{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,16]],"date-time":"2026-07-16T08:07:52Z","timestamp":1784189272064,"version":"3.55.0"},"reference-count":25,"publisher":"Wiley","issue":"13","license":[{"start":{"date-parts":[[2026,7,13]],"date-time":"2026-07-13T00:00:00Z","timestamp":1783900800000},"content-version":"vor","delay-in-days":12,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"},{"start":{"date-parts":[[2026,7,1]],"date-time":"2026-07-01T00:00:00Z","timestamp":1782864000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100023561","name":"Ministerio de Universidades","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100023561","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100000780","name":"European Commission","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100000780","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Molecular Nutrition Food Res"],"published-print":{"date-parts":[[2026,7]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    This study aimed to evaluate the impact of pea protein isolate(PPI) and corn arabinoxylans (CAX) as emulsifiers on vitamin E bioavailability. The potential of PPI and CAX as emulsifiers for vitamin E delivery was evaluated by assessing their effect on: (i) vitamin E uptake by cultured human Caco\u20102 intestinal cells and (ii) vitamin E postprandial response to 10% oil\u2010in\u2010water emulsion enriched in vitamin E in a murine model. Tween 80 (T80) was used as a control emulsifier. A decreased\n                    <jats:italic>\u03b1<\/jats:italic>\n                    \u2010tocopherol uptake by Caco\u20102 cells was observed when using PPI as emulsifier compared to the T80 condition. When combining PPI and CAX, especially at low doses of CAX,\n                    <jats:italic>\u03b1<\/jats:italic>\n                    \u2010tocopherol uptake was equivalent to that measured when using T80. In mice, the postprandial response of vitamin E was significantly lower when using PPI + CAX as emulsifiers compared to T80. These results contrast with previous in vitro data, where vitamin E bioaccessibility did not differ when using T80 or PPI + CAX. Models for predicting the bioavailability of lipophilic nutrients when complex plant\u2010based delivery systems are involved may not always translate to physiological efficacy, supporting the need for validation with in vivo models.\n                  <\/jats:p>","DOI":"10.1002\/mnfr.70544","type":"journal-article","created":{"date-parts":[[2026,7,13]],"date-time":"2026-07-13T16:52:05Z","timestamp":1783961525000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effect of Pea Protein and Arabinoxylans Mixtures as Emulsifiers on Vitamin E Absorption in Mice"],"prefix":"10.1002","volume":"70","author":[{"given":"Ang\u00e9lique","family":"Berthom\u00e9","sequence":"first","affiliation":[{"name":"Aix Marseille Univ INRAE, INSERM, C2VN  Marseille France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Donato","family":"Vairo","sequence":"additional","affiliation":[{"name":"Aix Marseille Univ INRAE, INSERM, C2VN  Marseille France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Charlotte","family":"Sabran","sequence":"additional","affiliation":[{"name":"Aix Marseille Univ INRAE, INSERM, C2VN  Marseille France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Katherine","family":"Alvarado\u2010Ramos","sequence":"additional","affiliation":[{"name":"Aix Marseille Univ INRAE, INSERM, C2VN  Marseille France"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"\u00c1ngela","family":"Bravo\u2010N\u00fa\u00f1ez","sequence":"additional","affiliation":[{"name":"Aix Marseille Univ INRAE, INSERM, C2VN  Marseille France"},{"name":"University of Valladolid  Valladolid Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4576-1992","authenticated-orcid":false,"given":"Emmanuelle","family":"Reboul","sequence":"additional","affiliation":[{"name":"Aix Marseille Univ INRAE, INSERM, C2VN  Marseille France"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,7,13]]},"reference":[{"key":"e_1_2_12_2_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2018.1502743"},{"key":"e_1_2_12_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.129148"},{"key":"e_1_2_12_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.131021"},{"key":"e_1_2_12_5_1","doi-asserted-by":"publisher","DOI":"10.1002\/mnfr.201801323"},{"key":"e_1_2_12_6_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.8b06347"},{"key":"e_1_2_12_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cofs.2019.06.006"},{"key":"e_1_2_12_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2024.139820"},{"key":"e_1_2_12_9_1","doi-asserted-by":"publisher","DOI":"10.1038\/s42003\u2010025\u201008293\u20104"},{"key":"e_1_2_12_10_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu10111653"},{"key":"e_1_2_12_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2016.03.048"},{"key":"e_1_2_12_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.133922"},{"key":"e_1_2_12_13_1","doi-asserted-by":"publisher","DOI":"10.1079\/BJN20041094"},{"key":"e_1_2_12_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.addr.2016.06.005"},{"key":"e_1_2_12_15_1","doi-asserted-by":"publisher","DOI":"10.1186\/s40168\u2010020\u201000996\u20106"},{"key":"e_1_2_12_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2022.113120"},{"key":"e_1_2_12_17_1","doi-asserted-by":"publisher","DOI":"10.1080\/09637486.2024.2405117"},{"key":"e_1_2_12_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.redox.2019.101259"},{"key":"e_1_2_12_19_1","doi-asserted-by":"publisher","DOI":"10.1002\/ejlt.201300401"},{"key":"e_1_2_12_20_1","doi-asserted-by":"publisher","DOI":"10.1074\/jbc.M509042200"},{"key":"e_1_2_12_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2014.09.021"},{"key":"e_1_2_12_22_1","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0059985"},{"key":"e_1_2_12_23_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.70338"},{"key":"e_1_2_12_24_1","doi-asserted-by":"publisher","DOI":"10.1093\/jn\/129.12.2170"},{"key":"e_1_2_12_25_1","doi-asserted-by":"publisher","DOI":"10.1079\/PHN2003571"},{"key":"e_1_2_12_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.plipres.2022.101208"}],"container-title":["Molecular Nutrition &amp; 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