{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T03:55:21Z","timestamp":1790567721911,"version":"4.1.0"},"reference-count":75,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2026,9,25]],"date-time":"2026-09-25T00:00:00Z","timestamp":1790294400000},"content-version":"vor","delay-in-days":24,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["No. W2433077"],"award-info":[{"award-number":["No. W2433077"]}],"id":[{"id":"10.13039\/501100001809","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":[[2026,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      Microalgal proteins are emerging as sustainable alternatives to conventional protein sources, but recalcitrant cell walls hinder their efficient and green extraction. The effects of microwave\u2010assisted deep eutectic solvent (DES) extraction (MADE) on functional properties and biological activities of\n                      <jats:italic>Auxenochlorella pyrenoidosa<\/jats:italic>\n                      proteins (CPPs) were evaluated in comparison with conventional DES extraction and water bath\u2010assisted DES extraction (WADE). Compared with conventional DES extraction, both MADE and WADE significantly improved the extraction efficiency, solubility, foaming capacity, and emulsifying activity of CPPs, as well as the biological activities of their digests (\n                      <jats:italic>p<\/jats:italic>\n                      &lt; 0.05). Notably, MADE\u2010treated CPPs exhibited superior performance, compared with WADE\u2010treated CPPs across all evaluated properties at identical extraction times ranging from 30 to 120\u00a0min. MADE enhanced the extraction efficiency of CPPs by 15.20% and 10.86% relative to WADE at 60 and 90\u00a0min, respectively. SDS\u2010PAGE analysis revealed that both MADE\u2010 and WADE\u2010treated CPPs showed protein bands corresponding to molecular weights of approximately 190 and 54\u00a0kDa, along with a low\u2010molecular\u2010weight fraction below 10\u00a0kDa. Principal component analysis combined with heatmap analysis showed that MADE at 120\u00a0min yielded the optimal CPPs with the best functional properties and biological activities. These results highlight the potential of CPPs as multifunctional ingredients for functional food and nutraceutical applications.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>\n                      This study shows that MADE is a fast, efficient method for protein recovery from the microalga\n                      <jats:italic>Auxenochlorella pyrenoidosa<\/jats:italic>\n                      , yielding more than twice as much protein as conventional DES extraction. Because the recovered protein exhibits good foaming and emulsifying properties and its digestion products remain bioactive, these CPPs offer food manufacturers a sustainable, algae\u2010based ingredient and a source of bioactive compounds for application in beverages, baked goods, dairy alternatives, dressings, and functional foods.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71500","type":"journal-article","created":{"date-parts":[[2026,9,25]],"date-time":"2026-09-25T07:50:31Z","timestamp":1790322631000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Microwave\u2010Assisted DES Extraction Enhances Functional Properties, In Vitro Digestibility and Bioactivities of\n                    <i>Auxenochlorella<\/i>\n                    Protein and Its Digests"],"prefix":"10.1111","volume":"91","author":[{"given":"Zhenhua","family":"Shen","sequence":"first","affiliation":[{"name":"College of Food Science Northeast Agricultural University  Harbin China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Han","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science Northeast Agricultural University  Harbin China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jue","family":"Zhou","sequence":"additional","affiliation":[{"name":"College of Food Science Northeast Agricultural University  Harbin China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenwen","family":"Luo","sequence":"additional","affiliation":[{"name":"College of Food Science Northeast Agricultural University  Harbin 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