Food Biophysics最新文献

{"title":"Effect of Hydrocavitation Treatment on Physicochemical and Functional Properties of Chickpea Flour","authors":"Deepak Singh,&nbsp;Sachin Sonawane,&nbsp;Prasanna Bhalerao,&nbsp;Ashish Dabade","doi":"10.1007/s11483-024-09851-9","DOIUrl":"10.1007/s11483-024-09851-9","url":null,"abstract":"<div><p>Chickpea flour, known for its protein richness, takes centre stage in this research, where innovation meets nutrition. Our findings illuminate a remarkable enhancement in protein content, with hydrodynamic cavitation treatment leading to a substantial increase. Notably, the 60-minute treatment (S2) and 90-minute treatment (S3) samples display an initial viscosity alteration compared to the control (S1), hinting at exciting possibilities for culinary applications. Furthermore, we delve into protein and starch digestibility, unveiling intriguing results. Protein digestibility reveals that S2 and S3 exhibit modified amino acid content, suggesting an impact on protein metabolism. Simultaneously, starch digestibility analysis indicates that S2 showcases improved digestibility, while S3 presents a unique perspective by displaying reduced starch digestibility. Our exploration extends to the glycaemic index, with S2 exhibiting a heightened index in comparison to both S1 and S3.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"761 - 770"},"PeriodicalIF":2.8,"publicationDate":"2024-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141198180","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":"Moisture Adsorption Isotherms, Thermodynamic Properties and Estimated Maximum Storage Time of Flours of Rhynchophorus Phoenicis and Imbrasia Truncata Larvae","authors":"Aymar Rodrigue FOGANG MBA,&nbsp;Germain KANSCI,&nbsp;Catherine LOISEL,&nbsp;Claude GENOT","doi":"10.1007/s11483-024-09850-w","DOIUrl":"10.1007/s11483-024-09850-w","url":null,"abstract":"<div><p>To evaluate the storage stability of flours from <i>Rhynchophorus phoenicis</i> and <i>Imbrasia truncata</i> larvae obtained by freeze-drying, their moisture adsorption isotherms have been determined at 20, 30 and 40 °C and their thermal properties explored by differential scanning calorimetry (DSC). DSC evidenced reversible transitions attributed to lipid melting/crystallization between − 60 and 90 °C. The GAB model was chosen to model adsorption isotherms. It evidenced 2 and 3 water compartments in <i>R. phoenicis</i> and <i>I. truncata</i> flours, respectively. Adsorption isotherm of <i>R. phoenicis</i> is type III at 20 and 30 °C, while that of <i>I. truncata</i> is type II at 20, 30 and 40 °C. GAB model also allowed calculating flour monolayer moisture contents (Mo ≤ 5.6 g/100 g dry matter (DM)). Net isosteric heat (qst) was evaluated. q_st decreases with increase of water content and was higher for the flour of <i>I. truncata</i> larvae (from 8571 to 503 J/mol; 2,5 to 20 g/100 g DM) than that of <i>R. phoenicis</i> larvae (from 1750 to 124 J/mol; 5 to 30 g/100 g DM). Finally, the maximum storage times of the insect flours under typical packaging and storage conditions were estimated according to the Heiss and Eichner model. Highest for the flour of <i>I. truncata</i>, q_st remained however moderate indicating that the insects can be dried without important energy supply. The estimated storage time of <i>R. phoenicis</i> larvae and <i>I. truncata</i> flours (3 g/100 g DM), stored at 20 °C in polyethylene bags, could reach 263 (8 months and 19 days) and 116 days (3 months and 24 days), respectively. These results provide valuable insights into the stability and potential applications insect flour in the food processing industry. This information could help in determining suitable packaging methods and storage conditions to maintain the quality and shelf life of products containing these flours to set safety and quality standards for such products.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"895 - 910"},"PeriodicalIF":2.8,"publicationDate":"2024-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09850-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141167392","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":"Infrared Drying of Bocaiuva (Acrocomia aculeata) Slices: Drying Kinetics, Energy Consumption, and Quality Characteristics","authors":"João Renato de Jesus Junqueira,&nbsp;Juliana Rodrigues do Carmo,&nbsp;Luciana Miyagusku,&nbsp;Thaisa Carvalho Volpe Balbinoti,&nbsp;Mariel de Carvalho Rafael Salgado Junqueira,&nbsp;Reinaldo Farias Paiva de Lucena","doi":"10.1007/s11483-024-09846-6","DOIUrl":"10.1007/s11483-024-09846-6","url":null,"abstract":"<div><p>Bocaiuva is the fruit of the palm tree <i>Acrocomia aculeata</i> (Jacq.) Lodd, native to various regions of Brazil, particularly in the Cerrado and Pantanal biomes. However, its commercialization is hindered by its fibrous nature and short shelf life, leading to post-harvest losses. This study aimed to obtain bocaiuva slices at different infrared drying (IRD) temperatures (60, 70 and 80 ºC). It was found that a shortening in the drying time at 80 ºC caused an increase in the drying rate. Fick’s second law and Page’s equation were suitable for describing the process behavior. The thermodynamics and energetic analysis demonstrated higher energy efficiency at 80 ºC. Lower temperature (60 ºC) promoted lower total color difference and hygroscopicity, and higher volumetric shrinkage. The results suggested that IRD at 80 ºC was able to produce bocaiuva slices with suitable physical characteristics. Furthermore, the production of dried bocaiuva contributes to the regional development of the Cerrado biome, thereby enhancing the bioeconomy.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"885 - 894"},"PeriodicalIF":2.8,"publicationDate":"2024-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09846-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141118043","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":"Application of ultrasound technology in the washing process of surimi: improvement of meat yield and gel quality","authors":"Zeyu Song,&nbsp;Songxing Zhang,&nbsp;Xinjuan Qi,&nbsp;Mingyu Yin,&nbsp;Xichang Wang","doi":"10.1007/s11483-024-09843-9","DOIUrl":"10.1007/s11483-024-09843-9","url":null,"abstract":"<div><p>Washing is a key process in surimi processing, whereby lipids, water-soluble proteins, pigments, and other factors that impede gel formation are separated from the fish. However, this process significantly reduces the meat yield of raw fish and destroys its nutrients, generating more organic wastewater. To enhance the process efficiency, ultrasound is used to assist washing process. This study aims to investigate the effects of ultrasound-assisted washing at different power levels (0 W, 150 W, 250 W, 350 W, and 450 W) on the quality, biochemical characteristics, protein conformation and gel-forming ability of surimi from silver carp. The results showed that ultrasound-assisted washing could increase yield by over 4% and reduce crude fat content by approximately 0.5% than control group. Protein secondary structure indicated that ultrasonic treatment of 250 W didn’t cause significant loss of α-helix. Moreover, the gel strength of 450 W group was roughly 17% more than that in control group. 250 W ultrasound-assisted washing was the most effective and significantly improved the productivity and quality of surimi.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"745 - 760"},"PeriodicalIF":2.8,"publicationDate":"2024-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140934244","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":"Rheological and Tribological Properties of Concentrated Guar Gum Mixed with Gum Arabic-based Emulsion","authors":"J. Bak,&nbsp;B. Yoo","doi":"10.1007/s11483-024-09844-8","DOIUrl":"10.1007/s11483-024-09844-8","url":null,"abstract":"<div><p>A conformational difference in gum arabic (GA) in aqueous and emulsion systems can influence its interaction with guar gum (GG). Therefore, in this study, the rheological and tribological properties of GG mixed with an orange oil emulsion containing GA at varying concentrations were investigated and compared with those of GG-GA mixtures. As the GA concentration was increased, the apparent viscosity of GG mixtures with either GA or GA-based emulsion (GAE) tended to decrease. Specifically, with a higher GA concentration (&gt; 1.5%), the GG-GA mixtures showed a lower relative apparent viscosity than the GG-GAE mixtures. In contrast, except for GG-GA mixture with 6.0% GA, all other mixtures showed lower tan δ values (0.66–0.69) than GG alone (0.72), indicating an enhancement of weak gel-like properties. At a lower GA concentration (&lt; 3.0%), GG-GA interactions in the aqueous system produced a lower relative tan δ value than those in the emulsion system, whereas the opposite result was observed with a higher GA concentration (&gt; 4.5%). In addition, each type of mixture exhibited different tribological properties. As the GA concentration was increased, the friction coefficient (μ) values of both tended to decrease. Especially, the GG-GAE mixtures attained lower μ values than the GG-GA mixtures, thereby indicating that the former have better lubricant properties. These results demonstrated that the conformational change in GA while emulsifying oil droplets influences its interactions with GG.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"567 - 576"},"PeriodicalIF":2.8,"publicationDate":"2024-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140657568","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":"Effects of Phosphate Salts and Hydrocolloids on Rheological, Microstructural, and Cooking Properties of Dough Sheets During Boiling Process","authors":"Kaidong Wei,&nbsp;Xuan Hu,&nbsp;Xin Zheng,&nbsp;Guanglei Li,&nbsp;Peng Li,&nbsp;Jian Yuan,&nbsp;Changrui Xing","doi":"10.1007/s11483-024-09842-w","DOIUrl":"10.1007/s11483-024-09842-w","url":null,"abstract":"<div><p>In this study, the influence on the dough sheet’s overall quality induced by phosphate salts and hydrocolloids was evaluated. To clarify the internal structure of wheat dough, thermomechanical and rheological properties were performed on the dough, whereas the texture and cooking properties were evaluated on dough sheets. Results from the mixolab analysis showed a linear relationship between the content of hydrocolloids and phosphate salts (ranging from 0.1–0.7%) and key parameters, including gluten strength (C2), starch gelatinization (C3), and dough stability. These results were consistent with rheological measurement for storage G’ and loss G” moduli. The power-law model indicated that the dough possessed stronger and slower relaxation properties. The addition of sodium pyrophosphate and xanthan notably enhanced the hardness, springiness, and chewiness of texture properties. Microstructural analysis revealed that the internal molecules of dough sheets exhibited tighter interaction, resulting in low porosity and continuous network. Our study highlights the essential role of phosphate salts and hydrocolloids in improving the quality of wheat products. Additionally, we gained a deeper understanding of the change in the internal structure of dough sheets during the boiling process.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"585 - 597"},"PeriodicalIF":2.8,"publicationDate":"2024-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09842-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140671070","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":"A Novel Approach for Delivery of Ergosterol Within Ferritin Cage: Stability, Slow-Release Property, and Cholesterol-Lowering Effect After Simulated Gastrointestinal Digestion","authors":"Haoyu Yang,&nbsp;Yuanhao Guo,&nbsp;Shengnan Wang,&nbsp;Kai Lin,&nbsp;Yaxin Wang,&nbsp;Jiangyan Hou,&nbsp;Jinling Cao,&nbsp;Yanfen Cheng,&nbsp;Feier Cheng,&nbsp;Shaojun Yun,&nbsp;Cuiping Feng","doi":"10.1007/s11483-024-09834-w","DOIUrl":"10.1007/s11483-024-09834-w","url":null,"abstract":"<div><p>Ergosterol possesses a variety of physiological activities, however, its application is limited due to its poor water solubility and photosensitivity. In this study, by using the ultrasonic-assisted heating method, recombinant human H-ferritin (rHuHF)–ergosterol nanocomposites (FEs) were designed, and after the characterization, the light stability, serum stability, sustained release character, and cholesterol-lowering property in vitro were analyzed. The results showed that FEs maintained a spherical morphology with the same particle size as rHuHF. About 17 ergosterol molecules were successfully encapsulated in one ferritin molecule with an encapsulation rate of (27.28 ± 0.29)% and a drug loading of (1.63 ± 0.02)%. The light stability of FEs was increased compared with free ergosterol molecules. The FEs also exhibited good serum stability. The results of simulated gastrointestinal digestion indicated that the rHuHF cage was able to prolong the release of ergosterols. FEs digesta can reduce the solubility of cholesterol in micelles. Additionally, molecular docking displayed that ergosterol can competitively inhibit cholesterol binding to human Niemann-Pick C1-Like 1 (NPC1L1), which might play an important role in preventing the delivery of cholesterol to the membrane for accumulation. This work offers an approach to encapsulate and deliver ergosterol depending on the advantage of ferritin nanocage, which has the potential to be applied in food industry.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"872 - 884"},"PeriodicalIF":2.8,"publicationDate":"2024-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140565502","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":"Mechanism and Stability of Antimicrobial Activity of Zingiber cassumunar Roxb. Rhizome Extract Against Foodborne Pathogenic Microorganisms","authors":"Albert Hendriko,&nbsp;Adolf Jan Nexson Parhusip,&nbsp;Ariadne Lakshmidevi Juwono,&nbsp;Ismail Budiman,&nbsp;Bryan Natalie","doi":"10.1007/s11483-024-09841-x","DOIUrl":"10.1007/s11483-024-09841-x","url":null,"abstract":"<div><p><i>Zingiber cassumunar</i> Roxb. rhizome extract has high potential as an antimicrobial agent, which can be applied in various food production processes and plays role in inhibiting various foodborne pathogenic microorganisms. The purpose of this research was to study the mechanism and stability of the extract’s antimicrobial activity, especially when observed from the degradation of microbial cells. Specimens were extracted by maceration method with three types of solvents with different polarities and steam distillation. The 25% extract using ethyl acetate solvent showed antimicrobial activity against Gram-negative bacteria (<i>Enterobacter</i> spp. and <i>Pseudomonas</i> spp.); Gram-positive bacteria (<i>Listeria monocytogenes</i>); and fungi (<i>Rhizopus oryzae</i> and <i>Penicillium</i> spp.) in well-diffusion assays. The antimicrobial activity of the extract was lower than several commercially used antibiotics such as antibacterial (penicillin G and streptomycin) and antifungal (nystatin) but exhibited broad inhibition spectrum against pathogen samples. The antimicrobial activity of the extract will increase at a low pH condition (pH 4–5) and is stable in 1–4% salt solution. Although the inhibitory activity was decreased slightly upon heating, the antimicrobial activity was stable up to 15 min of exposure to high temperatures (80^○C and 100^○C). Antimicrobial activity of the extract was reported to be higher in a spheroplast and protoplast condition. Leakage of metal ions such as calcium and potassium ions indicated that the activity of the extract could interfere with cell permeability so that the cells become lysed. The extract caused some damage to the bacteria and fungi cell bodies such as holes, curls, shrinkage, elongation, and swelling.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"852 - 871"},"PeriodicalIF":2.8,"publicationDate":"2024-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09841-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140565606","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":"Thermomechanical Characterization of Oleogels Elaborated with a Low Molecular Weight Ethyl Cellulose and Monoglycerides","authors":"M. L. García-Ortega,&nbsp;M. E. Charó-Alvarado,&nbsp;J. D. Pérez-Martínez,&nbsp;J. F. Toro-Vazquez","doi":"10.1007/s11483-024-09835-9","DOIUrl":"10.1007/s11483-024-09835-9","url":null,"abstract":"<div><p>The interaction between a low molecular weight (i.e., 19 kDa) ethyl cellulose (EC) and a commercial monoglyceride (MGc) in the development of EC-MGc oleogels was evaluated through rheological, DSC, and infrared spectroscopy measurements. The oleogels were developed through cooling (80°C to 2°C, 10°C/min) vegetal oil solutions of EC at concentrations above (10%), below (7%), and at EC’s minimal gelling concentration (8%), and in EC-MGc mixtures using MGc below its minimal gelling concentration (0%, 0.1%, 0.25%, 0.5%, 1%). At 0.10% MGc most of the monoglycerides developed hydrogen bonds with the EC developing oleogels structured through EC-monoglyceride-EC interactions. As the EC concentration increased the EC-0.1% MGc oleogels achieved higher elasticity (G’) than the EC oleogels. Using MGc concentrations ≥ 0.25% the excess of monoglyceride increased the oil’s relative polarity favoring the EC-EC over the EC-monoglyceride-EC interactions. Below 10 °C the monoglycerides in the oil crystallized within the free spaces of the entangled EC fibers acting as active filler. Thus, at the same EC concentration the EC-0.25% MGc, EC-0.50% MGc, and EC-1% MGc oleogels achieved higher G’ than the corresponding EC-0.10% MGc oleogels (<i>P</i> &lt; 0.01). This behavior was more evident as the EC concentration increased. The rheological measurements during cooling showed that below 40 °C the EC went through a structural rearrangement that decreased the oleogels’ elasticity. Since the structural rearrangement was cooling rate, EC and MGc concentration dependent, these factors could be used to tailor the rheological properties of oleogels developed with low molecular weight EC.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"517 - 534"},"PeriodicalIF":2.8,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140565496","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":"Effects of Polyphenols in Different Teas on Physicochemical Characteristics of Egg White Protein Gel During Tea Eggs Making","authors":"Wenyan Li,&nbsp;Hongbing Chen,&nbsp;Qiang Shi,&nbsp;Ping Tong,&nbsp;Yong Wu,&nbsp;Jinyan Gao","doi":"10.1007/s11483-024-09838-6","DOIUrl":"10.1007/s11483-024-09838-6","url":null,"abstract":"<div><p>Tea egg is a Chinese traditional snack and leisure food, fresh chicken eggs and tea are the main ingredients. The influence of tea is the most important one, because the polyphenols in different teas can affect the egg white gel (EGL) and will impact the quality and flavour of tea eggs. To investigate the effects of tea on the physicochemical characteristics of EGL during tea egg making, the common used tea (green and black tea), and their usual physical form (in leaf and powder) were selected, respectively. The results indicated that the physicochemical characteristics of EGL were more susceptible to green tea than black tea. EGL also had different results on the physical form of tea. When the tea concentration ranged from 1 to 12 g/100 mL (per gram dry tea in 100 mL of water), the soluble protein content and surface hydrophobicity in the EGL were both direct proportional to the tea concentration, whereas the <i>pH</i> exhibited an inverse relationship. The water holding capacity in green tea groups was like an inverted “U”, but it was kept increased in black tea groups. The content of free sulfhydryl groups in tea leaf groups was like an asymmetric inverted “V”, but it was positive correlation with the amount of tea in powder groups. Considering only the physicochemical properties of protein gel in egg white, green tea in leaf form of 6 g/100mL could make eggs with the best gel quality and stronger tea flavour. This study will standardize tea eggs making, and promote the sharing of traditional Chinese cuisine with the global community.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"627 - 636"},"PeriodicalIF":2.8,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09838-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140565614","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}