Optimization and characterization of walnut beverage emulsions in relation to their composition and structure

► We developed a new beverage emulsion based on walnut oil. ► Formulation and structural properties of the emulsions was optimized. ► The response surface methodology (RSM) has been used for model development. ► Generated models were found to be statistically valid and suitable for predictions. ► Principle component analysis was efficient to classify the different emulsions.