Physically modification treatments improved high internal phase emulsions stabilized by walnut protein
Walnut protein (WP)-based emulsions are notable for their sustainability and biocompatibility. However, their emulsifying capability is often hindered by a densely packed structure. This study investigates the impact of physical modifications, specifically high-speed shearing, heat treatment, and ul...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003554 |
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| author | Min Yang Yunkun Zhu Minwei Zhang Youning Zhang Zhongkai Zhao Liang Wang Jie Yang Jun Liu Yanan Qin |
| author_facet | Min Yang Yunkun Zhu Minwei Zhang Youning Zhang Zhongkai Zhao Liang Wang Jie Yang Jun Liu Yanan Qin |
| author_sort | Min Yang |
| collection | DOAJ |
| description | Walnut protein (WP)-based emulsions are notable for their sustainability and biocompatibility. However, their emulsifying capability is often hindered by a densely packed structure. This study investigates the impact of physical modifications, specifically high-speed shearing, heat treatment, and ultrasonic treatment, on the structure of WP and examines the subsequent effects on the physicochemical properties and stability of the resulting high internal phase emulsions (HIPEs). The three modification methods reduced the average WP particle diameter by 55.38 %, 48.31 %, and 73.66 %, respectively, the corresponding D4,3 values of HIPEs decreased by 41.31 %, 36.77 %, and 50.43 %. Additionally, the gel-like properties and stability of the HIPEs from modified WP significantly improved. Notably, ultrasonic treatment exhibited the most substantial influence, as cavitation effectively unfolded the WP structure, enhancing its adsorption at the interface of HIPEs droplets and with altered rheological properties. These findings would offer valuable insights for WP modification and its potential applications in HIPEs. |
| format | Article |
| id | doaj-art-1a7796f485a64eadb8d5d488fdf07235 |
| institution | DOAJ |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-1a7796f485a64eadb8d5d488fdf072352025-08-20T03:10:00ZengElsevierFood Chemistry: X2590-15752025-04-012710250810.1016/j.fochx.2025.102508Physically modification treatments improved high internal phase emulsions stabilized by walnut proteinMin Yang0Yunkun Zhu1Minwei Zhang2Youning Zhang3Zhongkai Zhao4Liang Wang5Jie Yang6Jun Liu7Yanan Qin8Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830017, ChinaXinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830017, ChinaXinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830017, ChinaXinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830017, ChinaXinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830017, ChinaXinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830017, ChinaXinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830017, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua Donglu, Haidian District, Beijing 100083, China; Corresponding authors.Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830017, China; Corresponding authors.Walnut protein (WP)-based emulsions are notable for their sustainability and biocompatibility. However, their emulsifying capability is often hindered by a densely packed structure. This study investigates the impact of physical modifications, specifically high-speed shearing, heat treatment, and ultrasonic treatment, on the structure of WP and examines the subsequent effects on the physicochemical properties and stability of the resulting high internal phase emulsions (HIPEs). The three modification methods reduced the average WP particle diameter by 55.38 %, 48.31 %, and 73.66 %, respectively, the corresponding D4,3 values of HIPEs decreased by 41.31 %, 36.77 %, and 50.43 %. Additionally, the gel-like properties and stability of the HIPEs from modified WP significantly improved. Notably, ultrasonic treatment exhibited the most substantial influence, as cavitation effectively unfolded the WP structure, enhancing its adsorption at the interface of HIPEs droplets and with altered rheological properties. These findings would offer valuable insights for WP modification and its potential applications in HIPEs.http://www.sciencedirect.com/science/article/pii/S2590157525003554Walnut proteinProtein structureHigh internal phase emulsionStability |
| spellingShingle | Min Yang Yunkun Zhu Minwei Zhang Youning Zhang Zhongkai Zhao Liang Wang Jie Yang Jun Liu Yanan Qin Physically modification treatments improved high internal phase emulsions stabilized by walnut protein Food Chemistry: X Walnut protein Protein structure High internal phase emulsion Stability |
| title | Physically modification treatments improved high internal phase emulsions stabilized by walnut protein |
| title_full | Physically modification treatments improved high internal phase emulsions stabilized by walnut protein |
| title_fullStr | Physically modification treatments improved high internal phase emulsions stabilized by walnut protein |
| title_full_unstemmed | Physically modification treatments improved high internal phase emulsions stabilized by walnut protein |
| title_short | Physically modification treatments improved high internal phase emulsions stabilized by walnut protein |
| title_sort | physically modification treatments improved high internal phase emulsions stabilized by walnut protein |
| topic | Walnut protein Protein structure High internal phase emulsion Stability |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525003554 |
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