ArticleUltrasonics sonochemistry2024
Influences of ultrasonic treatment on the physicochemical properties and microstructure of diacylglycerol-loaded emulsion stabilized with soybean protein isolate and sodium alginate.
Article in Ultrasonics sonochemistry, 2024. 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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9 citing papers in PubMed.
- Effects of Ultrasound-Assisted Extraction of Biofractions from Yellow Mealworm Larvae Fed a Probiotic-Enriched Diet.Insects · 2026Article
- Chitosan Mitigates Functional Deterioration of Myofibrillar Protein After Chlorogenic Acid-Induced Oxidation: Structure Restoration and Interfacial Regulation.Foods (Basel, Switzerland) · 2026Article
- Optimization of the Nanoparticle Yield and Physicochemical Properties by a Structured Study of Nanoprecipitation Process Parameters.ACS omega · 2026Article
- Metal Ion-Mediated Interfacial Coordination Complexation in Octyl Gallate-Curcumin Emulsions: Enhanced Stability and Curcumin Protection.Foods (Basel, Switzerland) · 2026Article
- Fabrication and Mechanism of Pickering Emulsions Stability over a Broad pH Range Using Tartary Buckwheat Protein-Sodium Alginate Composite Particles.Foods (Basel, Switzerland) · 2025Article
- Regulation of protein flexibility and promoting the formation of high internal phase emulsions in peanut protein isolate using dual succinylation and ultrasonication modifications.Food chemistry: X · 2025Article
- Ultrasound and glycosylation modifications enhance the physicochemical and functional properties of canola protein isolate for O/W emulsion stabilization.Food chemistry: X · 2025Article
- Comparison of Drying Techniques to Produce Stable and Bioavailable Encapsulated ACE-2 Nanoparticles.Pharmaceutics · 2025Article
- Simulation Study on the Dynamics of Cavitation Bubbles in Multi-Frequency Ultrasound.Journal of biomedical physics & engineering · 2025Article
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Abstract
This study examined the impacts of ultrasonic power (0, 150, 300, 450, 600, and 750 W) and ultrasonic durations (3, 6, 9, 12, and 15 min) on the physicochemical properties and microstructure of diacylglycerol (DAG)-loaded emulsions stabilized with soybean protein isolate (SPI) and sodium alginate (SA). The findings indicated that the smallest particle size, zeta potential, and contact angle for SPI-SA-DAG emulsions were respectively 5.58 μm, -49.85 mV, and 48.65°, achieved at an ultrasonic power of 450 W. The emulsification properties, loss modulus, storage modulus, and apparent viscosity of the emulsions were optimal at this power setting and at a duration of 9 min. Analytical techniques, including confocal laser scanning-, scanning electron-, and atomic force microscopy, revealed that ultrasonication significantly altered emulsion aggregation state, with the surface roughness (Rq) being minimized at 450 W. These results demonstrated that the stability of SPI-SA-DAG emulsions can be effectively enhanced by an appropriate ultrasonic treatment at 450 W for 9 min. This research provides theoretical support for the broad application of sonication techniques in the food industry.
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