{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,21]],"date-time":"2026-10-21T13:48:32Z","timestamp":1792590512392,"version":"4.5.0"},"reference-count":33,"publisher":"American Chemical Society (ACS)","issue":"41","license":[{"start":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T00:00:00Z","timestamp":1791417600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T00:00:00Z","timestamp":1791417600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T00:00:00Z","timestamp":1791417600000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-045"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["U22A20539"],"award-info":[{"award-number":["U22A20539"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003453","name":"Natural Science Foundation of Guangdong Province","doi-asserted-by":"publisher","award":["2025A1515011763"],"award-info":[{"award-number":["2025A1515011763"]}],"id":[{"id":"10.13039\/501100003453","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100012245","name":"Science and Technology Planning Project of Guangdong Province","doi-asserted-by":"publisher","award":["2025A0505010009"],"award-info":[{"award-number":["2025A0505010009"]}],"id":[{"id":"10.13039\/501100012245","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2026,10,21]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>The enzymatic synthesis of flavor esters is often limited by poor interfacial mass transfer and water-induced equilibrium constraints in conventional systems. Herein, we report a food-grade magnetic Pickering interfacial biocatalysis (PIB) platform based on sodium caseinate (NaCas)\u2013Fe2O3 nanoparticles for accelerated flavor ester synthesis. The nanoparticles, synthesized via a one-pot coprecipitation method, exhibit excellent colloidal stability, CO2\/N2-responsive behavior, and magnetic responsiveness. Under an external magnetic field, magnetic actuation induces localized interfacial perturbations that promote substrate exchange at the oil\u2013water interface. Using CALB-catalyzed synthesis of hexyl hexanoate as a model reaction, the magnetically perturbed PIB system achieved over 2-fold higher catalytic efficiency than a static Pickering emulsion within 10 min. Furthermore, CO2\/N2 responsiveness enables rapid demulsification and efficient recycling of both nanoparticles and enzymes, with yields exceeding 89% over five consecutive cycles. This work provides a protein-based, magnetically induced interfacial perturbation platform for clean-label flavor ester production.<\/jats:p>","DOI":"10.1021\/acs.jafc.6c07667","type":"journal-article","created":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T10:02:22Z","timestamp":1791453742000},"page":"32641-32651","source":"Crossref","is-referenced-by-count":0,"title":["A Food Protein-Based\nCO2\/N2-Responsive\nMagnetic Platform for Accelerated Pickering Interfacial Biocatalysis\nin Flavor Ester Synthesis"],"prefix":"10.1021","volume":"74","author":[{"given":"Shuheng","family":"Wei","sequence":"first","affiliation":[{"name":"South China University of Technology , , ,","place":["Guangzhou, P. R. China, 510640"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huiyue","family":"Ni","sequence":"additional","affiliation":[{"name":"South China University of Technology , , ,","place":["Guangzhou, P. R. China, 510640"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Like","family":"Wang","sequence":"additional","affiliation":[{"name":"South China University of Technology , , ,","place":["Guangzhou, P. R. China, 510640"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaonan","family":"Huang","sequence":"additional","affiliation":[{"name":"South China University of Technology , , ,","place":["Guangzhou, P. R. China, 510640"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jie","family":"Zou","sequence":"additional","affiliation":[{"name":"South China University of Technology , , ,","place":["Guangzhou, P. R. China, 510640"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianhua","family":"Zhu","sequence":"additional","affiliation":[{"name":"Shaoguan University , , ,","place":["Shaoguan, P. R. China, 512005"]},{"name":"ShaoGuan University , , ,","place":["Shaoguan, P. R. China, 512005"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7373-6316","authenticated-orcid":true,"given":"Shouwei","family":"Yin","sequence":"additional","affiliation":[{"name":"South China University of Technology , , ,","place":["Guangzhou, P. R. China, 510640"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"316","published-online":{"date-parts":[[2026,10,8]]},"reference":[{"key":"2026102109081551700_cit1","doi-asserted-by":"publisher","first-page":"95","DOI":"10.1016\/j.tifs.2017.09.004","article-title":"A review on enzymatic synthesis of aromatic esters\nused as flavor ingredients for food, cosmetics and pharmaceuticals\nindustries","volume":"69","author":"SA\u0301","year":"2017","journal-title":"Trends Food Sci. 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J. Biol. Macromol."},{"issue":"28","key":"2026102109081551700_cit5","doi-asserted-by":"publisher","first-page":"17315","DOI":"10.1021\/acs.jafc.5c00386","article-title":"Review on Lipase-Catalyzed\nFlavor Synthesis: Global Trends and Advances","volume":"73","author":"Ramon Tome\u0301 Oliveira","year":"2025","journal-title":"J. Agric. Food Chem."},{"issue":"8","key":"2026102109081551700_cit6","doi-asserted-by":"publisher","first-page":"3928","DOI":"10.1002\/anie.202010750","article-title":"Light-Responsive,\nReversible Emulsification and Demulsification of\nOil-in-Water Pickering Emulsions for Catalysis","volume":"60","author":"Li","year":"2021","journal-title":"Angew. Chem., Int. Ed."},{"issue":"5","key":"2026102109081551700_cit7","doi-asserted-by":"publisher","DOI":"10.1002\/anie.202523595","article-title":"Aqueous and\nSurfactant-Free Synthesis of Nanoscale Covalent Organic Frameworks","volume":"65","author":"Kong","year":"2026","journal-title":"Angew. Chem., Int. 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Colloid Interface Sci."},{"issue":"2","key":"2026102109081551700_cit11","doi-asserted-by":"publisher","first-page":"966","DOI":"10.1039\/D0GC03527K","article-title":"An efficient and recyclable Pickering\nmagnetic interface\nbiocatalyst: application in biodiesel production","volume":"23","author":"Liu","year":"2021","journal-title":"Green Chem."},{"issue":"34","key":"2026102109081551700_cit12","doi-asserted-by":"publisher","first-page":"4633","DOI":"10.1002\/smll.201600877","article-title":"Recent Studies of Pickering Emulsions: Particles Make the Difference","volume":"12","author":"Wu","year":"2016","journal-title":"Small"},{"issue":"15","key":"2026102109081551700_cit13","doi-asserted-by":"publisher","first-page":"3797","DOI":"10.1039\/C9SC05050G","article-title":"Sodium caseinate\nas a particulate emulsifier for making indefinitely recycled pH-responsive\nemulsions","volume":"11","author":"Xi","year":"2020","journal-title":"Chem. 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Eng."},{"issue":"9","key":"2026102109081551700_cit16","doi-asserted-by":"publisher","first-page":"2575","DOI":"10.1039\/C7SC05164F","article-title":"Enhancing reaction\nrate in a Pickering emulsion system with natural\nmagnetotactic bacteria as nanoscale magnetic stirring bars","volume":"9","author":"Zhou","year":"2018","journal-title":"Chem. Sci."},{"key":"2026102109081551700_cit17","doi-asserted-by":"publisher","DOI":"10.1016\/j.apcatb.2021.120925","article-title":"Co@C nanorods as both magnetic stirring\nnanobars and magnetic recyclable nanocatalysts for microcatalytic\nreactions","volume":"304","author":"Zhang","year":"2022","journal-title":"Appl. Catal., B"},{"issue":"40","key":"2026102109081551700_cit18","doi-asserted-by":"publisher","DOI":"10.1002\/adfm.202504193","article-title":"Rotating Liquid Marble Microreactors\nfor Enhanced Enzymatic Reactions","volume":"35","author":"Jiang","year":"2025","journal-title":"Adv. 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Int."},{"issue":"49","key":"2026102109081551700_cit30","doi-asserted-by":"publisher","first-page":"15384","DOI":"10.1021\/acs.langmuir.2c02672","article-title":"Surface Modification\nof Magnetic ZIF-90 Nanoparticles Improves the Microenvironment of\nImmobilized Lipase and Its Application in Esterification","volume":"38","author":"Suo","year":"2022","journal-title":"Langmuir"},{"key":"2026102109081551700_cit31","doi-asserted-by":"publisher","first-page":"1456","DOI":"10.1016\/j.jcis.2023.08.138","article-title":"Motion of\nmagnetic motors across liquid\u2013liquid interface","volume":"652","author":"Kichatov","year":"2023","journal-title":"J. Colloid Interface Sci."},{"issue":"39","key":"2026102109081551700_cit32","doi-asserted-by":"publisher","first-page":"15733","DOI":"10.1021\/acs.iecr.3c02132","article-title":"Application\nof Lipase B from Candida\nantarctica in the Pharmaceutical Industry","volume":"62","author":"Wang","year":"2023","journal-title":"Ind.\nEng. Chem. Res."},{"key":"2026102109081551700_cit33","doi-asserted-by":"publisher","DOI":"10.1016\/j.fct.2020.111635","article-title":"RIFM fragrance\ningredient\nsafety assessment, hexyl hexanoate, CAS Registry Number 6378\u201365\u20130","volume":"144","author":"Api","year":"2020","journal-title":"Food Chem. Toxicol."}],"container-title":["Journal of Agricultural\nand Food Chemistry"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/pubs.acs.org\/doi\/pdf\/10.1021\/acs.jafc.6c07667","content-type":"application\/pdf","content-version":"vor","intended-application":"unspecified"},{"URL":"https:\/\/pubs.acs.org\/jafcau\/article-pdf\/74\/41\/32641\/68781238\/acs.jafc.6c07667.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"syndication"},{"URL":"https:\/\/pubs.acs.org\/jafcau\/article-pdf\/74\/41\/32641\/68781238\/acs.jafc.6c07667.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,10,21]],"date-time":"2026-10-21T13:24:15Z","timestamp":1792589055000},"score":1,"resource":{"primary":{"URL":"https:\/\/pubs.acs.org\/jafcau\/article\/74\/41\/32641\/5446714\/A-Food-Protein-Based-CO2-N2-Responsive-Magnetic"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,10,8]]},"references-count":33,"journal-issue":{"issue":"41","published-online":{"date-parts":[[2026,10,8]]},"published-print":{"date-parts":[[2026,10,21]]}},"URL":"https:\/\/doi.org\/10.1021\/acs.jafc.6c07667","relation":{},"ISSN":["0021-8561","1520-5118"],"issn-type":[{"value":"0021-8561","type":"print"},{"value":"1520-5118","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,10,8]]}}}