Preparation and Properties of Walnut Protein Isolate-Whey Protein Isolate Nanoparticles Stabilizing High Internal Phase Pickering Emulsions.

Foods · 2024 · PMC11311381 · PMID 39123580

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an increasing trendno p-value reported

As the ratio of WPI increased, the solubility of the nano-WalPI-WPI exhibited an increasing trend.

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a decreasing trendno p-value reported

Under the high-stress range (10–100 Pa), G′ and G′′ showed a decreasing trend, with the emergence of a crossover point, indicating the disruption of the network structure of the emulsion.

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