Background Emulsion systems are widely applied in food industry. Several methods have
been used for emulsion preparation. Among these methods, high intensity ultrasound (HIU) …

Background The number of people who are aware of consuming healthy and natural foods
are consistently increasing. Natural emulsifier-stabilized emulsions have attracted …

Emulsion systems are extensively utilized in the food industry, including dairy products, such
as ice cream and salad dressing, as well as meat products, beverages, sauces, and …

In this study, high intensity ultrasound (HIU) was used to produce food protein stabilized
emulsions under different ionic strengths (0, 25, 50, 100, 200 and 300 mM NaCl). Five plant …

Emulsifiers are added to enhance product stability to obtain a satisfactory shelf-life. For this
reason, stable emulsions that do not form peroxides nor change the fatty acid composition of …

The effects of different ultrasound emulsification conditions (20 kHz at 50–55 W cm− 2, 40%
amplitude for 2, 6, 12 or 18 min) on the physicochemical properties of soybean protein …

Ultrasonication may be a cost-effective emulsion formation technique, but its impact on
emulsion final structure and droplet size needs to be further investigated. Olive oil emulsions …

The potential of ultrasound as a complementary technique for enhancing the stability of in-
packed food emulsions, such as mayonnaise, without changing the conventional packaging …

The work explores the experimental and theoretical aspects of emulsification capability of
ultrasound to deliver stable emulsions of sunflower oil in water and meat sausages. In order …

Emulsion systems are widely applied in agriculture, food, cosmetic, pharmaceutical and
biomedical industries. Ultrasound has attracted much attention in emulsion preparation …