Effect of high-intensity ultrasound on the physicochemical properties, microstructure, and stability of soy protein isolate-pectin emulsion

Wang, Tong; Wang, Ning; Li, Na; Ji, Xiaorui; Zhang, Hongwei; Yu, Dianyu; Wang, Liqi

doi:10.1016/j.ultsonch.2021.105871

Public

Effect of high-intensity ultrasound on the physicochemical properties, microstructure, and stability of soy protein isolate-pectin emulsion

Published in Ultrasonics Sonochemistry • Dec 10, 2021

Authors:

Tong Wang

Ning Wang

Na Li

Abstract

In this study, an emulsion stabilized by soy protein isolate (SPI)-pectin (PC) complexes was prepared to investigate the effects of high-intensity ultrasound (HIU) treatment (150–600 W) on the physicochemical properties, microstructure, and stability of emulsions. The results found that the emulsion...

Subject

Emulsion

Soy protein

Pectin

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