{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,8]],"date-time":"2026-03-08T16:30:06Z","timestamp":1772987406183,"version":"3.50.1"},"reference-count":41,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2025,12,26]],"date-time":"2025-12-26T00:00:00Z","timestamp":1766707200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2025,12,26]],"date-time":"2025-12-26T00:00:00Z","timestamp":1766707200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2026,3,30]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Proso millet protein (PMP) has attracted increasing attention as a plant\u2010based carrier for hydrophobic bioactives, yet its poor stability and solubility limit its application.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      In this study, waxy (W\u2010YS1) and non\u2010waxy (N\u2010YM2) PMP were used to fabricate Cur\u2013EGCG\u2013NaCas\u2013P\u20101 (2) complex nanoparticles via anti\u2010solvent precipitation for curcumin (Cur) delivery. Under optimal fabrication conditions (pH\u20093.0 or 7.0, Cur\/PMP ratio of 1:5, and epigallocatechin\u20103\u2010gallate (EGCG) concentration of 1.2\u2009mg\u2009mL\n                      <jats:sup>\u22121<\/jats:sup>\n                      ), Cur was successfully encapsulated into PMP\u2010based nanoparticles. The incorporation of EGCG markedly enhanced the physical stability, encapsulation efficiency, and antioxidant activity of the nanoparticles. X\u2010ray diffraction analysis confirmed that Cur existed in an amorphous state after encapsulation, while Fourier transform infrared and fluorescence spectroscopy revealed that electrostatic interactions, hydrophobic interactions, and hydrogen bonding were the main driving forces for nanoparticle formation. Furthermore, Cur bioaccessibility was significantly improved in a simulated gastrointestinal environment.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>These results indicate that PMP\/NaCas\/EGCG complex nanoparticles represent a promising protection and delivery system for hydrophobic bioactive compounds, with considerable potential for applications in functional foods and pharmaceutical formulations. \u00a9 2025 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70416","type":"journal-article","created":{"date-parts":[[2025,12,27]],"date-time":"2025-12-27T04:07:23Z","timestamp":1766808443000},"page":"3191-3199","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Preparation and characterization of novel nanoparticles using waxy and non\u2010waxy proso millet protein,\n                    <scp>NaCas<\/scp>\n                    and\n                    <scp>EGCG<\/scp>\n                    for efficient delivery of Cur"],"prefix":"10.1002","volume":"106","author":[{"given":"Yuting","family":"Fan","sequence":"first","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&amp;F University  Yangling China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jing","family":"Ren","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&amp;F University  Yangling China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xinyi","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&amp;F University  Yangling China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yang","family":"Yao","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&amp;F University  Yangling China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Pingping","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&amp;F University  Yangling China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0196-6558","authenticated-orcid":false,"given":"Shuang\u2010kui","family":"Du","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Northwest A&amp;F University  Yangling China"},{"name":"Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies  Yangling 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