{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,24]],"date-time":"2026-08-24T16:13:36Z","timestamp":1787588016095,"version":"build-2736575974"},"reference-count":45,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2025,9,16]],"date-time":"2025-09-16T00:00:00Z","timestamp":1757980800000},"content-version":"vor","delay-in-days":15,"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                      This study examined whether glycerol monostearate (GMS) can mimic the role of diacylglycerol (DAG) as a co\u2010emulsifier by evaluating the combined effects of zinc oxide nanoparticles (ZnO\u2010NPs) and GMS on the stability of water\u2010in\u2010oil Pickering emulsions (PEs) through the evaluation of their physical and chemical properties. Two formulations were tested: red palm oil (RPO)\u2010based PEs (70% oil, 1% GMS, 0.5%\u20131% ZnO\u2010NPs) and soybean oil (SO)\u2010based PEs (70% oil, 3% GMS, 0.5%\u20131% ZnO\u2010NPs). During 14 days of storage, all PEs darkened, with increased free fatty acids (0.21\u20130.25 to 0.35\u20131.12\u00a0mg\/g), carotenoid degradation (63.97\u2013467.26 to 15.15\u2013382.87\u00a0ppm), and decreased water activity (0.9648\u20130.9726 to 0.9552\u20130.9674). Rheological analysis revealed shear\u2010thinning behavior (\n                      <jats:italic>n<\/jats:italic>\n                      = 0.7), increased hysteresis area (6.97\u201321.29 to 9.40\u201324.86\u00a0Pa\/s), decreased three\u2010interval thixotropy test (3ITT) values for RPO\u2010based PEs (55.62\u201370.46 to 51.90\u201348.50%), but increased 3ITT values for SO\u2010based PEs (37.14\u201350.33 to 46%\u201370%). All emulsions exhibited a linear viscoelastic region below 1% strain and a damping factor (tan \u03b4) \u226a 1, indicating solid\u2010like behavior. Thermal analysis revealed shifts in crystallization (\u201322.85 to \u201318.93\u00b0C) and melting temperatures (\u20130.25\u00b0C to 0.3\u00b0C). FTIR spectra exhibited peaks at 3039, 2920, 2852, and 1744 cm\n                      <jats:sup>\u22121<\/jats:sup>\n                      , with increasing transmittance at 3039 cm\n                      <jats:sup>\u22121<\/jats:sup>\n                      over time. These findings suggest GMS and ZnO\u2010NPs contribute to PE stabilization, though their synergistic effect appears limited.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>This study explores the combination of glycerol monostearate (GMS) and zinc oxide nanoparticles (ZnO\u2010NPs) in stabilizing water\u2010in\u2010oil (W\/O) Pickering emulsions (PEs), addressing the lack of insight into their potential synergistic effects. W\/O emulsions are particularly relevant in the formulation of lipid\u2010based delivery systems for hydrophilic bioactives in functional foods. By enhancing emulsion stability and texture, this system shows promise for improving the protection, controlled release, and shelf life of sensitive compounds in products such as spreads, sauces, dressings, and nutraceutical emulsions.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70560","type":"journal-article","created":{"date-parts":[[2025,9,17]],"date-time":"2025-09-17T05:16:26Z","timestamp":1758086186000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["The Influence of Combining Zinc Oxide Nanoparticles and Glycerol Monostearate for Stabilizing Two Different Water\u2010In\u2010Oil Pickering Emulsions"],"prefix":"10.1111","volume":"90","author":[{"given":"Esaka Juan","family":"Cessa","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology IPB University  Bogor Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1378-5367","authenticated-orcid":false,"given":"Azis Boing","family":"Sitanggang","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology IPB University  Bogor Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Slamet","family":"Budijanto","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology IPB University  Bogor Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nanik","family":"Purwanti","sequence":"additional","affiliation":[{"name":"Department of Agricultural Engineering and Biosystem IPB University  Bogor Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Vallerina","family":"Armetha","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology IPB University  Bogor Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Helena","family":"Listiarini","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology IPB University  Bogor Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,9,16]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox11081444"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.13158"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750\u20103841.17240"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2019.03.045"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.colsurfa.2013.06.021"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules25143202"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750\u20103841.15442"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcis.2022.07.129"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.1186\/s12951\u2010024\u201002501\u20109"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2019.05.005"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41598\u2010017\u201012624\u20109"},{"key":"e_1_2_9_13_1","doi-asserted-by":"publisher","DOI":"10.2516\/ogst\/2018003"},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.3390\/polym14040808"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.1515\/arh\u20102022\u20100127"},{"key":"e_1_2_9_16_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750\u20103841.15730"},{"key":"e_1_2_9_17_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750\u20103841.14762"},{"key":"e_1_2_9_18_1","volume-title":"The Structuring of Oil Body Emulsion with Glycerol Monostearate and its Effect on Physicochemical Properties and Lipid Digestibility","author":"Huang Z.","year":"2020"},{"key":"e_1_2_9_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcis.2020.07.078"},{"key":"e_1_2_9_20_1","doi-asserted-by":"publisher","DOI":"10.22146\/ijp.3773"},{"issue":"6","key":"e_1_2_9_21_1","first-page":"5030","article-title":"A Review of Soybean Oil Lipid Oxidation and its Prevention Techniques","volume":"29","author":"Indiarto R.","year":"2020","journal-title":"Article in International Journal of Advanced Science and Technology"},{"key":"e_1_2_9_22_1","doi-asserted-by":"publisher","DOI":"10.3390\/colloids7040068"},{"key":"e_1_2_9_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2022.108171"},{"key":"e_1_2_9_24_1","doi-asserted-by":"publisher","DOI":"10.3390\/app14031069"},{"key":"e_1_2_9_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbp.2024.06.009"},{"key":"e_1_2_9_26_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules28145434"},{"key":"e_1_2_9_27_1","volume-title":"Carotenoids Degradation and Precautions During Processing. 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