Effects of different ionic strengths on the physicochemical properties of plant and animal proteins-stabilized emulsions fabricated using ultrasound emulsification
Abstract
The emulsions were fabricated using high intensity ultrasound (HIU) emulsification. WPI, SPI and gelatin emulsifiers could form HIU emulsions but PPI and zein could not. SPI emulsions were more sensitive to ionic strengths than WPI and gelatin emulsions. SPI emulsions had the highest adsorbed protein, particle size and elasticity. Gelatin emulsions had the highest thermal and storage stability.
- Publication:
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Ultrasonics Sonochemistry
- Pub Date:
- November 2019
- DOI:
- Bibcode:
- 2019UltS...5804627T
- Keywords:
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- Thermal and freeze thaw stability;
- Sonication;
- Surface charge;
- Soybean;
- Particle size;
- Fluorescence microscopy