Abstract
To analyze the influence of different preparation methods on the interfacial adsorption behavior of biological macromolecular colloidal particles, three types of emulsions were prepared in this work. Furthermore, the stability mechanisms of the emulsions prepared via different preparation methods were also described. The result showed that the emulsions with relatively high viscosity or relatively severe aggregation displayed longer decay time. The viscoelastic data indicated that all emulsions formed a weakly viscous gel structure, while the MSD data shows that the movement of the droplets was unrestricted by the “cage” structure. The emulsions treated by ultrasonic emulsification possessed a smaller particle size and good stability as compared to those treated by high-speed shearing process and high-pressure homogenization. For the emulsions stabilized by biological macromolecular colloidal particles, a moderate energy input (ultrasonic emulsification) and a longer-acting duration were necessary. Thus, these results provided new concepts for the development and utilization of emulsions in the food industry.
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