Effect of rice bran rancidity on the emulsion stability of rice bran protein and structural characteristics of interface protein

Effect of ultrasonic power on the emulsion stability of rice bran protein-chlorogenic acid emulsion

“…The turbidity of the emulsion was determined based on the method of Li et al [31] with appropriate modifications. Briefly, the emulsion was diluted 40 times using 10 mmol/L phosphate buffer solution (pH 7.0), and phosphate buffer solution was used as a blank control.…”

“…The separation of the interface-adsorbed proteins was examined based on the method of Yi et al [31] with appropriate modifications. Briefly, the fresh emulsion was centrifuged for 60 min (18000× g , 4 °C), after which the emulsifying layer was separated.…”

Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein

“…The extraction method of SP [25] , [26] , [27] was slightly modified. A certain amount of deionized water was added to the aforementioned raw soymilk with ratio of 1:10 (soybean: water) and mixed adequately.…”

“…Turbidity was measured in accordance with the method of Li et al [26] with modification. The raw soymilk was diluted 100 times, and deionized water was used as the blank control.…”

Comparison of oil-in-water emulsions prepared by ultrasound, high-pressure homogenization and high-speed homogenization

“…For example, applying HPH to prepare soybean protein isolate-soybean oil emulsions, Fernandez-Avila and Trujillo [19] observed that 100 MPa and 200 MPa treatments could allow more proteins to be loaded onto the oil–water interface, thereby improving emulsion oxidative stability. To explore the influences of rice bran rancidity on the rice bran protein-soybean oil emulsions, Li et al [20] applied two cycles of HPH with 80 MPa to prepare the emulsions. The fine MP-soybean oil emulsions were also prepared with HPH at 30 MPa for two cycles [21] .…”