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Effects of different nut oils on the structures and properties of gel‐like emulsions induced by ultrasound using soy protein as an emulsifier
Author(s) -
Geng Mengjie,
Hu Tan,
Zhou Qi,
Taha Ahmed,
Qin Lang,
Lv Wenhui,
Xu Xiaoyun,
Pan Siyi,
Hu Hao
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14786
Subject(s) - emulsion , sunflower oil , palm kernel oil , soy protein , nut , sunflower , food science , rheology , chemistry , particle size , viscosity , materials science , chromatography , palm oil , composite material , organic chemistry , horticulture , biology , structural engineering , engineering
Stable gel‐like emulsions were prepared by high intensity ultrasound (HIU). Nut oils influenced the physicochemical properties of gel‐like emulsions. Oil/water surface tension influenced the particle size. Sunflower oil gel‐like emulsion had the highest storage and freeze‐thaw stability. Walnut and pine nut oil samples showed larger particle size and lower viscoelastic.