[1]

Tzen J, Cao Y, Laurent P, Ratnayake C, Huang A. 1993. Lipids, proteins, and structure of seed oil bodies from diverse species. Plant Physiology 101(1):267−276

doi: 10.1104/pp.101.1.267
[2]

Nikiforidis CV. 2019. Structure and functions of oleosomes (oil bodies). Advances in Colloid and Interface Science 274:102039

doi: 10.1016/j.cis.2019.102039
[3]

Zhou X, Han W, Li D, Cui C, Jiang L, et al. 2018. Differences in the structure and properties of seed oil bodies from diverse oilseed crops. Food Science 39:133−139

doi: 10.7506/spkx1002-6630-201816020
[4]

Shi Z, Li K, Meng Z. 2024. Recent trends in oleosomes: extraction methods, structural characterization, and novel applications. Trends in Food Science & Technology 151:104621

doi: 10.1016/j.tifs.2024.104621
[5]

Wei S, Huang J, Zhang L, Sun Q, Sun X, et al. 2020. Physicochemical properties and stabilities of crude and purified oil bodies extracted from high oleic peanuts. European Journal of Lipid Science and Technology 122(4):1900183

doi: 10.1002/ejlt.201900183
[6]

Liu Z, Mei Y, Peng Y, Fu R, Qin C, et al. 2022. Effect of exogenous proteins on soybean oil body stability. Food Science 43:1−9

doi: 10.7506/spkx1002-6630-20220207-017
[7]

Vardar US, Bitter JH, Nikiforidis CV. 2024. The mechanism of encapsulating curcumin into oleosomes (Lipid Droplets). Colloids and Surfaces B: Biointerfaces 236:113819

doi: 10.1016/j.colsurfb.2024.113819
[8]

Zaaboul F, Zhao Q, Xu Y, Liu Y. 2022. Soybean oil bodies: a review on composition, properties, food applications, and future research aspects. Food Hydrocolloids 124:107296

doi: 10.1016/j.foodhyd.2021.107296
[9]

Acevedo F, Rubilar M, Jofré I, Villarroel M, Navarrete P, et al. 2014. Oil bodies as a potential microencapsulation carrier for astaxanthin stabilisation and safe delivery. Journal of Microencapsulation 31(5):488−500

doi: 10.3109/02652048.2013.879931
[10]

Zhang S, Chen H, Geng F, Xie B, Sun Z, et al. 2023. Solvent-free encapsulation of β-carotene in natural flaxseed oil bodies induced via tepidity-physical field treatment: Formation, characteristic and stability. Food Hydrocolloids 144:108913

doi: 10.1016/j.foodhyd.2023.108913
[11]

Chen W, Li X, Zhang W, Alouk I, Wang Y, et al. 2024. Physicochemical properties, photostability, and digestive characteristics of natural emulsion system fabricated by recombinant rice bran oil bodies for lutein ester delivery. Food Hydrocolloids 156:110270

doi: 10.1016/j.foodhyd.2024.110270
[12]

Mitra S, Rauf A, Tareq AM, Jahan S, Bin Emran T, et al. 2021. Potential health benefits of carotenoid lutein: an updated review. Food and Chemical Toxicology 154:112328

doi: 10.1016/j.fct.2021.112328
[13]

Gholipour-Varnami K, Mohamadnia S, Tavakoli O, Ali Faramarzi M. 2025. A review on the biological activities of key carotenoids: Structures, sources, market, economical features, and stability. Food Bioscience 68:106529

doi: 10.1016/j.fbio.2025.106529
[14]

Jv DJ, Ji TH, Xu Z, Li A, Chen ZY. 2023. The remarkable enhancement of photo-stability and antioxidant protection of lutein coupled with carbon-dot. Food Chemistry 405:134551

doi: 10.1016/j.foodchem.2022.134551
[15]

Gül LB. 2025. Royal jelly microencapsulation with a maltodextrin/gum Arabic binary blend by spray drying: process optimization and characterization of microcapsules. Italian Journal of Food Science 37(4):403−421

doi: 10.15586/ijfs.v37i4.3112
[16]

Castillo-Barzola A, Paisig HL, Faieta M, Jordán-Suárez O, Porras-Sosa E, et al. 2025. Effect of microencapsulation by spray drying on the protein content of Spirulina (Arthrospira platensis). Italian Journal of Food Science 37(2):423−439

doi: 10.15586/ijfs.v37i2.2859
[17]

Maisarah Tuan Putra TN, Omar NN, Khairi Zainol M, Taghavi E, Mohd Isa NS, et al. 2025. Enchanted stability of butterfly pea flower extract through colloidal gas aphrons (CGA) separation method using Tween-20 surfactant. Quality Assurance and Safety of Crops & Foods 17(2):37−57

doi: 10.15586/qas.v17i2.1513
[18]

Rehman A, Tong Q, Jafari SM, Assadpour E, Shehzad Q, et al. 2020. Carotenoid-loaded nanocarriers: a comprehensive review. Advances in Colloid and Interface Science 275:102048

doi: 10.1016/j.cis.2019.102048
[19]

Zhao L, Chen Y, Yan Z, Kong X, Hua Y. 2016. Physicochemical and rheological properties and oxidative stability of oil bodies recovered from soybean aqueous extract at different pHs. Food Hydrocolloids 61:685−694

doi: 10.1016/j.foodhyd.2016.06.032
[20]

Fu R, Qin C, Peng Y, Ni Y, Li J, et al. 2025. Unlocking flaxseed oleosomes (oil bodies) potential: optimal extraction and functional insights through enzymolysis or dehulling treatment. Food Research International 204:115955

doi: 10.1016/j.foodres.2025.115955
[21]

Hempel J, Fischer A, Fischer M, Högel J, Bosy-Westphal A, et al. 2017. Effect of aggregation form on bioavailability of Zeaxanthin in humans: a randomised cross-over study. British Journal of Nutrition 118(9):698−706

doi: 10.1017/s0007114517002653
[22]

Iwanaga D, Gray DA, Fisk ID, Decker EA, Weiss J, et al. 2007. Extraction and characterization of oil bodies from soy beans: a natural source of pre-emulsified soybean oil. Journal of Agricultural and Food Chemistry 55(21):8711−8716

doi: 10.1021/jf071008w
[23]

Yang J, Zhu B, Lu K, Dou J, Ning Y, et al. 2023. Construction and characterization of Pickering emulsions stabilized by soy protein hydrolysate microgel particles and quercetin-loaded performance in vitro digestion. Food Research International 169:112844

doi: 10.1016/j.foodres.2023.112844
[24]

Hao J, Xu J, Zhang W, Li X, Liang D, et al. 2022. The improvement of the physicochemical properties and bioaccessibility of lutein microparticles by electrostatic complexation. Food Hydrocolloids 125:107381

doi: 10.1016/j.foodhyd.2021.107381
[25]

Zhu J, Wang H, Miao L, Chen N, Zhang Q, et al. 2023. Curcumin-loaded oil body emulsions prepared by an ultrasonic and pH-driven method: fundamental properties, stability, and digestion characteristics. Ultrasonics Sonochemistry 101:106711

doi: 10.1016/j.ultsonch.2023.106711
[26]

Gao Y, Zhou L, Yao F, Chen F. 2021. Effects of pH on the composition and physical stability of peanut oil bodies from aqueous enzymatic extraction. Journal of Chemistry 2021(1):2441385

doi: 10.1155/2021/2441385
[27]

Zhao L, Chen Y, Chen Y, Kong X, Hua Y. 2016. Effects of pH on protein components of extracted oil bodies from diverse plant seeds and endogenous protease-induced oleosin hydrolysis. Food Chemistry 200:125−133

doi: 10.1016/j.foodchem.2016.01.034
[28]

Herman EM, Melroy DL, Buckhout TJ. 1990. Apparent processing of a soybean oil body protein accompanies the onset of oil mobilization. Plant Physiology 94(1):341−349

doi: 10.1104/pp.94.1.341
[29]

Zhao L, Chen Y, Cao Y, Kong X, Hua Y. 2013. The integral and extrinsic bioactive proteins in the aqueous extracted soybean oil bodies. Journal of Agricultural and Food Chemistry 61(40):9727−9733

doi: 10.1021/jf403327e
[30]

Hao J, Zhang F, Decker EA, Sun B, Xu D. 2024. Study on the interfacial properties of rice bran oil bodies affecting their physicochemical properties, stability and adsorption behavior at the oil-water interface for the design of precisely emulsified systems. Food Hydrocolloids 148:109449

doi: 10.1016/j.foodhyd.2023.109449
[31]

Vardar US, Konings G, Yang J, Sagis LMC, Bitter JH, et al. 2025. Modifying the interfacial dynamics of oleosome (lipid droplet) membrane using curcumin. Journal of Colloid and Interface Science 678:1077−1086

doi: 10.1016/j.jcis.2024.09.181
[32]

Lin Z, Zhou P, Deng Y, Liu G, Li P, et al. 2025. Impact of homogenization methods on the interfacial protein composition and stability of peanut oil body emulsion with sodium caseinate and maltodextrin. LWT 215:117286

doi: 10.1016/j.lwt.2024.117286
[33]

Yang H, Li L, Xie C, He M, Guo Z, et al. 2022. Characteristics and structure of a soy protein isolate–lutein nano complex produced via high-pressure homogenization. Journal of the Science of Food and Agriculture 102(12):5411−5421

doi: 10.1002/jsfa.11894
[34]

Zhang H, Li Y, Jin Z, Xue C, Wei Z. 2025. Effect of ultrasonication and homogenization on electrostatically self-assembled whey protein isolate/pectin particles: EGCG encapsulation, stability, and controlled release properties. Food Hydrocolloids 166:111264

doi: 10.1016/j.foodhyd.2025.111264
[35]

Deng XH, Ni XX, Han JH, Yao WH, Fang YJ, et al. 2023. High-intensity ultrasound modified the functional properties of Neosalanx taihuensis myofibrillar protein and improved its emulsion stability. Ultrasonics Sonochemistry 97:106458

doi: 10.1016/j.ultsonch.2023.106458
[36]

de Souza Soares L, Milião GL, Tonole B, de Souza GB, de Fátima Ferreira Soares N, et al. 2019. Chitosan dispersed in aqueous solutions of acetic, glycolic, propionic or lactic acid as a thickener/stabilizer agent of O/W emulsions produced by ultrasonic homogenization. Ultrasonics Sonochemistry 59:104754

doi: 10.1016/j.ultsonch.2019.104754
[37]

Song JF, Li DJ, Pang HL, Liu CQ. 2015. Effect of ultrasonic waves on the stability of all-trans lutein and its degradation kinetics. Ultrasonics Sonochemistry 27:602−608

doi: 10.1016/j.ultsonch.2015.04.020
[38]

Jia X, Ma P, Taylor KS, Tarwa K, Mao Y, et al. 2023. Development of stable Pickering emulsions with TEMPO-oxidized chitin nanocrystals for encapsulation of quercetin. Foods 12(2):367

doi: 10.3390/foods12020367
[39]

Ding J, Dong Y, Huang G, Zhang Y, Jiang L, et al. 2021. Fabrication and characterization of β-carotene emulsions stabilized by soy oleosin and lecithin mixtures with a composition mimicking natural soy oleosomes. Food & Function 12(21):10875−10886

doi: 10.1039/D1FO01462E
[40]

Matsumura Y, Sirison J, Ishi T, Matsumiya K. 2017. Soybean lipophilic proteins − origin and functional properties as affected by interaction with storage proteins. Current Opinion in Colloid & Interface Science 28:120−128

doi: 10.1016/j.cocis.2017.04.004
[41]

Moore FG, Richmond GL. 2008. Integration or segregation: how do molecules behave at oil/water interfaces? Accounts of Chemical Research 41(6):739−748

doi: 10.1021/ar7002732
[42]

Han H, Zhao L, Liu X, Guo A, Li X. 2020. Effect of water bath-assisted water extraction on physical and chemical properties of soybean oil body emulsion. Food Science & Nutrition 8(12):6380−6391

doi: 10.1002/fsn3.1921
[43]

Dong B, Qin Z, Wang Y, Zhang J, Xu Z, et al. 2022. Investigating the rheology and stability of heavy crude oil-in-water emulsions using APG08 emulsifiers. ACS Omega 7(42):37736−37747

doi: 10.1021/acsomega.2c04684
[44]

Zhang X, Chen Y, Li R, Shi Y, Zhao Y, et al. 2024. Fabrication of pea protein isolate-stabilized oil-in-water emulsions with high freeze-thaw stability: effect of high intensity ultrasonic on emulsions and interfacial protein structure. Food Hydrocolloids 157:110484

doi: 10.1016/j.foodhyd.2024.110484
[45]

Jiang J, Song Z, Wang Q, Xu X, Liu Y, et al. 2019. Ultrasound-mediated interfacial protein adsorption and fat crystallization in cholesterol-reduced lard emulsion. Ultrasonics Sonochemistry 58:104641

doi: 10.1016/j.ultsonch.2019.104641
[46]

Li Y, Xiang D. 2019. Stability of oil-in-water emulsions performed by ultrasound power or high-pressure homogenization. PLoS One 14(3):e0213189

doi: 10.1371/journal.pone.0213189
[47]

Mantovani RA, Hamon P, Rousseau F, Tavares GM, Mercadante AZ, et al. 2020. Unraveling the molecular mechanisms underlying interactions between caseins and lutein. Food Research International 138:109781

doi: 10.1016/j.foodres.2020.109781
[48]

Teeranachaideekul V, Boribalnukul P, Morakul B, Junyaprasert VB. 2022. Influence of vegetable oils on in vitro performance of lutein-loaded lipid carriers for skin delivery: nanostructured lipid carriers vs. nanoemulsions. Pharmaceutics 14(10):2160

doi: 10.3390/pharmaceutics14102160
[49]

Lim ASL, Griffin C, Roos YH. 2014. Stability and loss kinetics of lutein and β-carotene encapsulated in freeze-dried emulsions with layered interface and trehalose as glass former. Food Research International 62:403−409

doi: 10.1016/j.foodres.2014.03.059
[50]

Niu J, You T, Wang X, Ya H, Liang S, et al. 2024. Study on stability and in vitro digestion property of Lutein Pickering emulsions encapsulated with whey protein isolate/sodium alginate/tea polyphenols. Journal of Food Measurement and Characterization 18(12):9736−9751

doi: 10.1007/s11694-024-02906-y
[51]

Chen N, Wang Z, Zhu J, Ning Y, Jiang L, et al. 2025. Effect of extraction pH on the emulsion stability and surface protein structure of soybean oil body. Food Chemistry 473:143029

doi: 10.1016/j.foodchem.2025.143029
[52]

Zhou X, Sun R, Zhao J, Liu Z, Wang M, et al. 2022. Enzymatic activity and stability of soybean oil body emulsions recovered under neutral and alkaline conditions: impacts of thermal treatments. LWT 153:112545

doi: 10.1016/j.lwt.2021.112545
[53]

Abdolahi Alkami P, Esmaeilzadeh Kenari R, Farahmandfar R, Azizkhani M. 2022. Investigation of the antioxidant effect of red quinoa (Chenopodium formosanum Koidz) carotenoid extracted on the oxidative stability of soybean oil. Journal of Food Processing and Preservation 46(3):e16406

doi: 10.1111/jfpp.16406
[54]

Chandel A, Xavier JR, Chauhan OP. 2025. Applications of high pressure homogenization in food industry for ensuring quality and safety. Journal of Food Process Engineering 48(4):e70105

doi: 10.1111/jfpe.70105
[55]

Gao F, Wang X, Han X, Zhang S, Wang T, et al. 2025. Unraveling the effect of high pressure homogenization treatment combined with polyphenols on the improvement of emulsion stability of rice bran oil bodies. Food Hydrocolloids 160:110871

doi: 10.1016/j.foodhyd.2024.110871
[56]

Wu L, Sun Y, Chen Y, Yan S, Xie F, et al. 2022. Effect of pasteurization on oxidative stability of oil body emulsions from various crops. Food Science 43:23−30

doi: 10.7506/spkx1002-6630-20210315-178
[57]

Mosca M, Ceglie A, Ambrosone L. 2011. Effect of membrane composition on lipid oxidation in liposomes. Chemistry and Physics of Lipids 164(2):158−165

doi: 10.1016/j.chemphyslip.2010.12.006
[58]

Ghelichi S, Hajfathalian M, Yesiltas B, Sørensen AM, García-Moreno PJ, et al. 2023. Oxidation and oxidative stability in emulsions. Comprehensive Reviews in Food Science and Food Safety 22(3):1864−1901

doi: 10.1111/1541-4337.13134
[59]

Keerati-u-rai M, Corredig M. 2009. Heat-induced changes in oil-in-water emulsions stabilized with soy protein isolate. Food Hydrocolloids 23(8):2141−2148

doi: 10.1016/j.foodhyd.2009.05.010
[60]

Sun F, Wang Q, Gao C, Xiao H, Yang N. 2023. Effect of extraction pH and post-extraction heat treatment on the composition and interfacial properties of peanut oil bodies. Colloids and Surfaces A: Physicochemical and Engineering Aspects 656:130351

doi: 10.1016/j.colsurfa.2022.130351
[61]

Wijesundera C, Boiteau T, Xu X, Shen Z, Watkins P, et al. 2013. Stabilization of fish oil-in-water emulsions with oleosin extracted from canola meal. Journal of Food Science 78(9):C1340−C1347

doi: 10.1111/1750-3841.12177
[62]

Faraji H, McClements DJ, Decker EA. 2004. Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions. Journal of Agricultural and Food Chemistry 52(14):4558−4564

doi: 10.1021/jf035346i
[63]

Nonier MF, De Gaulejac NV, Vivas N, Vitry C. 2004. Characterization of carotenoids and their degradation products in oak wood. Incidence on the flavour of wood. Comptes Rendus Chimie 7(6−7):689−698

doi: 10.1016/j.crci.2004.03.010
[64]

Wisniewska-Becker A, Nawrocki G, Duda M, Subczynski WK. 2012. Structural aspects of the antioxidant activity of lutein in a model of photoreceptor membranes. Acta Biochimica Polonica 59(1):119−123

doi: 10.18388/abp.2012_2185