{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,29]],"date-time":"2026-07-29T04:04:20Z","timestamp":1785297860435,"version":"3.55.0"},"reference-count":101,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,7,28]],"date-time":"2026-07-28T00:00:00Z","timestamp":1785196800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,7,28]],"date-time":"2026-07-28T00:00:00Z","timestamp":1785196800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Reducing dietary fat intake has become a prevalent health pursuit. In this study walnut meal protein (WP) with a protein content of 90.43% was utilized as a fat mimetic to optimize formulation, investigate component interaction mechanisms, and assess the storage quality of low\u2010fat ice cream.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      Sensory evaluation and melting rate were used as indicators. The optimal processing conditions were determined to be a cream\u2010to\u2010WP ratio of 21:7, skimmed milk powder addition of 4.30%, and guar gum (GG) addition of 0.06%. Compared to the control sample, the WP and GG samples showed that the WP\u2010GG mix exhibited a smaller particle size, higher absolute zeta potential and viscosity, and lower surface tension. This suggests that the WP and GG mix can synergistically form a stable protein\u2013polysaccharide composite gel network. Laser scanning confocal microscopy images confirmed that the WP\u2010GG sample mix exhibited a markedly dense and homogeneous structure. After 6\u2009weeks of frozen storage, the WP\u2010GG sample demonstrated the highest overrun, the lowest melting rate, and the lowest hardness. At week 6, the syneresis rate was 70.42\u2009\u00b1\u20090.65% (\n                      <jats:italic>P<\/jats:italic>\n                      \u2009&lt;\u20090.05), indicating the best freeze\u2013thaw stability. Furthermore, short\u2010term storage test results showed that on day 9 the peroxide value and acid value of the WP\u2010GG sample were only 1.48\u2009\u00b1\u20090.09\u2009mmol\u2009kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      and 1.92\u2009\u00b1\u20090.07\u2009mg\u2009g\n                      <jats:sup>\u22121<\/jats:sup>\n                      , respectively. This confirmed that the steric hindrance between WP and GG maximally delayed lipid oxidation, effectively maintaining the oxidative and flavor stability of the ice cream.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>This research provides a theoretical basis for the high\u2010value utilization of WP and the development of low\u2010fat ice cream. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70940","type":"journal-article","created":{"date-parts":[[2026,7,29]],"date-time":"2026-07-29T03:27:40Z","timestamp":1785295660000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Walnut meal protein as a promising fat mimetic in low\u2010fat ice cream: mechanisms and quality control during storage"],"prefix":"10.1002","author":[{"given":"Bin","family":"Zhou","sequence":"first","affiliation":[{"name":"State Key Laboratory for Development and Utilization of Forest Food Resources Zhejiang A&amp;F University  Hangzhou China"},{"name":"College of Food and Health Zhejiang A&amp;F University  Hangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenhao","family":"Xu","sequence":"additional","affiliation":[{"name":"State Key Laboratory for Development and Utilization of Forest Food Resources Zhejiang A&amp;F University  Hangzhou China"},{"name":"College of Food and Health Zhejiang A&amp;F University  Hangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qian","family":"Liu","sequence":"additional","affiliation":[{"name":"State Key Laboratory for Development and Utilization of Forest Food Resources Zhejiang A&amp;F University  Hangzhou China"},{"name":"College of Food and Health Zhejiang A&amp;F University  Hangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Weihong","family":"Min","sequence":"additional","affiliation":[{"name":"State Key Laboratory for Development and Utilization of Forest Food Resources Zhejiang A&amp;F University  Hangzhou China"},{"name":"College of Food and Health Zhejiang A&amp;F University  Hangzhou China"},{"name":"School of Health Science and Engineering University of Shanghai for Science and Technology  Shanghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1529-5732","authenticated-orcid":false,"given":"Li","family":"Tao","sequence":"additional","affiliation":[{"name":"State Key Laboratory for Development and Utilization of Forest Food Resources Zhejiang A&amp;F University  Hangzhou China"},{"name":"College of Food and Health Zhejiang A&amp;F University  Hangzhou 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