ArticleFoods (Basel, Switzerland)2023
Effect of Physical Modifications on Physicochemical and Functional Properties of Walnut Protein.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- High-foaming modified walnut protein enhances milk coffee quality and volatile aroma profile.Ultrasonics sonochemistry · 2026Article
- Plant-protein non-dairy creamers: A comprehensive review of structural modifications and processing innovations for improved performance.Food chemistry: X · 2026Review
- The Influence of the Ball Milling Process on the Structure and Functional Properties of Walnut Meal.Foods (Basel, Switzerland) · 2026Article
- Unlocking the Functional Properties of Plant Proteins in Designing Food Formulations for Senior Adults.Comprehensive reviews in food science and food safety · 2026Review
- Complexation of Walnut Protein with Adenosine Nucleotides: Effects on Protein Functionality and Novel Insight into the Absorption Mechanism of cAMP.Foods (Basel, Switzerland) · 2026Article
- Enzyme-Modified Soy Protein/Maltodextrin Microcapsules Embedding Cinnamaldehyde: Structure, Release Characteristics, and Antibacterial Activity.Foods (Basel, Switzerland) · 2026Article
- Black cumin (Frontiers in nutrition · 2026Article
- Effects of ultrasound and airflow pulverization on the structure, physicochemical and gastrointestinal digestive properties of rice glutelin.Food chemistry: X · 2025Article
- Consequences of ball-milling combined with high-pressure homogenization on structure, physicochemical and functional properties of pea protein.Food chemistry: X · 2025Article
- Modifying the Structural and Functional Properties of Walnut Glutenin Through Atmospheric Cold Plasma Treatment: Evaluation of Treatment Times Effects.Foods (Basel, Switzerland) · 2025Article
- Impact of high-speed shear homogenization pretreatment on structure, functional characteristics, and interfacial properties: A case of Rice Glutelin.Food chemistry: X · 2025Article
- Modification approaches of walnut proteins to improve their structural and functional properties: A review.Food chemistry: X · 2024Article
- Preparation and Regulation of Natural Amphiphilic Zein Nanoparticles by Microfluidic Technology.Foods (Basel, Switzerland) · 2024Article
- Insights into Cold Plasma Treatment on the Cereal and Legume Proteins Modification: Principle, Mechanism, and Application.Foods (Basel, Switzerland) · 2024Review
- Properties and Characterization of Sunflower Seeds from Different Varieties of Edible and Oil Sunflower Seeds.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
11 authors.
Funding
Abstract
Walnut protein is a high-quality vegetable protein with promising applications in the food industry; however, its potential is hindered by low solubility and associated properties. We utilized various physical modification techniques (cold plasma; ball milling; superfine grinding; ultrasound; wet ball milling; and high-pressure microjet) to enhance walnut proteins' physicochemical and functional properties. The changes in particle size, microstructure, surface hydrophobicity, fluorescence, solubility, foaming, and emulsification were investigated. Cold plasma and ultrasound treatments minimally affected particle size and morphology. Cold plasma increased the particle size D
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