{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T05:57:33Z","timestamp":1790834253367,"version":"4.1.0"},"reference-count":65,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,9,30]],"date-time":"2026-09-30T00:00:00Z","timestamp":1790726400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,9,30]],"date-time":"2026-09-30T00:00:00Z","timestamp":1790726400000},"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"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>\n                      This study explored the role of bacterial nanofibrils (BC) in regulating the structural characteristics, stability, and\n                      <jats:italic>in vitro<\/jats:italic>\n                      lipolysis behavior of fish oil Pickering emulsions stabilized by cellulose nanocrystals (CNC). The objective was to understand how different BC levels modify the interfacial organization of CNC\u2010based emulsions and influence subsequent lipid digestion.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      CNC\u2010only and CNC\/BC\u2010stabilized emulsions were initially prepared and characterized, after which the three most stable CNC\/BC emulsions containing 0.2, 0.3, and 0.4\u2009wt%\u2009BC were selected for simulated gastrointestinal digestion. The incorporation of BC reduced the droplet size and narrowed the size distribution, thereby improving the physical stability of the emulsions. Scanning electron microscopy showed spherical CNC particles associated with the oil\u2013water interface and filamentous BC surrounding the droplets, suggesting the formation of an interfacial fibrillar network. During simulated digestion, the selected emulsions exhibited decreases in the surface\u2010weighted mean diameter (\n                      <jats:italic>d<\/jats:italic>\n                      <jats:sub>3,2<\/jats:sub>\n                      ) and absolute zeta potential from the oral to gastric phase, followed by an increase in absolute zeta potential after intestinal digestion. Emulsions containing 0.2 and 0.3\u2009wt%\u2009BC showed greater free fatty acid release than the emulsion containing 0.4\u2009wt%\u2009BC, indicating that increasing the BC concentration limited the final extent of lipid hydrolysis during intestinal digestion.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>\n                      The incorporation of BC improved the physical stability of CNC\u2010stabilized Pickering emulsions and modulated\n                      <jats:italic>in vitro<\/jats:italic>\n                      lipid digestion. These findings demonstrate the potential of CNC\/BC\u2010stabilized emulsions for designing fish oil delivery systems with adjustable physical stability and lipid hydrolysis extent. \u00a9 2026 Society of Chemical Industry.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.71127","type":"journal-article","created":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T05:07:02Z","timestamp":1790831222000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Stabilization by spherical cellulose nanocrystals and bacterial nanofibrils: modulating lipid digestion in fish oil\u2010in\u2010water\n                    <scp>Pickering<\/scp>\n                    emulsions"],"prefix":"10.1002","author":[{"given":"Congying","family":"Chen","sequence":"first","affiliation":[{"name":"Sericulture &amp; Agri\u2010food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural affairs, Guangdong Key Laboratory of Agricultural Products Processing  Guangzhou China"},{"name":"School of Food Science and Engineering South China University of Technology  Guangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Li","family":"Li","sequence":"additional","affiliation":[{"name":"Guangdong Yichao Biological Co. Ltd  Shantou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qiyue","family":"Yang","sequence":"additional","affiliation":[{"name":"Sericulture &amp; Agri\u2010food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural affairs, Guangdong Key Laboratory of Agricultural Products Processing  Guangzhou China"},{"name":"School of Food Science and Engineering South China University of Technology  Guangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaoyi","family":"Luo","sequence":"additional","affiliation":[{"name":"Sericulture &amp; Agri\u2010food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural affairs, Guangdong Key Laboratory of Agricultural Products Processing  Guangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ruoxin","family":"Li","sequence":"additional","affiliation":[{"name":"Sericulture &amp; Agri\u2010food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural affairs, Guangdong Key Laboratory of Agricultural Products Processing  Guangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xia","family":"Li","sequence":"additional","affiliation":[{"name":"Key Laboratory of Pulp and Paper Science &amp; Technology of Ministry of Education Qilu University of Technology, Shandong Academy of Sciences  Jinan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yehui","family":"Zhang","sequence":"additional","affiliation":[{"name":"Sericulture &amp; Agri\u2010food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural affairs, Guangdong Key Laboratory of Agricultural Products Processing  Guangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lixuan","family":"Lin","sequence":"additional","affiliation":[{"name":"Guangdong Yichao Biological Co. Ltd  Shantou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0004-2044-6883","authenticated-orcid":false,"given":"Wenjuan","family":"Jiao","sequence":"additional","affiliation":[{"name":"Sericulture &amp; Agri\u2010food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural affairs, Guangdong Key Laboratory of Agricultural Products Processing  Guangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Simin","family":"Chen","sequence":"additional","affiliation":[{"name":"School of Pharmaceutical Sciences Guangzhou Medical University  Guangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,30]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"crossref","DOI":"10.3390\/molecules28176393","article-title":"The chemical composition and health\u2010promoting benefits 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