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Modified walnut protein isolate-proanthocyanidins regulated emulsion gel: physicochemical properties, interfacial behavior, and lipid digestibility
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DOI：10.1016/j.jfoodeng.2026.113152.png)
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Abstract
En 中文
• Cold plasma-modified walnut protein and proanthocyanidin complex enhances emulsion gel stability. • A stable gel formed at 5% (w/v) of the modified walnut protein–proanthocyanidin complex. • 60% medium-chain triglycerides (MCT) fraction ensures maximal stability, and a higher MCT fraction induces structural defects. • The emulsion gel exhibits strong rheological properties and delays lipolysis during digestion.
Keywords:
walnut protein
proanthocyanidin
emulsion gel
physicochemical properties
lipid digestibility
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