{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,25]],"date-time":"2026-07-25T22:12:38Z","timestamp":1785017558573,"version":"3.55.0"},"reference-count":47,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2025,10,1]],"date-time":"2025-10-01T00:00:00Z","timestamp":1759276800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2025,10,1]],"date-time":"2025-10-01T00:00:00Z","timestamp":1759276800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2025,6,3]],"date-time":"2025-06-03T00:00:00Z","timestamp":1748908800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100003141","name":"National Council on Science and Technology","doi-asserted-by":"publisher","award":["739555"],"award-info":[{"award-number":["739555"]}],"id":[{"id":"10.13039\/501100003141","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry"],"published-print":{"date-parts":[[2025,10]]},"DOI":"10.1016\/j.foodchem.2025.145031","type":"journal-article","created":{"date-parts":[[2025,6,3]],"date-time":"2025-06-03T12:07:58Z","timestamp":1748952478000},"page":"145031","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":2,"special_numbering":"C","title":["All-aqueous emulsions stabilized by derivatized sporopollenin exine capsules"],"prefix":"10.1016","volume":"489","author":[{"given":"Diana","family":"Soto-Aguilar","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Vincenzo","family":"Fogliano","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Visakh V.S.","family":"Pillai","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Francesco Simone","family":"Ruggeri","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elke","family":"Scholten","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"1","key":"10.1016\/j.foodchem.2025.145031_bb0005","doi-asserted-by":"crossref","first-page":"213","DOI":"10.1021\/acs.langmuir.7b03245","article-title":"Microfluidic generation of particle-stabilized water-in-water emulsions","volume":"34","author":"Abbasi","year":"2018","journal-title":"Langmuir"},{"issue":"10","key":"10.1016\/j.foodchem.2025.145031_bb0010","doi-asserted-by":"crossref","first-page":"13380","DOI":"10.1021\/acsnano.0c05251","article-title":"All-aqueous liquid crystal nanocellulose emulsions with permeable interfacial assembly","volume":"14","author":"Bai","year":"2020","journal-title":"ACS Nano"},{"key":"10.1016\/j.foodchem.2025.145031_bb0015","series-title":"Physical and chemical properties of sporopollenin exine particles","author":"Barrier","year":"2008"},{"issue":"2","key":"10.1016\/j.foodchem.2025.145031_bb0020","doi-asserted-by":"crossref","DOI":"10.1039\/B913215E","article-title":"Access to a primary aminosporopollenin solid support from plant spores","volume":"12","author":"Barrier","year":"2010","journal-title":"Green Chemistry"},{"issue":"8","key":"10.1016\/j.foodchem.2025.145031_bb0025","doi-asserted-by":"crossref","first-page":"4017","DOI":"10.1039\/c0sm01516d","article-title":"Sporopollenin capsules at fluid interfaces: Particle-stabilised emulsions and liquid marbles","volume":"7","author":"Binks","year":"2011","journal-title":"Soft Matter"},{"key":"10.1016\/j.foodchem.2025.145031_bb0030","series-title":"Soft matter","article-title":"Capillary interactions between anisotropic particles","author":"Botto","year":"2012"},{"key":"10.1016\/j.foodchem.2025.145031_bb0035","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1016\/j.foodhyd.2016.10.036","article-title":"Colloidal zein particles at water-water interfaces","volume":"65","author":"Chatsisvili","year":"2017","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.foodchem.2025.145031_bb0040","doi-asserted-by":"crossref","DOI":"10.1016\/j.carbpol.2022.120466","article-title":"Water-in-water emulsions stabilized by self-assembled chitosan colloidal particles","volume":"303","author":"Cui","year":"2023","journal-title":"Carbohydrate Polymers"},{"issue":"5","key":"10.1016\/j.foodchem.2025.145031_bb0045","doi-asserted-by":"crossref","first-page":"1227","DOI":"10.1021\/acs.langmuir.5b03761","article-title":"Stabilization of water-in-water emulsions by polysaccharide-coated protein particles","volume":"32","author":"De Freitas","year":"2016","journal-title":"Langmuir"},{"issue":"8","key":"10.1016\/j.foodchem.2025.145031_bb0050","doi-asserted-by":"crossref","first-page":"4782","DOI":"10.1039\/C9FO00649D","article-title":"Carboxymethylpachymaran entrapped plant-based hollow microcapsules for delivery and stabilization of \u03b2-galactosidase","volume":"10","author":"Deng","year":"2019","journal-title":"Food and Function"},{"key":"10.1016\/j.foodchem.2025.145031_bb0055","doi-asserted-by":"crossref","DOI":"10.1038\/ncomms5670","article-title":"Bioreactor droplets from liposome-stabilized all-aqueous emulsions","volume":"5","author":"Dewey","year":"2014","journal-title":"Nature Communications"},{"key":"10.1016\/j.foodchem.2025.145031_bb0060","series-title":"Current opinion in colloid and interface science","article-title":"Food emulsions and foams: Stabilization by particles","author":"Dickinson","year":"2010"},{"key":"10.1016\/j.foodchem.2025.145031_bb0065","doi-asserted-by":"crossref","first-page":"31","DOI":"10.1016\/j.tifs.2018.11.004","article-title":"Particle-based stabilization of water-in-water emulsions containing mixed biopolymers","volume":"83","author":"Dickinson","year":"2019","journal-title":"Trends in Food Science and Technology"},{"issue":"19","key":"10.1016\/j.foodchem.2025.145031_bb0070","doi-asserted-by":"crossref","first-page":"9767","DOI":"10.1039\/c2jm00103a","article-title":"Sequestration of edible oil from emulsions using new single and double layered microcapsules from plant spores","volume":"22","author":"Diego-Taboada","year":"2012","journal-title":"Journal of Materials Chemistry"},{"key":"10.1016\/j.foodchem.2025.145031_bb0075","doi-asserted-by":"crossref","first-page":"101010","DOI":"10.1016\/j.cofs.2023.101010","article-title":"Recent advances on water-in-water emulsions in segregative systems of two water-soluble polymers","volume":"51","author":"Esquena","year":"2023","journal-title":"Current Opinion in Food Science"},{"key":"10.1016\/j.foodchem.2025.145031_bb0080","doi-asserted-by":"crossref","first-page":"139","DOI":"10.1016\/j.jcis.2017.05.062","article-title":"Stabilisation of water-in-water emulsions by montmorillonite platelets","volume":"505","author":"Ganley","year":"2017","journal-title":"Journal of Colloid and Interface Science"},{"key":"10.1016\/j.foodchem.2025.145031_bb0085","doi-asserted-by":"crossref","first-page":"332","DOI":"10.1016\/j.colsurfa.2017.04.073","article-title":"Cold gelation of water in water emulsions stabilized by protein particles","volume":"532","author":"Gonzalez-Jordan","year":"2017","journal-title":"Colloids and Surfaces A: Physicochemical and Engineering Aspects"},{"issue":"28","key":"10.1016\/j.foodchem.2025.145031_bb0090","doi-asserted-by":"crossref","first-page":"7189","DOI":"10.1021\/acs.langmuir.6b01993","article-title":"Influence of the protein particle morphology and partitioning on the behavior of particle-stabilized water-in-water emulsions","volume":"32","author":"Gonzalez-Jordan","year":"2016","journal-title":"Langmuir"},{"key":"10.1016\/j.foodchem.2025.145031_bb0095","doi-asserted-by":"crossref","first-page":"505","DOI":"10.1016\/j.jcis.2018.04.088","article-title":"Enhancement of the particle stabilization of water-in-water emulsions by modulating the phase preference of the particles","volume":"530","author":"Gonzalez-Jordan","year":"2018","journal-title":"Journal of Colloid and Interface Science"},{"key":"10.1016\/j.foodchem.2025.145031_bb0100","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1016\/j.jcis.2018.07.087","article-title":"On the shear stability of water-in-water Pickering emulsions stabilized with silica nanoparticles","volume":"532","author":"Griffith","year":"2018","journal-title":"Journal of Colloid and Interface Science"},{"key":"10.1016\/j.foodchem.2025.145031_bb0105","doi-asserted-by":"crossref","first-page":"128","DOI":"10.1016\/j.foodhyd.2012.11.025","article-title":"The influence of oil droplets on the phase separation of protein-polysaccharide mixtures","volume":"34","author":"Hanazawa","year":"2014","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.foodchem.2025.145031_bb0110","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2020.105769","article-title":"Effect of pH and protein particle shape on the stability of amylopectin\u2013xyloglucan water-in-water emulsions","volume":"104","author":"Hazt","year":"2020","journal-title":"Food Hydrocolloids"},{"issue":"8","key":"10.1016\/j.foodchem.2025.145031_bb0115","doi-asserted-by":"crossref","first-page":"2585","DOI":"10.1073\/pnas.0610589104","article-title":"Electrostatics at the oil-water interface, stability, and order in emulsions and colloids","volume":"104","author":"Leunissen","year":"2007","journal-title":"Proceedings of the National Academy of Sciences"},{"issue":"11","key":"10.1016\/j.foodchem.2025.145031_bb0120","doi-asserted-by":"crossref","first-page":"6179","DOI":"10.1039\/C5SC02346G","article-title":"Framboidal ABC triblock copolymer vesicles: A new class of efficient Pickering emulsifier","volume":"6","author":"Mable","year":"2015","journal-title":"Chemical Science"},{"key":"10.1016\/j.foodchem.2025.145031_bb0125","doi-asserted-by":"crossref","first-page":"165","DOI":"10.1016\/j.cofs.2020.06.005","article-title":"All-aqueous emulsions as miniaturized chemical reactors in the food and bioprocess technology","volume":"33","author":"Madadlou","year":"2020","journal-title":"Current Opinion in Food Science"},{"issue":"10","key":"10.1016\/j.foodchem.2025.145031_bb0130","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1002\/rcm.8740","article-title":"Demystifying and unravelling the molecular structure of the biopolymer sporopollenin","volume":"34","author":"Mikhael","year":"2020","journal-title":"Rapid Communications in Mass Spectrometry"},{"issue":"20","key":"10.1016\/j.foodchem.2025.145031_bb0135","doi-asserted-by":"crossref","first-page":"16533","DOI":"10.1039\/C5RA27207F","article-title":"Extraction of sporopollenin exine capsules from sunflower pollen grains","volume":"6","author":"Mundargi","year":"2016","journal-title":"RSC Advances"},{"key":"10.1016\/j.foodchem.2025.145031_bb0140","doi-asserted-by":"crossref","first-page":"92","DOI":"10.1016\/j.foodhyd.2014.01.004","article-title":"The effect of nanoparticles on the phase separation of waxy corn starch+locust bean gum or guar gum","volume":"42","author":"Murray","year":"2014","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.foodchem.2025.145031_bb0145","doi-asserted-by":"crossref","first-page":"161","DOI":"10.1016\/j.foodhyd.2015.11.032","article-title":"Whey protein microgel particles as stabilizers of waxy corn starch + locust bean gum water-in-water emulsions","volume":"56","author":"Murray","year":"2016","journal-title":"Food Hydrocolloids"},{"issue":"34","key":"10.1016\/j.foodchem.2025.145031_bb0150","doi-asserted-by":"crossref","first-page":"10658","DOI":"10.1021\/la402131e","article-title":"Stabilization of water-in-water emulsions by addition of protein particles","volume":"29","author":"Nguyen","year":"2013","journal-title":"Langmuir"},{"issue":"12","key":"10.1016\/j.foodchem.2025.145031_bb0155","doi-asserted-by":"crossref","first-page":"3605","DOI":"10.1021\/la5049024","article-title":"pH-responsive water-in-water Pickering emulsions","volume":"31","author":"Nguyen","year":"2015","journal-title":"Langmuir"},{"key":"10.1016\/j.foodchem.2025.145031_bb0160","doi-asserted-by":"crossref","first-page":"1040","DOI":"10.1016\/j.jcis.2024.10.135","article-title":"Structure and stabilization of water-in-water emulsions in the presence of two types of microgels","volume":"679","author":"Nguyen","year":"2025","journal-title":"Journal of Colloid and Interface Science"},{"key":"10.1016\/j.foodchem.2025.145031_bb0165","doi-asserted-by":"crossref","first-page":"484","DOI":"10.1016\/j.jcis.2023.05.029","article-title":"Effect of charge on the stabilization of water-in-water emulsions by thermosensitive bis-hydrophilic microgels","volume":"646","author":"Nguyen","year":"2023","journal-title":"Journal of Colloid and Interface Science"},{"key":"10.1016\/j.foodchem.2025.145031_bb0170","doi-asserted-by":"crossref","first-page":"157","DOI":"10.1016\/j.foodhyd.2016.08.036","article-title":"Particle stabilized water in water emulsions","volume":"68","author":"Nicolai","year":"2017","journal-title":"Food Hydrocolloids"},{"issue":"3","key":"10.1016\/j.foodchem.2025.145031_bb0175","doi-asserted-by":"crossref","first-page":"283","DOI":"10.1021\/acsmacrolett.5b00953","article-title":"Stabilization of water-in-water emulsions by nanorods","volume":"5","author":"Peddireddy","year":"2016","journal-title":"ACS Macro Letters"},{"issue":"55","key":"10.1016\/j.foodchem.2025.145031_bb0180","doi-asserted-by":"crossref","first-page":"459","DOI":"10.1146\/annurev-fluid-030322-015150","article-title":"Particle rafts and armored droplets","volume":"2023","author":"Proti\u00e8re","year":"2023","journal-title":"Annual Review of Fluid Mechanics"},{"key":"10.1016\/j.foodchem.2025.145031_bb0185","doi-asserted-by":"crossref","first-page":"1613","DOI":"10.1016\/j.jcis.2021.09.085","article-title":"Water-in-water Pickering emulsions stabilized by the starch nanocrystals with various surface modifications","volume":"607","author":"Qian","year":"2022","journal-title":"Journal of Colloid and Interface Science"},{"issue":"33","key":"10.1016\/j.foodchem.2025.145031_bb0190","doi-asserted-by":"crossref","first-page":"12038","DOI":"10.1021\/la302224v","article-title":"Influence of nanoscale particle roughness on the stability of Pickering emulsions","volume":"28","author":"San-Miguel","year":"2012","journal-title":"Langmuir"},{"issue":"32","key":"10.1016\/j.foodchem.2025.145031_bb0195","doi-asserted-by":"crossref","first-page":"12164","DOI":"10.1021\/jp048439r","article-title":"Bending rigidity of interfaces in aqueous phase-separated biopolymer mixtures","volume":"108","author":"Scholten","year":"2004","journal-title":"Journal of Physical Chemistry B"},{"issue":"7","key":"10.1016\/j.foodchem.2025.145031_bb0200","doi-asserted-by":"crossref","first-page":"3250","DOI":"10.1021\/jp056528d","article-title":"Effect of bending rigidity and interfacial permeability on the dynamical behavior of water-in-water emulsions","volume":"110","author":"Scholten","year":"2006","journal-title":"Journal of Physical Chemistry B"},{"key":"10.1016\/j.foodchem.2025.145031_bb0205","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.109447","article-title":"All-aqueous emulsions stabilized by sporopollenin exine capsules","volume":"148","author":"Soto-Aguilar","year":"2024","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.foodchem.2025.145031_bib231","doi-asserted-by":"crossref","first-page":"112714","DOI":"10.1016\/j.indcrop.2020.112714","article-title":"Sporopollenin exine capsules (SpECs) derived from Lycopodium clavatum provide practical antioxidant properties by retarding rancidification of an \u03c9-3 oil","volume":"154","author":"Thomasson","year":"2020","journal-title":"Industrial Crops and Products"},{"issue":"1\u20132","key":"10.1016\/j.foodchem.2025.145031_bb0210","doi-asserted-by":"crossref","first-page":"286","DOI":"10.1016\/j.ijpharm.2018.05.003","article-title":"From allergen to oral vaccine carrier: A new face of ragweed pollen","volume":"545","author":"Uddin","year":"2018","journal-title":"International Journal of Pharmaceutics"},{"issue":"9","key":"10.1016\/j.foodchem.2025.145031_bb0215","doi-asserted-by":"crossref","first-page":"965","DOI":"10.1021\/acsmacrolett.5b00480","article-title":"Water-in-water emulsions stabilized by nanoplates","volume":"4","author":"Vis","year":"2015","journal-title":"ACS Macro Letters"},{"key":"10.1016\/j.foodchem.2025.145031_bb0220","doi-asserted-by":"crossref","first-page":"581","DOI":"10.1016\/j.jcis.2023.09.049","article-title":"Tuning the bis-hydrophilic balance of microgels: A tool to control the stability of water-in-water emulsions","volume":"653","author":"Waldmann","year":"2024","journal-title":"Journal of Colloid and Interface Science"},{"issue":"31","key":"10.1016\/j.foodchem.2025.145031_bb0225","article-title":"Particle contact angles at fluid interfaces: Pushing the boundary beyond hard uniform spherical colloids","volume":"28","author":"Zanini","year":"2016","journal-title":"Journal of Physics: Condensed Matter"},{"key":"10.1016\/j.foodchem.2025.145031_bb0230","doi-asserted-by":"crossref","DOI":"10.1038\/ncomms15701","article-title":"Universal emulsion stabilization from the arrested adsorption of rough particles at liquid-liquid interfaces","volume":"8","author":"Zanini","year":"2017","journal-title":"Nature Communications"}],"container-title":["Food Chemistry"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0308814625022824?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0308814625022824?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,7,15]],"date-time":"2025-07-15T14:08:46Z","timestamp":1752588526000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0308814625022824"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,10]]},"references-count":47,"alternative-id":["S0308814625022824"],"URL":"https:\/\/doi.org\/10.1016\/j.foodchem.2025.145031","relation":{},"ISSN":["0308-8146"],"issn-type":[{"value":"0308-8146","type":"print"}],"subject":[],"published":{"date-parts":[[2025,10]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"All-aqueous emulsions stabilized by derivatized sporopollenin exine capsules","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.foodchem.2025.145031","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2025 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"145031"}}