Food chemistryJuglansPlant ProteinsNutsChemical FractionationPlant Extracts
Comparison of compositional, structural, and functional characteristics in walnut (Juglans regia L.) proteins prepared from walnut meal: Effects of extraction and isolation methods.
Yihan Mu, Xueying Song, Siliang Wu, Dongxiao Sun-Waterhouse, Geoffrey I N Waterhouse, Mouming Zhao, Guowan Su
Published: 202510.1016/j.foodchem.2025.146753
Abstract
In this study, the effects of different extraction and isolation methods on the chemical composition, structural features and functional properties of walnut proteins (WPs) were investigated. WPs produced by alkali extraction (AE) had a darker color…
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