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Walnut milk, which is generally produced in the presence of stabilizers by homogenization, is being increasingly consumed by people in China, due to its good nutritional and functional properties. In this study, the mechanism behind the poor dispersion stability of walnut milk without stabilizer has been clarified as caused by heat-induced large aggregate formation from walnut oil bodies and protein. It was found that addition of raw soymilk into walnut milk could result in the stable mixeddoi:10.3136/fstr.20.583 fatcat:6kblkk6lifddnhw7xgm7c5jaxa