Nowadays Pickering emulsions have attracted immense attention due to their enhanced stability and numerous food applications. In this context, the present study was aimed to introduce Pickering emulsions stabilized by soy protein isolate (SPI)-maltodextrin (MD)-pectin complex incorporated with Himalayan walnut oil (HWO) for development of novel mayonnaise by ultrasound assisted emulsification. The functional mayonnaise was characterised for its stability, structural, textural, rheological and morphological properties. The rheological and microstructure measurements indicated that use of SPI-pectin HWO emulsions had a viscoelastic solid behaviour (G′ > G″) with highly interconnected gel-like network structure leading to diffused oil droplet distribution. An increase in particle size diameter (1.86–5.09 µm) and hardness values (43.16–69.08 N) was seen with increase in the SPI-pectin wall material concentration. A significant reduction in whiteness (L* value) from 91.12 to 53.52 was noted during storage for encapsulated samples. Mayonnaise formulations containing encapsulated HWO depicted significantly lower peroxide value (2.65 meqO₂/kg) after extended storage period in comparison to free oil (8.33 meqO₂/kg). FTIR analysis of mayonnaise formulations depicted successful complexation of HWO with SPI-MD-pectin matrix. These findings would be of immense importance in designing of Pickering emulsions stabilized by protein-polysaccharide particles with aim of delivering nutraceuticals associated with myriad health benefits.

如今，Pickering 乳液因其增强的稳定性和众多的食品应用而引起了极大的关注。在此背景下，本研究旨在介绍由大豆分离蛋白 (SPI)-麦芽糊精 (MD)-果胶复合物与喜马拉雅核桃油 (HWO) 稳定的 Pickering 乳液，用于通过超声辅助乳化开发新型蛋黄酱。功能性蛋黄酱的特征在于其稳定性、结构、质地、流变学和形态学特性。流变学和微观结构测量表明，使用 SPI-果胶 HWO 乳液具有粘弹性固体行为 (G' > G")，具有高度互连的凝胶状网络结构，导致油滴分布扩散。粒径直径 (1.86–5.09 µm) 和硬度值 (43.16–69. 08 N)随着SPI-果胶壁材料浓度的增加而增加。在封装样品的储存过程中，注意到白度（L* 值）从 91.12 显着降低至 53.52。含有封装 HWO 的蛋黄酱配方显示过氧化值显着降低 (2.65 meqO₂ /kg）与游离油（8.33 meqO ₂ /kg）相比。蛋黄酱配方的 FTIR 分析描绘了 HWO 与 SPI-MD-果胶基质的成功络合。这些发现对于设计由蛋白质-多糖颗粒稳定的皮克林乳液具有极其重要的意义，旨在提供与无数健康益处相关的营养保健品。