Food Physics最新文献

{"title":"Ultrasonic-assisted ethanol extraction of flavonoids from supercritical CO2 extracted propolis residues and its online UV-Vis monitoring","authors":"Lei Yi ,&nbsp;Wuli Wang ,&nbsp;Huimin Liu ,&nbsp;Haile Ma ,&nbsp;Yong Zhang ,&nbsp;Yu Zhang","doi":"10.1016/j.foodp.2026.100083","DOIUrl":"10.1016/j.foodp.2026.100083","url":null,"abstract":"<div><div>Secondary extraction of flavonoids from propolis residue following supercritical CO₂ extraction was investigated, with concurrent development of an on-line and real-time flavonoid quantification monitoring method. Ultrasonic-assisted ethanol extraction (UAE) parameters were optimized by single-factor experiments and response surface methodology (RSM), with comparative assessment against traditional extraction without ultrasound assistance. Under optimal UAE conditions, an offline quantitative detection model for the content of flavonoids was established firstly by ultraviolet-visible (UV-Vis) spectroscopy coupled with machine learning algorithms. Secondly, an online detection model was obtained by calibrating the offline model with direct standardization (DS) algorithm. The optimal extraction conditions were determined to be: ultrasonic frequency of 28 kHz, power density of 136 W/L, extraction time of 15 min, temperature of 43°C, solid-liquid ratio of 1:10 (g/mL), and ethanol concentration of 75 %. Under these optimized parameters, the extraction yield reached 9.41 mg/mL. Comparative analysis revealed that the ultrasonic method significantly outperformed both conventional extraction techniques, with low-speed agitation yielding 7.52 mg/mL and high-speed agitation yielding 8.26 mg/mL (p &lt; 0.05). offline models, support vector regression (SVR) with normalized spectra and synergy interval partial least squares (Si-PLS) feature selection demonstrated superior performance (calibration: Rc=0.9914, RMSEC=0.3224; prediction: Rp=0.9926, RMSEP=0.3003)The statement \"superior performance\" refers specifically to the comparative results within this evaluation framework. The model built using Support Vector Regression (SVR) on normalized spectra with Synergy Interval Partial Least Squares (Si-PLS) for feature selection demonstrated superior predictive accuracy and robustness compared to the other modeling methods evaluated in the study, primarily Partial Least Squares (PLS) and Backpropagation Neural Network (BPNN). The DS-corrected online migration model achieved optimal real-time quantification (Rp=0.9660, RMSEP=0.7773). This study confirms UAE as an efficient low-temperature method for flavonoid recovery from propolis residue. Integration of offline UV-Vis modeling with DS spectral correction enables robust online flavonoid monitoring during extraction.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"3 ","pages":"Article 100083"},"PeriodicalIF":0.0,"publicationDate":"2026-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146090694","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Potato starch as a next-generation biopolymer: Functionality, modification, sustainability, and industrial perspectives","authors":"Mohammad Ubaid ,&nbsp;Mukhtar Ahmed ,&nbsp;Mohd Aaqib Sheikh ,&nbsp;Tawseefa Jan ,&nbsp;Imran Sheikh ,&nbsp;Naseer Ahmed ,&nbsp;Krishan Kumar ,&nbsp;Arvind Kumar ,&nbsp;Aseem Vashisht","doi":"10.1016/j.foodp.2026.100082","DOIUrl":"10.1016/j.foodp.2026.100082","url":null,"abstract":"<div><div>The potato (Solanum tuberosum L.) is one of the most widely cultivated crops worldwide, and its starch has attracted growing interest as a renewable and biodegradable biopolymer for applications in food, packaging, pharmaceuticals, and emerging material systems. The functional behavior of potato starch is governed by intrinsic structural features, such as granule size, crystalline organization, and the amylose-to-amylopectin ratio, which collectively influence gelatinization, viscosity development, and retrogradation. Despite these favorable attributes, native potato starch shows limited resistance to heat, shear, and acidic conditions, which restricts its direct use in many industrial processes. This narrative review provides an integrated overview of potato starch functionality, major modification strategies, sustainability aspects, and industrial applications. Physical, chemical, and enzymatic modification methods are discussed in relation to their effects on starch structure and the resulting functional performance. Particular attention is given to emerging green modification approaches that seek to enhance functionality while reducing chemical use and energy demand. A comparative analysis highlights the differences in effectiveness, scalability, and industrial feasibility between conventional and alternative modification technologies. Sustainability considerations are examined through biodegradation behavior and life cycle perspectives, emphasizing the importance of balancing functional improvement with environmental performance. Industrial case studies demonstrate the application of modified potato starch in various food systems, thermoplastic materials, packaging, and other value-added products, where processing conditions and formulation choices significantly influence the outcome. Overall, this review highlights the structure-function relationships and practical considerations that support the continued development and industrial application of potato starch as a biopolymer.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"3 ","pages":"Article 100082"},"PeriodicalIF":0.0,"publicationDate":"2026-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146037041","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A top-mounted mirror-based imaging system for rapid multi-view quality inspection of fruits","authors":"Nhut-Thanh Tran ,&nbsp;Phuoc-Loc Nguyen ,&nbsp;Chanh-Nghiem Nguyen","doi":"10.1016/j.foodp.2026.100081","DOIUrl":"10.1016/j.foodp.2026.100081","url":null,"abstract":"<div><div>Computer vision is a powerful tool for external quality assessment of fruits, and rapid acquisition of surface images is essential for practical applications. In this study, we propose a rapid multi-view fruit surface imaging system that uses a single camera combined with a top-mounted mirror-based configuration. By properly arranging the mirrors, both the top and lateral surfaces of the object are reflected and captured within a single shot. The performance of the system was evaluated using spherical and cylindrical samples as well as real fruits, including pomelos and mangoes. Experimental results demonstrated that more than 80 % of the fruit surface, including the entire top region and most of the lateral surface, could be captured in a single image. Defects in challenging areas such as the equator, stem, and calyx were clearly visible. In contrast to existing solutions using multiple cameras or a single camera with rotating fruits, the proposed system reduces hardware costs and data volume while significantly increasing acquisition speed and overall efficiency. Moreover, positioning the mirrors above the fruit enables easy integration into conveyor-based automated inspection systems commonly used in industry. These findings highlight the strong potential of the proposed system for practical fruit inspection tasks such as volume estimation, shape analysis, color uniformity assessment, and surface defect detection.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"3 ","pages":"Article 100081"},"PeriodicalIF":0.0,"publicationDate":"2026-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145975958","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of extrusion temperature and frying techniques on the physical, textural and thermal properties of wheat-rice-sweet potato third-generation (3 G) snacks","authors":"Mayowa Saheed Sanusi ,&nbsp;Mistura Oyindamola Abidogun ,&nbsp;Elijah Ayilaran","doi":"10.1016/j.foodp.2026.100080","DOIUrl":"10.1016/j.foodp.2026.100080","url":null,"abstract":"<div><div>The increasing demand for healthier snack options has driven the interest in utilizing nutrient-dense ingredients. This study investigates the development of third-generation (3 G) snacks from composite blends of wheat-rice-sweet potato flours in the ratio of 85:10:5. Two extrusion temperatures (60 °C and 80 °C) and two frying techniques (deep-fat and air frying) at 160 – 180 °C for varied times were evaluated based on the physical (expansion ratio, lightness, browning index, bulk density), textural (chewiness, cohesiveness, fracturability, hardness, springiness) and thermal (conductivity and diffusivity) properties of the 3 G snacks. Both extrusion temperature and frying techniques significantly affected the snack properties. The highest expansion ratio (2.66) was achieved at 60 ℃ extrusion temperature with 180 ℃ deep-fat frying temperature and 5 min frying time. Air-fried snacks showed higher lightness (49.00), lower browning index (71.81), increased bulk density (0.276 g/cm³), enhanced cohesiveness (2.01), and fracturability (118.67 N), with reduced springiness (1.13). Lower thermal conductivity (0.23 W/m·K) and thermal diffusivity (6.8 ×10⁻⁶ m²/s) were achieved under 80 °C extrusion temperature with either deep-fat frying at 160 °C for 10 min or air frying at 180 °C for 30 min. This study demonstrates the potential of wheat-rice-sweet potato blends in producing 3 G snacks with desirable physical, textural and thermal properties under appropriate conditions, aligning with consumer demand for innovative and convenient foods.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"3 ","pages":"Article 100080"},"PeriodicalIF":0.0,"publicationDate":"2026-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145975959","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative study of Solar tunnel and Indirect hybrid solar cabinet dryers on drying kinetics and quality of tree tomato (Solanum betaceum Cav.) powder","authors":"Isaac M. Maitha ,&nbsp;Michael W. Okoth ,&nbsp;Lucy G. Njue ,&nbsp;Duncan O. Mbuge","doi":"10.1016/j.foodp.2025.100078","DOIUrl":"10.1016/j.foodp.2025.100078","url":null,"abstract":"<div><div>Harnessing solar energy to transform food manufacturing process can reduce dependance on fossil fuels, which are costly and generate greenhouse gas emissions. The study evaluated the impact of indirect hybrid solar cabinet dryer (IHSCD) and solar tunnel (ST) dryer on the drying kinetics and quality characteristics of tree tomato powder. For both dryers, the Modified Page Model was the best among the models tested. The values of k and n for the IHSCD were 0.116 and 8.128 respectively while for the ST they were 0.146 and 4.022 respectively. There was no difference in the L*, a*, b*, C* and ΔE color values (p &gt; 0.05) while the h* color value of the fruit powder was higher for the ST (30.33) than for the IHSCD (25.63) dryer. Significant difference (p &lt; 0.001) was recorded on the water solubility % at 50 °C with higher value °f 98.53 for the ST dryer and 97.68 for the IHSCD dryer. There was no significant difference in the rehydration ratio, hygroscopicity and water solubility (at 25 °C and at 80 °C) (p &gt; 0.05). Flavonoids were higher (4.18 mg CE/100 g) in the ST than in the IHSCD which recorded a value of 3.96. The IHSCD yielded higher values of Vitamins A (RAE) of 48.77, and Vitamins C (mg/100 g) of 348.89 than the ST dryer (45.48, 338.02 respectively). Considering the physical and technological properties, the differences between the two drying processes were actually not significant but taking into account the retention of the functional attributes, the IHSCD would be the superlative choice. Application of IHSCD can act as a game changer to smallholder farmers in the tropics, in transforming tree tomato from subsistence farming, into value added, nutritious, safe, and shelf-stable food product.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"3 ","pages":"Article 100078"},"PeriodicalIF":0.0,"publicationDate":"2025-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145883676","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"An integrated cleaning strategy for ginger: Combining ultrasonic-bubbling synergy with YOLOv5-based cleanliness assessment","authors":"Haoxin Li ,&nbsp;Wenhao Zhou ,&nbsp;Xiaojie Yu ,&nbsp;Lei Zhang ,&nbsp;Yabin Feng ,&nbsp;Zhenfeng Yang ,&nbsp;Cunshan Zhou","doi":"10.1016/j.foodp.2025.100079","DOIUrl":"10.1016/j.foodp.2025.100079","url":null,"abstract":"<div><div>Ginger (<em>Zingiber officinale Roscoe</em>) is an important spice and medicinal plant widely consumed worldwide. Its irregular surface easily retains soil and microorganisms, while traditional cleaning methods are often ineffective in removing contaminants from crevices, affecting product safety and quality consistency. This study developed a combined bubbling and ultrasonic cleaning system with machine vision inspection to improve cleaning thoroughness and enable standardized cleanliness evaluation. Numerical simulations helped determine initial equipment parameters: a bubbling flow rate of 10 m/s and ultrasonic frequency of 40 kHz, with an interleaved transducer arrangement to reduce standing waves. Single-factor experiments established the best operational conditions as 8 min of bubbling combined with ultrasound (900 W) and a batch size of 10 kg per cycle. Among nine tested treatment protocols, the combination of 2 % NaHCO₃ soaking with 40 kHz ultrasound and bubbling (NS+US+Bubbling) achieved 95.78 % cleaning efficiency and reducing microbial load by 4–5 log CFU/g. Ultrasonic treatment also enhanced phenylalanine ammonia-lyase activity in ginger, leading to a 38.01 % increase in phenolic accumulation compared to untreated samples. A YOLOv5-based recognition model achieved over 98 % accuracy in cleanliness assessment. The integrated bubbling-ultrasonic system enables efficient and comprehensive ginger cleaning, while the machine vision approach provides potential support for standardized grading.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"3 ","pages":"Article 100079"},"PeriodicalIF":0.0,"publicationDate":"2025-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145883675","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Subcritical water extraction as a green technology for the recovery of bioactive compounds from algae: A comprehensive review","authors":"Hadiya Tahir ,&nbsp;Aamir Hussain Dar ,&nbsp;Kshirod Kumar Dash ,&nbsp;Toiba Majeed ,&nbsp;Shivangi Srivastava ,&nbsp;Anurag Singh ,&nbsp;Madiya Manzoor ,&nbsp;Urba Shafiq Sidiqi ,&nbsp;Arsheed Ahmad Ganaie","doi":"10.1016/j.foodp.2025.100077","DOIUrl":"10.1016/j.foodp.2025.100077","url":null,"abstract":"<div><div>Subcritical water extraction is used for extraction of various bioactive compounds, antioxidants, and colorants from algae. The bioactive compound extraction utilizing sustainable environmentally technology is currently of utmost importance, particularly in relation to functional foods and advanced healthcare solutions. When using Subcritical water extraction (SWE), the alteration of temperature and pressure allows for the selective extraction of particular bio active compounds, thereby reducing the quantum of components not required. SWE enables water to dissolve both polar and non-polar compounds because its dielectric constant decreases as the temperature increases. This process allows maintaining the bioactivity as well as desirable qualities of bioactive compounds being extracted. The use of water as solvent in SWE ensures that the safe and eco-friendly procedure. These improved characteristics of subcritical water solvent leads to high extraction efficiency. The objective of this study is the extraction of the bioactive compounds from the algae using the subcritical water extraction (SWE) and to discuss the various methodologies, their implementations, advantages as well as prospective advancements of SWE in relation to algae. The study further aims to emphasize the significantly efficient and sustainable extraction of bioactive compounds from algae, with the intent of applying them in diverse industrial applications.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"3 ","pages":"Article 100077"},"PeriodicalIF":0.0,"publicationDate":"2025-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145797080","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of the PVSDM model for elucidating mass transfer mechanisms during adsorption and its potential applications in food research","authors":"Yue Wu ,&nbsp;Weizhi Liu ,&nbsp;Sivakumar Manickam ,&nbsp;Dandan Li ,&nbsp;Yongbin Han ,&nbsp;Zhengyang Bao ,&nbsp;Yang Tao","doi":"10.1016/j.foodp.2025.100076","DOIUrl":"10.1016/j.foodp.2025.100076","url":null,"abstract":"<div><div>The pore volume and surface diffusion model (<em>PVSDM</em>) provides a rigorous, mechanistic framework for elucidating mass transfer phenomena in adsorption processes. Unlike empirical kinetic models, <em>PVSDM</em> offers a physically grounded description that integrates solid-liquid interfacial transfer, intraparticle diffusion, and adsorption site interactions within a unified theoretical construct. Although this model holds great promise for exploring adsorption mechanisms in complex food matrices, its mathematical complexity has hindered its broader adoption in food research. This work presents a comprehensive exposition of the <em>PVSDM</em> theory, encompassing its conceptual foundations, mathematical formulations, and computational implementation. The governing assumptions and simplification strategies used to solve the <em>PVSDM</em> model are first elucidated, followed by detailed methods for calculating key mass transfer parameters prior to model computations. Subsequently, the numerical operations required to solve the partial differential equations are outlined. Furthermore, representative findings derived from <em>PVSDM</em> simulations are discussed in the context of adsorption phenomena involving food components. This study advances scientific understanding by integrating physics-based modeling frameworks with their practical implications in food science.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"3 ","pages":"Article 100076"},"PeriodicalIF":0.0,"publicationDate":"2025-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145579239","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative analysis of mathematical models and machine learning approaches for predicting dragon fruit seed mass","authors":"Pratik Madhukar Gorde,&nbsp;Charanjiv Singh Saini","doi":"10.1016/j.foodp.2025.100075","DOIUrl":"10.1016/j.foodp.2025.100075","url":null,"abstract":"<div><div>This study evaluates the performance of traditional empirical models and machine learning approaches, specifically artificial neural networks (ANN), for predicting the mass of dragon fruit (<em>Hylocereus spp.</em>) seeds. Physical parameters of seeds were measured using a digital vernier caliper (P-VC) and a computer vision system with image processing (P-CV-IP). Mass prediction was conducted through mathematical models (MM-P-VC and MM-P-CV-IP) and ANN-based models (ANN-P-CV-IP). Results demonstrated that ANN models outperformed traditional mathematical approaches, achieving the highest coefficient of determination (R²) and the lowest root mean square error (RMSE), particularly in volume-based predictions. Among mathematical models, those based on physical dimensions provided the most reliable outcomes. Both P-VC and P-CV-IP measurements proved suitable for mass estimation; however, image-based quadratic models offered practical accuracy for routine applications. Digital image analysis further enabled rapid, non-destructive assessment of seed size and mass, while also capturing additional morphological attributes. Overall, the integration of image processing with ANN provides a precise, efficient, and resource-saving approach for dragon fruit seed mass modelling, offering potential for broader applications in agricultural product characterization.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"3 ","pages":"Article 100075"},"PeriodicalIF":0.0,"publicationDate":"2025-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145528769","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modulating the texture of pea-based meat analogs: Influence of methylcellulose on mechanical and rheological properties of high moisture extrudates","authors":"Gabriela I. Saavedra Isusi ,&nbsp;Laurids Pernice ,&nbsp;Valentin Glubrecht ,&nbsp;Valerie L. Stahl ,&nbsp;Nico Leister","doi":"10.1016/j.foodp.2025.100074","DOIUrl":"10.1016/j.foodp.2025.100074","url":null,"abstract":"<div><div>Adding hydrocolloids to plant-based meat analogs is a useful way to modulate the extrudates texture. However, it can alter the rheological properties of the melt, hence affect the extrusion process and change the extrudate’s structure in an unknown manner. This study focuses on the influence of methyl cellulose (MC) as a model hydrocolloid on the mechanical properties of pea protein extrudates produced through high-moisture extrusion cooking. MC was introduced in solutions with different molecular weights at varying concentrations during extrusion. The study aims to assess whether MC affects the anisotropic structure of pea extrudates due to protein interactions or melt viscosity effects. Observations included changes in specific mechanical energy and die pressure, mechanical and rheological characterizations, and protein solubility analyses. MC decreased the melt viscosity during extrusion by 20 % for all MC concentrations, although offline rheology measurements of protein-MC mixtures showed an increase dependent on concentration and type of MC. The meat analogs E-Moduli decreased due to MC addition by up to 75 %. Protein analysis revealed protein-MC complexation, regardless of the MC molecular structure. These results show that anisotropic structuring cannot be predicted alone through offline rheological characterization. Understanding these protein-hydrocolloid interactions can improve plant-based products.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"3 ","pages":"Article 100074"},"PeriodicalIF":0.0,"publicationDate":"2025-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145473502","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}