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Xu J, Kenar JA. Rheological and Micro-Rheological Properties of Chicory Inulin Gels. Gels 2024; 10:171. [PMID: 38534589 DOI: 10.3390/gels10030171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2024] [Revised: 02/21/2024] [Accepted: 02/24/2024] [Indexed: 03/28/2024] Open
Abstract
As a soluble fiber, inulin is present in many plants and has many applications in food and non-food products. In this work, we investigated the rheological properties of inulin dispersions at seven concentrations. The linear viscoelastic properties of inulin were determined using a conventional mechanical rheometer. At 25 wt%, inulin exhibited fluid-like viscoelastic liquid behavior. However, when concentrations were ≥27.5 wt%, inulin exhibited gel-like viscoelastic properties. The viscoelastic properties (moduli and viscosities) increased with increasing inulin concentration. The high-frequency linear rheological properties of inulin were also investigated using the modern light scattering technique, diffusion wave spectroscopy (DWS). The diffusion wave spectroscopy (DWS) measurements showed the amplitude of complex moduli (|G*(ω)|) of inulin gels (≥27.5 wt%) to be proportional to ½ power law of the frequency, which suggests inulin gels behave similarly to flexible polymers. The non-linear steady shear experiments demonstrated that inulin exhibited shear-thinning behavior that was well fitted by a power law constitutive model. The trend of the power law exponent from the experiments indicated that the shear-thinning extent for inulin was greater as the inulin concentration increased. The results of this work indicated that the properties of inulin gel can be manipulated by altering its concentration. Therefore, the desired inulin product can be designed accordingly. These results can be used to direct further food and non-food applications, such as wound healing materials for inulin gels.
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Affiliation(s)
- Jingyuan Xu
- Plant Polymer Research, National Center for Agricultural Utilization Research, Agricultural Research Service, US Department of Agriculture, 1815 North University Street, Peoria, IL 61604, USA
| | - James A Kenar
- Functional Food Research, National Center for Agricultural Utilization Research, Agricultural Research Service, US Department of Agriculture, 1815 North University Street, Peoria, IL 61604, USA
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Florowska A, Florowski T, Kruszewski B, Janiszewska-Turak E, Bykowska W, Ksibi N. Thermal and Modern, Non-Thermal Method Induction as a Factor of Modification of Inulin Hydrogel Properties. Foods 2023; 12:4154. [PMID: 38002211 PMCID: PMC10670224 DOI: 10.3390/foods12224154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 11/11/2023] [Accepted: 11/15/2023] [Indexed: 11/26/2023] Open
Abstract
The aim of the study was to compare the properties of inulin hydrogels obtained with different methods, e.g., the traditional-thermal method and new, non-thermal methods, used in food production, like ultrasonic, high-pressure homogenization (HPH), and high hydrostatic pressures (HHPs). It was found that each of the compared induction methods allowed for obtaining inulin hydrogels. However, the use of non-thermal induction methods allows for obtaining a gel structure faster than in the case of thermal induction. In addition, hydrogels obtained with new, non-thermal methods differ from gels obtained with thermal treatment. They were characterized by higher stability (from 1.7 percent point-of-stability parameters for HHP 150 MPa to 18.8 for HPH II cycles) and in most cases, by improved microrheological properties-lower solid-liquid balance toward the solid phase, increased elasticity and viscosity indexes, and lowering the flow index. The gels obtained with the new, non-thermal method were also characterized by a more delicate structure, including lower firmness (the differences between thermal and non-thermal inductions were from 0.73 N for HHP at 500 MPa to 2.39 N for HHP at 150 MPa) and spreadability (the differences between thermal and non-thermal inductions were from 7.60 Ns for HHP at 500 MPa to 15.08 Ns for HHP at 150 MPa). The color of ultrasound-induced inulin gels, regarding the HPH and HHP technique, was darker (the differences in the L* parameter between thermal and non-thermal inductions were from 1.92 for HHP at 500 MPa to 4.37 for 10 min ultrasounds) and with a lower a* color parameter (the differences in the a* parameter between thermal and non-thermal inductions were from 0.16 for HHP at 500 MPa to 0.39 for HPH II cycles) and b* color parameter (the differences in the b* parameter between thermal and non-thermal inductions were from 1.69 for 5 min ultrasounds to 2.68 for HPH II cycles). It was also found that among the compared induction methods, the high-pressure technique has the greatest potential for modifying the properties of the created inulin hydrogels. Thanks to its application, depending on the amount of applied pressure, it was possible to obtain gels with very different characteristics, both delicate (i.e., soft and spreadable), using HHP at 150 MPa, and hard, using HHP at 500 MPa, the closest in characteristics to gels induced with the thermal method. This may allow the properties of hydrogels to be matched to the characteristics of the food matrix being created.
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Affiliation(s)
- Anna Florowska
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland; (T.F.); (B.K.); (W.B.)
| | - Tomasz Florowski
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland; (T.F.); (B.K.); (W.B.)
| | - Bartosz Kruszewski
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland; (T.F.); (B.K.); (W.B.)
| | - Emilia Janiszewska-Turak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland;
| | - Weronika Bykowska
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland; (T.F.); (B.K.); (W.B.)
| | - Nour Ksibi
- Faculty of Sciences of Tunis, Tunis El Manar University, El Manar Tunis 2092, Tunisia
- Laboratory of Aromatic and Medicinal Plants (LPAM), Centre of Biotechnology of Borj Cedria, BP. 901, Hammam-Lif 2050, Tunisia
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Du M, Cheng X, Qian L, Huo A, Chen J, Sun Y. Extraction, Physicochemical Properties, Functional Activities and Applications of Inulin Polysaccharide: a Review. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:243-252. [PMID: 37097509 DOI: 10.1007/s11130-023-01066-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 04/12/2023] [Indexed: 06/19/2023]
Abstract
Inulin is a naturally soluble dietary fiber that is widely distributed and primarily derived from plants. As a reserve biopolysaccharide in plants, inulin is considered an indigestible carbohydrate of fructan because of its unique β-(2,1)-glycosidic bond structure. Numerous recent animal and human experimental studies have shown that functional inulin possesses multiple bioactivities, including immunomodulatory, antioxidant, antitumor, hepatoprotective, hypoglycemic, and gastrointestinal protective activities. Due to its increasing popularity, people tend to consume foods containing inulin. Moreover, inulin holds promise as a bioactive compound for use in the development of various food products. Therefore, this paper provides a detailed review of the extraction method, physicochemical properties, functional activity, and application development of inulin polysaccharides, to provide a theoretical foundation for further advancements in the fields of preparation and application of functional foods.
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Affiliation(s)
- Mengxiang Du
- College of Agriculture, Anhui Science and Technology University, Fengyang, 233100, Anhui, China
| | - Xueyan Cheng
- College of Life and Health Sciences, Anhui Science and Technology University, Fengyang, 233100, Anhui, China
| | - Lijuan Qian
- College of Agriculture, Anhui Science and Technology University, Fengyang, 233100, Anhui, China
| | - Ayue Huo
- College of Life and Health Sciences, Anhui Science and Technology University, Fengyang, 233100, Anhui, China
| | - Jia Chen
- College of Life and Health Sciences, Anhui Science and Technology University, Fengyang, 233100, Anhui, China
| | - Yujun Sun
- College of Life and Health Sciences, Anhui Science and Technology University, Fengyang, 233100, Anhui, China.
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Ouyang J, Dedroog S, Van den Mooter G. New insights on the effects of blend composition on the biodegradation and permeability of Inulin-Eudragit RS film coatings for colon drug delivery. Eur J Pharm Biopharm 2023:S0939-6411(23)00143-1. [PMID: 37270158 DOI: 10.1016/j.ejpb.2023.05.021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 05/24/2023] [Accepted: 05/28/2023] [Indexed: 06/05/2023]
Abstract
Inulin has been applied in Inulin-Eudragit RS (Inu-ERS) coatings as the component responsible for degradation by human microbiota. However, studies on how bacterial enzymes can degrade polysaccharides like inulin imbedded in water insoluble polymers like Eudragit RS are still elusive. The present work aims at elucidating the complex process of enzyme triggered biodegradation of inulin with various molecular weights in isolated films with Eudragit RS. The ratio of inulin to Eudragit RS was varied to create films with different degree of hydrophilicity. The phase behavior study revealed that blends of inulin and Eudragit RS are phase separated systems. The film permeability was studied by determination of the permeability coefficient of caffeine and the fraction of inulin that was released from the films in a buffer solution with or without inulinase was quantified. Together with the morphology characterization of the Inu-ERS films with and without incubation in the enzyme solution, these results suggest that the action of the enzyme was only limited to the fraction of inulin released in the buffer solution. Inulin fully embedded in the Eudragit RS matrix was not degraded. The permeation of the model drug caffeine occurred in the phase-separated film as a result of pores formed as a consequence of inulin release. The inulin to Eudragit RS blend ratio and the molecular weight of inulin affected the percolation threshold, the release of inulin, the morphology of the film formed thereafter and the connectivity of the formed water channels, thus influencing the drug permeation properties.
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Affiliation(s)
- Jiabi Ouyang
- Drug Delivery and Disposition, KU Leuven, Department of Pharmaceutical and Pharmacological Sciences, Campus Gasthuisberg ON2, Herestraat 49 b921, 3000 Leuven, Belgium
| | - Sien Dedroog
- Drug Delivery and Disposition, KU Leuven, Department of Pharmaceutical and Pharmacological Sciences, Campus Gasthuisberg ON2, Herestraat 49 b921, 3000 Leuven, Belgium
| | - Guy Van den Mooter
- Drug Delivery and Disposition, KU Leuven, Department of Pharmaceutical and Pharmacological Sciences, Campus Gasthuisberg ON2, Herestraat 49 b921, 3000 Leuven, Belgium.
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Jayarathna GN, Jayasena DD, Mudannayake DC. Garlic inulin as a fat replacer in vegetable fat incorporated low-fat
chicken sausages. Food Sci Anim Resour 2022; 42:295-312. [PMID: 35310567 PMCID: PMC8907788 DOI: 10.5851/kosfa.2022.e5] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 01/26/2022] [Accepted: 01/28/2022] [Indexed: 11/29/2022] Open
Abstract
Inulin is a non-digestible carbohydrate and a prebiotic that can also act as a
fat replacer in various foods. This study examined the effect of replacing
vegetable oil with garlic inulin on the quality traits of chicken sausages.
Water-based inulin gels were prepared using garlic inulin or commercial inulin
to imitate fats in chicken sausages. Chicken sausages were prepared separately
replacing vegetable oil with water-based inulin gels to reach final inulin
percentages of 1, 2, and 3 (w/w). The control was prepared using 3% (w/w)
vegetable oil with no inulin. The physicochemical properties and thiobarbituric
acid reactive substance (TBARS) value of prepared sausages were analyzed over
28-d frozen storage. Sausages with 2% garlic inulin recorded higher
flavour and overall acceptability scores (p<0.05). Ash, moisture, and
protein contents of the sausages were increased with increasing levels of inulin
while fat content was reduced from 13.67% (control) to
4.47%–4.85% (p<0.05) in 3%
inulin-incorporated products. Sausages incorporated with 2% inulin had
lower lightness (L*) values than the control (p<0.05). Water holding
capacity (WHC) was similar (p>0.05) among the samples. During storage L*
value, pH, and WHC decreased while redness (a*) and yellowness (b*) values
increased in all the samples. In addition, TBARS values were increased during
the storage in all samples within the acceptable limits. In conclusion, garlic
inulin can be used successfully as a fat substitute in sausages without altering
meat quality parameters.
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Affiliation(s)
| | | | - Deshani Chirajeevi Mudannayake
- Department of Animal Science, Uva Wellassa
University, Badulla 90000, Sri
Lanka
- Corresponding author : Deshani
Chirajeevi Mudannayake, Department of Animal Science, Uva Wellassa University,
Badulla 90000, Sri Lanka, Tel: +94-55-2226580, Fax:
+94-55-2226672, E-mail:
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Ni D, Zhang S, Kırtel O, Xu W, Chen Q, Öner ET, Mu W. Improving the Thermostability and Catalytic Activity of an Inulosucrase by Rational Engineering for the Biosynthesis of Microbial Inulin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:13125-13134. [PMID: 34618455 DOI: 10.1021/acs.jafc.1c04852] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Thermostability and enzymatic activity are two vital indexes determining the application of an enzyme on an industrial scale. A truncated inulosucrase, Laga-ISΔ138-702, from Lactobacillus gasseri showed high catalysis activity. To further enhance its thermostability and activity, multiple sequence alignment (MSA) and rational design based on the modeled structure were performed. Variants A446E, S482A, I614M, and A627S were identified with an improved denaturation temperature (Tm) of more than 1 °C. A combinational mutation method was further carried out to explore the synergistic promotion effects of single-point mutants. Additionally, 33 residues at the N-terminus were truncated to construct mutant M4N-33. The half-life of M4N-33 at 55 °C increased by 120 times compared to that of Laga-ISΔ138-702, and the relative activity of M4N-33 increased up to 152% at the optimal pH and temperature (pH 5.5 and 60 °C). Molecular dynamics (MD) simulations illustrated the decreased b-factor of the surface loop of M4N-33.
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Affiliation(s)
- Dawei Ni
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Shuqi Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Onur Kırtel
- IBSB─Industrial Biotechnology and Systems Biology Research Group, Department of Bioengineering, Marmara University, Göztepe Campus, 34722 Istanbul, Turkey
| | - Wei Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Qiuming Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Ebru Toksoy Öner
- IBSB─Industrial Biotechnology and Systems Biology Research Group, Department of Bioengineering, Marmara University, Göztepe Campus, 34722 Istanbul, Turkey
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, Jiangsu, China
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Bandyopadhyay B, Mitra PK, Mandal V, Mandal NC. Novel fructooligosaccharides of Dioscorea alata L. tuber have prebiotic potentialities. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03872-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Ozturkoglu-Budak S, Akal HC, Buran İ, Yetişemiyen A. Effect of inulin polymerization degree on various properties of synbiotic fermented milk including Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12. J Dairy Sci 2019; 102:6901-6913. [DOI: 10.3168/jds.2019-16479] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Accepted: 03/23/2019] [Indexed: 11/19/2022]
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Abstract
Inulin as a heterogeneous blend of fructose polymers is diversely found in nature primarily as storage carbohydrates in plants. Besides, inulin is believed to induce certain techno-functional and associated properties in food systems. Inulin owing to its foam forming ability has been successfully used as fat replacer in quite a wide range of products as dairy and baked products. Furthermore, it is known to impart certain nutritional and therapeutic benefits that extend apart to improve health and reduce the risk of many lifestyle related diseases. Additionally, as a functional ingredient, Inulin has been adopted in various efficacy studies involving animal and human studies to function as a prebiotic, in promoting good digestive health, influencing lipid metabolism and has some beneficial roles in ensuring optimum levels of glucose and insulin. This review article is an attempt to present a comprehensive overview on both techno-functional and therapeutic potential of inulin.
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Affiliation(s)
- Waqas Ahmed
- a Department of Food Science and Human Nutrition , University of Veterinary and Animal Sciences , Lahore , Pakistan
| | - Summer Rashid
- b National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences , University of Agriculture , Faisalabad , Pakistan
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Mensink MA, Frijlink HW, van der Voort Maarschalk K, Hinrichs WL. Inulin, a flexible oligosaccharide I: Review of its physicochemical characteristics. Carbohydr Polym 2015; 130:405-19. [DOI: 10.1016/j.carbpol.2015.05.026] [Citation(s) in RCA: 263] [Impact Index Per Article: 29.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2014] [Revised: 05/08/2015] [Accepted: 05/12/2015] [Indexed: 01/25/2023]
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Álvarez MD, Fernández C, Olivares MD, Jiménez MJ, Canet W. Sensory and Texture Properties of Mashed Potato Incorporated with Inulin and Olive Oil Blends. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.610211] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- María Dolores Álvarez
- a Department of Characterization , Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) , Madrid , Spain
| | - Cristina Fernández
- a Department of Characterization , Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) , Madrid , Spain
| | - María Dolores Olivares
- a Department of Characterization , Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) , Madrid , Spain
| | - María José Jiménez
- b USAS, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) , Madrid , Spain
| | - Wenceslao Canet
- a Department of Characterization , Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC) , Madrid , Spain
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PICONE CAROLINASF, MAXIMO GUILHERMEJ, KUHN KÁTIAR, ROS-POLSKI VALQUÍRIA, CUNHA ROSIANEL. An assessment of the texture of acidified sodium caseinate gels with added inulin using response surface methodology. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00688.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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13
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Viscoelasticity and microstructure of inulin-enriched mashed potatoes: Influence of freezing and cryoprotectants. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2010.08.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Glibowski P, Wasko A. Effect of thermochemical treatment on the structure of inulin and its gelling properties. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2008.01825.x] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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15
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Chiavaro E, Vittadini E, Corradini C. Physicochemical characterization and stability of inulin gels. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0385-y] [Citation(s) in RCA: 60] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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