Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 56, Issue 4, Pages 1649-1660Publisher
WILEY
DOI: 10.1111/ijfs.14786
Keywords
Emulsification; emulsion gels; sonication; food protein; rheology
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Funding
- National Nature Science Foundation of China (NSFC) [31871726]
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The study demonstrated the production of gel-like emulsions using HIU, with different types of nut oils significantly affecting the structures and properties of the emulsions. Sunflower and almond oil-based emulsions exhibited higher stability and elasticity, while walnut and pine nut oil-based emulsions showed lower values in these properties.
Gel-like emulsions were produced by high-intensity ultrasound (HIU) emulsification using soy protein as an emulsifier. Sunflower (a seed kernel oil), peanut (a groundnut oil), hazelnut, walnut, almond and pine nut oils were chosen as oil phases. The kinds of nut oil significantly affect the structures and properties of gel-like emulsions. The particle size of sunflower oil gel-like emulsion was smallest. Moreover, the macrorheological and microrheological results indicated that the values of apparent viscosity, storage modulus (G ') and elasticity index (EI) of sunflower and almond oil gel-like emulsions were higher while those of the walnut and pine nut oil gel-like emulsions were lower. Moreover, the sunflower oil gel-like emulsion was more stable after 2-month storage. The current study illustrated that HIU was of great importance for the production of high-viscosity gel-like emulsions. Furthermore, the differences of nut oils resulted in diverse physicochemical properties of gel-like emulsions.
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