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. 2021 May 26;10(6):1201. doi: 10.3390/foods10061201

Table 1.

Changes in emulsifying activity index (EAI), emulsifying stability index (ESI), viscosity coefficients (k), flow index (n1 and n2), coefficient of determination (R2) and viscosity (when the shear rate was 100 s−1) of emulsion before (non-ultrasound, N) and after ultrasound (U) emulsification treatment.

Parameters 15:1 10:1 5:1 1:1 1:5 1:10 1:15
EAI (m2/g) N 0.02 ± 0.01 eB 0.06 ± 0.01 eB 0.09 ± 0.02 deB 0.18 ± 0.04 dB 0.32 ± 0.04 cB 0.74 ± 0.08 bB 1.20 ± 0.13 aB
U 0.09 ± 0.01 dA 0.18 ± 0.01 dA 0.53 ± 0.02 cdA 2.14 ± 0.11 cA 6.09 ± 0.20 bA 27.36 ± 1.13 aA 25.65 ± 3.09 aA
ESI (%) N 25.46 ± 5.03 aB 22.48 ± 2.44 abB 21.89 ± 3.86 abB 20.41 ± 9.00 abB 19.90 ± 1.47 abB 15.68 ± 1.09 bB 17.52 ± 1.14 bB
U 65.35 ± 10.21 aA 32.06 ± 4.32 cdA 28.49 ± 2.19 dA 42.80 ± 10.67 bcA 47.07 ± 8.52 bA 45.68 ± 7.89 bA 30.98 ± 5.08 dA
k (Pa·sn) N 37.1 ± 0.7 bA 36.8 ± 0.6 bA 37.3 ± 0.6 bA 34.8 ± 0.5 cA 34.8 ± 0.6 cA 39.8 ± 0.9 aA 37.3 ± 1.8 bB
U 30.0 ± 0.1 bB 25.6 ± 0.3 cB 24.1 ± 0.1 cdB 23.1 ± 0.3 dB 14.6 ± 0.6 eB 9.3 ± 0.6 fB 52.0 ± 2.5 aA
n1 N 0.127 ± 0.003 cA 0.122 ± 0.003 cdB 0.115 ± 0.003 dB 0.123 ± 0.002 cdB 0.137 ± 0.003 bB 0.118 ± 0.004 dB 0.146 ± 0.008 aB
U 0.132 ± 0.001 eA 0.142 ± 0.002 deA 0.144 ± 0.001 dA 0.142 ± 0.002 deA 0.205 ± 0.006 bA 0.292 ± 0.001 aA 0.179 ± 0.008 cA
R2 N 0.956 0.964 0.961 0.976 0.966 0.934 0.818
U 0.998 0.985 0.998 0.979 0.930 0.915 0.863
n2 N 0.077 0.082 0.076 0.085 0.087 0.086 0.089
U 0.094 0.093 0.101 0.098 0.164 0.123 0.070
Viscosity (Pa·s) N 0.645 0.629 0.615 0.595 0.634 0.681 0.750
U 0.537 0.469 0.455 0.434 0.353 0.364 1.19

Different lowercase letters (a–f) in the same line and different uppercase letters (A and B) in the same column indicate significant difference (p < 0.05) among samples.