{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T22:38:48Z","timestamp":1790635128695,"version":"4.1.0"},"reference-count":36,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2023,11,22]],"date-time":"2023-11-22T00:00:00Z","timestamp":1700611200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100005849","name":"Baqiyatallah University of Medical Sciences","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100005849","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2024,3]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    The impacts of pH (2.8, 4.5, and 7.2) and extrusion cooking temperature (60\u00b0C, 85\u00b0C, and 110\u00b0C) on properties of native whey protein concentrate (NWPC) were evaluated, followed by delivering of curcumin through a nanoemulsion system stabilized with extruded WPC (EWPC). Protein solubility, surface hydrophobicity, and emulsion properties such as emulsion activity index (at 1% [w\/w] protein concentration), stability index (at 0.5%, 1%, 2%, and 4% [w\/w] protein concentration) and creaming index (evaluated at different protein concentrations [0.5%, 1%, 2%, and 4% w\/w] and oil levels [20%, 40%, 60%, and 80%]) were improved as a function of the extrusion process. It was found that both covalent and non\u2010covalent interactions contributed to the stabilization of the extrudates. The rheological investigation of the emulsions stabilized with EWPC (at different oil levels [20%, 40%, 60%, and 80%]) revealed high viscosity and shear thinning behavior as well as much higher\n                    <jats:italic>G<\/jats:italic>\n                    \u2032 and\n                    <jats:italic>G<\/jats:italic>\n                    \u2033 values. Encapsulation efficiency was increased from 90.8% to 95.7% when NWPC and EWPC were used, respectively. The curcumin\u2010loaded nanoemulsion containing EWPC presented high stability in confronting with ionic strength (NaCl salt with a concentration of 0.1\u20131\u2009M), pH (3, 5, and 7), thermal treatments (pasteurization at 63\u00b0C for 30\u2009min and sterilization at 95\u00b0C for 10\u2009min) and storage time (1\u2009month at 4\u00b0C and 25\u00b0C). In\u00a0vitro release behavior revealed that samples stabilized with EWPC showed burst release in simulated intestine conditions. However, it was more stable in stomach conditions.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.3860","type":"journal-article","created":{"date-parts":[[2023,11,22]],"date-time":"2023-11-22T10:39:23Z","timestamp":1700649563000},"page":"1655-1672","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":27,"title":["Development of curcumin\u2010loaded nanoemulsion stabilized with texturized whey protein concentrate: Characterization, stability and in\u00a0vitro digestibility"],"prefix":"10.1002","volume":"12","author":[{"given":"Morteza","family":"Jafari","sequence":"first","affiliation":[{"name":"Health Research Center, Life Style Institute Baqiyatallah University of Medical Sciences  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8087-663X","authenticated-orcid":false,"given":"Karim","family":"Parastouei","sequence":"additional","affiliation":[{"name":"Health Research Center, Life Style Institute Baqiyatallah University of Medical Sciences  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sepideh","family":"Abbaszadeh","sequence":"additional","affiliation":[{"name":"Health Research Center, Life Style Institute Baqiyatallah University of Medical Sciences  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2023,11,22]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2014.01.019"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fpsl.2016.10.005"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2015.01.003"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2014.01.034"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2019.108319"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0924\u20102244(02)00133\u20104"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2003.12.005"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2011\u20104823"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2010.11.030"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.2013\u20106843"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022\u20100302(95)76860\u20106"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpe.13183"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ejphar.2016.07.017"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750\u20103841.13224"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2014.04.054"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2011.11.024"},{"key":"e_1_2_10_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2017.04.074"},{"key":"e_1_2_10_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2009.06.030"},{"key":"e_1_2_10_20_1","doi-asserted-by":"publisher","DOI":"10.1201\/9781420039436"},{"key":"e_1_2_10_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2016.05.037"},{"key":"e_1_2_10_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0963\u20109969(01)00155\u20107"},{"key":"e_1_2_10_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2018.12.076"},{"key":"e_1_2_10_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2019.02.036"},{"key":"e_1_2_10_25_1","volume-title":"Functionalization of whey protein by reactive supercritical fluid extrusion (RSCFX)","author":"Mustapha N. 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