Rheological characteristics, microstructures and stability of soy protein isolate nanoparticles stabilized silver carp oil pickering emulsions via mechanical-ultrasonic shearing.

ABSTRACT: Reusing by-products from aquatic product processing stages, such as fish oil, remains a considerable challenge. In this study, soy protein isolate (SPI) nanoparticles stabilized silver carp oil Pickering emulsions were firstly manufactured via mechanical shearing, and then the effects of different ultrasonic energy densities (0, 0.27, 0.54, 1.08, 1.62, 2.16 kJ/mL) on the droplet size, rheological characteristics, microstructures and stability of final emulsions were compared. Results showed that ultrasonic treatments significantly reduced the droplet size of the emulsions and increased the emulsion stability and activity indexes. The ultrasonication (1.62 kJ/mL and 2.16 kJ/mL) successfully transformed the system from a low-viscosity fluid into a highly viscous system, with an up to 100-fol

SUBMITTER: Liu C 

PROVIDER: S-EPMC12362704 | biostudies-literature | 2025 Aug

REPOSITORIES: biostudies-literature