Characteristics and formation mechanism of walnut protein isolate–soy protein isolate nanoparticles loading eugenol by <scp>pH</scp> ‐cycle technique

20260 citationsJournal Article

Authors

Yixin Dai · Beijing Technology and Business University

Jingzhe Sun · Beijing Technology and Business University

Shaobo Zhen · China University of Labor Relations

Jia QingHui · Beijing Technology and Business University

Shuang Bi · Beijing Technology and Business University

Yi Liu · Beijing Technology and Business University

Abstract

These results demonstrate that the pH-cycle-induced WPI/SPI nanoparticles provide an effective, green, and energy-efficient strategy for stabilizing volatile flavor compounds, while highlighting the potential of WPI as a sustainable and cost-effective material for nanoparticle-based delivery systems in the food industry. © 2026 Society of Chemical Industry.

Topics & Keywords

Proteins in Food Systems Nuts composition and effects Edible Oils Quality and Analysis

Publication Details

Published in: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.70551

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Characteristics and formation mechanism of walnut protein isolate–soy protein isolate nanoparticles loading eugenol by <scp>pH</scp> ‐cycle technique

Authors

Abstract

Topics & Keywords

Publication Details