{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,14]],"date-time":"2026-10-14T18:45:57Z","timestamp":1792003557234,"version":"4.4.0"},"reference-count":56,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2026,10,14]],"date-time":"2026-10-14T00:00:00Z","timestamp":1791936000000},"content-version":"vor","delay-in-days":13,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100002855","name":"Ministry of Science and Technology of the People's Republic of China","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100002855","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":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>Dihydroquercetin, a naturally occurring flavonoid, has limited applications in food systems because of its poor aqueous solubility and low bioaccessibility. A food\u2010grade delivery system was developed to improve the stability and bioaccessibility of dihydroquercetin. Alkali heat treatment was applied to modify the conformational structure and enhance the functional properties of quinoa protein. Covalent quinoa protein\u2010tannic acid nanoparticles were prepared under alkaline conditions and used to stabilize Pickering emulsions for dihydroquercetin encapsulation. The nanoparticles were comprehensively characterized, while the emulsion was evaluated in terms of its microstructure, rheological properties, the stability of encapsulated dihydroquercetin, and in vitro digestion. Optimal nanoparticles at a quinoa protein\u2010tannic acid mass ratio of 10:0.8 exhibited favorable size and emulsifying capacity. Emulsions with 2% (w\/v) nanoparticles and an oil phase fraction of 0.7 exhibited enhanced stability and rheology. In vitro digestion revealed that encapsulated dihydroquercetin had 31.31% bioaccessibility, significantly higher than that of free dihydroquercetin (9.34%). This innovative delivery system could expand dihydroquercetin applications in functional foods.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71561","type":"journal-article","created":{"date-parts":[[2026,10,14]],"date-time":"2026-10-14T17:55:21Z","timestamp":1792000521000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Alkali Heat\u2010Treated Quinoa Protein\u2010Tannic Acid Nanoparticles Stabilized Pickering Emulsions: Stability, Dihydroquercetin Delivery and in Vitro Digestion Properties"],"prefix":"10.1111","volume":"91","author":[{"given":"Yilin","family":"Yin","sequence":"first","affiliation":[{"name":"State Key Laboratory of Marine Food Processing &amp; Safety Control, College of Food Science and Engineering Ocean University of China  Qingdao 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