{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,8]],"date-time":"2026-09-08T02:28:13Z","timestamp":1788834493349,"version":"build-2803163510"},"reference-count":46,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2025,8,1]],"date-time":"2025-08-01T00:00:00Z","timestamp":1754006400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2025,8,1]],"date-time":"2025-08-01T00:00:00Z","timestamp":1754006400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2025,8,1]],"date-time":"2025-08-01T00:00:00Z","timestamp":1754006400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-017"},{"start":{"date-parts":[[2025,8,1]],"date-time":"2025-08-01T00:00:00Z","timestamp":1754006400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2025,8,1]],"date-time":"2025-08-01T00:00:00Z","timestamp":1754006400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-012"},{"start":{"date-parts":[[2025,8,1]],"date-time":"2025-08-01T00:00:00Z","timestamp":1754006400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2025,8,1]],"date-time":"2025-08-01T00:00:00Z","timestamp":1754006400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-004"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32372325"],"award-info":[{"award-number":["32372325"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100013055","name":"Guizhou Provincial Youth Science and Technology Talents Growth Project","doi-asserted-by":"publisher","award":["KY-[2022]006"],"award-info":[{"award-number":["KY-[2022]006"]}],"id":[{"id":"10.13039\/501100013055","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["International Journal of Biological Macromolecules"],"published-print":{"date-parts":[[2025,8]]},"DOI":"10.1016\/j.ijbiomac.2025.145657","type":"journal-article","created":{"date-parts":[[2025,7,6]],"date-time":"2025-07-06T17:52:19Z","timestamp":1751824339000},"page":"145657","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"special_numbering":"P1","title":["Physical stability improvement and digestion behavior evaluation of yogurt by incorporating cinnamaldehyde-loaded whey protein microcapsules"],"prefix":"10.1016","volume":"320","author":[{"given":"Yan","family":"Hu","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yaping","family":"An","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qingfeng","family":"Zhao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cuie","family":"Tang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shilin","family":"Liu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bin","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yan","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Seid Mahdi","family":"Jafari","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.ijbiomac.2025.145657_bb0005","doi-asserted-by":"crossref","DOI":"10.1016\/j.idairyj.2020.104793","article-title":"Probiotic viability in yoghurt: a review of influential factors","volume":"109","author":"Meybodi","year":"2020","journal-title":"Int. Dairy J."},{"issue":"26","key":"10.1016\/j.ijbiomac.2025.145657_bb0010","first-page":"9412","article-title":"Advances in the formation mechanism of set-type plant-based yogurt gel: a review","volume":"64","author":"Yin","year":"2024","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/j.ijbiomac.2025.145657_bb0015","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.136849","article-title":"Small molecule linoleic acid inhibiting whey syneresis via interaction with milk proteins in the fermentation of set yogurt fortified with c9, t11-conjugated linoleic acid","volume":"429","author":"Qing","year":"2023","journal-title":"Food Chem."},{"key":"10.1016\/j.ijbiomac.2025.145657_bb0020","doi-asserted-by":"crossref","first-page":"140","DOI":"10.1016\/j.tifs.2020.02.006","article-title":"Yogurts enriched with milk proteins: texture properties, aroma release and sensory perception","volume":"98","author":"Lesme","year":"2020","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/j.ijbiomac.2025.145657_bb0025","doi-asserted-by":"crossref","first-page":"173","DOI":"10.1016\/j.ifset.2017.05.010","article-title":"Formation of soluble protein complexes and yoghurt properties influenced by the addition of whey protein concentrate","volume":"44","author":"Mahomud","year":"2017","journal-title":"Innovative Food Sci. Emerg. Technol."},{"key":"10.1016\/j.ijbiomac.2025.145657_bb0030","doi-asserted-by":"crossref","first-page":"64","DOI":"10.1016\/j.foodres.2015.01.024","article-title":"Yogurts with an increased protein content and physically modified starch: rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity","volume":"70","author":"Morell","year":"2015","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ijbiomac.2025.145657_bb0035","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.112045","article-title":"Utilization of thermal-denatured whey protein isolate-milk fat emulsion gel microparticles as stabilizers and fat replacers in low-fat yogurt","volume":"150","author":"Li","year":"2021","journal-title":"LWT"},{"issue":"12","key":"10.1016\/j.ijbiomac.2025.145657_bb0040","doi-asserted-by":"crossref","first-page":"9404","DOI":"10.3168\/jds.2022-22314","article-title":"Application of whey protein emulsion gel microparticles as fat replacers in low-fat yogurt: applicability of vegetable oil as the oil phase","volume":"105","author":"Li","year":"2022","journal-title":"J. Dairy Sci."},{"key":"10.1016\/j.ijbiomac.2025.145657_bb0045","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodcont.2023.110032","article-title":"Effect of modified fermented whey protein fortification on the functional, physical, microstructural, and sensory properties of low-fat yogurt","volume":"155","author":"Gantumur","year":"2024","journal-title":"Food Control"},{"issue":"11","key":"10.1016\/j.ijbiomac.2025.145657_bb0050","doi-asserted-by":"crossref","first-page":"863","DOI":"10.3390\/gels9110863","article-title":"Effects of different prebiotics on the gel properties of milk protein and the structural features of yogurt","volume":"9","author":"Li","year":"2023","journal-title":"Gels"},{"key":"10.1016\/j.ijbiomac.2025.145657_bb0055","article-title":"Improving fermented milk products using pH-responsive whey protein fibrils: a case study on stirred yogurt","volume":"104507","author":"Ouyang","year":"2024","journal-title":"Food Biosci."},{"key":"10.1016\/j.ijbiomac.2025.145657_bb0060","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.135877","article-title":"Novel approach for the inhibition of Helicobacter pylori contamination in yogurt using selected probiotics combined with eugenol and cinnamaldehyde nanoemulsions","volume":"417","author":"Abdelhamid","year":"2023","journal-title":"Food Chem."},{"issue":"1","key":"10.1016\/j.ijbiomac.2025.145657_bb0065","doi-asserted-by":"crossref","first-page":"140","DOI":"10.1080\/10408398.2022.2105300","article-title":"Bio-based antibacterial food packaging films and coatings containing cinnamaldehyde: a review","volume":"64","author":"Sun","year":"2024","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/j.ijbiomac.2025.145657_bb0070","doi-asserted-by":"crossref","DOI":"10.1016\/j.fm.2024.104524","article-title":"Synergistic antifungal mechanism of cinnamaldehyde and nonanal against Aspergillus flavus and its application in food preservation","volume":"121","author":"Zhang","year":"2024","journal-title":"Food Microbiol."},{"key":"10.1016\/j.ijbiomac.2025.145657_bb0075","doi-asserted-by":"crossref","first-page":"976","DOI":"10.1016\/j.foodhyd.2017.11.047","article-title":"Enhancement of physicochemical properties of whey protein-stabilized nanoemulsions by interfacial cross-linking using cinnamaldehyde","volume":"77","author":"Chen","year":"2018","journal-title":"Food Hydrocoll."},{"issue":"1","key":"10.1016\/j.ijbiomac.2025.145657_bb0080","doi-asserted-by":"crossref","first-page":"311","DOI":"10.1021\/acsabm.8b00604","article-title":"Controllable viscoelastic properties of whey protein-based emulsion gels by combined cross-linking with calcium ions and cinnamaldehyde","volume":"2","author":"Fu","year":"2018","journal-title":"ACS Appl. Bio Mater."},{"key":"10.1016\/j.ijbiomac.2025.145657_bb0085","doi-asserted-by":"crossref","DOI":"10.1016\/j.foostr.2021.100217","article-title":"Enhanced stability and bioaccessibility of nobiletin in whey protein\/cinnamaldehyde-stabilized microcapsules and application in yogurt","volume":"30","author":"Sun","year":"2021","journal-title":"Food Struct."},{"issue":"8","key":"10.1016\/j.ijbiomac.2025.145657_bb0090","doi-asserted-by":"crossref","first-page":"758","DOI":"10.1089\/jmf.2023.0153","article-title":"Physicochemical characterization of yogurt fortified with microencapsulated cinnamon (Cinnamomum zeylanicum) and its effects on metabolic syndrome induced in rabbits (Oryctolagus cuniculus)","volume":"27","author":"Ri\u00f3s P\u00e9rez","year":"2024","journal-title":"J. Med. Food"},{"issue":"9","key":"10.1016\/j.ijbiomac.2025.145657_bb0095","doi-asserted-by":"crossref","first-page":"7884","DOI":"10.3168\/jds.2018-16188","article-title":"Physicochemical, texture properties, and microstructure of yogurt using polymerized whey protein directly prepared from cheese whey as a thickening agent","volume":"102","author":"Fang","year":"2019","journal-title":"J. Dairy Sci."},{"issue":"6","key":"10.1016\/j.ijbiomac.2025.145657_bb0100","doi-asserted-by":"crossref","first-page":"1608","DOI":"10.1007\/s13197-017-2592-x","article-title":"Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract","volume":"54","author":"da Silva","year":"2017","journal-title":"J. Food Sci. Technol."},{"key":"10.1016\/j.ijbiomac.2025.145657_bb0105","doi-asserted-by":"crossref","first-page":"6","DOI":"10.1016\/j.idairyj.2015.02.002","article-title":"Improving the structure and rheology of high protein, low fat yoghurt with undenatured whey proteins","volume":"47","author":"J\u00f8rgensen","year":"2015","journal-title":"Int. Dairy J."},{"issue":"3","key":"10.1016\/j.ijbiomac.2025.145657_bb0110","doi-asserted-by":"crossref","first-page":"1411","DOI":"10.1016\/j.foodchem.2012.06.025","article-title":"Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat\u2019s milk","volume":"135","author":"Ranadheera","year":"2012","journal-title":"Food Chem."},{"issue":"4","key":"10.1016\/j.ijbiomac.2025.145657_bb0115","doi-asserted-by":"crossref","first-page":"991","DOI":"10.1038\/s41596-018-0119-1","article-title":"INFOGEST static in vitro simulation of gastrointestinal food digestion","volume":"14","author":"Brodkorb","year":"2019","journal-title":"Nat. Protoc."},{"key":"10.1016\/j.ijbiomac.2025.145657_bb0120","doi-asserted-by":"crossref","first-page":"183","DOI":"10.1016\/j.foodres.2019.04.015","article-title":"Development and validation of a new artificial gastric digestive system","volume":"122","author":"Liu","year":"2019","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ijbiomac.2025.145657_bb0125","article-title":"Screening and characterization of lactic acid bacteria and fermentation of gamma-aminobutyric acid-enriched bamboo shoots","volume":"15","author":"Chen","year":"2024","journal-title":"Front. Microbiol."},{"key":"10.1016\/j.ijbiomac.2025.145657_bb0130","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1186\/s40781-016-0098-0","article-title":"Quality and storage characteristics of yogurt containing Lacobacillus sakei ALI033 and cinnamon ethanol extract","volume":"58","author":"Choi","year":"2016","journal-title":"J. Anim. Sci. Technol."},{"key":"10.1016\/j.ijbiomac.2025.145657_bb0135","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2022.113240","article-title":"Evaluation of cinnamon (Cinnamomum cassia and Cinnamomum verum) enriched yoghurt during refrigerated storage","volume":"159","author":"Jimenez-Redondo","year":"2022","journal-title":"LWT Food Sci. Technol."},{"key":"10.1016\/j.ijbiomac.2025.145657_bb0140","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijbiomac.2024.130006","article-title":"Effect of Lactobacillus helveticus exopolysaccharides molecular weight on yogurt gel properties and its internal mechanism","volume":"262","author":"Zhang","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"issue":"4","key":"10.1016\/j.ijbiomac.2025.145657_bb0145","doi-asserted-by":"crossref","first-page":"3766","DOI":"10.3168\/jds.2020-19256","article-title":"Invited review: potential antiobesity effect of fermented dairy products","volume":"104","author":"Manzanarez-Qu\u00edn","year":"2021","journal-title":"J. Dairy Sci."},{"key":"10.1016\/j.ijbiomac.2025.145657_bb0150","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.108865","article-title":"Effect of micro-and nano-sized emulsion fillers combined with trans-cinnamaldehyde on the physicochemical and rheological characteristics of myofibrillar protein gels","volume":"143","author":"Lee","year":"2023","journal-title":"Food Hydrocoll."},{"issue":"4","key":"10.1016\/j.ijbiomac.2025.145657_bb0155","doi-asserted-by":"crossref","first-page":"433","DOI":"10.1002\/(SICI)1097-0010(200003)80:4<433::AID-JSFA545>3.0.CO;2-B","article-title":"Influence of skimmed milk concentrate replacement by dry dairy products in a low-fat set-type yoghurt model system. Use of caseinates, co-precipitate and blended dairy powders","volume":"80","author":"Guzm\u00e1n-Gonz\u00e1lez","year":"2000","journal-title":"J. Sci. Food Agric."},{"key":"10.1016\/j.ijbiomac.2025.145657_bb0160","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.112302","article-title":"Effect of a microencapsulated synbiotic product on microbiology, microstructure, textural and rheological properties of stirred yogurt","volume":"152","author":"Li","year":"2021","journal-title":"LWT"},{"key":"10.1016\/j.ijbiomac.2025.145657_bb0165","article-title":"Micro and nano-encapsulated natural products in yogurt: an emerging trend to achieve multifunctional benefits in product quality and human health","volume":"110124","author":"Shishir","year":"2024","journal-title":"Food Hydrocoll."},{"key":"10.1016\/j.ijbiomac.2025.145657_bb0170","series-title":"The Effect of Cinnamon on Microbiological, Chemical and Sensory Analyses of Probiotic Yogurt","author":"G\u00fcne\u015f Bay\u0131r","year":"2019"},{"issue":"10","key":"10.1016\/j.ijbiomac.2025.145657_bb0175","doi-asserted-by":"crossref","first-page":"1558","DOI":"10.3390\/foods13101558","article-title":"Strategies to improve the quality of goat yogurt: whey protein supplementation and milk pre-treatment with high shear dispersion assisted by ultrasound","volume":"13","author":"Xavier","year":"2024","journal-title":"Foods"},{"key":"10.1016\/j.ijbiomac.2025.145657_bb0180","doi-asserted-by":"crossref","first-page":"499","DOI":"10.1016\/j.tifs.2021.01.057","article-title":"Review on factors affecting and control of post-acidification in yoghurt and related products","volume":"109","author":"Deshwal","year":"2021","journal-title":"Trends Food Sci. Technol."},{"issue":"1","key":"10.1016\/j.ijbiomac.2025.145657_bb0185","article-title":"Yoghurt production potential of lactic acid bacteria isolated from leguminous seeds and effects of encapsulated lactic acid bacteria on bacterial viability and physicochemical and sensory properties of yoghurt","volume":"2022","author":"K\u0131l\u0131\u00e7","year":"2022","journal-title":"J. Chem."},{"issue":"1","key":"10.1016\/j.ijbiomac.2025.145657_bb0190","doi-asserted-by":"crossref","first-page":"255","DOI":"10.1016\/j.lwt.2013.09.025","article-title":"Consumer acceptability and antioxidant potential of probiotic-yogurt with spices","volume":"55","author":"Illupapalayam","year":"2014","journal-title":"LWT\u2013Food Sci. Technol."},{"key":"10.1016\/j.ijbiomac.2025.145657_bb0195","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2023.108993","article-title":"Structure-activity relationship of exopolysaccharides produced by Limosilactobacillus fermentum A51 and the mechanism contributing to the textural properties of yogurt","volume":"144","author":"Wei","year":"2023","journal-title":"Food Hydrocoll."},{"issue":"5","key":"10.1016\/j.ijbiomac.2025.145657_bb0200","doi-asserted-by":"crossref","first-page":"2396","DOI":"10.1021\/pr401214w","article-title":"Whey protein delays gastric emptying and suppresses plasma fatty acids and their metabolites compared to casein, gluten, and fish protein","volume":"13","author":"Stanstrup","year":"2014","journal-title":"J. Proteome Res."},{"key":"10.1016\/j.ijbiomac.2025.145657_bb0205","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.126419","article-title":"Differences in peptide generation following in vitro gastrointestinal digestion of yogurt and milk from cow, sheep and goat","volume":"317","author":"Nguyen","year":"2020","journal-title":"Food Chem."},{"key":"10.1016\/j.ijbiomac.2025.145657_bb0210","doi-asserted-by":"crossref","first-page":"429","DOI":"10.1016\/j.foodchem.2014.02.048","article-title":"The extent of ovalbumin in vitro digestion and the nature of generated peptides are modulated by the morphology of protein aggregates","volume":"157","author":"Nyemb","year":"2014","journal-title":"Food Chem."},{"issue":"9","key":"10.1016\/j.ijbiomac.2025.145657_bb0215","doi-asserted-by":"crossref","first-page":"773","DOI":"10.1016\/S0958-6946(03)00092-X","article-title":"Preliminary observations on the effects of milk fortification and heating on microstructure and physical properties of stirred yogurt","volume":"13","author":"Remeuf","year":"2003","journal-title":"Int. Dairy J."},{"key":"10.1016\/j.ijbiomac.2025.145657_bb0220","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2024.114898","article-title":"Dynamic in vitro gastric digestion of skimmed milk using the NERDT, an advanced human biomimetic digestion system","volume":"195","author":"Feng","year":"2024","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ijbiomac.2025.145657_bb0225","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.134840","article-title":"Impact of casein-to-whey protein ratio on gastric emptying, proteolysis, and peptidome profile of fermented milk during in vitro dynamic gastrointestinal digestion in preschool children","volume":"405","author":"Zhang","year":"2023","journal-title":"Food Chem."},{"issue":"6","key":"10.1016\/j.ijbiomac.2025.145657_bb1000","doi-asserted-by":"crossref","first-page":"1656","DOI":"10.1007\/s13197-022-05403-6","article-title":"A comprehensive review on yogurt syneresis: Effect of processing conditions and added additives","volume":"60","year":"2023","journal-title":"J. Food Sci. Technol."}],"container-title":["International Journal of Biological Macromolecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0141813025062129?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0141813025062129?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,12,27]],"date-time":"2025-12-27T09:24:03Z","timestamp":1766827443000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0141813025062129"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,8]]},"references-count":46,"alternative-id":["S0141813025062129"],"URL":"https:\/\/doi.org\/10.1016\/j.ijbiomac.2025.145657","relation":{},"ISSN":["0141-8130"],"issn-type":[{"value":"0141-8130","type":"print"}],"subject":[],"published":{"date-parts":[[2025,8]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Physical stability improvement and digestion behavior evaluation of yogurt by incorporating cinnamaldehyde-loaded whey protein microcapsules","name":"articletitle","label":"Article Title"},{"value":"International Journal of Biological Macromolecules","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.ijbiomac.2025.145657","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2025 Elsevier B.V. All rights are reserved, including those for text and data mining, AI training, and similar technologies.","name":"copyright","label":"Copyright"}],"article-number":"145657"}}