Oil bodies (OB) are the natural form of energy storage in oilseeds. They consist of a triacylglyceride core stabilized by proteins (mainly oleosins) embedded in a phospholipid membrane. In some tree nut species, OB contain an important amount of polyunsaturated fatty acids that make them interesting food ingredients but prone to oxidation. Due to the growing interest in minimally processed nut-based beverages, the understanding and the preservation of the physico-chemical properties of these lipoprotein assemblies are of great interest. In this context, previous inte rfacial studies have led to the proposition of a new model of adsorption for minimally processed OB that is useful to design functional emulsion or foam in which OB act as emulsifiers. The objective of the present study was to determine the impact of processing and fat content on the physico-chemical behavior of tree nut-based matrixes. The interfacial and oxidative behaviors of minimally processed isolated OB were compared with processed complex nut-based matrixes (i.e., beverages) of different fat content. Processing operations (heat-treatment, homogenization) affected OB interfacial properties and oxidative stability but fat content had even stronger impact on this last parameter, with more concentrated systems more stable to oxidation. The results underline the good physico-chemical stability of tree nut OB and raise the interest of their use in the minimally processed form to fully exploit their beneficial properties. (Texte integral)