{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T06:07:49Z","timestamp":1790662069635,"version":"4.1.0"},"reference-count":33,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2026,5,13]],"date-time":"2026-05-13T00:00:00Z","timestamp":1778630400000},"content-version":"vor","delay-in-days":12,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T00:00:00Z","timestamp":1777593600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["2024YFD2101204"],"award-info":[{"award-number":["2024YFD2101204"]}],"id":[{"id":"10.13039\/501100012166","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":[[2026,5]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Pulsed electric field (PEF) processing has emerged as a promising non\u2010thermal technology capable of modifying biomolecular structures and enhancing functional properties in food systems. In this study, PEF was applied to fabricate cross\u2010linked alginate\u2013fish gelatin materials, and their structural characteristics, antioxidative activity, and nutrient entrapment capacity were compared with those produced using conventional homogenization. Structural analysis revealed that PEF processing generated smaller particle sizes (~80\u2009nm) compared with homogenization (250\u2013550\u2009nm) and produced more compact microstructures with lower surface area (4678.3 vs. 8230.2\u2009m\n                    <jats:sup>2<\/jats:sup>\n                    \/g) and porosity (0.0973 vs. 0.2366\u2009cm\n                    <jats:sup>3<\/jats:sup>\n                    \/g). These structural differences significantly improved the functional performance of the material. Nutrient entrapment capacity increased from 21% to 33% for minerals and from 15% to 24% for vitamins in PEF\u2010treated samples compared with homogenized samples. In addition, antioxidative activity measured by FRAP and ABTS assays showed a notable enhancement in PEF\u2010processed materials. The results demonstrate that PEF can effectively promote protein\u2013polysaccharide interactions and improve the structural and functional properties of alginate\u2013fish gelatin complexes. This study provides a novel non\u2010thermal strategy for developing protein\u2013polysaccharide materials with enhanced nutrient delivery and antioxidative functionality for food applications.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.71879","type":"journal-article","created":{"date-parts":[[2026,5,14]],"date-time":"2026-05-14T05:27:13Z","timestamp":1778736433000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Pulsed Electric Field Enhanced Cross\u2010Linking of Alginate and Fish Gelatin for Anti\u2010Oxidative Activities and Entrapment of Nutrients"],"prefix":"10.1002","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0009-0006-0242-3121","authenticated-orcid":false,"given":"Qiaoxia","family":"Zhan","sequence":"first","affiliation":[{"name":"School of Food and Pharmacy Zhejiang Ocean University  Zhoushan Zhejiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Matt","family":"Jellecoe","sequence":"additional","affiliation":[{"name":"College of Medicine and Public Health Flinders University  Bedford Park South Australia Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shan","family":"He","sequence":"additional","affiliation":[{"name":"School of Food and Pharmacy Zhejiang Ocean University  Zhoushan Zhejiang China"},{"name":"College of Medicine and Public Health Flinders University  Bedford Park South Australia Australia"},{"name":"Faculty of Science, Technology, and Engineering Charles Darwin University  Casuarina Northern Territory Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Liang","family":"Jia","sequence":"additional","affiliation":[{"name":"School of Food and Pharmacy Zhejiang Ocean University  Zhoushan Zhejiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,5,13]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijms23169035"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/polym15204087"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2013.09.004"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11540-023-09673-1"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1039\/D2TB00028H"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1017\/S0029665124000673"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1080\/87559129.2021.1983591"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.algal.2023.103066"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1039\/D0FO02230F"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12224059"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.sajb.2019.12.010"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10092215"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-024-03385-1"},{"key":"e_1_2_10_15_1","volume-title":"Advances on Vortex Fluids for Processing Soft Matter Nanomaterials","author":"Joseph N.","year":"2021"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1039\/D4SM00373J"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.11081"},{"key":"e_1_2_10_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cofs.2020.09.003"},{"key":"e_1_2_10_19_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2019.1587737"},{"key":"e_1_2_10_20_1","doi-asserted-by":"publisher","DOI":"10.1080\/09613218.2021.2001304"},{"key":"e_1_2_10_21_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11694-024-02716-2"},{"key":"e_1_2_10_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2024.109945"},{"key":"e_1_2_10_23_1","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2024.1468828"},{"key":"e_1_2_10_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2024.134658"},{"key":"e_1_2_10_25_1","doi-asserted-by":"publisher","DOI":"10.1021\/acsbiomaterials.3c00909"},{"key":"e_1_2_10_26_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11111556"},{"key":"e_1_2_10_27_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.16979"},{"key":"e_1_2_10_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.resmic.2018.05.011"},{"key":"e_1_2_10_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2022.108049"},{"key":"e_1_2_10_30_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10570-021-04286-8"},{"key":"e_1_2_10_31_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.7512"},{"key":"e_1_2_10_32_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.supmat.2023.100049"},{"key":"e_1_2_10_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2020.08.025"},{"key":"e_1_2_10_34_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.chemrev.7b00305"}],"container-title":["Food Science &amp; 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