{
  "abstract": "Whey protein/carboxylated cellulose nanofiber composite nanoparticles were fabricated as Pickering stabilizers for capsaicin (CAP) encapsulation to reduce gastric irritation, enhance stability, and improve bioaccessibility. When the CCNs-to-WP ratio reached 4:1 (C4W1), the smallest average particle size of 97.26 ± 7.96 nm was achieved. The C4W1 sample achieved the highest water contact angle (68.1°). Spectroscopic and imaging analyses confirmed protein conformational changes and a dense 3D network. C4W1-stabilized emulsions exhibited shear-thinning behavior, excellent storage stability with <20% droplet size change over 21 days, and suppressed lipid oxidation. In vitro digestion revealed slow gastric release (<25%) and significantly enhanced CAP bioaccessibility (46.23%), significantly higher than free CAP (19.74 ± 0.28%). The emulsion retained >87% CAP under multiple stresses and showed antibacterial activity. Collectively, this food-grade Pickering system enables sustained oral delivery of CAP and serves as a versatile carrier for other lipophilic nutraceuticals, providing references for designing natural stabilizers in functional foods.",
  "abstract_shown": true,
  "affiliations": [
    "College of Chemistry and Life Science, Changchun University of Technology, 2055 Yan'an Street, Changchun 130012, PR China."
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 8,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Weiyu Zhao"
    },
    {
      "affs": [
        0
      ],
      "name": "Zhenyong Zhang"
    },
    {
      "affs": [
        0
      ],
      "name": "Tianjiao Guo"
    },
    {
      "affs": [
        0
      ],
      "name": "Yating Zhang"
    },
    {
      "affs": [
        0
      ],
      "name": "Jiayi Cao"
    },
    {
      "affs": [
        0
      ],
      "name": "Pengbo Sun"
    },
    {
      "affs": [
        0
      ],
      "name": "Jiahan Xie"
    },
    {
      "affs": [
        0
      ],
      "name": "Zhibing Wang"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/719ffnqn6axpt.bib",
  "cited_by": 0,
  "doi": "10.1016/j.fochx.2026.104640",
  "fulltext_url": "https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13717003/?tool=EBI",
  "id": "719ffnqn6axpt",
  "issns": [
    "2590-1575"
  ],
  "landing_url": "https://europepmc.org/article/PMC/PMC13717003",
  "language": "eng",
  "licence": "CC-BY-NC-ND",
  "licence_label": "CC BY-NC-ND",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by-nc-nd/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "heading",
      "Analytical Methods"
    ],
    [
      "openalex",
      "1106|Proteins in Food Systems"
    ]
  ],
  "openalex": "W7222920555",
  "pdf_url": "https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13717003/pdf/?tool=EBI",
  "pmcid": "PMC13717003",
  "pmid": "42959261",
  "published": "2026-10-19",
  "publisher": "Elsevier",
  "ris": "https://research.draconitic.com/paper/719ffnqn6axpt.ris",
  "sources": [
    {
      "first_seen": "2026-10-31T00:20:38Z",
      "native_id": "PMC:PMC13717003",
      "source": "europepmc",
      "url": "https://europepmc.org/article/PMC/PMC13717003"
    },
    {
      "first_seen": "2026-11-01T00:20:50Z",
      "native_id": "MED:42959261",
      "source": "europepmc",
      "url": "https://europepmc.org/article/MED/42959261"
    },
    {
      "first_seen": "2026-11-02T12:21:24Z",
      "native_id": "PMC13717003",
      "source": "pmc",
      "url": "https://doi.org/10.1016/j.fochx.2026.104640"
    }
  ],
  "subjects": [],
  "title": "Pickering emulsion stabilized by whey protein-carboxylated cellulose nanofiber composite for oral capsaicin delivery: Interfacial structure, physicochemical stability and antibacterial efficacy",
  "title_text": "Pickering emulsion stabilized by whey protein-carboxylated cellulose nanofiber composite for oral capsaicin delivery: Interfacial structure, physicochemical stability and antibacterial efficacy",
  "type": "peer-reviewed",
  "updated_at": "2026-11-02T12:21:24Z",
  "url": "https://research.draconitic.com/paper/719ffnqn6axpt",
  "venue": "Food chemistry: X",
  "versions": []
}