Journal article

Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions

A Taha, E Ahmed, A Ismaiel, M Ashokkumar, X Xu, S Pan, H Hu

Trends in Food Science & Technology | Elsevier | Published : 2020

Abstract

Background: Emulsion systems are widely applied in food industry. Several methods have been used for emulsion preparation. Among these methods, high intensity ultrasound (HIU) has attracted much attention because it is considered as an eco-friendly and cost-effective method. The acoustic cavitation phenomenon induced by HIU devices can boost the disruption of oil droplets, facilitating the formation of stable emulsions. Scope and approach: This review briefly discusses the major differences between different emulsification devices and the mechanism of ultrasound emulsification process. In addition, emulsion preparation using different emulsifiers such as proteins, polysaccharides and surfact..

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University of Melbourne Researchers

Grants

Awarded by National Nature Science Foundation of China (NSFC)


Awarded by Young Elite Scientists Sponsorship Program by China Association for Science and Technology (CAST)


Funding Acknowledgements

The authors would like to acknowledge the support of the National Nature Science Foundation of China (NSFC) Project 31871726 and the Young Elite Scientists Sponsorship Program by China Association for Science and Technology (CAST) (No.: 2019QNRC001).