Effect of ultrasound on the structural characteristics and oxidative stability of walnut oil oleogel coated with soy protein isolate-phosphatidylserine

•Ultrasound technology was used to prepare walnut oil oleogel.•Soy protein isolate and phosphatidylserine as external structures of oleogel.•When the ultrasound power was 450 W, the oil holding capacity reached 95.3%.•Walnut oil oleogel had the best stability when the ultrasound power was 450 W.