{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,11]],"date-time":"2026-09-11T22:26:47Z","timestamp":1789165607467,"version":"build-2803163510"},"reference-count":40,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2026,5,8]],"date-time":"2026-05-08T00:00:00Z","timestamp":1778198400000},"content-version":"vor","delay-in-days":7,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T00:00:00Z","timestamp":1777593600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100019065","name":"Tianjin Municipal Science and Technology Program","doi-asserted-by":"publisher","award":["22YFFCYS00120"],"award-info":[{"award-number":["22YFFCYS00120"]}],"id":[{"id":"10.13039\/501100019065","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,5]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      Walnut protein (WP) is a high\u2010quality plant protein source, yet its limited solubility and functional properties severely restrict its application in the food industry. This study aimed to overcome these challenges by systematically comparing the impacts of covalent and non\u2010covalent interactions with ferulic acid (FA) on the physicochemical and structural characteristics of WP. The objective was to elucidate how different interaction mechanisms and FA concentrations (0.5%\u20134.0%, w\/v) dictate the functional performance of WP\u2013FA complexes. Results revealed that WP\u2013FA covalent complexes had a higher binding capacity of 157.1\u00a0\u00b5g\/mL compared with their non\u2010covalent counterparts. Solubility data showed that WP\u2013FA covalent complexes achieved a maximum solubility increase of 93.8%, significantly higher than the 56.0% maximum enhancement for WP\u2013FA non\u2010covalent complexes. In addition, particle size and zeta potential analyses indicated that covalent complexes presented larger average particles (2.44\u00a0\u00b5m) and exhibited higher absolute zeta potential (\u221238.4\u00a0mV). Furthermore, the covalent WP\u2013FA complex (at 2.0% FA) exhibited the highest radical scavenging rates (2,2\u2010diphenyl\u20101\u2010picrylhydrazyl [DPPH]: 73.3%; 2,2\u2032\u2010azino\u2010bis (3\u2010ethylbenzothiazoline\u20106\u2010sulfonic acid) [ABTS]: 89.8%), whereas the non\u2010covalent complex required a higher concentration (4.0% FA) to achieve comparable levels (DPPH: 70.2%; ABTS: 84.5%). Multi\u2010spectroscopic analyses confirmed that covalent binding (driven by hydrogen bonding and electrostatics, binding sites (\n                      <jats:italic>n<\/jats:italic>\n                      )\u00a0=\u00a01.62) had higher affinity than non\u2010covalent binding (hydrophobic interactions,\n                      <jats:italic>n<\/jats:italic>\n                      \u00a0=\u00a01.21). In conclusion, covalent modification with FA represents an effective approach for enhancing WP properties. This study facilitates the targeted development of WP\u2010based functional ingredients, such as high\u2010performance emulsifiers, antioxidant carriers, and edible coatings designed to enhance preservation.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71073","type":"journal-article","created":{"date-parts":[[2026,5,8]],"date-time":"2026-05-08T13:20:00Z","timestamp":1778246400000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Covalent and Non\u2010Covalent Interactions of Walnut Protein and Ferulic Acid: Impact on Physicochemical and Structural Characteristics"],"prefix":"10.1111","volume":"91","author":[{"given":"Shufen","family":"Li","sequence":"first","affiliation":[{"name":"College of Biotechnology and Food Science Tianjin University of Commerce  Tianjin 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