{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,2]],"date-time":"2026-09-02T02:45:36Z","timestamp":1788317136190,"version":"build-2803163510"},"reference-count":54,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2026,3,28]],"date-time":"2026-03-28T00:00:00Z","timestamp":1774656000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,3,28]],"date-time":"2026-03-28T00:00:00Z","timestamp":1774656000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100012166","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":[[2026,4]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      This study systematically investigated the non\u2010covalent interaction mechanisms, structural characteristics, and functional properties of ovalbumin (OVA)\u2013mulberry polysaccharide (MP) complexes under different pH and mixing ratios and further constructed pickering emulsions based on the optimized complex. The phase behavior of the OVA\u2013MP system exhibited significant pH and ratio\u2010dependent variations. As the pH decreased from 6.5 to 2.0, the turbidity of the system followed a \u201cdissolution\u2013aggregation\u2013re\u2010dissolution\u201d pattern, with the maximum aggregation point (pH\n                      <jats:sub>opt<\/jats:sub>\n                      ) corresponding closely to the isoelectric point of OVA (pI \u2248 4.5). Spectroscopic analyses revealed that MP induced OVA conformational relaxation and hydrophobic exposure by reinforcing hydrogen bonding and electrostatic interactions. This process modulated the secondary structural order and hydrogen\u2010bond network stability. Functionally, the OVA\u2013MP complex exhibited significantly enhanced emulsifying activity, thermal stability, and foaming properties. Under the conditions of pH 6.0, volume ratio 2:1, and denaturation temperature (\n                      <jats:italic>\n                        T\n                        <jats:sub>d<\/jats:sub>\n                      <\/jats:italic>\n                      ) 95.4\u00b0C, the comprehensive performance (ESI = 39.36 \u00b1 0.33\u00a0min) was the best. Molecular dynamics (MD) simulations confirmed that OVA\u2013MP binding was a thermodynamically spontaneous process (\u0394G = \u201338.98 \u00b1 0.89\u00a0kcal\/mol), mainly driven by van der Waals and hydrogen\u2010bonding interactions. The resulting O\/W pickering emulsion displayed reduced droplet size, pronounced shear\u2010thinning behavior, higher viscoelasticity (G\u2032 &gt; G\u2033), and improved salt and storage stability. Overall, MP modulates OVA conformation and interfacial behavior through synergistic hydrogen bonding and electrostatic attraction, forming a structurally reinforced interface. These findings provide theoretical and technical insights into designing food\u2010grade biopolymer emulsifiers and functional delivery systems with enhanced stability.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71017","type":"journal-article","created":{"date-parts":[[2026,3,28]],"date-time":"2026-03-28T08:31:26Z","timestamp":1774686686000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Synergistic Noncovalent Mulberry Polysaccharide\u2013Ovalbumin Complexes for Enhanced Functional Properties and Pickering Emulsion Stability"],"prefix":"10.1111","volume":"91","author":[{"given":"Miaomiao","family":"Wang","sequence":"first","affiliation":[{"name":"College of Food and Bioengineering Henan University of Science and Technology  Luoyang 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