Physically modification treatments improved high internal phase emulsions stabilized by walnut protein

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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Bibliographic Details
Main Authors: Min Yang, Yunkun Zhu, Minwei Zhang, Youning Zhang, Zhongkai Zhao, Liang Wang, Jie Yang, Jun Liu, Yanan Qin
Format: Article
Language:English
Published: Elsevier 2025-04-01
Series:Food Chemistry: X
Subjects:
Walnut protein
Protein structure
High internal phase emulsion
Stability
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525003554
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