Mechanistic Analysis and Application of Ultrasonic Emulsification of Soy Protein Isolate

Mechanistic Analysis and Application of Ultrasonic Emulsification of Soy Protein Isolate

Objective: To study the mechanism of ultrasonic emulsification of soy protein isolate (SPI) and to investigate the emulsification efficiency of SPI under different ultrasonic powers. Methods: Different ultrasonic powers of 28, 47, 69, 88 and 109 W were used to treat SPI emulsions. The finite element...

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Bibliographic Details
Main Author:	QI Dong, WANG Xiao, LIU Bin, WANG Zhihan, SUN Shiqi
Format:	Article
Language:	English
Published:	China Food Publishing Company 2023-05-01
Series:	Shipin Kexue
Subjects:	soy protein isolate; ultrasonic emulsification mechanism; finite element method; ultrasonic cavitation; acoustic flow effect; emulsification characteristics
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-9-005.pdf

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