{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,18]],"date-time":"2026-07-18T13:22:04Z","timestamp":1784380924903,"version":"3.55.0"},"reference-count":61,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2025,9,11]],"date-time":"2025-09-11T00:00:00Z","timestamp":1757548800000},"content-version":"vor","delay-in-days":10,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2025,9,1]],"date-time":"2025-09-01T00:00:00Z","timestamp":1756684800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2025,9]]},"abstract":"<jats:sec>\n                    <jats:title>ABSTRACT<\/jats:title>\n                    <jats:p>\n                      Quercetin (Que) is a natural flavonoid compound with multiple biological functions. However, it is easily dissociated by external conditions and difficult to apply in the food industry, so it needs to be encapsulated with food\u2010derived nanocarriers to improve its stability. Here, ovotransferrin (OVT) is hydrolyzed into peptides by subtilisin A, and then the peptides self\u2010assemble into hollow nanofibrils under Ca\n                      <jats:sup>2+<\/jats:sup>\n                      ion induction at 50\u00b0C and pH 7.5 for 1 h. The increase in Thioflavin T (ThT) fluorescence intensity confirms the continuous growth of OVT fibrils by \u03b2\u2010sheet stacking. The mature OVT fibrils have a length of 1\u20132 \u00b5m and a diameter of 10 nm. In addition, the increase in G\u2032 reflects the enhanced stiffness or deformation resistance of OVT fibrils. As nanocarriers, OVT fibrils successfully encapsulate Que with a maximum loading rate of (7.41 \u00b1 0.36)% by hydrophobic interaction. OVT fibrils improve the chemical stability and antioxidant property of Que. Further, we developed a novel Que\u2010fortified soybean milk drink by adding Que\u2010loaded OVT fibrils into soybean milk in a volume ratio of 1:5. OVT fibrils improve the stability and viscosity of Que\u2010fortified soybean milk drink. By sensory evaluation, OVT fibrils can play an important role in masking the odor of Que and protecting its color. This work protects Que from degradation through nanoencapsulation technology, while endowing soybean milk with antioxidant, anti\u2010inflammatory, and other effects, providing a new strategy for the development of protein drinks with nutritional enhancement and health effects.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>This study used food grade nanomaterials encapsulation technology to improve the stability and antioxidant properties of Que, and added them to soybean milk to enhance the nutritional and health benefits of soybean milk.<\/jats:p>\n                  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