{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T16:18:10Z","timestamp":1791562690637,"version":"4.3.4"},"reference-count":34,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2026,4,16]],"date-time":"2026-04-16T00:00:00Z","timestamp":1776297600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,4,16]],"date-time":"2026-04-16T00:00:00Z","timestamp":1776297600000},"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":[[2026,8,15]]},"abstract":"<jats:title>\n                    <jats:styled-content style=\"fixed-case\">Abstract<\/jats:styled-content>\n                  <\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>\n                      <jats:italic>\u03b2<\/jats:italic>\n                      \u2010Carotene (BC) is highly susceptible to degradation during processing, storage and digestion. This study evaluated BC\u2010loaded emulsions stabilized by succinylated rice glutelin (S\u2010RG) against whey protein isolate (WPI) emulsions in terms of stability and bioaccessibility.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESLUTS<\/jats:title>\n                    <jats:p>\n                      S\u2010RG emulsions exhibited significantly smaller particle sizes than WPI emulsions at pH\u20095 and 6, indicating better colloidal stability in mildly acidic conditions. Both systems showed comparable resistance to thermal treatment, ultrasonication and UV exposure. However, during\n                      <jats:italic>in vitro<\/jats:italic>\n                      gastrointestinal digestion, the S\u2010RG emulsion demonstrated superior functionality, achieving a fat release rate of 18.33\u2009\u00b1\u20090.89%, a BC bioretention rate of 52.5\u2009\u00b1\u20090.72% and a bioaccessibility of 21.61\u2009\u00b1\u20091.33% \u2013 all notably higher than those of the WPI control.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>S\u2010RG effectively protects BC and enhances its bioaccessibility, performing comparably or better than animal\u2010derived WPI. These findings support S\u2010RG as a sustainable, plant\u2010based alternative for delivering sensitive lipophilic nutrients in functional food emulsions. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70668","type":"journal-article","created":{"date-parts":[[2026,4,17]],"date-time":"2026-04-17T04:16:48Z","timestamp":1776399408000},"page":"6205-6215","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Preparation, stability and\n                    <scp>\n                      <i>in vitro<\/i>\n                    <\/scp>\n                    digestion of\n                    <i>\u03b2<\/i>\n                    \u2010carotene\u2010loaded emulsions stabilized by succinylated rice glutelin"],"prefix":"10.1002","volume":"106","author":[{"given":"Songyu","family":"Wang","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Science and Resources 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