{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,30]],"date-time":"2026-06-30T18:04:39Z","timestamp":1782842679681,"version":"3.54.5"},"reference-count":42,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2025,9,29]],"date-time":"2025-09-29T00:00:00Z","timestamp":1759104000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2025,9,29]],"date-time":"2025-09-29T00:00:00Z","timestamp":1759104000000},"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":["32201972"],"award-info":[{"award-number":["32201972"]}],"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":[[2026,1,30]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Myricetin (Myr), a flavonoid compound exhibiting antioxidant, anti\u2010inflammatory, antibacterial, antiviral and anti\u2010obesity properties, suffers from limited bioavailability due to inherent hydrophobicity, thermosensitivity and photosensitivity. To overcome these limitations, we engineered edible dock protein (EDP)\u2013edible dock polysaccharide (EDPS) composite micelles to enhance Myr's encapsulation efficiency and stability.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      The highest encapsulation efficiency of Myr was 92.5% when the concentration of EDPS was 7.5\u2009g\u2009kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      . The zeta potential, particle size and polydispersity index of the Myr\u2010EDP\u2010EDPS composite micelles were\u2009\u2212\u200921.3\u2009mV, 512.6\u2009nm and 0.35 under this condition, respectively. Meanwhile the hydrophilicity and surface tension of the composite micelles were increased with the enhancement of EDPS concentration. Both Fourier transform infrared and X\u2010ray diffraction spectroscopy indicated that EDPS was successfully coated on the surface of the Myr\u2010EDP micelles. The encapsulation by EDPS further enhanced stability of Myr, resulting in 98.42% retention after 3 months at 4\u2009\u00b0C and a 2.7\u2010fold increase in ultraviolet stability. In addition, the main driving forces were hydrogen bonding and van der Waals forces during the formation of the Myr\u2010EDP\u2010EDPS composite micelles.\n                      <jats:italic>In vitro<\/jats:italic>\n                      experiments exhibited that the EDPS\u2010coated Myr\u2010EDP composite micelles enhance gastric stability of Myr by 1.38\u2010fold and enable its effective release in the small intestine.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>The EDP\u2010EDPS composite micelle system effectively enhances the encapsulation and stability of Myr. This nanotechnology represents a highly promising strategy for developing functional food ingredients featuring optimized stability. \u00a9 2025 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70222","type":"journal-article","created":{"date-parts":[[2025,9,30]],"date-time":"2025-09-30T06:21:05Z","timestamp":1759213265000},"page":"975-989","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Construction of edible dock protein\u2013polysaccharide micelles for delivering myricetin"],"prefix":"10.1002","volume":"106","author":[{"given":"Qian","family":"Zhou","sequence":"first","affiliation":[{"name":"Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui 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