Effect of ultrasonic power on the stability of low-molecular-weight oyster peptides functional-nutrition W1/O/W2 double emulsion

Ultrasound treatment of crystalline oil-in-water emulsions stabilized by sodium caseinate: Impact on emulsion stability through altered crystallization behavior in the oil globules

“…There is commonly an optimum power for maximum effect beyond which aggregation may become predominant [27] . Similar aggregation in ultrasound-assisted emulsion was interpreted as over-squeezing of emulsion droplets caused by cavitation bubbles at excessive power [26] . In this study, the results suggest that 200 W could be more efficient in preparing emulsions.…”

“…As the ultrasonic power increased from 150 W to 400 W, POSt-based emulsions exhibited a uniform and stable appearance. Li et al [26] noticed that double emulsion failed to form at low ultrasonic power (50 W and 75 W). The power intensity must reach a threshold value for emulsion formation; otherwise, a coarse mixture may be resulted [27] .…”

“…However, there is generally an optimum power for maximum effect [34] . Beyond 200 W for POSt-based emulsions, droplet re-coalescence may become predominant, leading to an increased particle size of droplets: this is perhaps due to excessive cavitation phenomena [26] . Up to 14 days ( Fig.…”

Improvement of physicochemical properties, microstructure and stability of lotus root starch/xanthan gum stabilized emulsion by multi-frequency power ultrasound

“…The response values of natural fish oil on W5S, W1W and W2W sensors were larger than those on other sensors. Since these three sensors were sensitive to nitrogen oxides, inorganic sulfides, and sulfur-containing organics, the odor detected by these three sensors was the characteristic fishy smell of fish oil [42] . Compared with the original fish oil, the response values of the above three sensors to T80 and U-LS/XG-NPs stabilized fish oil were significantly reduced, and the order was T80 emulsion > U-LS/XG-NPs emulsion, indicating that the strategy of preparing emulsion could reduce the fishy smell of fish oil, and U-LS/XG-NPs emulsion has the better effect on inhibiting the volatilization of fishy smell.…”

Curcumin-loaded oil body emulsions prepared by an ultrasonic and pH-driven method: Fundamental properties, stability, and digestion characteristics

“…Ultrasonication is a green, safe, and efficient technology widely used in food processing [15] . Unlike other high-energy methods, its special cavitation effect has many potential benefits for emulsions, such as small droplet size, narrow particle size distribution, and great emulsion stability [16] . Ultrasonic treatment can also be used to modify the structures of proteins, further enhancing their functional properties [17] .…”