{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,2]],"date-time":"2026-09-02T05:19:37Z","timestamp":1788326377573,"version":"build-2803163510"},"reference-count":41,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2026,8,31]],"date-time":"2026-08-31T00:00:00Z","timestamp":1788134400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Zhongyuan Talent Program-Science and Technology Innovation Leading Project of Henan Province of China","award":["264200510026"],"award-info":[{"award-number":["264200510026"]}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32472288"],"award-info":[{"award-number":["32472288"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"award":["32472288"],"award-info":[{"award-number":["32472288"]}],"id":[{"id":"https:\/\/ror.org\/01h0zpd94","id-type":"ROR","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004761","name":"Natural Science Foundation of Henan Province of China","doi-asserted-by":"crossref","award":["262300421265"],"award-info":[{"award-number":["262300421265"]}],"id":[{"id":"10.13039\/501100004761","id-type":"DOI","asserted-by":"crossref"}]},{"name":"Program for Innovative Research Team (in Science and Technology) in University of Henan Province of China","award":["25IRTSTHN026"],"award-info":[{"award-number":["25IRTSTHN026"]}]},{"name":"Scientific and Technological Project in Henan Province of China","award":["242102110131"],"award-info":[{"award-number":["242102110131"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Natural carrier systems that integrate structural integrity with protective function are critical for the efficient delivery of lipophilic bioactives. Here, we employed Ampelopsis grossedentata leaf powder (AGP), a flavonoid-rich plant material, as a particulate stabilizer to construct Pickering emulsion gels. The influence of AGP concentration and oil phase volume fraction on gel structure was examined, and the ability of the gels to protect lutein was further assessed. AGP displayed appropriate interfacial wettability, enabling it to adsorb at the oil\u2013water interface and build a coherent particle layer. A progressive increase in AGP concentration reduced droplet size and raised gel strength from 3.07 \u00d7 10\u22122 N to 5.04 \u00d7 10\u22122 N, reflecting the formation of a more robust particle-based network. Among the formulations tested, the gel prepared with 4% AGP gave the best overall structural performance: it had the highest gel strength, together with favorable elasticity index (EI) and macroscopic viscosity index (MVI) values, indicative of superior load-bearing capacity and disturbance resistance. Raising the oil phase fraction further tightened droplet packing and improved structural stability. In storage trials, the optimized AGP-stabilized emulsion gel retained substantially more lutein than the MCT oil system without powder, with the 7-day retention increasing from 14.9% to 55.9%. This protective effect may be attributed to the physical barrier created by interfacial particles, together with the antioxidant activity of flavonoids naturally present in AGP. These findings uncover a synergistic role of plant-based particles in structuring Pickering emulsion gels and preserving lipophilic bioactives, highlighting AGP as a sustainable and functional platform for delivery systems.<\/jats:p>","DOI":"10.3390\/foods15173086","type":"journal-article","created":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T03:19:26Z","timestamp":1788232766000},"page":"3086","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Fabrication and Characterization of Ampelopsis grossedentata Leaf Powder-Stabilized Pickering Emulsion Gels"],"prefix":"10.3390","volume":"15","author":[{"given":"Si","family":"Chen","sequence":"first","affiliation":[{"name":"School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"},{"role":"software","vocabulary":"credit"},{"role":"validation","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"visualization","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"}]},{"given":"Yanyu","family":"Li","sequence":"additional","affiliation":[{"name":"School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"},{"role":"software","vocabulary":"credit"},{"role":"validation","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"visualization","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9992-9319","authenticated-orcid":false,"given":"Benguo","family":"Liu","sequence":"additional","affiliation":[{"name":"School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"resources","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"project-administration","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,31]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"137910","DOI":"10.1016\/j.foodchem.2023.137910","article-title":"Delivery systems designed to enhance stability and suitability of lipophilic bioactive compounds in food processing: A review","volume":"437","author":"Lee","year":"2024","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"408","DOI":"10.37349\/eff.2024.00044","article-title":"Pickering emulsions in food and nutraceutical technology: From delivering hydrophobic compounds to cutting-edge food applications","volume":"2","author":"Cassani","year":"2024","journal-title":"Explor. Foods Foodomics"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"110901","DOI":"10.1016\/j.foodhyd.2024.110901","article-title":"Review paper: Recent development in Pickering emulsion gel technology for food and beverage applications","volume":"162","author":"Funami","year":"2025","journal-title":"Food Hydrocoll."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"103564","DOI":"10.1016\/j.cis.2025.103564","article-title":"Pickering emulsion gels stabilized by protein and polysaccharide-based particles: A review of stability, synthesis, applications and prospective","volume":"343","author":"Hashemi","year":"2025","journal-title":"Adv. Colloid Interface Sci."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"109778","DOI":"10.1016\/j.foodhyd.2024.109778","article-title":"Construction and characterization of Pickering emulsion gels stabilized by \u03b2-glucans microgel particles","volume":"151","author":"Gong","year":"2024","journal-title":"Food Hydrocoll."},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Xie, K., He, X., Chen, K., Chen, J., Sakao, K., and Hou, D.X. (2019). Antioxidant properties of a traditional vine tea, Ampelopsis grossedentata. Antioxidants, 8.","DOI":"10.3390\/antiox8080295"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"128486","DOI":"10.1016\/j.foodchem.2020.128486","article-title":"Fabrication and characterization of novel edible Pickering emulsion gels Stabilized by dihydromyricetin","volume":"343","author":"Geng","year":"2021","journal-title":"Food Chem."},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Song, L., Zhang, S., and Liu, B. (2022). The fabrication and characterization of Pickering emulsion gels stabilized by sorghum flour. Foods, 11.","DOI":"10.3390\/foods11142056"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"101476","DOI":"10.1016\/j.fochx.2024.101476","article-title":"Fabrication, Characterization and application of Pickering emulsion gels stabilized by defatted grape seed powder","volume":"22","author":"Geng","year":"2024","journal-title":"Food Chem. X"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"141235","DOI":"10.1016\/j.foodchem.2024.141235","article-title":"Oil\/water interface behavior of hesperidin methylchalcone and its application in nano-emulsions","volume":"463","author":"Wang","year":"2025","journal-title":"Food Chem."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"302","DOI":"10.1016\/j.jconrel.2019.07.003","article-title":"Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications","volume":"309","author":"Albert","year":"2019","journal-title":"J. Control Release"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"111380","DOI":"10.1016\/j.foodres.2022.111380","article-title":"Advances in Pickering emulsions stabilized by protein particles: Toward particle fabrication, interaction and arrangement","volume":"157","author":"Wang","year":"2022","journal-title":"Food Res. Int."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"110943","DOI":"10.1016\/j.foodhyd.2024.110943","article-title":"Plant-based Pickering emulsions using cellulose nanofibers and soy protein isolate: Stabilization and high environmental resistance","volume":"162","author":"Zhu","year":"2025","journal-title":"Food Hydrocoll."},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"Wu, L., Liang, Y., Lu, N., and Liu, B. (2025). Construction, characterization, and application of immature peach powder-stabilized Pickering emulsion gel. Front. Nutr., 12.","DOI":"10.3389\/fnut.2025.1643308"},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Du, L., Yue, J., Zhu, Y., and Yin, S. (2022). Production of indigo by recombinant escherichia coli with expression of monooxygenase, tryptophanase, and molecular chaperone. Foods, 11.","DOI":"10.3390\/foods11142117"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"106807","DOI":"10.1016\/j.ultsonch.2024.106807","article-title":"Ultrasound-assisted fabrication and stability evaluation of okra seed protein stabilized nanoemulsion","volume":"104","author":"Bai","year":"2024","journal-title":"Ultrason. Sonochem."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"1941","DOI":"10.1039\/D2SM01375D","article-title":"Is there a difference between surfactant-stabilised and Pickering emulsions?","volume":"19","author":"Dekker","year":"2023","journal-title":"Soft Matter"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"128512","DOI":"10.1016\/j.colsurfa.2022.128512","article-title":"Ethyl cellulose nanoparticles as stabilizers for Pickering emulsions","volume":"641","author":"Kibbelaar","year":"2022","journal-title":"Colloids Surf. A Physicochem. Eng. Asp."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"69","DOI":"10.1016\/j.cocis.2020.04.004","article-title":"Sustainable food-grade Pickering emulsions stabilized by plant-based particles","volume":"49","author":"Sarkar","year":"2020","journal-title":"Curr. Opin. Colloid Interface Sci."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"106812","DOI":"10.1016\/j.foodhyd.2021.106812","article-title":"Polysaccharide-based Pickering emulsions: Formation, stabilization and applications","volume":"119","author":"Cui","year":"2021","journal-title":"Food Hydrocoll."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"103321","DOI":"10.1016\/j.cis.2024.103321","article-title":"From theoretical aspects to practical food Pickering emulsions: Formation, stabilization, and complexities linked to the use of colloidal food particles","volume":"334","author":"Shen","year":"2024","journal-title":"Adv. Colloid Interface Sci."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"1270","DOI":"10.1021\/la011420k","article-title":"Solid wettability from surface energy components: Relevance to pickering emulsions","volume":"18","author":"Binks","year":"2002","journal-title":"Langmuir"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"263","DOI":"10.1146\/annurev-food-081114-110822","article-title":"Pickering emulsions for food applications: Background, trends, and challenges","volume":"6","year":"2015","journal-title":"Annu. Rev. Food Sci. Technol."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"109751","DOI":"10.1016\/j.foodhyd.2024.109751","article-title":"Pickering high internal phase emulsions stabilized by biopolymeric particles: From production to high-performance applications","volume":"150","author":"Rehman","year":"2024","journal-title":"Food Hydrocoll."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"15701","DOI":"10.1038\/ncomms15701","article-title":"Universal emulsion stabilization from the arrested adsorption of rough particles at liquid-liquid interfaces","volume":"8","author":"Zanini","year":"2017","journal-title":"Nat. Commun."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"135904","DOI":"10.1016\/j.foodchem.2023.135904","article-title":"Formation mechanism of Pickering emulsion gels stabilized by proanthocyanidin particles: Experimental and molecular dynamics studies","volume":"418","author":"Geng","year":"2023","journal-title":"Food Chem."},{"key":"ref_27","doi-asserted-by":"crossref","unstructured":"Burgos-D\u00edaz, C., Garrido-Miranda, K.A., Palacio, D.A., Chac\u00f3n-Fuentes, M., Opazo-Navarrete, M., and Bustamante, M. (2023). Food-grade oil-in-water (O\/W) Pickering emulsions stabilized by agri-food byproduct particles. Colloids Interfaces, 7.","DOI":"10.3390\/colloids7020027"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"113298","DOI":"10.1016\/j.lwt.2022.113298","article-title":"Stabilization and microstructural network of Pickering emulsion using different xanthan gum\/Lysozyme nanoparticle concentrations","volume":"160","author":"Xu","year":"2022","journal-title":"LWT"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"111733","DOI":"10.1016\/j.indcrop.2019.111733","article-title":"Tuning the stability and microstructure of fine Pickering emulsions stabilized by cellulose Nanocrystals","volume":"141","author":"Chen","year":"2019","journal-title":"Ind. Crops Prod."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"4780","DOI":"10.1039\/D3SM00305A","article-title":"Pickering emulsions stabilized with differently charged particles","volume":"19","author":"Benyaya","year":"2023","journal-title":"Soft Matter"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"1306","DOI":"10.1016\/j.fshw.2022.04.012","article-title":"Desalted duck egg white nanogels as Pickering stabilizers for food-grade oil-in-water emulsion","volume":"11","author":"Zhao","year":"2022","journal-title":"Food Sci. Hum. Wellness"},{"key":"ref_32","doi-asserted-by":"crossref","unstructured":"Sainakham, M., Arunlakvilart, P., Samran, N., Vivattanaseth, P., and Preedalikit, W. (2025). Formulation and stability of quercetin-loaded Pickering emulsions using chitosan\/gum arabic nanoparticles for topical skincare applications. Polymers, 17.","DOI":"10.3390\/polym17131871"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"110327","DOI":"10.1016\/j.foodhyd.2024.110327","article-title":"Fabrication and stability of dual Pickering double emulsions stabilized with food-grade particles","volume":"156","author":"Rappolt","year":"2024","journal-title":"Food Hydrocoll."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"112601","DOI":"10.1016\/j.jfoodeng.2025.112601","article-title":"Impact of oil volume fraction on stability of Pickering emulsion prepared by silica particles and soy hull polysaccharides","volume":"397","author":"Zhao","year":"2025","journal-title":"J. Food Eng."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"135281","DOI":"10.1016\/j.ijbiomac.2024.135281","article-title":"A Novel Pickering emulsion gels stabilized by cellulose nanofiber\/dihydromyricetin composite particles: Microstructure, rheological behavior and oxidative stability","volume":"278","author":"Fang","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"30","DOI":"10.1016\/j.jcis.2014.11.032","article-title":"Making and breaking bridges in a Pickering emulsion","volume":"441","author":"French","year":"2015","journal-title":"J. Colloid Interface Sci."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"40","DOI":"10.1016\/j.foodhyd.2019.01.001","article-title":"Octenylsuccinate quinoa starch granule-stabilized Pickering emulsion gels: Preparation, microstructure and gelling mechanism","volume":"91","author":"Li","year":"2019","journal-title":"Food Hydrocoll."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"109852","DOI":"10.1016\/j.foodhyd.2024.109852","article-title":"Influence mechanism of components and characteristics on structural and oxidative stability of emulsion gel","volume":"151","author":"Huang","year":"2024","journal-title":"Food Hydrocoll."},{"key":"ref_39","doi-asserted-by":"crossref","unstructured":"Wang, M., Tuo, Y., Li, Y., Xiao, Q., Liu, Y., Wu, L., Zhou, H., Cai, Y., Zhang, Y., and Li, X. (2025). High-pressure homogenized seaweed cellulose nanofibrils-based emulsion gel: An innovative platform for fucoxanthin encapsulation and stability improvement. Foods, 14.","DOI":"10.3390\/foods14193338"},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"105276","DOI":"10.1016\/j.foodhyd.2019.105276","article-title":"Characterization and formation mechanism of lutein Pickering emulsion gels stabilized by \u03b2-lactoglobulin-gum arabic composite colloidal nanoparticles","volume":"98","author":"Su","year":"2020","journal-title":"Food Hydrocoll."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"112910","DOI":"10.1016\/j.foodres.2023.112910","article-title":"Soy protein isolate-citrus pectin-gallic acid ternary composite high internal phase Pickering emulsion for delivery of \u03b2-Carotene: Physicochemical, structural and digestive properties","volume":"169","author":"Xu","year":"2023","journal-title":"Food Res. Int."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/17\/3086\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,2]],"date-time":"2026-09-02T04:29:19Z","timestamp":1788323359000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/17\/3086"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8,31]]},"references-count":41,"journal-issue":{"issue":"17","published-online":{"date-parts":[[2026,9]]}},"alternative-id":["foods15173086"],"URL":"https:\/\/doi.org\/10.3390\/foods15173086","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,8,31]]}}}