{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,16]],"date-time":"2026-10-16T05:44:24Z","timestamp":1792129464610,"version":"4.4.0"},"reference-count":49,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,10,15]],"date-time":"2026-10-15T00:00:00Z","timestamp":1792022400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,10,15]],"date-time":"2026-10-15T00:00:00Z","timestamp":1792022400000},"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>Emulsions are common colloidal systems in food products, yet their quality is frequently compromised by lipid oxidation. We have recently developed a new Pickering emulsion stabilized by genipin cross\u2010linked chitosan\u2010caseinophosphopeptides nanocomplexes (GCNs). However, this system remains susceptible to oxidative deterioration, which may adversely affect both product quality and emulsion stability. In this study, a natural antioxidant, theaflavin\u20103,3\u2032\u2010digallate (TF\u20103), was encapsulated within GCNs to improve oxidative protection.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>Incorporation of TF\u20103 did not significantly alter the surface charge but increased the size of GCNs. The TF\u20103\u2010loaded GCNs effectively stabilized oil\u2010in\u2010water type Pickering emulsions with gel\u2010like rheological properties, and TF\u20103 further strengthened the gel network. These Pickering emulsions exhibited markedly enhanced oxidative stability compared to the oil\u2013water physical mixture and a conventional emulsion during long\u2010term storage at 40\u00b0C, as evidenced by reduced formation of both primary and secondary oxidation products. The extent of oxidative protection was concentration\u2010dependent, with higher TF\u20103 loadings leading to lower levels of oxidation products. Moreover, TF\u20103 localized at the oil\u2013water interface demonstrated superior antioxidant efficacy relative to its distribution in either the oil phase or water phase, highlighting the critical role of interfacial localization in maximizing oxidative stability in Pickering emulsion systems.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>\n                      In conclusion, TF\u20103\u2010loaded GCNs effectively stabilized food\u2010grade oil\u2010in\u2010water Pickering emulsions with gel\u2010like networks and concentration\u2010dependent oxidative protection. Importantly, interfacial localization of TF\u20103 maximized its antioxidant efficacy, highlighting interfacial engineering as a promising strategy for designing oxidation\u2010resistant Pickering emulsion systems. \u00a9 2026 The Author(s).\n                      <jats:italic>Journal of the Science of Food and Agriculture<\/jats:italic>\n                      published by John Wiley &amp; Sons Ltd on behalf of Society of Chemical Industry.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.71169","type":"journal-article","created":{"date-parts":[[2026,10,16]],"date-time":"2026-10-16T04:55:02Z","timestamp":1792126502000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Enhancing antioxidant capacity of chitosan\u2010caseinophosphopeptides nanocomplexes\u2010stabilized Pickering emulsion by incorporating 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