{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T06:33:25Z","timestamp":1793082805644,"version":"4.5.0"},"reference-count":79,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2026,10,21]],"date-time":"2026-10-21T00:00:00Z","timestamp":1792540800000},"content-version":"vor","delay-in-days":20,"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"}],"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>\n                      Oil\u2010in\u2010water (O\/W) nanoemulsions have been widely used in the food industry, but they face challenges such as droplet aggregation, creaming, and lipid oxidation. In the present study, the nanoemulsion itself was investigated as a food\u2010relevant colloidal model system prepared with sunflower oil, soy lecithin, and protein and phlorotannin fractions extracted from the edible brown seaweed\n                      <jats:italic>Fucus vesiculosus<\/jats:italic>\n                      . Formulations were prepared by high\u2010pressure homogenization and characterized for physicochemical, interfacial, emulsifying, rheological, microstructural, storage, oxidative, digestive, and release properties. The particle sizes of the nanoemulsions ranged from 166 to 260\u00a0nm, and the protein\u2013phlorotannin mixtures had \u03b6\u2010potential values as low as \u221258.10 \u00b1 0.45\u00a0mV, indicating markedly increased negative surface charge. Interfacial protein adsorption reached 66.17%, and the apparent encapsulation efficiency (EE) of phlorotannins reached 97.88%. Phlorotannin\u2010rich formulations markedly suppressed primary lipid oxidation, reducing the peroxide value increase rate by up to 98.3% compared with control T1 during 24 days of storage at 25\u00b0C, while also limiting secondary oxidation. Protein\u2010containing formulations were more resistant to creaming, droplet growth, and turbidity loss during refrigerated storage. In vitro digestion showed that phlorotannins influenced protein hydrolysis, lipid digestion, and bioactive release. Spectroscopic, rheological, and microscopic analyses revealed formulation\u2010dependent structural and interfacial characteristics, while molecular docking provided exploratory support for possible interactions between the selected\n                      <jats:italic>F. vesiculosus<\/jats:italic>\n                      protein model and nanoemulsion components. The results establish composition\u2013interface\u2013function relationships within the food\u2010relevant nanoemulsion system and provide a basis for subsequent development of emulsion\u2010based foods, in which matrix\u2010, processing\u2010, and sensory\u2010dependent variables need to be evaluated separately.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>\n                      <jats:italic>Fucus vesiculosus<\/jats:italic>\n                      protein and phlorotannins can be used to create stable, antioxidant\u2010rich O\/W nanoemulsions, maintaining droplet integrity and controlling bioactive release. The nanoemulsion was evaluated as a food\u2010relevant colloidal system, and the results clarify how interfacial composition governs its physical stability, oxidative protection, rheological behavior, digestion, and bioactive release. Because the study focuses on the intrinsic structure\u2013function relationships of the nanoemulsion itself, incorporation into a specific finished food would represent a subsequent product\u2010development stage involving additional matrix\u2010, processing\u2010, and sensory\u2010dependent variables. The findings therefore provide formulation principles for the future design and evaluation of stable, antioxidant\u2010enriched emulsion\u2010based food systems.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71583","type":"journal-article","created":{"date-parts":[[2026,10,21]],"date-time":"2026-10-21T15:03:07Z","timestamp":1792594987000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Bioactive Protein\u2013Phlorotannin Interfaces From\n                    <i>Fucus vesiculosus<\/i>\n                    Enhance Physical and Oxidative Stability of Oil\u2010in\u2010Water Nanoemulsions"],"prefix":"10.1111","volume":"91","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1246-5337","authenticated-orcid":false,"given":"Hazem","family":"Golshany","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Science and Resources Jiangnan University  Wuxi Jiangsu China"},{"name":"Food Science Department, Faculty of Agriculture Cairo University  Giza Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Abdullah S.","family":"Seddiek","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Resources Jiangnan University  Wuxi Jiangsu China"},{"name":"Department of Food Science, Faculty of Agriculture (Saba Basha) Alexandria University  Alexandria Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wafaa","family":"Khalid","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Resources Jiangnan University  Wuxi Jiangsu China"},{"name":"School of Food Science and Technology Jiangnan University  Wuxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Abdelaziz","family":"Elbarbary","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Resources Jiangnan University  Wuxi Jiangsu China"},{"name":"Dairy Science Department, Faculty of Agriculture Benha University  Moshtohor Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3135-3071","authenticated-orcid":false,"given":"Ibrahim A.","family":"Bakry","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Henan Agricultural University  Zhengzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qun","family":"Yu","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Resources Jiangnan University  Wuxi Jiangsu China"},{"name":"School of Food Science and Technology Jiangnan University  Wuxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1312-8057","authenticated-orcid":false,"given":"Liuping","family":"Fan","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Resources Jiangnan University  Wuxi Jiangsu China"},{"name":"School of Food Science and Technology Jiangnan University  Wuxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,21]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.12309"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/nano11040887"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1021\/acsomega.1c00017"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.3390\/bioengineering9080384"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12142758"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules25194550"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.2c00197"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41596\u2010018\u20100119\u20101"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijms21186897"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.3390\/colloids7020048"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.13670"},{"key":"e_1_2_9_13_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods13040540"},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.1002\/ejlt.201800516"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2023.109607"},{"key":"e_1_2_9_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.127219"},{"key":"e_1_2_9_17_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197\u2010020\u201004362\u20100"},{"key":"e_1_2_9_18_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11162390"},{"key":"e_1_2_9_19_1","doi-asserted-by":"publisher","DOI":"10.1002\/ptr.4694"},{"key":"e_1_2_9_20_1","doi-asserted-by":"publisher","DOI":"10.1515\/zpch\u20102019\u20101427"},{"key":"e_1_2_9_21_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox12081577"},{"key":"e_1_2_9_22_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules24183408"},{"key":"e_1_2_9_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2019.105579"},{"key":"e_1_2_9_24_1","doi-asserted-by":"publisher","DOI":"10.3390\/md23010040"},{"key":"e_1_2_9_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2025.10324"},{"key":"e_1_2_9_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.algal.2024.103723"},{"key":"e_1_2_9_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2025.143913"},{"key":"e_1_2_9_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2024.103575"},{"key":"e_1_2_9_29_1","doi-asserted-by":"publisher","DOI":"10.3390\/md20070445"},{"key":"e_1_2_9_30_1","doi-asserted-by":"publisher","DOI":"10.1002\/cbdv.202402776"},{"key":"e_1_2_9_31_1","doi-asserted-by":"publisher","DOI":"10.22424\/jdsb.2020.38.4.189"},{"key":"e_1_2_9_32_1","doi-asserted-by":"publisher","DOI":"10.2147\/ijn.S17282"},{"key":"e_1_2_9_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2025.143351"},{"key":"e_1_2_9_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2024.101459"},{"key":"e_1_2_9_35_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11162536"},{"key":"e_1_2_9_36_1","doi-asserted-by":"publisher","DOI":"10.2174\/0124681873280769231217084737"},{"key":"e_1_2_9_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cis.2024.103339"},{"key":"e_1_2_9_38_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12061191"},{"key":"e_1_2_9_39_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.6b04815"},{"key":"e_1_2_9_40_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.70020"},{"key":"e_1_2_9_41_1","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2021.765589"},{"key":"e_1_2_9_42_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods13081245"},{"key":"e_1_2_9_43_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2024.140073"},{"key":"e_1_2_9_44_1","doi-asserted-by":"publisher","DOI":"10.3390\/polym15244682"},{"key":"e_1_2_9_45_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules24234242"},{"key":"e_1_2_9_46_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox12020484"},{"key":"e_1_2_9_47_1","doi-asserted-by":"publisher","DOI":"10.3989\/gya.0929182"},{"key":"e_1_2_9_48_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2023.100684"},{"key":"e_1_2_9_49_1","doi-asserted-by":"publisher","DOI":"10.3390\/pharmaceutics16101300"},{"key":"e_1_2_9_50_1","doi-asserted-by":"publisher","DOI":"10.1177\/1934578x211056144"},{"key":"e_1_2_9_51_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2015.05.005"},{"key":"e_1_2_9_52_1","doi-asserted-by":"publisher","DOI":"10.3390\/md15100311"},{"key":"e_1_2_9_53_1","doi-asserted-by":"publisher","DOI":"10.1039\/c9sm01650c"},{"key":"e_1_2_9_54_1","doi-asserted-by":"publisher","DOI":"10.1039\/d5fb00322a"},{"key":"e_1_2_9_55_1","doi-asserted-by":"publisher","DOI":"10.4103\/jpbs.JPBS_268_20"},{"key":"e_1_2_9_56_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fct.2012.05.026"},{"key":"e_1_2_9_57_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11111561"},{"key":"e_1_2_9_58_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox14010060"},{"key":"e_1_2_9_59_1","doi-asserted-by":"publisher","DOI":"10.3390\/polym14193928"},{"key":"e_1_2_9_60_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2024.139561"},{"key":"e_1_2_9_61_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.porgcoat.2023.108201"},{"key":"e_1_2_9_62_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2015.07.037"},{"key":"e_1_2_9_63_1","doi-asserted-by":"publisher","DOI":"10.3390\/nano12081299"},{"key":"e_1_2_9_64_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules30081674"},{"key":"e_1_2_9_65_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2022.12.269"},{"key":"e_1_2_9_66_1","doi-asserted-by":"publisher","DOI":"10.3390\/md19110625"},{"key":"e_1_2_9_67_1","doi-asserted-by":"publisher","DOI":"10.1039\/D0RA08756D"},{"key":"e_1_2_9_68_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf3003653"},{"key":"e_1_2_9_69_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijengsci.2020.103411"},{"key":"e_1_2_9_70_1","doi-asserted-by":"publisher","DOI":"10.48130\/FIA\u20102023\u20100021"},{"key":"e_1_2_9_71_1","doi-asserted-by":"publisher","DOI":"10.1021\/la403493y"},{"key":"e_1_2_9_72_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.petrol.2019.106779"},{"key":"e_1_2_9_73_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.colsurfa.2023.131069"},{"key":"e_1_2_9_74_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2020.109991"},{"key":"e_1_2_9_75_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10071640"},{"key":"e_1_2_9_76_1","doi-asserted-by":"publisher","DOI":"10.1080\/01932691.2016.1225507"},{"key":"e_1_2_9_77_1","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2022.966750"},{"key":"e_1_2_9_78_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2024.109856"},{"key":"e_1_2_9_79_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules28155889"},{"key":"e_1_2_9_80_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41598\u2010019\u201043439\u20105"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.71583","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/full-xml\/10.1111\/1750-3841.71583","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.71583","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T05:46:20Z","timestamp":1793079980000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.71583"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,10]]},"references-count":79,"journal-issue":{"issue":"10","published-print":{"date-parts":[[2026,10]]}},"alternative-id":["10.1111\/1750-3841.71583"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.71583","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,10]]},"assertion":[{"value":"2026-07-20","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-10-05","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-10-21","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e71583"}}