{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,16]],"date-time":"2025-12-16T12:49:32Z","timestamp":1765889372782,"version":"build-2065373602"},"reference-count":49,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2024,8,16]],"date-time":"2024-08-16T00:00:00Z","timestamp":1723766400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32272307"],"award-info":[{"award-number":["32272307"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100010029","name":"Taishan Scholar Foundation of Shandong Province","doi-asserted-by":"publisher","award":["tsqn202103033"],"award-info":[{"award-number":["tsqn202103033"]}],"id":[{"id":"10.13039\/501100010029","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2024,9]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      The stability and nutritional integrity of emulsions are susceptible to various factors including thermal treatment, solid\u2013liquid ratio, and sterilization. In this study, the physicochemical stability and immunomodulatory activities of an oil\u2010in\u2010water emulsion containing immune peptides (TUFSE) were assessed through particle size, zeta potential, related cytokines, and so on. When the temperature was 70\u00b0C and a solid\u2013liquid ratio of 1:4, the emulsion revealed stability at high\u2010pressure homogenization, with the small particle size. The loss rates of vitamins were 8.57%\u201362.26% in 6 months at 25\u00b0C. After treatment with cyclophosphamide (CTX), lymphocyte proliferation activity in TUFSE\u2010H group increased (\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&lt;\u00a00.05), and immune globulin levels were notably elevated (\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&lt;\u00a00.05) in TUFSE groups compared to model group. It confirms the parameters of the emulsion, suggesting its ability to be prepared with minimal vitamin loss while simultaneously improving the disease status in CTX\u2010treated tumor\u2010bearing mice. It shows potential as an immune\u2010enhancing supplement with significant potential value.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>This study validated the parameters of the oil\u2010in\u2010water emulsion and showed that it can be stably prepared with minor vitamin loss while simultaneously improving the disease status in CTX\u2010treated tumor\u2010bearing mice. TUFSE\u2010H group exhibited a notable increase in lymphocytes proliferation activity, whereas serum cytokines and immune globulin levels were elevated compared to MC group, indicating its potential as an immune\u2010enhancing supplement with substantial value.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.17237","type":"journal-article","created":{"date-parts":[[2024,8,16]],"date-time":"2024-08-16T11:18:35Z","timestamp":1723807115000},"page":"5884-5899","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Stability of oil\u2010in\u2010water emulsion and immunomodulating activity in S180 tumor\u2010bearing mice"],"prefix":"10.1111","volume":"89","author":[{"given":"Yanying","family":"Zhang","sequence":"first","affiliation":[{"name":"State Key Laboratory of Marine Food Processing &amp; Safety Control, College of Food Science and Engineering Ocean University of China  Qingdao Shandong P. R. 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