Effects of different nut oils on the structures and properties of gel-like emulsions induced by ultrasound using soy protein as an emulsifier

文献类型： 外文期刊

第一作者： Geng, Mengjie

作者： Geng, Mengjie;Hu, Tan;Taha, Ahmed;Qin, Lang;Lv, Wenhui;Xu, Xiaoyun;Pan, Siyi;Hu, Hao;Geng, Mengjie;Hu, Tan;Taha, Ahmed;Qin, Lang;Lv, Wenhui;Xu, Xiaoyun;Pan, Siyi;Hu, Hao;Zhou, Qi;Taha, Ahmed

作者机构：

关键词： Emulsification; emulsion gels; sonication; food protein; rheology

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期：

页码：

收录情况： SCI

摘要： 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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