{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,21]],"date-time":"2026-04-21T13:55:01Z","timestamp":1776779701769,"version":"3.51.2"},"reference-count":100,"publisher":"MDPI AG","issue":"23","license":[{"start":{"date-parts":[[2024,11,25]],"date-time":"2024-11-25T00:00:00Z","timestamp":1732492800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","award":["2020.03447.CEECIND"],"award-info":[{"award-number":["2020.03447.CEECIND"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Nanoparticles based on food-grade materials are promising materials to develop Pickering emulsions for food applications. Initially, this study focuses on the development of nanoparticles through the utilization of a soluble complex of whey protein concentrate (WPC) and cress seed gum (CSG), which were modified by calcium chloride (CaCl2) as a cross-linker. The response surface methodology was used to investigate the impact of different concentrations of WPC (1\u20134% w\/v), CSG (0\u20131% w\/v), and CaCl2 (1\u20133 mM) on particle size, polydispersity index (PDI), and Zeta potential. The optimum conditions for the production of CSG\u2013WPC nanoparticles (WPC\u2013CSG NPs) were 0.31% (w\/v) CSG, 1.75% (w\/v) WPC, and 1.69 mM CaCl2, resulting in nanoparticles with average size of 236 nm and Zeta potential of \u221222 mV. Subsequently, oil-in-water (O\/W) Pickering emulsions were produced with different concentrations of WPC\u2013CSG NPs in optimum conditions. The contact angles of the WPC\u2013CSG NPs were 41.44\u00b0 and 61.13\u00b0 at concentrations of 0.5% and 1%, respectively, showing that NPs are suitable for stabilizing O\/W Pickering emulsions. Pickering emulsion viscosity rose from 80 to 500 mPa when nanoparticle concentration increased from 0.5% to 1%. Results also showed that WPC\u2013CSG NPs enable stable O\/W Pickering emulsions during storage and thermal treatment, confirming that protein\u2013polysaccharide NPs can provide a sufficient steric hindrance.<\/jats:p>","DOI":"10.3390\/foods13233777","type":"journal-article","created":{"date-parts":[[2024,11,25]],"date-time":"2024-11-25T06:25:19Z","timestamp":1732515919000},"page":"3777","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Pickering Emulsion Stabilized by Different Concentrations of Whey Protein\u2013Cress Seed Gum Nanoparticles"],"prefix":"10.3390","volume":"13","author":[{"given":"Maryam","family":"Davtalab","sequence":"first","affiliation":[{"name":"Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad 91895-157-356, Iran"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5388-3829","authenticated-orcid":false,"given":"Sara","family":"Naji-Tabasi","sequence":"additional","affiliation":[{"name":"Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad 91895-157-356, Iran"}]},{"given":"Mostafa","family":"Shahidi-Noghabi","sequence":"additional","affiliation":[{"name":"Department of Green Technologies in Food Production and Processing, Research Institute of Food Science and Technology (RIFST), Mashhad 91895-157-356, Iran"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2194-9755","authenticated-orcid":false,"given":"Artur J.","family":"Martins","sequence":"additional","affiliation":[{"name":"International Iberian Nanotechnology Laboratory, Av. Mestre Jos\u00e9 Veiga s\/n, 4715-330 Braga, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5845-7359","authenticated-orcid":false,"given":"Ana I.","family":"Bourbon","sequence":"additional","affiliation":[{"name":"International Iberian Nanotechnology Laboratory, Av. Mestre Jos\u00e9 Veiga s\/n, 4715-330 Braga, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6614-3942","authenticated-orcid":false,"given":"Miguel A.","family":"Cerqueira","sequence":"additional","affiliation":[{"name":"International Iberian Nanotechnology Laboratory, Av. Mestre Jos\u00e9 Veiga s\/n, 4715-330 Braga, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2024,11,25]]},"reference":[{"key":"ref_1","first-page":"100510","article-title":"Pickering emulsions for functional food systems","volume":"11","author":"Cheon","year":"2023","journal-title":"J. Agric. 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