{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,30]],"date-time":"2026-09-30T12:00:43Z","timestamp":1790769643874,"version":"4.1.0"},"reference-count":47,"publisher":"MDPI AG","issue":"19","license":[{"start":{"date-parts":[[2026,9,30]],"date-time":"2026-09-30T00:00:00Z","timestamp":1790726400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Applied Basic Research Project of Longquanyi District Science and Technology Program of Chengdu, Sichuan Province","award":["2024LQRD0013"],"award-info":[{"award-number":["2024LQRD0013"]}]},{"DOI":"10.13039\/501100018542","name":"Natural Science Foundation of Sichuan Province","doi-asserted-by":"publisher","award":["2026NSFSC2005"],"award-info":[{"award-number":["2026NSFSC2005"]}],"id":[{"id":"10.13039\/501100018542","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Sichuan Coarse Cereal Innovation Team Program","award":["SCCXTD-2024-20"],"award-info":[{"award-number":["SCCXTD-2024-20"]}]},{"name":"Agricultural Industry Science and Technology Project of the Science and Technology Bureau of Liangshan Yi Autonomous Prefecture","award":["25NYCYFZ0013"],"award-info":[{"award-number":["25NYCYFZ0013"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>An emulsion gel (EG-B) was fabricated through in situ calcium crosslinking of Pickering emulsions stabilized by tartary buckwheat protein\u2013sodium alginate (TBP-SA) nanocomplexes for the encapsulation and delivery of Bifidobacterium longum. Control samples, including free bacteria (Free-B), Pickering emulsions (PE-B), and oil-free hydrogels (HG-B), were used to assess encapsulation efficiency, microstructure, rheological properties, thermal stability, dilution stability, gastrointestinal resistance, storage stability, and colonic adhesion of EG-B. The EG-B exhibited a dual structure comprising a compact Pickering interfacial membrane and a continuous calcium alginate gel network with solid-like rheology (G\u2032&gt;&gt;G\u2033) and viscosity of approximately 100 Pa\u00b7s, achieving 92.66% encapsulation efficiency. Viable counts exceeded 6 log CFU\/g after pasteurization (72 \u00b0C, 15 s) and reached 6.12 log CFU\/g post-simulated gastrointestinal digestion, significantly surpassing those of PE-B (5.12 log CFU\/g) and HG-B (4.45 log CFU\/g). Furthermore, EG-B displayed the highest viable retention during 14-day storage at 4 \u00b0C and 25 \u00b0C, along with a greater colonic adhesion efficiency (55.64%) compared to PE-B (47.09%) and HG-B (44.65%). The combination of interfacial stabilization and gel network formation provided by the TBP-SA complex presents a straightforward, food-grade strategy for probiotic delivery.<\/jats:p>","DOI":"10.3390\/foods15193502","type":"journal-article","created":{"date-parts":[[2026,9,30]],"date-time":"2026-09-30T10:59:25Z","timestamp":1790765965000},"page":"3502","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Construction and Performance Evaluation of a Bifidobacterium Delivery System Based on TBP-SA Pickering Emulsion Gels"],"prefix":"10.3390","volume":"15","author":[{"given":"Xia","family":"Xu","sequence":"first","affiliation":[{"name":"Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"},{"name":"School of Leisure Tourism, Chengdu Agricultural College, Chengdu 611130, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"},{"role":"validation","vocabulary":"credit"}]},{"given":"Zhiqiang","family":"Yang","sequence":"additional","affiliation":[{"name":"School of Pharmacy, Chengdu University, Chengdu 610106, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"},{"role":"visualization","vocabulary":"credit"},{"role":"software","vocabulary":"credit"}]},{"given":"Xueli","family":"Shen","sequence":"additional","affiliation":[{"name":"Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"validation","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"}]},{"given":"Yanan","family":"Cao","sequence":"additional","affiliation":[{"name":"Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"investigation","vocabulary":"credit"},{"role":"resources","vocabulary":"credit"}]},{"given":"Wei","family":"Li","sequence":"additional","affiliation":[{"name":"School of Preclinical Medicine, Chengdu University, Chengdu 610106, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"},{"role":"validation","vocabulary":"credit"}]},{"given":"Lianxin","family":"Peng","sequence":"additional","affiliation":[{"name":"Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"resources","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7896-1886","authenticated-orcid":false,"given":"Dingtao","family":"Wu","sequence":"additional","affiliation":[{"name":"Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"supervision","vocabulary":"credit"},{"role":"validation","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7998-3673","authenticated-orcid":false,"given":"Zunxi","family":"Huang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Yunnan for Biomass Energy and Biotechnology of Environment, School of Life Science, Yunnan Normal University, Kunming 650500, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"supervision","vocabulary":"credit"},{"role":"validation","vocabulary":"credit"}]},{"given":"Qian","family":"Zhao","sequence":"additional","affiliation":[{"name":"Department of Hepatobiliary and Pancreatic Surgery, Sichuan Cancer Hospital & Institute, Chengdu 610041, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"resources","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"validation","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3208-2819","authenticated-orcid":false,"given":"Liang","family":"Zou","sequence":"additional","affiliation":[{"name":"Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"},{"name":"School of Leisure Tourism, Chengdu Agricultural College, Chengdu 611130, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"supervision","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"},{"role":"project-administration","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"}]},{"given":"Yu","family":"Song","sequence":"additional","affiliation":[{"name":"Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"},{"name":"Key Laboratory of Yunnan for Biomass Energy and Biotechnology of Environment, School of Life Science, Yunnan Normal University, Kunming 650500, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,30]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"102211","DOI":"10.1016\/j.cis.2020.102211","article-title":"Nano-enabled personalized nutrition: Developing multicomponent-bioactive colloidal delivery systems","volume":"282","author":"McClements","year":"2020","journal-title":"Adv. Colloid Interface Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"103270","DOI":"10.1016\/j.cis.2024.103270","article-title":"Single-cell encapsulation systems for probiotic delivery: Armor probiotics","volume":"332","author":"Zhao","year":"2024","journal-title":"Adv. Colloid Interface Sci."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"105266","DOI":"10.1016\/j.tifs.2025.105266","article-title":"Supramolecular self-assembly for probiotic delivery in food system: Responsive strategies, multifunctional carriers, future perspectives","volume":"164","author":"Song","year":"2025","journal-title":"Trends Food Sci. Technol."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"103890","DOI":"10.1016\/j.cis.2026.103890","article-title":"Polysaccharide-based intelligent responsive colloidal carriers for food bioactives: Structures, stimuli-triggered release mechanism and applications","volume":"353","author":"Hei","year":"2026","journal-title":"Adv. Colloid Interface Sci."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"66","DOI":"10.1016\/j.procbio.2025.03.008","article-title":"The utilization of biopolymer hydrogels to encapsulate and protect probiotics in foods","volume":"153","author":"Edo","year":"2025","journal-title":"Process Biochem."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"e70111","DOI":"10.1111\/1541-4337.70111","article-title":"Advances in the preparation, applications, challenges, and future trends of polysaccharide-based gels as food-grade delivery systems for probiotics: A review","volume":"24","author":"Zang","year":"2025","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"112504","DOI":"10.1016\/j.foodhyd.2026.112504","article-title":"Modulating the properties of tuna skin collagen-based emulsion gels by moderate hydrolysis: Physical characteristics, stability, and lycopene delivery","volume":"175","author":"Liu","year":"2026","journal-title":"Food Hydrocoll."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"112761","DOI":"10.1016\/j.foodhyd.2026.112761","article-title":"Multifunctional emulsion gels for dysphagia nutrition: Coordinating texture, bioactives delivery, and sensory perception","volume":"179","author":"Meng","year":"2026","journal-title":"Food Hydrocoll."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"103877","DOI":"10.1016\/j.fochx.2026.103877","article-title":"Structural properties, rheological characteristics, and drug delivery efficiency of resveratrol-loaded soybean protein isolate and hemp protein isolate emulsion gels: Synergistic effects of carboxymethyl cellulose incorporation and ultrasound treatment","volume":"35","author":"An","year":"2026","journal-title":"Food Chem. X"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"105335","DOI":"10.1016\/j.tifs.2025.105335","article-title":"Advances of biopolymer-based emulsion gels: Fabrication, design, and application","volume":"165","author":"Shu","year":"2025","journal-title":"Trends Food Sci. Technol."},{"key":"ref_11","doi-asserted-by":"crossref","unstructured":"Song, Y., Shen, X., Zhou, G., Xu, X., Cao, Y., Li, W., Hu, Y., Zhao, J., Wu, D., and Huang, Z. (2025). Fabrication and Mechanism of Pickering Emulsions Stability over a Broad pH Range Using Tartary Buckwheat Protein\u2013Sodium Alginate Composite Particles. Foods, 14.","DOI":"10.3390\/foods14193429"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"135289","DOI":"10.1016\/j.foodchem.2022.135289","article-title":"Incorporation of probiotics into 3D printed Pickering emulsion gel stabilized by tea protein\/xanthan gum","volume":"409","author":"Xu","year":"2023","journal-title":"Food Chem."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"134513","DOI":"10.1016\/j.foodchem.2022.134513","article-title":"Fabrication of WPI-EGCG covalent conjugates\/gellan gum double network emulsion gels by duo-induction of GDL and CaCl2 for colon-controlled Lactobacillus Plantarum delivery","volume":"404","author":"Qin","year":"2023","journal-title":"Food Chem."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"128190","DOI":"10.1016\/j.ijbiomac.2023.128190","article-title":"Survivability of probiotics in Pickering emulsion gels stabilized by salmon by-product protein \/ sodium alginate soluble complexes at neutral pH","volume":"255","author":"Wang","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"307","DOI":"10.1016\/j.foodchem.2018.10.026","article-title":"Formation of soy protein isolate-carrageenan complex coacervates for improved viability of Bifidobacterium longum during pasteurization and in vitro digestion","volume":"276","author":"Mao","year":"2019","journal-title":"Food Chem."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"108928","DOI":"10.1016\/j.lwt.2019.108928","article-title":"Lactobacillus acidophilus loaded pickering double emulsion with enhanced viability and colon-adhesion efficiency","volume":"121","author":"Wang","year":"2020","journal-title":"LWT"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"6862","DOI":"10.1002\/jsfa.14397","article-title":"Production of a food-grade pickering emulsion stabilized by pea protein-different phenolic acids","volume":"105","year":"2025","journal-title":"J. Sci. Food Agric."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"103715","DOI":"10.1016\/j.fbio.2024.103715","article-title":"Construction of double network gel for co-encapsulation of probiotics and capsaicin: Enhanced the physicochemical stability and controlled release","volume":"58","author":"Yin","year":"2024","journal-title":"Food Biosci."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"146328","DOI":"10.1016\/j.foodchem.2025.146328","article-title":"Encapsulation of Lactiplantibacillus plantarum subsp. plantarum in oil-phase gels O\/W high internal phase emulsions: Improvement of storage stability and gastrointestinal viability","volume":"495","author":"Huang","year":"2025","journal-title":"Food Chem."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"3176","DOI":"10.1002\/jsfa.9534","article-title":"Enzyme-assisted development of biofunctional polyphenol-enriched buckwheat protein: Physicochemical properties, in vitro digestibility, and antioxidant activity","volume":"99","author":"Chen","year":"2019","journal-title":"J. Sci. Food Agric."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"125112","DOI":"10.1016\/j.carbpol.2026.125112","article-title":"Emulsion gel designed based on rice bran protein-pectin conjugated microgel particles: Interface characteristics, rheological properties and water migration","volume":"380","author":"Han","year":"2026","journal-title":"Carbohydr. Polym."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"991","DOI":"10.1038\/s41596-018-0119-1","article-title":"INFOGEST static in vitro simulation of gastrointestinal food digestion","volume":"14","author":"Brodkorb","year":"2019","journal-title":"Nat. Protoc."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"125977","DOI":"10.1016\/j.foodchem.2019.125977","article-title":"A novel route for double-layered encapsulation of probiotics with improved viability under adverse conditions","volume":"310","author":"Feng","year":"2020","journal-title":"Food Chem."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"5978","DOI":"10.1002\/fsn3.3532","article-title":"The internal aqueous phase gelation improves the viability of probiotic cells in a double water\/oil\/water emulsion system","volume":"11","author":"Abbasi","year":"2023","journal-title":"Food Sci. Nutr."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"1603","DOI":"10.1016\/j.crfs.2022.09.013","article-title":"Application of Pickering emulsions in probiotic encapsulation\u2014A review","volume":"5","author":"Haji","year":"2022","journal-title":"Curr. Res. Food Sci."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"107650","DOI":"10.1016\/j.fbio.2025.107650","article-title":"Preparation of pinolenic acid-embedded Lactiplantibacillus plantarum H6 Pickering emulsions stabilized with different concentrations of sodium alginate","volume":"73","author":"Bao","year":"2025","journal-title":"Food Biosci."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"105747","DOI":"10.1016\/j.tifs.2026.105747","article-title":"Hydrocolloid-based encapsulation systems for probiotics in foods: Structure\u2013rheology\u2013release relationships and rational design principles","volume":"173","author":"Jo","year":"2026","journal-title":"Trends Food Sci. Technol."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"100455","DOI":"10.1016\/j.fochx.2022.100455","article-title":"Formation, structure and stability of high internal phase Pickering emulsions stabilized by BSPI-C3G covalent complexes","volume":"16","author":"Cui","year":"2022","journal-title":"Food Chem. X"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"vvaf053","DOI":"10.1093\/ijfood\/vvaf053","article-title":"Gelation of different phases of probiotic-loaded water-in-oil-in-water emulsion to enhance probiotic survival stability","volume":"60","year":"2025","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"111274","DOI":"10.1016\/j.foodhyd.2025.111274","article-title":"Flavor controlled release behavior from novel high internal phase Pickering emulsion gels stabilized by zein-chitin nanocrystals complex coacervates: The models on phase equilibria and mass transfer","volume":"166","author":"Lei","year":"2025","journal-title":"Food Hydrocoll."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"146679","DOI":"10.1016\/j.foodchem.2025.146679","article-title":"Incorporation of polysaccharides (\u03ba-carrageenan and flaxseed gum) to improve the stability of rice bran oil body emulsion and oil body oleogel: Microstructure, physicochemical stability and digestive properties","volume":"496","author":"Gao","year":"2025","journal-title":"Food Chem."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"949","DOI":"10.1002\/jsfa.11427","article-title":"Fabrication and characterization of Pickering emulsions stabilized by desalted duck egg white nanogels and sodium alginate","volume":"102","author":"Chen","year":"2022","journal-title":"J. Sci. Food Agric."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"e70201","DOI":"10.1111\/1541-4337.70201","article-title":"Double Network as a Design Paradigm for Structuring Emulsion Gels in Food","volume":"24","author":"Yiu","year":"2025","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"128452","DOI":"10.1016\/j.polymer.2025.128452","article-title":"Mathematical modeling of swelling and shrinking dynamics in pH-sensitive hydrogels composed of alginate, anionic cellulose, and chitosan","volume":"328","year":"2025","journal-title":"Polymer"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"117232","DOI":"10.1016\/j.lwt.2024.117232","article-title":"Characterization of a casein-sodium alginate emulsion gel","volume":"215","author":"Qiao","year":"2025","journal-title":"LWT"},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"101260","DOI":"10.1016\/j.fochx.2024.101260","article-title":"Fabrication and characterization of salidroside W\/O\/W emulsion with sodium alginate","volume":"22","author":"Zhang","year":"2024","journal-title":"Food Chem. X"},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"100279","DOI":"10.1016\/j.fochx.2022.100279","article-title":"Oxidative stability of Pickering emulsions","volume":"14","author":"Keramat","year":"2022","journal-title":"Food Chem. X"},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"116260","DOI":"10.1016\/j.foodres.2025.116260","article-title":"Effect of xylose glycation and ultrasonication on the interfacial properties and physicochemical stability of silkworm pupa protein-stabilized Pickering emulsion and its applicability in emulsion-filled hydrogels","volume":"209","author":"Xu","year":"2025","journal-title":"Food Res. Int."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"112620","DOI":"10.1016\/j.foodhyd.2026.112620","article-title":"Starch-based emulsion gels enhanced probiotic viability: Effect of amylose content","volume":"178","author":"Chen","year":"2026","journal-title":"Food Hydrocoll."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"103427","DOI":"10.1016\/j.fochx.2025.103427","article-title":"Pomelo fiber Pickering emulsion gels as light-cream fat mimetics in reduced-fat ice cream","volume":"33","author":"Li","year":"2026","journal-title":"Food Chem. X"},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"Verheyen, D., Govaert, M., Seow, T.K., Ruvina, J., Mukherjee, V., Baka, M., Sk\u00e5ra, T., and Van Impe, J.F.M. (2019). The Complex Effect of Food Matrix Fat Content on Thermal Inactivation of Listeria monocytogenes: Case Study in Emulsion and Gelled Emulsion Model Systems. Front. Microbiol., 10.","DOI":"10.3389\/fmicb.2019.03149"},{"key":"ref_42","doi-asserted-by":"crossref","unstructured":"Wu, N., Fan, C., Qin, G., Zhang, X., Chen, Z., Zhao, M., and Lu, C. (2026). Characterization of Heat Conduction Performance in Sodium Polyacrylate Hydrogels with Varying Water Content. Materials, 19.","DOI":"10.3390\/ma19030454"},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"112382","DOI":"10.1016\/j.colsurfb.2022.112382","article-title":"Thermal shielding performance of self-healing hydrogel in tumor thermal ablation","volume":"213","author":"Huang","year":"2022","journal-title":"Colloids Surf. B Biointerfaces"},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"7262","DOI":"10.1039\/C9FO00967A","article-title":"Structural stability of liposome-stabilized oil-in-water pickering emulsions and their fate during in vitro digestion","volume":"10","author":"Liu","year":"2019","journal-title":"Food Funct."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"195","DOI":"10.1016\/j.cis.2018.10.002","article-title":"Colloidal aspects of digestion of Pickering emulsions: Experiments and theoretical models of lipid digestion kinetics","volume":"263","author":"Sarkar","year":"2019","journal-title":"Adv. Colloid Interface Sci."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"124821","DOI":"10.1016\/j.carbpol.2025.124821","article-title":"Surface charge behavior of mezalazine-loaded chitosan\u2013alginate nanoparticles in a 3D multi-layered intestinal in vitro model","volume":"376","author":"Silvestre","year":"2026","journal-title":"Carbohydr. Polym."},{"key":"ref_47","doi-asserted-by":"crossref","unstructured":"Alonso Garc\u00eda, E., de la Fuente Ordo\u00f1ez, J.J., Lavilla Lerma, L., Estudillo-Mart\u00ednez, M.D., Castillo-Guti\u00e9rrez, S., Benomar, N., Knapp, C.W., and Abriouel, H. (2021). Transcriptomic Profile and Probiotic Properties of Lactiplantibacillus pentosus Pre-adapted to Edible Oils. Front. Microbiol., 12.","DOI":"10.3389\/fmicb.2021.747043"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/19\/3502\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,30]],"date-time":"2026-09-30T11:26:42Z","timestamp":1790767602000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/19\/3502"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9,30]]},"references-count":47,"journal-issue":{"issue":"19","published-online":{"date-parts":[[2026,10]]}},"alternative-id":["foods15193502"],"URL":"https:\/\/doi.org\/10.3390\/foods15193502","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9,30]]}}}