{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T18:00:40Z","timestamp":1791482440441,"version":"4.3.4"},"reference-count":64,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2025,11,17]],"date-time":"2025-11-17T00:00:00Z","timestamp":1763337600000},"content-version":"vor","delay-in-days":16,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2025,11,1]],"date-time":"2025-11-01T00:00:00Z","timestamp":1761955200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100012659","name":"Foundation for Innovative Research Groups of the National Natural Science Foundation of China","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100012659","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004772","name":"Natural Science Foundation of Ningxia Province","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100004772","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":[[2025,11]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>To improve the environmental sustainability and production efficiency of starch\u2010based stabilizers in Pickering emulsions, quinoa starch (QS) was acidized using hydrochloric acid solutions and subsequently treated with microwave dry heating. The structural and emulsifying properties of the modified starch samples were analyzed. The combination of acidization and microwaving significantly reduced the particle size (to 132.85 nm) and molecular weight (Mn to 63.50 kDa) while increasing the contact angle (to 44.40\u00b0 while increasing the contact angle (to 44.40ticle size (to 132.ze (to 132.h microw15 mL acid solution followed by 18 min microwaving (ATS15\u2010M18) showed no visible creaming after 30 d of storage. Microstructure and droplet size distribution manifested that the emulsion emulsified by ATS15\u2010M18 had the smallest average droplet size (35.24 \u00b5m) with dense droplet packing and no starch sedimentation. These indicate that microwaving combined with pre\u2010acidizing is an efficient strategy for enhancing the emulsifying capacity of starch.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>This innovative method for preparing nanostarch is both efficient and sustainable. Pre\u2010acidification aggravated the starch\u2010chain degradation for microwave irradiation. Nanostarch produced in this work can effectively stabilize Pickering emulsions.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70699","type":"journal-article","created":{"date-parts":[[2025,11,17]],"date-time":"2025-11-17T11:31:25Z","timestamp":1763379085000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Effect of Microwave Irradiation Assisted With Pre\u2010Acidification on the Molecular Structure and Emulsification Properties of Quinoa Starch"],"prefix":"10.1111","volume":"90","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5974-8828","authenticated-orcid":false,"given":"Lihong","family":"Han","sequence":"first","affiliation":[{"name":"Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University  Yinchuan Ningxia China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0002-5723-8338","authenticated-orcid":false,"given":"Wenting","family":"Fu","sequence":"additional","affiliation":[{"name":"Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University  Yinchuan Ningxia China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yan","family":"Wang","sequence":"additional","affiliation":[{"name":"Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University  Yinchuan Ningxia China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaolei","family":"Yang","sequence":"additional","affiliation":[{"name":"Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University  Yinchuan Ningxia China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiayi","family":"Li","sequence":"additional","affiliation":[{"name":"Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University  Yinchuan Ningxia China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaofan","family":"Yang","sequence":"additional","affiliation":[{"name":"Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University  Yinchuan Ningxia China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuting","family":"Wang","sequence":"additional","affiliation":[{"name":"Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University  Yinchuan Ningxia China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,11,17]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2005.04.025"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2021.11.162"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2011.05.064"},{"key":"e_1_2_9_5_1","volume-title":"Starch: Chemistry and Technology","author":"BeMiller J. 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