Sonication technique to produce emulsions: The impact of ultrasonic power and gelatin concentration

Enhancement of storage stability of surimi particles stabilized novel pickering emulsions: Effect of different sequential ultrasonic processes

“…Wherein, the mechanical shearing, mixing the incompatible liquids through a narrow gap between a rotor and a stator, is still the most widely used conventional emulsification technique [9] . Compared to other devices, high intensity ultrasound (HIUS) with 20–100 kHz frequency has attracted extensive attentions recently as an alternative emulsification tool due to possessing advantages such as having a simpler system, being easier to operate and clean, using less surfactant to produce more stable emulsions particularly for protein-stabilized products [10] , [11] . In this process, the formation of finer emulsions is related not only to the improvement effect of ultrasound on the functional properties of protein, but also to droplet rupture and re-formation.…”

Effects of High-Intensity Ultrasound Treatments on the Physicochemical and Structural Characteristics of Sodium Caseinate (SC) and the Stability of SC-Coated Oil-in-Water (O/W) Emulsions

“…Li and Xiang [ 53 ] reported that a high-intensity ultrasound effectively decreased the average oil droplet size of 5% coconut oil O/W emulsions and created a narrow droplet size distribution range. A high-intensity ultrasound treatment formed more stable emulsions stabilized by biopolymers, showing a narrow droplet size distribution with a smaller particle size [ 3 ]. The cavitation effect could decrease oil droplets into a smaller particle size, thus producing a more stable emulsion [ 54 , 55 ].…”

“…O/W emulsions are comprised of oil as a dispersed phase and liquid as a continuous phase and have been extensively used in emulsion-type sausages, mayonnaise, beverages and dressings in the food industry [ 2 ]. O/W emulsions are prone to phase separation, flocculation, aggregation, coalescence and Ostwald ripening due to their thermodynamic instability, which affects the texture and sensory and nutritional properties of emulsion-based food [ 3 , 4 ]. However, for practical applications, there needs to be a relatively long time for emulsions to remain stable.…”

Effect of polyphenolic structure and mass ratio on the emulsifying performance and stability of emulsions stabilized by polyphenol-corn amylose complexes

“…Nevertheless, among biomacromolecule emulsifiers, only a few of them have excellent emulsifying ability, and most of them have poor emulsification performance, especially polysaccharides [7] . Thus, it is necessary to take some measures to improve the emulsifying performance of biomacromolecules, for instance, physical and chemical modification, compound emulsifiers or noncovalent interactions [5] , [8] , [9] , [10] . Compared to other modification methods, noncovalent interactions could not only enhance the emulsifying performance of biomacromolecules but also endow complexes with fresh properties, such as improvement of hydrophobicity, antioxidative and rheology [1] , [5] .…”