Insight into succinylated modified walnut protein isolate: structural and functional properties, and curcumin release behavior
This study demonstrated that SA modification is an effective way for enhancing the structural and functional properties of WPI. The SA-modified WPI shows potential as a carrier for improving the solubility and bioavailability of hydrophobic bioactive compounds. Moreover, this work provides new insights into the significance of WPI modification and offers practical guidance for its application in the food industry. © 2026 Society of Chemical Industry.
Authors
- Wenjie Wang (ORCID: https://orcid.org/0000-0001-9649-3011)
- Fengjun Wang (ORCID: https://orcid.org/0000-0001-5033-0129)
- Jiangjuan Yuan
- Ziyue Wang
- Feng Jin
Institutions
- Beijing Forestry University (CN)
- Bayi Children's Hospital (CN)
- Hebei Academy of Agriculture and Forestry Sciences (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2026-02-18
- DOI
- https://doi.org/10.1002/jsfa.70500
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Fundamental Research Funds for the Central Universities