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This study evaluated how iron, zinc, and calcium salts affect pea protein isolate (PPI) properties and ALA oxidative stability in PPI\/kappa\u2010carrageenan (KC) gelled emulsions. Treatments included PPI\u2013mineral systems containing ferrous glycinate (FeGly), zinc gluconate (ZnG), calcium gluconate (CaG), calcium lactate (CaL), calcium chloride (CaCl\n                      <jats:sub>2<\/jats:sub>\n                      ), or tricalcium phosphate (CaP), and ALA\u2010enriched emulsions evaluated under different pH conditions.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      FeGly, ZnG, CaG, CaL, and CaCl\n                      <jats:sub>2<\/jats:sub>\n                      shifted PPI \u03b6\u2010potential toward less negative values, whereas CaP showed limited interaction, probably due to its low solubility. Fluorescence spectroscopy confirmed mineral\u2010induced conformational changes. PPI\u2013FeGly and PPI\u2013ZnG increased ABTS\n                      <jats:sup>+<\/jats:sup>\n                      radical scavenging activity from 42.48% to 50.38% and 47.30%, respectively, while calcium salts reduced or did not improve antioxidant activity. In Rancimat assays, FeGly\u2010containing emulsions showed the highest induction times (20.39\u2009h without tocopherols and 19.62\u2009h with tocopherols), followed by ZnG\u2010containing emulsions (15.06\u2009h). Calcium\u2010containing formulations showed lower stability (7.33\u20138.43\u2009h), and CaP did not improve oxidation resistance. At pH\u20097, FeGly and ZnG improved oxidative stability, whereas at pH\u20093\u20135 they reduced stability and increased peroxide formation.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion<\/jats:title>\n                    <jats:p>PPI\u2013mineral interactions can protect or destabilize ALA depending on mineral type, and pH. These findings provide formulation criteria for omega\u20103 fatty acid and mineral\u2010fortified plant\u2010based gelled emulsions. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70890","type":"journal-article","created":{"date-parts":[[2026,7,20]],"date-time":"2026-07-20T04:27:31Z","timestamp":1784521651000},"page":"8894-8903","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Influence of iron, calcium, and zinc on the oxidative stability of omega\u20103 fatty acids in pea protein\u2010stabilized oil\u2010in\u2010water emulsions"],"prefix":"10.1002","volume":"106","author":[{"ORCID":"https:\/\/orcid.org\/0009-0000-1920-0924","authenticated-orcid":false,"given":"Evangelina R.","family":"Cappa","sequence":"first","affiliation":[{"name":"\u00c1rea de Biocoloides y Nanotecnolog\u00eda, Instituto de Tecnolog\u00eda de Alimentos, Facultad de Ingenier\u00eda 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