at 4 °C and − 18 °C promoted recrystallization (<i>RI</i> &gt; 80%), whereas storage at 22 °C suppressed it (<i>RI</i> = 0–60%). Pea proteins enhanced recrystallization, with protein solubility (21–37%) influencing recrystallization behavior, consistent with a heterogeneous nucleation mechanism, while inulin accelerated early-stage recrystallization relative to maltodextrin due to its lower glass transition temperature. These results show that lipid melting governs volatilization behavior in bulk oleogels, whereas fat recrystallization enables recovery of lipid structural order in spray-dried powders. Together, these findings provide a physicochemical basis for designing encapsulated lipid systems with thermally responsive properties for high-moisture food applications.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148380223","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Compositional Diversity and Targeted Metabolomic Characterization of Himalayan Red and White Rice","authors":"Sonal Aggarwal,&nbsp;Arun Kumar,&nbsp;Mohar Singh,&nbsp;Narpinder Singh","doi":"10.1007/s11483-026-10174-0","DOIUrl":"10.1007/s11483-026-10174-0","url":null,"abstract":"<div><p>Although pigmented rice has gained considerable nutritional interest, yet comprehensive information on compositional, mineral and targeted metabolomic variability among Himalayan rice landraces remains limited. Therefore, the present study aimed to assess the diversity in composition, physico-chemical, functional and targeted metabolomic profiles of Indian Himalayan red and white landraces. Red rice landraces exhibited significantly higher total phenolic content (244- 463 mg GAE/100 g) and total flavonoid content (692- 854 mg QE/100 g) than white landraces. Targeted metabolomic profiling revealed the predominance of bound phenolic compounds, including gallic acid (6.8- 10.4 mg/100 g), <i>p</i>-coumaric acid (5.17–11.46 mg/100 g), chlorogenic acid (2.71– 10.62 mg/100 g), sinapic acid (0.19–1.62 mg/100 g), <i>trans</i>-ferulic acid (0.46–1.57 mg/100 g), quercetin (0.16- 3.92 mg/100 g) and rutin (0.16– 0.76 mg/100 g) and higher proportions of glutamic acid, serine, alanine, tyrosine and proline in red rice landraces. Red rice also contained higher concentrations of minerals, including Fe (11- 17 ppm), Mg (264- 684 ppm), Zn (0.36- 6.49 ppm), Cu (5- 6 ppm) and Ca (308- 675 ppm), along with comparatively lower phytic acid content (420- 482 mg/100 g). Principal component analysis (PCA) explained 62.6% of the total variation and effectively differentiated red and white rice landraces based on compositional and metabolomic characteristics, with red rice genotypes exhibiting superior association with antioxidant and phenolic traits emphasizing their potential as valuable genetic resources for functional food development, nutraceutical applications and crop improvement programs.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148380793","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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 Amino Acid Addition on the Colour Values of Black Mulberry (Morus nigra L.) and Orange Juice (Citrus sinensis L. Osbeck) Blend","authors":"Fatmagül Hamzaoğlu","doi":"10.1007/s11483-026-10171-3","DOIUrl":"10.1007/s11483-026-10171-3","url":null,"abstract":"<div><p>This study investigated the effects of orange juice (OJ) addition and amino acids with different chemical structures on anthocyanin stability in black mulberry juice (BMJ), and to identify their roles in copigmentation. BMJ (0.65% acidity) was blended with OJ to increase acidity (1.34%). Five amino acids (aspartic acid (Asp), phenylalanine (Phe), valine (Val), asparagine (Asn), and lysine (Lys)) were added to the BMJ: OJ system. Changes in total monomeric anthocyanins (TMA), colour density, polymeric colour ratio, anthocyanin profile, amino acid profile, and ascorbic acid contend were evaluated. All amino acids reduced TMAs (up to 5.4%). Asp promoted copigmentation by increasing A_max and colour density, while Phe, Val, and Asn induced condensation, and LYS accelerated anthocyanin degradation. Asp, Phe, and Asn reduced browning and polymeric colour formation through amino acid: o-quinone interactions or PPO inhibition via amino acid: Cu(II) chelation. In contrast, Lys underwent Maillard reaction, increasing browning and polymeric colour ratio. Asp, Phe, Val, Asn, and Lys formed chelates with Cu(II) and Fe(III) ions, increasing ascorbic acid stability. In contrast, Val combined with phenolic compounds reduced the protective effect on ascorbic acid. As a result of these reactions, the amino acid-added samples had lower free amino acid content than added (10.3–93.5%). The data suggest that copigmentation occurs only in Asp with an acidic side chain, suggesting van der Waals forces or electrostatic interactions between negatively charged Asp and positively charged anthocyanins in BMJ and BMJ: OJ media. Therefore, amino acids with acidic side chains are recommended as copigments.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-026-10171-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148323422","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"pH-Dependent Modulation of Structural and Functional Properties of Safflower (Carthamus tinctorius L.) Protein Induced by Ultrasonic Treatment","authors":"Burak Göroğlu,&nbsp;Fatma Korkmaz","doi":"10.1007/s11483-026-10177-x","DOIUrl":"10.1007/s11483-026-10177-x","url":null,"abstract":"<div><p>This study aimed to evaluate the effects of ultrasonic and pH shift treatments (pH 2 and 12), applied both individually and in combination, on the structural and functional properties of safflower protein. Ultrasonic treatment at pH 7 significantly reduced particle size (from 457.60 to 144.14 nm) and surface hydrophobicity (from 38.93 to 33.93 µg), while enhancing solubility (from 15.32 to 26.04%) and foaming capacity (from 22.50 to 26.67%). Acidic pH shift (pH 2) increased particle size by up to 78%, accompanied by marked improvements in water holding capacity (up to 114%) and foaming capacity (up to 59%). Conversely, alkaline pH shift (pH 12) led to a substantial reduction in particle size (up to 74%) and a pronounced increase in surface hydrophobicity (up to 50%), resulting in the highest emulsion activity (14.62 m²/g) and emulsion stability (5.50 min) indexes. The combined application of pH shift with ultrasonic treatments reduced particle size by up to 40% while increasing the absolute ζ-potential and surface hydrophobicity by 24% and 20%, respectively. These changes contributed to increases of up to 45% in solubility, 28% in water holding capacity, and 30% in foaming stability. However, reductions in emulsifying properties were observed, with the emulsion activity and emulsion stability indexes decreasing by up to 3.64 m²/g and 0.88 min, respectively. Overall, the findings demonstrate that safflower protein functionality is highly pH-dependent and that the strategic combination of ultrasonic and pH shift treatments represents an effective approach to modulate its structural and functional properties for food applications.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-026-10177-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148323593","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}