{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T17:39:00Z","timestamp":1793036340751,"version":"4.5.0"},"reference-count":56,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,10,2]],"date-time":"2026-10-02T00:00:00Z","timestamp":1790899200000},"content-version":"vor","delay-in-days":1,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100011789","name":"Department of Science and Technology of Jilin Province","doi-asserted-by":"publisher","award":["20250602056RC"],"award-info":[{"award-number":["20250602056RC"]}],"id":[{"id":"10.13039\/501100011789","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2026,10]]},"DOI":"10.1016\/j.fochx.2026.104563","type":"journal-article","created":{"date-parts":[[2026,10,3]],"date-time":"2026-10-03T15:27:20Z","timestamp":1791041240000},"page":"104563","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"special_numbering":"C","title":["All-natural sodium alginate films reinforced with Rana chensinensis ovum protein isolate\/xanthan gum-stabilized Pickering emulsions for active preservation and freshness indication"],"prefix":"10.1016","volume":"39","author":[{"given":"Manman","family":"Zhang","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mengyuan","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hang","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kexin","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zixuan","family":"Jiao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kexin","family":"Xu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhihan","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yongsheng","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shihan","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"1","key":"10.1016\/j.fochx.2026.104563_bb0005","doi-asserted-by":"crossref","DOI":"10.1038\/s41598-025-18314-1","article-title":"Broad-spectrum bioactivities and therapeutic potential of essential oils of certain aromatic and medicinal plants and their combination","volume":"15","author":"Abdalla","year":"2025","journal-title":"Scientific Reports"},{"issue":"3","key":"10.1016\/j.fochx.2026.104563_bb0010","doi-asserted-by":"crossref","first-page":"353","DOI":"10.3390\/foods14030353","article-title":"Development of pectin-based films with encapsulated lemon essential oil for active food packaging: Improved antioxidant activity and biodegradation","volume":"14","author":"Akachat","year":"2025","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2026.104563_bb0015","doi-asserted-by":"crossref","first-page":"11","DOI":"10.1016\/j.ijbiomac.2019.05.042","article-title":"Preparation and characterization of antioxidant and antimicrobial packaging films based on chitosan and proanthocyanidins","volume":"134","author":"Bi","year":"2019","journal-title":"International Journal of Biological Macromolecules"},{"key":"10.1016\/j.fochx.2026.104563_bb0020","doi-asserted-by":"crossref","DOI":"10.1016\/j.scienta.2019.109054","article-title":"Review of banana green life throughout the food chain: From auto-catalytic induction to the optimisation of shipping and storage conditions","volume":"262","author":"Brat","year":"2020","journal-title":"Scientia Horticulturae"},{"key":"10.1016\/j.fochx.2026.104563_bb0025","doi-asserted-by":"crossref","DOI":"10.1016\/j.tifs.2024.104643","article-title":"Applications in Pickering emulsions of enhancing preservation properties: Current trends and future prospects in active food packaging coatings and films","volume":"151","author":"Cheng","year":"2024","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/j.fochx.2026.104563_bb0030","doi-asserted-by":"crossref","DOI":"10.1016\/j.fpsl.2024.101242","article-title":"Emerging Pickering emulsion films for bio-based food packaging applications","volume":"42","author":"Ding","year":"2024","journal-title":"Food Packaging and Shelf Life"},{"key":"10.1016\/j.fochx.2026.104563_bb0035","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.109413","article-title":"Chitosan\/alginate dialdehyde trilayer films with cinnamaldehyde nanoemulsions for grass carp preservation","volume":"147","author":"Dong","year":"2024","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.104563_bb0040","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.143520","article-title":"Electrostatic induced Rana chensinensis ovum protein isolates\/xanthan gum complex particles stabilized HIPPE for \u03b2-carotene loading and dysphagia","volume":"478","author":"Dong","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104563_bb0045","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2019.105555","article-title":"Characterization and refinement of zein-based gels","volume":"101","author":"Gagliardi","year":"2020","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.104563_bb0050","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2026.148133","article-title":"Natural pollen stabilized Pickering emulsions incorporated in carboxymethyl cellulose-based active packaging films for strawberry preservation","volume":"506","author":"Gan","year":"2026","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104563_bb0055","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2026.150539","article-title":"Lotus leaf flavonoid-loaded zein\/chitosan composite films for controlled-release active food packaging","volume":"344","author":"Gao","year":"2026","journal-title":"International Journal of Biological Macromolecules"},{"issue":"3","key":"10.1016\/j.fochx.2026.104563_bb0060","doi-asserted-by":"crossref","DOI":"10.1016\/j.aimed.2024.10.009","article-title":"A systematic review of the therapeutic properties of lemon essential oil","volume":"12","author":"Gon\u00e7alves","year":"2025","journal-title":"Advances in Integrative Medicine"},{"key":"10.1016\/j.fochx.2026.104563_bb0065","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2026.109158","article-title":"Carbon quantum dots in food analysis: Challenges in real matrices, recognition mechanisms, and optimization strategies","volume":"81","author":"He","year":"2026","journal-title":"Food Bioscience"},{"key":"10.1016\/j.fochx.2026.104563_bb0070","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.139187","article-title":"Characteristics of Pickering emulsions stabilized by microgel particles of five different plant proteins and their application","volume":"449","author":"Hei","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104563_bb0075","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2024.132414","article-title":"Pectin\/sodium alginate-based active film integrated with microcrystalline cellulose and geraniol for food packaging applications","volume":"271","author":"Hoque","year":"2024","journal-title":"International Journal of Biological Macromolecules"},{"key":"10.1016\/j.fochx.2026.104563_bb0080","article-title":"Cinnamon essential oil Pickering emulsion-gellan gum composite films: A sustainable active packaging strategy for pork preservation","volume":"318","author":"Huang","year":"2025","journal-title":"International Journal of Biological Macromolecules"},{"key":"10.1016\/j.fochx.2026.104563_bb0085","doi-asserted-by":"crossref","first-page":"2612","DOI":"10.1016\/j.ijbiomac.2020.08.138","article-title":"Preparation and characterization of citric acid crosslinked konjac glucomannan\/surface deacetylated chitin nanofibers bionanocomposite film","volume":"164","author":"Jiang","year":"2020","journal-title":"International Journal of Biological Macromolecules"},{"key":"10.1016\/j.fochx.2026.104563_bb0090","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodcont.2025.111154","article-title":"Developing sodium alginate based edible film incorporated with potassium sorbate and application for fresh cold pork preservation","volume":"172","author":"Jiang","year":"2025","journal-title":"Food Control"},{"key":"10.1016\/j.fochx.2026.104563_bb0095","doi-asserted-by":"crossref","first-page":"1280","DOI":"10.1016\/j.ijbiomac.2019.10.103","article-title":"Cinnamon essential oil Pickering emulsion stabilized by zein-pectin composite nanoparticles: Characterization, antimicrobial effect and advantages in storage application","volume":"148","author":"Jiang","year":"2020","journal-title":"International Journal of Biological Macromolecules"},{"issue":"11","key":"10.1016\/j.fochx.2026.104563_bb0100","doi-asserted-by":"crossref","first-page":"2455","DOI":"10.1007\/s10068-025-01870-7","article-title":"Waste valorization of Rana chensinensis ovum protein isolates versus commercially available proteins isolates from physicochemical, structural, and functional properties to stabilizing Pickering emulsions","volume":"34","author":"Li","year":"2025","journal-title":"Food Science and Biotechnology"},{"key":"10.1016\/j.fochx.2026.104563_bb0105","doi-asserted-by":"crossref","DOI":"10.1016\/j.carbpol.2025.123409","article-title":"Advancements in xanthan gum-based film and coating for food packaging","volume":"356","author":"Li","year":"2025","journal-title":"Carbohydrate Polymers"},{"key":"10.1016\/j.fochx.2026.104563_bb0110","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.133632","article-title":"Physicochemical and functional properties of protein isolate recovered from Rana chensinensis ovum based on different drying techniques","volume":"396","author":"Li","year":"2022","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104563_bb0115","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.109219","article-title":"An intelligent chitosan\/gelatin film via improving the anthocyanin-induced color recognition accuracy for beef sub-freshness differentiation monitoring","volume":"146","author":"Li","year":"2024","journal-title":"Food Hydrocolloids"},{"issue":"5","key":"10.1016\/j.fochx.2026.104563_bb0120","doi-asserted-by":"crossref","first-page":"4344","DOI":"10.1007\/s12274-022-4094-z","article-title":"Investigation on the intrinsic wetting thresholds of liquids by measuring the interaction forces of self-assembled monolayers","volume":"15","author":"Li","year":"2022","journal-title":"Nano Research"},{"key":"10.1016\/j.fochx.2026.104563_bb0125","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2025.117583","article-title":"Gallic acid-reinforced Rana chensinensis ovum protein isolates-gellan gum thermally reversible emulsion gel: Insight of the structure and potential applications in dysphagia management","volume":"221","author":"Liu","year":"2025","journal-title":"Food Research International"},{"issue":"4","key":"10.1016\/j.fochx.2026.104563_bb0130","doi-asserted-by":"crossref","DOI":"10.3390\/antiox11040650","article-title":"Preparation, characterization, and antioxidant activity of nanoemulsions incorporating lemon essential oil","volume":"11","author":"Liu","year":"2022","journal-title":"Antioxidants"},{"key":"10.1016\/j.fochx.2026.104563_bb0140","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2025.118367","article-title":"Characterization of fish gelatin-Artemisia sphaerocephala Krasch gum films prepared by adding bamboo leaf flavonoids as an active substrate: Application in chilled pork preservation","volume":"231","author":"Liu","year":"2025","journal-title":"LWT - Food Science and Technology"},{"key":"10.1016\/j.fochx.2026.104563_bb0145","doi-asserted-by":"crossref","DOI":"10.1016\/j.fpsl.2022.100987","article-title":"Alginate films as carriers of probiotic bacteria and Pickering emulsion","volume":"34","author":"Medeiros","year":"2022","journal-title":"Food Packaging and Shelf Life"},{"key":"10.1016\/j.fochx.2026.104563_bb0150","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2025.142198","article-title":"Enhancement of konjac glucomannan\/carrageenan blend films by incorporating cellulose nanocrystals\/tannic acid stabilized Litsea cubeba essential oil Pickering emulsion and their application to pork preservation","volume":"307","author":"Ni","year":"2025","journal-title":"International Journal of Biological Macromolecules"},{"issue":"1","key":"10.1016\/j.fochx.2026.104563_bb0155","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1128\/mr.49.1.1-32.1985","article-title":"Molecular basis of bacterial outer membrane permeability","volume":"49","author":"Nikaido","year":"1985","journal-title":"Microbiological Reviews"},{"key":"10.1016\/j.fochx.2026.104563_bb0160","doi-asserted-by":"crossref","DOI":"10.1016\/j.indcrop.2025.121669","article-title":"Development and characterization of alginate\/konjac glucomannan composite film reinforced with propolis extract and tea tree essential oil co-loaded Pickering emulsions for strawberry preservation","volume":"235","author":"Ning","year":"2025","journal-title":"Industrial Crops and Products"},{"key":"10.1016\/j.fochx.2026.104563_bb0170","doi-asserted-by":"crossref","first-page":"110","DOI":"10.1016\/j.ijbiomac.2019.04.089","article-title":"Dynamic, shear and pasting behaviour of native and octenyl succinic anhydride (OSA) modified wheat starch and their utilization in preparation of edible films","volume":"133","author":"Punia","year":"2019","journal-title":"International Journal of Biological Macromolecules"},{"key":"10.1016\/j.fochx.2026.104563_bb0175","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2024.110734","article-title":"Development of multi-functional collagen films for maintaining and visually monitoring shrimp freshness","volume":"160","author":"Ran","year":"2025","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.104563_bb0180","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.136108","article-title":"Antioxidant and antimicrobial collagen films incorporating Pickering emulsions of cinnamon essential oil for pork preservation","volume":"420","author":"Ran","year":"2023","journal-title":"Food Chemistry"},{"issue":"6","key":"10.1016\/j.fochx.2026.104563_bb0185","doi-asserted-by":"crossref","first-page":"1913","DOI":"10.1007\/s11101-024-09945-9","article-title":"Anthocyanins: A comprehensive review on biosynthesis, structural diversity, and industrial applications","volume":"23","author":"Sendri","year":"2024","journal-title":"Phytochemistry Reviews"},{"key":"10.1016\/j.fochx.2026.104563_bb0190","doi-asserted-by":"crossref","first-page":"253","DOI":"10.1016\/j.foodhyd.2015.07.008","article-title":"Development and characterization of novel chitosan emulsion films via Pickering emulsions incorporation approach","volume":"52","author":"Shi","year":"2016","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2026.104563_bb0195","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2025.118147","article-title":"Active food packaging based on chitosan-gelatin nanocomposites functionalized with bioactive nanoparticles: Fabrication, properties, and application in seafood preservation","volume":"227","author":"Sun","year":"2026","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104563_bb0200","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.143372","article-title":"Intelligent double-layer pads containing blueberry anthocyanins\/citric acid\/tricolor lake for chilled pork real-time freshness monitoring","volume":"476","author":"Sun","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104563_bb0205","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2026.118548","article-title":"Fabrication and characterization of ethyl cellulose\/Zein-based multifunctional composite film integrated with cinnamaldehyde-loaded Mg-gallic acid-MOF for pork preservation","volume":"230","author":"Sun","year":"2026","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104563_bb0210","doi-asserted-by":"crossref","first-page":"122","DOI":"10.1016\/j.tifs.2021.12.004","article-title":"Food spoilage, bioactive food fresh-keeping films and functional edible coatings: Research status, existing problems and development trend","volume":"119","author":"Sun","year":"2022","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/j.fochx.2026.104563_bb0215","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2025.117157","article-title":"Chitin nanofiber-stabilized Pickering emulsions loaded with citrus essential oil: Characterization and application for pork preservation","volume":"220","author":"Wang","year":"2025","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104563_bb0220","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.140033","article-title":"Characteristics and stabilization of Pickering emulsions constructed using myosin from bighead carp (Aristichthys nobilis)","volume":"456","author":"Wang","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104563_bb0225","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2026.152900","article-title":"Synergistic effects of ginseng polysaccharide on the structural and rheological properties of soy protein isolate-konjac gum emulsion gels: Potential application in quercetin delivery and dysphagia management","volume":"371","author":"Wang","year":"2026","journal-title":"International Journal of Biological Macromolecules"},{"key":"10.1016\/j.fochx.2026.104563_bb0230","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2026.148340","article-title":"Enhancing the stability of rice bran oil body microgel emulsions through composite polysaccharides: Microstructure, interfacial adsorption kinetics, and in vitro digestive stability","volume":"508","author":"Wang","year":"2026","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104563_bb0235","article-title":"Waste utilization: Physicochemical characteristics, stability and applications of emulsified Rana chensinensis ovum oil with waste extracts","volume":"15","author":"Wang","year":"2022","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2026.104563_bb0240","doi-asserted-by":"crossref","DOI":"10.1016\/j.fpsl.2022.101019","article-title":"Sustained-release antibacterial gelatin films: Effects of diatomite\/carvacrol complex on their structure, physicochemical and antibacterial properties","volume":"35","author":"Wu","year":"2023","journal-title":"Food Packaging and Shelf Life"},{"key":"10.1016\/j.fochx.2026.104563_bb0245","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2024.111040","article-title":"Konjac glucomannan\/xanthan gum film embedding soy protein isolate-tannic acid-iron complexes for blueberry preservation","volume":"163","author":"Wu","year":"2025","journal-title":"Food Hydrocolloids"},{"issue":"4","key":"10.1016\/j.fochx.2026.104563_bb0250","doi-asserted-by":"crossref","DOI":"10.1111\/1750-3841.71015","article-title":"Valorization of Rana chensinensis ovum: An integrated chemometric and TOPSIS approach revealed its potential as a roe product","volume":"91","author":"Xu","year":"2026","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.fochx.2026.104563_bb0255","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2023.128933","article-title":"Enhanced mechanical properties and antibacterial activities of chitosan films through incorporating zein-gallic acid conjugate stabilized cinnamon essential oil Pickering emulsion","volume":"258","author":"Yang","year":"2024","journal-title":"International Journal of Biological Macromolecules"},{"key":"10.1016\/j.fochx.2026.104563_bb0260","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2022.101933","article-title":"Enzymatically modified quinoa starch based Pickering emulsion as carrier for curcumin: Rheological properties, protection effect and in vitro digestion study","volume":"49","author":"Zhang","year":"2022","journal-title":"Food Bioscience"},{"key":"10.1016\/j.fochx.2026.104563_bb0265","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2026.149841","article-title":"Internal-external dual cross-linked alginate\/gelatin composite hydrogel beads: Structure and pH-responsive gastrointestinal delivery of bioactives","volume":"521","author":"Zhang","year":"2026","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104563_bb0270","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.137534","article-title":"Improved sustained-release properties of ginger essential oil in a Pickering emulsion system incorporated in sodium alginate film and delayed postharvest senescence of mango fruits","volume":"435","author":"Zhang","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104563_bb0275","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.112506","article-title":"The physiochemical and preservation properties of anthocyanidin\/chitosan nanocomposite-based edible films containing cinnamon-perilla essential oil Pickering nanoemulsions","volume":"153","author":"Zhao","year":"2022","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2026.104563_bb0280","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.143355","article-title":"Antioxidant and antimicrobial PSE-like chicken protein isolate films loaded with oregano essential oil nanoemulsion for pork preservation","volume":"475","author":"Zhu","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104563_bb0285","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.143815","article-title":"pH-responsive zein\/chitosan composite film containing cinnamon essential oil-loaded Pickering emulsion and black wolfberry anthocyanin: Physicochemical properties, and application in packing salmon","volume":"479","author":"Zhu","year":"2025","journal-title":"Food Chemistry"},{"issue":"12","key":"10.1016\/j.fochx.2026.104563_bb0165","doi-asserted-by":"crossref","first-page":"1779","DOI":"10.3390\/foods9121779","article-title":"Emerging technologies for aerial decontamination of food storage environments to eliminate microbial cross-contamination","volume":"9","author":"Oliveira","year":"2020","journal-title":"Foods"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526010849?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526010849?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T17:04:07Z","timestamp":1793034247000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157526010849"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,10]]},"references-count":56,"alternative-id":["S2590157526010849"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104563","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2026,10]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"All-natural sodium alginate films reinforced with Rana chensinensis ovum protein isolate\/xanthan gum-stabilized Pickering emulsions for active preservation and freshness indication","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104563","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"104563"}}