ArticleUltrasonics sonochemistry2023
Emulsions stabilised by casein and hyaluronic acid: Effects of high intensity ultrasound on the stability and vitamin E digestive characteristics.
Article in Ultrasonics sonochemistry, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 38 citations in OpenAlex.
- Ultrasound-induced protein-polysaccharide complexes: Mechanisms, functionalities and applications in food systems.Ultrasonics sonochemistry · 2026Review
- Stable Emulsions Constructed From Whey Protein Isolate-Arabinogalactan Conjugates: Preparation, Characterization, and β-Carotene Loading.Journal of food science · 2026Article
- Ultrasound-modified soy protein-hyaluronic acid conjugates for swallowing-friendly high internal phase pickering emulsion gels: structure, properties, and applications.Ultrasonics sonochemistry · 2026Article
- Eco-Friendly Polysaccharides as Moisture Retainers: Influence on Humic Acid Colloidal Stability in Model and Natural Systems.Molecules (Basel, Switzerland) · 2025Article
- Soybean isolate protein complexes with different concentrations of inulin by ultrasound treatment: Structural and functional properties.Ultrasonics sonochemistry · 2024Article
- Effect of Different Molecular Weight Hyaluronic Acids on Skim Milk Functional Properties.Foods (Basel, Switzerland) · 2024Article
- Curcumin-loaded oil body emulsions prepared by an ultrasonic and pH-driven method: Fundamental properties, stability, and digestion characteristics.Ultrasonics sonochemistry · 2023Article
- Mechanism of ultrasonic combined with different fields on protein complex system and its effect on its functional characteristics and application: A review.Ultrasonics sonochemistry · 2023Review
- Emulsion-Based Delivery Systems to Enhance the Functionality of Bioactive Compounds: Towards the Use of Ingredients from Natural, Sustainable Sources.Foods (Basel, Switzerland) · 2023Review
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to prepare an emulsion stabilised by an ultrasound-treated casein (CAS)-hyaluronic acid (HA) complex and to protect vitamin E during in vitro digestion. It was found that high-intensity ultrasound (HIU) treatment significantly changed the hydrogen bonding, electrostatic interaction and hydrophobic interaction between CAS and HA, reduced the particle size of the CAS-HA complex, increased the intermolecular electrostatic repulsion, and thus significantly improved the emulsifying properties of the CAS-HA complex. Meanwhile, the creaming index (CI) and confocal laser scanning microscopy images showed that the stability of the CAS-HA-stabilised emulsion was the best when treated at 150 W for 10 min, which could be attributed to the enhanced adsorption capacity of the CAS-HA complex at the oil-water interface and the viscosity of the formed emulsion. In vitro digestion experiments revealed that the emulsion stabilised by the ultrasound-treated CAS-HA complex had a good protective effect on vitamin E. This study is significant for the development of emulsions for the delivery of lipophilic nutrients.
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