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Stabilization Mechanism of a High-protein Fresh Walnut Emulsion: The Role of Mono- and Diglycerides
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Leyi CHEN1, 2, 3, Zixuan HAN1, 2, 3, Zhaotian YANG1, 2, Suxia SHEN1, 2, Ning XU1, 2, Lin ZENG1, 2, Lu ZHANG1, 2, 3, Qin YANG1, 2, Meiran JIN1, 2, Jiali REN4, Yuting LI4, Yan ZHANG1, 2, 3, *
Science and Technology of Food Industry | 2026, 47(17) : 40 - 50
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Science and Technology of Food Industry | 2026, 47(17): 40-50
• Papers Invited by Guest Editors •
Stabilization Mechanism of a High-protein Fresh Walnut Emulsion: The Role of Mono- and Diglycerides
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Leyi CHEN1, 2, 3, Zixuan HAN1, 2, 3, Zhaotian YANG1, 2, Suxia SHEN1, 2, Ning XU1, 2, Lin ZENG1, 2, Lu ZHANG1, 2, 3, Qin YANG1, 2, Meiran JIN1, 2, Jiali REN4, Yuting LI4, Yan ZHANG1, 2, 3, *
Affiliations
  • 1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
  • 2Sanya Institute of China Agricultural University, Sanya 572025, China
  • 3Joint Research Institute of China Agricultural University in Aksu, Aksu 843100, China
  • 4State Key Laboratory of Utilization of Woody Oil Resource, Central South University of Forestry and Technology, Changsha 410004, China
Published: 2026-09-01 doi: 10.13386/j.issn1002-0306.2025110035
Outline
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To overcome the insufficient nutritional density of plant-based protein emulsions owing to their low protein content, this study utilized fresh walnuts as raw material to develop a high-protein fresh walnut emulsion (FWE). The effects of monoglycerides and diglycerides (MG/DG) on emulsion stability and structural properties were systematically investigated. Multidimensional analyses, including rheological properties, interfacial tension, and microstructural characterization revealed that MG/DG formed a dense interfacial film at the oil-water interface through hydrogen bonding and hydrophobic interactions, thereby significantly enhancing FWE stability. After adding 0.5% MG/DG, the emulsion exhibited the smallest particle size and lowest interfacial tension, while rheological data indicated optimal network structure strength and stability. However, excessive MG/DG addition (0.6%) induced over-aggregation of MG/DG molecules, which competed for interfacial adsorption and consequently compromised the integrity of the interfacial film. This study elucidates the stabilization mechanism of MG/DG in high-protein plant-based milk bases from interfacial and rheological perspectives, providing a theoretical basis for developing FWE bases.

fresh walnut  /  plant protein emulsion  /  stability  /  interfacial properties  /  rheological properties  /  microstructure
陈乐奕, 韩子轩, 杨兆甜, 申素霞, 许柠, 曾淋, 张露, 杨琴, 金美然, 任佳丽, 李雨婷, 张燕. 基于单双脂肪酸甘油酯的高蛋白鲜核桃乳液稳定机制. 食品工业科技, 2026 , 47 (17) : 40 -50 . DOI: 10.13386/j.issn1002-0306.2025110035
Leyi CHEN, Zixuan HAN, Zhaotian YANG, Suxia SHEN, Ning XU, Lin ZENG, Lu ZHANG, Qin YANG, Meiran JIN, Jiali REN, Yuting LI, Yan ZHANG. Stabilization Mechanism of a High-protein Fresh Walnut Emulsion: The Role of Mono- and Diglycerides[J]. Science and Technology of Food Industry, 2026 , 47 (17) : 40 -50 . DOI: 10.13386/j.issn1002-0306.2025110035
Appendix
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Year 2026 volume 47 Issue 17
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48
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Article Info
doi: 10.13386/j.issn1002-0306.2025110035
  • Receive Date：2025-11-06
  • Online Date：2026-10-24
  • Published：2026-09-01
Article Data
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History
  • Received：2025-11-06
Affiliations
    1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
    2Sanya Institute of China Agricultural University, Sanya 572025, China
    3Joint Research Institute of China Agricultural University in Aksu, Aksu 843100, China
    4State Key Laboratory of Utilization of Woody Oil Resource, Central South University of Forestry and Technology, Changsha 410004, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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