ArticleUltrasonics sonochemistry2021
Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound.
Article in Ultrasonics sonochemistry, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
16 citing papers in PubMed, 109 citations in OpenAlex.
- Oral lubrication and flavor release in myofibrillar protein-based emulsion gel fat substitutes: Arginine-regulated interfacial architecture.Current research in food science · 2026Article
- Ultrasound-mediated fabrication of chickpea protein nanoparticles for stabilizing Pickering emulsions.Ultrasonics sonochemistry · 2025Article
- Effect of Ultrasonic Intensity Treatment on the Physicochemical and Functional Properties ofFoods (Basel, Switzerland) · 2025Article
- Perilla seed oil high internal phase emulsion improve the gel properties of myofibrillar protein.Food chemistry: X · 2024Article
- The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printing.Food chemistry: X · 2023Article
- Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review.Foods (Basel, Switzerland) · 2023Review
- Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound.Foods (Basel, Switzerland) · 2023Article
- Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective.Foods (Basel, Switzerland) · 2022Article
- Progress in the Application of Food-Grade Emulsions.Foods (Basel, Switzerland) · 2022Review
- Cloning and Characterization of Fructose-1,6-Bisphosphate Aldolase fromInternational journal of molecular sciences · 2022Article
- Development of β-Cyclodextrin/Konjac-Based Emulsion Gel for a Pork Backfat Substitute in Emulsion-Type Sausage.Gels (Basel, Switzerland) · 2022Article
- Comparative Study of Heat- and Enzyme-Induced Emulsion Gels Formed by Gelatin and Whey Protein Isolate: Physical Properties and Formation Mechanism.Gels (Basel, Switzerland) · 2022Article
- Physical Properties of Peanut and Soy Protein-Based Emulsion Gels Induced by Various Coagulants.Gels (Basel, Switzerland) · 2022Article
- Comparison of oil-in-water emulsions prepared by ultrasound, high-pressure homogenization and high-speed homogenization.Ultrasonics sonochemistry · 2022Article
- Physicochemical Properties andFrontiers in nutrition · 2022Article
- Effect of high intensity ultrasound on the structure and solubility of soy protein isolate-pectin complex.Ultrasonics sonochemistry · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Emulsion gels with low oil contents have been continuously developed in recent decades. In this study, the use of high-intensity ultrasound for the preparation of low oil emulsion gel (oil fraction of 0.25) was investigated. Specifically, defatted Antarctic krill protein (dAKP) was used to stabilize the interface of soybean oil and water. Then, the microstructure and the stabilization mechanism of the formed emulsion gel were evaluated by cryo-SEM, CLSM, zeta potential, rheological measurements, and FTIR. Besides, the particle diameter was measured to be around 5 μm. The results of CLSM indicated that the emulsion gel was the oil-in-water type. The emulsion gel exhibited gel-like viscoelastic behavior even at a low concentration of dAKP due to the formation of a rigid particle network while the rheological behavior of the emulsion gel was significantly affected by the concentration of dAKP. The stabilization of the emulsion gel can be maintained by space steric hindrance and hydrophobic interactions between particles in the emulsion gel system.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.