{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,8]],"date-time":"2026-03-08T18:25:48Z","timestamp":1772994348526,"version":"3.50.1"},"reference-count":33,"publisher":"Wiley","issue":"14","license":[{"start":{"date-parts":[[2025,7,24]],"date-time":"2025-07-24T00:00:00Z","timestamp":1753315200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2025,7,24]],"date-time":"2025-07-24T00:00:00Z","timestamp":1753315200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32301981"],"award-info":[{"award-number":["32301981"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2025,11]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Most studies have investigated the possibility of emulsions as mayonnaise substitutes, but have not paid attention to the bulk rheology and oral processing. The present study investigated the potential of cinnamaldehyde\u2010loaded Pickering emulsions (PEs) and high internal phase PEs (HIPPEs) as mayonnaise substitutes by correlating their rheological and tribological properties.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>As the cinnamaldehyde content in the oil phase increased, PEs\/HIPPEs exhibited reduced viscoelasticity and viscosity. The visual appearance of PEs\/HIPPEs lost structural cohesiveness upon extrusion, accompanied by diminished resistance to shear stress\/rate. This led to a decrease in thixotropic recovery, simultaneously inducing a pronounced increase in both deformation rate and friction coefficient. At a fixed cinnamaldehyde content in the oil phase (no more than 50%), increasing the oil phase volume fraction promoted the dense oil droplet packing, facilitating the formation of a high viscoelastic, gel\u2010like network structure. This resulted in a superior structure\/viscosity thixotropic behavior (recovery values higher than 86.65\u2009\u00b1\u20093.16% and 86.94\u2009\u00b1\u20093.79%) and enhanced lubricity properties (friction coefficient within 0.031\u2009\u00b1\u20090.002). Both PEs (PEs\u2010T100, PEs\u2010C25T75 and PEs\u2010C50T50) and HIPPEs (HIPPEs\u2010T100, HIPPEs\u2010C25T75 and HIPPEs\u2010C50T50) demonstrated visual appearance, rheological and tribological properties comparable to commercial mayonnaise samples, including appropriate viscoelasticity and viscosity, high thixotropic recovery values, along with low deformation rates and friction coefficients. Pearson correlation analysis revealed significant positive correlations between viscoelastic\/viscous properties and thixotropic recovery, whereas negative correlations were observed with tribological properties.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>The present study presents an effective strategy for developing cinnamaldehyde\u2010loaded PEs and HIPPEs as mayonnaise alternatives through modulation of rheological and tribological performances. \u00a9 2025 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70053","type":"journal-article","created":{"date-parts":[[2025,7,24]],"date-time":"2025-07-24T12:00:29Z","timestamp":1753358429000},"page":"8048-8058","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Cinnamaldehyde\u2010loaded Pickering emulsions and high internal phase Pickering emulsions as eggless mayonnaise substitutes: from the rheology and oral processing perspectives"],"prefix":"10.1002","volume":"105","author":[{"ORCID":"https:\/\/orcid.org\/0009-0001-2281-5628","authenticated-orcid":false,"given":"Tingting","family":"Feng","sequence":"first","affiliation":[{"name":"Department of Food Science and Engineering, College of Light Industry and Food Engineering Nanjing Forestry University  Nanjing China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Qisheng","family":"Ding","sequence":"additional","affiliation":[{"name":"Department of Food Science and Engineering, College of Light Industry and Food Engineering Nanjing Forestry University  Nanjing China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Kexi","family":"Zhu","sequence":"additional","affiliation":[{"name":"Department of Food Science and Engineering, College of Light Industry and Food Engineering Nanjing Forestry University  Nanjing 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