biostudies-literatureChen LGuangdong Basic and Applied Basic Research FoundationNational Natural Science Foundation of ChinaYouth S&T Talent Support Programme of Guangdong Provincial Association for Science and Technology435https://www.ebi.ac.uk/biostudies/studies/S-EPMC12897285biostudies-literatureUnknown15(3)This study tackles the stabilization and delivery challenges of oxidation-prone carrot oil by engineering tailored Zein-OSA starch hybrid complexes. The influence of complex mass ratios (1:2, 1:1, 2:1) on key structural, colloidal, and functional properties was meticulously evaluated. The complexes were analyzed through spectroscopy, thermal methods, and microscopy. Derived emulsions were assessed for stability under environmental stresses (pH, salts, storage), alongside their rheological behavior and aroma retention. The 1:1 complex emerged with optimal molecular compatibility, thermal stability, and barrier properties. In emulsions, the 1:2 formulation provided the most uniform droplets and superior salt tolerance, while the 1:1 ratio yielded the best pH stability. All emulsions were sheFoods (Basel, Switzerland)Fabricating Zein-OSA Starch Complexes as Multifunctional Carriers for Carrot Oil.PMC128972852023A15151107002025A151501182332402077SKXRC2025387Chen LLi BTeng HShen YZhao YYe ZfalseFabricating Zein-OSA Starch Complexes as Multifunctional Carriers for Carrot Oil.This study tackles the stabilization and delivery challenges of oxidation-prone carrot oil by engineering tailored Zein-OSA starch hybrid complexes. The influence of complex mass ratios (1:2, 1:1, 2:1) on key structural, colloidal, and functional properties was meticulously evaluated. The complexes were analyzed through spectroscopy, thermal methods, and microscopy. Derived emulsions were assessed for stability under environmental stresses (pH, salts, storage), alongside their rheological behavior and aroma retention. The 1:1 complex emerged with optimal molecular compatibility, thermal stability, and barrier properties. In emulsions, the 1:2 formulation provided the most uniform droplets and superior salt tolerance, while the 1:1 ratio yielded the best pH stability. All emulsions were she2026-01-01T00:00:00Z2026 Jan2026-07-08T03:15:09.304Z2026-07-08T03:08:38.376ZS-EPMC128972854168302310.3390/foods15030435