ArticleFood chemistry: X2024
Modification approaches of walnut proteins to improve their structural and functional properties: A review.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Lactobacillus Plantarum R-Fermented Phellodendron Amurense Extract Protects Against Pseudorabies Virus by Regulating Oxidative Stress and Inflammation in Vitro and in Vivo.Probiotics and antimicrobial proteins · 2026Article
- High-foaming modified walnut protein enhances milk coffee quality and volatile aroma profile.Ultrasonics sonochemistry · 2026Article
- Alkaline-pH-shifted mung bean protein isolate for spray-dried probiotic encapsulation: Insights into molecular cell wall interactions and oxidative protection.Food chemistry: X · 2026Article
- Optimized Preparation, Functional Evaluation and Performance in Spray Drying of Soybean Peptide-Saccharide Conjugates Prepared by Wet Heating Maillard Reaction.AAPS PharmSciTech · 2025Article
- Phenotypic characterization and genetic factor identification of starch content-related traits in foxtail millet (Setaria italica L.).TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2025Article
- Ultrasonic-boosted succinylation of walnut protein isolate: Unlocking enhanced functionalities and structural insights.Food chemistry: X · 2025Article
- Comparative Study of Free Radical Grafting and Alkaline Conjugation for Enhanced Resveratrol Incorporation and Whey Protein Functionalities.Foods (Basel, Switzerland) · 2025Article
- Article
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Authors and funding
7 authors.
Funding
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Abstract
Walnut protein has a high gluten content and compact structure, which limits its water solubility and affects its applications. Therefore, improving the sustainability of walnut proteins is an urgent issue that must be addressed. Physical modification can directly alter the structure of walnut proteins, leading to enhanced functional properties. Chemical modifications typically involve the introduction of exogenous substances that react with walnut proteins to obtain novel products with improved processing attributes. As a highly specific modification technique, biomodification uses enzymes or microorganisms to break down walnut proteins into small peptide molecules or cross-link them to form soluble polymers, thereby enhancing their functional properties and bioactivity. This review presents various methods for modifying walnut proteins and their effects on the structure and functional properties of walnut proteins. The challenges associated with the application and development of these unique technologies are also discussed.
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Registered trials
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