ArticleUltrasonics sonochemistry2022
Effect of high-intensity ultrasonic treatment on the emulsion of hemp seed oil stabilized with hemp seed protein.
Article in Ultrasonics sonochemistry, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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12 citing papers in PubMed, 51 citations in OpenAlex.
- An Intelligent Identification Method for the Processing Degree of Stir-FriedFoods (Basel, Switzerland) · 2026Article
- Influence of pH and Heat Treatment on the Physicochemical, Interfacial, and Emulsifying Properties of Hemp Seed Protein Dispersions.Foods (Basel, Switzerland) · 2026Article
- Plant Proteins as Alternative Natural Emulsifiers in Food Emulsions.Foods (Basel, Switzerland) · 2025Article
- Plant protein-phenolic acids as novel food-grade synergistic modulators of neuronal function: A review.Food chemistry: X · 2025Review
- Ultrasound and glycosylation modifications enhance the physicochemical and functional properties of canola protein isolate for O/W emulsion stabilization.Food chemistry: X · 2025Article
- Influences of ultrasonic treatment on the physicochemical properties and microstructure of diacylglycerol-loaded emulsion stabilized with soybean protein isolate and sodium alginate.Ultrasonics sonochemistry · 2024Article
- Optimization of extraction parameters of protein isolate from milk thistle seed: Physicochemical and functional characteristics.Food science & nutrition · 2024Article
- Ultrasound modification on milk fat globule membrane and soy lecithin to improve the physicochemical properties, microstructure and stability of mimicking human milk fat emulsions.Ultrasonics sonochemistry · 2024Article
- Curcumin-loaded oil body emulsions prepared by an ultrasonic and pH-driven method: Fundamental properties, stability, and digestion characteristics.Ultrasonics sonochemistry · 2023Article
- Ultrasonic treatment regulates the properties of gelatin emulsion to obtain high-quality gelatin film.Food chemistry: X · 2023Article
- Structural and Functional Characteristics of Hemp Protein Isolate-Pullulan Polysaccharide Glycosylation Conjugate in an Aqueous Model System.Foods (Basel, Switzerland) · 2023Article
- Hemp: A Sustainable Plant with High Industrial Value in Food Processing.Foods (Basel, Switzerland) · 2023Review
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, hemp seed oil (HSO) emulsions stabilized with hemp seed protein (HPI) were prepared and treated with high intensity ultrasonic (HIU). The effects of different treatment powers (0, 150, 300, 450, 600 W) on the properties, microstructure and stability of emulsions were investigated. HIU-treated emulsions showed improved emulsifying activity index and emulsifying stability index, reduced particle size, and increased absolute values of ζ-potential, with the extreme points of these indices occurring at a treatment power of 450 W. Here, the emulsion showed the best dispersion and the smallest particle size in fluorescence microscopy observation, with the highest adsorbed protein content (30.12%), and the highest tetrahydrocannabinol (THC) retention rate (87.64%). The best thermal and oxidative stability of the emulsions were obtained under HIU treatment with a power of 450 W. The D
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