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Articles 1 - 30 of 60
Full-Text Articles in Life Sciences
Influence Of Reduced Salt In Fully Cooked Ham And Sausage Cured With Natural Celery Powder On The Growth Of Listeria Monocytogenes At 4⁰C, Anne Sherod
Electronic Theses and Dissertations
This research evaluated the influence of reducing salt on outgrowth of L. monocytogenes on ready to eat (RTE) deli-style sliced ham cured with natural celery powder, fully cooked sausage links cured with traditional sodium nitrite and sausage links cured with natural celery powder, vacuum packaged and stored at 4⁰C on the outgrowth of L. monocytogenes. Experiment 1 evaluated L. monocytogenes outgrowth on ham over 153 days on the following treatments, current retail ham (HC) 2.0% salt; reduced salt 1 (HRS1) 1.5% salt; reduced salt 2 (HSR2) 1.35% salt; and reduced salt 2 without antimicrobials (HRS2WA) 1.35% salt without potassium lactate …
Effects Of Storage Regimes On Chemistry, Functional Properties, And Vitamin Profile Of Different Varieties Of Chickpea, Shirin Kazemzadeh Pournaki
Effects Of Storage Regimes On Chemistry, Functional Properties, And Vitamin Profile Of Different Varieties Of Chickpea, Shirin Kazemzadeh Pournaki
Electronic Theses and Dissertations
Chickpea (cicer arietinum) samples from five distinct varieties (crown, royal, orion, sierra, and frontier) were subjected to varying storage conditions to investigate the impact of temperature and relative humidity (rh) on their chemical, functional, physical properties, and vitamin b profile. over 360 days, samples were stored at two temperatures (21°c and 40°c) and three rh levels (40%, 55%, 65%), with collections made every 90 days. initial observations focused on key chemical properties including moisture, protein, fat, and total starch content. subsequently, protein and starch fractions were isolated for further analysis, employing techniques such as sodium dodecyl sulfate-polyacrylamide gel electrophoresis (sds-page) …
Physicochemical And Functional Properties Of Different Varieties Of Spring And Winter Peas Of South Dakota, Prakriti Dhakal
Physicochemical And Functional Properties Of Different Varieties Of Spring And Winter Peas Of South Dakota, Prakriti Dhakal
Electronic Theses and Dissertations
Peas are a good source of nutrients for both humans and animals, and they are the world's second most significant and sustainable legume. There have been studies on different kinds of pea grown in other parts of the world, but there is no information on the compositional and functional characteristics of pea varieties grown specifically in South Dakota. The objective of the study was to evaluate the proximate composition and functional properties of various pea varieties and determine if the pea variety impacted cookie properties. The proximate composition (moisture, protein, starch, and amylose), functional capacities (water holding, oil holding capacity, …
Extraction, Characterization, And Utilization Of Yellow Pea Starch, Abdulmalik Albu Tuwaybah
Extraction, Characterization, And Utilization Of Yellow Pea Starch, Abdulmalik Albu Tuwaybah
Electronic Theses and Dissertations
Dry peas, a leguminous crop, are one of the world's oldest crops, accounting for 35–40% of total pulse trade. Pea starch is an inexpensive source of starch since it can be obtained as a by-product of protein extraction. Recovering the starch from protein isolation streams (i.e., before or after) improves the environmental impact of the protein isolation process. The goal of the study was to transform low-value pea starch into highvalue starch through starch extraction and food application. Two methods of starch extraction were used (47.5% ethanol treatment and SC CO2 + EtOH extraction). Starch samples were analyzed for chemical, …
Effectiveness Of Atmospheric Cold Plasma In Inactivating Microorganisms, Nadee Shanika Kaluwahandi
Effectiveness Of Atmospheric Cold Plasma In Inactivating Microorganisms, Nadee Shanika Kaluwahandi
Electronic Theses and Dissertations
In the food processing industry, Cold Plasma (CP) is an emerging green process with a number of potential applications. Cold plasma has mostly been used to reduce microbial counts in foodstuffs and biological materials as well as in different levels of packaging, particularly in cases where there is thermal sensitivity. Recent studies have demonstrated that CP technology is being developed for use in the food and agriculture industries. The primary focus is on the interactions between reactive species and food-borne microbes to inactivate them. The literature review discusses both proven and potential applications for cold plasma in food processing, as …
A Process To Produce Lactose Phosphate From Dairy Byproducts And Used As An Alternative To Emulsifying Salts In Processed Cheese Food Manufacture, Khalid Ahmed Alsaleem
A Process To Produce Lactose Phosphate From Dairy Byproducts And Used As An Alternative To Emulsifying Salts In Processed Cheese Food Manufacture, Khalid Ahmed Alsaleem
Electronic Theses and Dissertations
Lactose is the primary carbohydrate in most mammals' milk, commonly known as milk sugar. Milk permeate is a by-product of whey protein manufacturing through membrane technologies. It is cost-effective, available, and an excellent source of lactose. Sugar phosphorylation is a technique used to alter sugar's characteristics. It has numerous applications for developing dairy and food products. Lactose-6-phosphate (LP) is an organic compound that switches the hydrogen on lactose by monophosphate that has the potential to function as emulsifying salts (ES). ES, such as disodium phosphate (DSP) and trisodium citrate, have a critical effect on the emulsification characteristics of casein by …
Modeling The Flow And Creep Compliance Properties Of Ice-Cream Mixes, Hiran Ranaweera
Modeling The Flow And Creep Compliance Properties Of Ice-Cream Mixes, Hiran Ranaweera
Electronic Theses and Dissertations
This work documented the influence of the protein source (MPC80 and WPC80), protein content (4-12%), and temperature (5-35ºC) on the rheological behavior (flow curve, frequency sweep, and creep-recovery) of ice-cream mixes (ICM). For each protein source, the viscosity of the ICM was satisfactorily modeled (𝑅2>0.98, 𝑅2 𝑎𝑑𝑗>0.98, and E0.99), while the recovery phase was represented by an empirical model. The percentage of recovery (%R) of the ICM significantly decreased with the protein content.
Impact Of Natural Cheese Composition On Proteolysis And Its Effects On Process Cheese Functionality, Natasha Scherber
Impact Of Natural Cheese Composition On Proteolysis And Its Effects On Process Cheese Functionality, Natasha Scherber
Electronic Theses and Dissertations
Cheddar cheese is a commodity and a top-selling cheese in the United States. Enhanced flavors of cheddar cheese requires aging, which will allow proteolysis increase. Proteolysis is the most complex process that happens in cheese manufacturing and can be difficult to control because of environmental factors and compositional characteristics. The ripening process, which is the most timely and costly procedure in cheese manufacturing, can also be unpredictable when aspects, such as cheese composition, are changed. The coagulant is responsible for the first stage in proteolysis, which will produce large peptides. Small peptides are subsequentially produced during the second stage by …
Manufacture Of Ingredients For Use In Clean Label Process Cheese Products, Ahmed Hammam
Manufacture Of Ingredients For Use In Clean Label Process Cheese Products, Ahmed Hammam
Electronic Theses and Dissertations
Micellar casein concentrate (MCC) is a high protein ingredient that can be used in several applications, such as manufacture of acid curd and process cheese products (PCP). Acid curd is one of the casein (CN) products, which can be obtained by precipitating the CN at a pH of 4.6 (isoelectric point) using starter cultures or direct acids. Acid curd has low mineral and calcium content due to the solubility of colloidal calcium phosphate at the isoelectric point in the whey. Acid curd and MCC can be utilized in manufacture of clean label PCP formulations. PCP is a dairy food prepared …
Impact Of Storage And Different Variety On Proximate Composition And Functionality Of Lentils, Hussain Al Naser
Impact Of Storage And Different Variety On Proximate Composition And Functionality Of Lentils, Hussain Al Naser
Electronic Theses and Dissertations
Lentil (Lens culinaris) is an edible pulse and is a nutritious legume. The nutrient value and the application of lentils in other food resources have been well documented. However, there exists a lack of studies that focus on the storage impact of pulses on lentil composition and functionality. The focus of most studies has been on the composition of lentils while the composition relative to and functionality of stored lentils has not been sufficiently evaluated. Therefore, the objective of this research was to determine the effect of storage conditions on the nutrient composition and the functional properties of lentils. Four …
Impact Of Storage Conditions And Varieties On The Composition, Physical Properties, And Functionality Of Dry Peas, Sushmita Karki
Impact Of Storage Conditions And Varieties On The Composition, Physical Properties, And Functionality Of Dry Peas, Sushmita Karki
Electronic Theses and Dissertations
Dry peas are sustainable, healthy, and nutritious pulse crop and are excellent source of protein and complex carbohydrates as well as micronutrients. The effects of storage conditions on composition of beans and cereals have been widely reported. The information gained contributed significantly to better storage practices for these commodities. However, literature addressing the chemical composition, functionality, and physical characteristics of dry pea seeds upon storage is scarce. This study was designed to address the impact of storage conditions and varieties on the nutrient profile, functionality, and physical properties of dry pea seeds. Six different varieties of dry peas were stored …
Production Of Calcium Reduced Micellar Casein Concentrate Powders And Their Use In Process Cheese Products, Anil Kommineni
Production Of Calcium Reduced Micellar Casein Concentrate Powders And Their Use In Process Cheese Products, Anil Kommineni
Electronic Theses and Dissertations
Protein is an essential dietary component, and sufficient intake is vital in a healthy and balanced diet. Consumers are becoming increasingly aware of and knowledgeable about the role of protein in the diet. Two of the next-generation dairy protein ingredients isolated from milk are micellar casein (MCC) and milk-derived whey protein, isolated from skim milk using microfiltration (MF). Membrane filtration has been used extensively by the dairy industry to produce a variety of dairy ingredients from milk. MCC manufactured from freshly pasteurized milk can be directly consumed or as a supplement to fortify and enhance nutritional qualities in processed food …
Milk Phospholipids Extraction Using Switchable Solvents, Kaavya Rathnakumar
Milk Phospholipids Extraction Using Switchable Solvents, Kaavya Rathnakumar
Electronic Theses and Dissertations
Phospholipids (PLs) found in milk are of great interest due to their health and nutritional benefits associated with their consumption. By-products generated during the manufacture of dairy products represent a source of PLs with potential for value-added opportunities. Currently, the extraction of PLs from by-products results in overall lowefficiencies, and it involves subsequent solvent separation and lipid recovery. This dissertation studied the extraction of milk PLs from by-product streams with a tertiary anime (N, N-dimethyl cyclohexylamine, CyNMe2) as a switchable hydrophilicity solvent. This type of solvents can be reversibly switched between a hydrophobic and hydrophilic form in the presence or …
Improving Nutritional Properties And Extractability Of Pea Proteins For Human Consumption Via Fungal Bioprocessing, Camille Massmann
Improving Nutritional Properties And Extractability Of Pea Proteins For Human Consumption Via Fungal Bioprocessing, Camille Massmann
Electronic Theses and Dissertations
Yellow peas are a rich source of protein and phytochemicals. Peas are compatible with many diets restricted by sensitivities, allergies, or personal choice. As a result, peas are gaining popularity in food markets, despite the challenges they present. The biggest challenges for pea proteins in food markets are high content of fiber, starch, and saponins. These components cause processing challenges and create undesirable textures and bitter flavors. Pea proteins are typically extracted with alkaline extraction or air classification methods which result in 80% and 50% protein products respectively. With low protein purity, these products are not competitive with other, more …
Development Of Bio-Based Nanocomposites For Biosensor And Indicator Applications In Smart Food Packaging, Abdus Sobhan
Development Of Bio-Based Nanocomposites For Biosensor And Indicator Applications In Smart Food Packaging, Abdus Sobhan
Electronic Theses and Dissertations
Smart food packaging based on biosensors has been attracting more and more interest to the industrial community because of the concerns of food quality and safety. A food packaging with biosensor has a scope to enable real-time monitoring of microbial breakdown products of packaged foods. Furthermore, one of the biggest challenges in implementing biosensor for smart packaging materials is the development of bio-sensing active materials that can leverage their electrical, thermal, biodegradable and other functional properties. In this regard, nanocellulose-based activated carbon (NAC) nanocomposite was developed using the activated carbon and nanocellulose gel using the casting method with their different …
Developing Whey Protein Encapsulated Probiotics And Evaluating Environmental Listeria Using Whole-Genome Sequencing, Shayanti Minj
Developing Whey Protein Encapsulated Probiotics And Evaluating Environmental Listeria Using Whole-Genome Sequencing, Shayanti Minj
Electronic Theses and Dissertations
In this study, a novel value-added dairy-based health formulation was developed using whey protein hydrolysate and probiotic organisms. In the first part of the study, different forms of whey proteins, concentrate WPC80, isolate WPI90, and hydrolysates WPH10, WPH15 and WPH20 were screened for bioactivities (antimicrobial, antioxidant, and antihypertensive activity). Hydrolysate WPH10, exhibiting the highest bioactivities was conjugated with maltodextrin. A batch of 2L conjugated solution was spray dried in a Niro drier with an inlet and outlet temperature of 200⁰C and 90⁰C, and alternatively, freeze dried at −80 °C under 50 mTorr vacuum. The bioactivities of the conjugated samples were …
Development Of A Near Infrared Reflectance Spectroscopy (Nirs) Platform For Rapid Wheat Quality Analysis, Lily Schimke
Development Of A Near Infrared Reflectance Spectroscopy (Nirs) Platform For Rapid Wheat Quality Analysis, Lily Schimke
Electronic Theses and Dissertations
Wheat is a valuable cereal grain in terms of its growability, versatility, and multifunctional nutritional components. Research into the genetic characteristics and growing conditions of the grain is advantageous to wheat breeders, farmers, food scientists, food processors, and consumers. Optimizing the quality of the wheat grain is important to yielding a crop with the most desirable traits. Analytically obtaining data on the quality attributes of wheat is a lengthy and resource intensive process. Near infrared reflectance spectroscopy (NIRS) technology is rapid, cost-effective, and a powerful analytical tool that can be harnessed to create predictive calibrations for estimations of wheat parameters. …
Effects Of Particle Size Of Distillers Dried Grains And Increased Levels Of Flour Enrichment - A Study Of Nutritional Composition, Rheology, And Quality Of Fiber And Protein Enriched Bread, Patra Nwamaka Akaya
Effects Of Particle Size Of Distillers Dried Grains And Increased Levels Of Flour Enrichment - A Study Of Nutritional Composition, Rheology, And Quality Of Fiber And Protein Enriched Bread, Patra Nwamaka Akaya
Electronic Theses and Dissertations
No abstract provided.
Understanding The Effect Of Single- And Twin-Screw Extrusion Processing Parameters On Physical And Physico-Chemical Properties Of Sprouted Quinoa And Sprouted Proso Millets, Gabriela John Swamy
Understanding The Effect Of Single- And Twin-Screw Extrusion Processing Parameters On Physical And Physico-Chemical Properties Of Sprouted Quinoa And Sprouted Proso Millets, Gabriela John Swamy
Electronic Theses and Dissertations
According to Mordor Intelligence Research, the new compositional research and moisture content extrusion process are helping the growth of the plant protein market. The demand for plant proteins is growing at a fast rate, owing to change in lifestyle, lack of balanced dietary intake, and improved research and development in order to develop new kinds of plant-protein enriched products. It is necessary to identify the right plant protein sources and choose the right processing methodology to create highly digestible foods which can be consumed by infants and elderly as well. In addition, it is important to support local farmers and …
Single Droplet Drying Technology For The Optimization Of The Dairy Ingredients With Best Quality And Functionality, Hiral Narendrabhai Vora
Single Droplet Drying Technology For The Optimization Of The Dairy Ingredients With Best Quality And Functionality, Hiral Narendrabhai Vora
Electronic Theses and Dissertations
As a result of their extended shelf-life, dried dairy ingredients constitute a significant category produced for global markets. During the development of dairy ingredients, several drying trials are typically conducted to determine optimum drying conditions. The results of these trials can be critical in determining optimum dryer design. However, these trials can be expensive and time-consuming. An alternative that has recently been developed using a new technique called single droplet drying (SDD). The SDD technique involves a single droplet suspended on the tip of a glass filament, where changes in droplet diameter, mass, and temperature are measured during drying. SDD …
Biodegradable Cellulose Films As Alternatives To Plastics, Cecilia Wambui Wanjuu
Biodegradable Cellulose Films As Alternatives To Plastics, Cecilia Wambui Wanjuu
Electronic Theses and Dissertations
Plastics are versatile and have desirable packaging characteristics such as flexibility, durability, and affordability. The production of plastics has increased over the years resulting in concerns about their single-usage and disposal. Since plastics are nonbiodegradable, they have been associated with detrimental health impacts due to the leaching chemicals from the landfills and their accumulation in the natural and marine environment. Cellulose obtained from agricultural residues is a viable substitute because of its low density, biocompatibility, biodegradability, low toxicity, and a strong and stiff structure. However, the extraction of cellulose has been less exploited because of its insolubility in water and …
Enhanced Beta (Β) Glucan Beverages – Evaluation Of Satiety, Nutrition, And Shelf Stability, Beatrice Serwaa Manu
Enhanced Beta (Β) Glucan Beverages – Evaluation Of Satiety, Nutrition, And Shelf Stability, Beatrice Serwaa Manu
Electronic Theses and Dissertations
Oats and barley are unique cereals owing to their nutritional and health benefits. Soluble dietary fiber components, especially β-glucan found in both grains, have been associated with the reduction of cholesterol, normalization of blood sugar levels and suppression of hunger. These nutritional and therapeutic attributes are ideal for production of novel and more diversified food products from these cereals. β-glucan, however, imparts high viscosity in food systems particularly in high moisture foods, thus impairing their sensory characteristics. Reduced viscosity oat-barley beverages, using partial enzyme and acid hydrolysis, may fill a void in the market segment and yet serve as effective …
The Parmesan Cheese Model System: Alleviation Of Browning Defect In Parmesan Cheese, Megan Huegli Aubrey
The Parmesan Cheese Model System: Alleviation Of Browning Defect In Parmesan Cheese, Megan Huegli Aubrey
Electronic Theses and Dissertations
In cold temperature storage, Parmesan cheese can develop an undesirable browning defect. Certain pyrazine compounds converted from methylglyoxal have been identified and associated with the brown pigmentations in Parmesan cheese samples. This study focused on creating a cheese model system to study variables that caused browning and variables that helped reduce or alleviate browning. The cheese making steps for the cheese model system were monitored by measuring pH and TA and the final composition for % fat, % moisture, % salt and pH. Additionally, the cooling curve was studied to ensure all wheels of cheese made were cooled similarly. Cheese …
A Natural Antimicrobial From Bacillus Subtilis As A Biosanitizer For Resilient Membrane Biofilms, Pratishtha Verma
A Natural Antimicrobial From Bacillus Subtilis As A Biosanitizer For Resilient Membrane Biofilms, Pratishtha Verma
Electronic Theses and Dissertations
The microbial attachment and colonization on separation membranes lead to biofilm formation. Some selective isolates within the biofilm constitutive microflora acquire resistance and emerge predominant over prolonged use of the membrane. Thus, proving the cleaning and sanitization protocols to be ineffective in adequately removing resilient biofilms. This subsequently leads to selecting microbial resistance within the constitutive microflora to almost all antimicrobial treatments and hence, creates a need to develop novel alternative strategies to control biofilm formation on membrane surfaces. The first research project under this study was designed to understand the microbial interactions and emergence of predominance within biofilm constitutive …
Applications Of Hydrodynamic Cavitation In Dairy Manufacturing: Process Development And Standardization, Jae Young Sim
Applications Of Hydrodynamic Cavitation In Dairy Manufacturing: Process Development And Standardization, Jae Young Sim
Electronic Theses and Dissertations
The phenomenon of hydrodynamic cavitation involves the formation, growth, and subsequent collapse of bubbles when a given liquid experienced a reduction of pressure below its vapor pressure. The presence of cavitation limits the performance and the safe operation of many machinery and pumps. However, innovation in the design of the hydrodynamic cavitation devices has offered promising applications in the food and dairy industry. Upon collapse of the cavities, the fluid experiences significant mechanical effects (shear and turbulence) as well as instantaneously elevation of the fluid temperature. All these effects can be put to work for mixing, dispersion, particle size reduction, …
Valorization Studies On Ice-Cream Wastewater And Whey Permeate, Maryam Enteshari
Valorization Studies On Ice-Cream Wastewater And Whey Permeate, Maryam Enteshari
Electronic Theses and Dissertations
Ever growing demand for dairy products in many countries has led to advancements in the manufacture of such products. Nowadays, revolutionary trends for high-protein dairy foods and drinks products have brought about new challenges from processing requirements and manufacturing aspects. Using different membrane processing has enabled dairy manufacturers to produce different fraction of milk proteins such as micellar caseins, ultra-filtered (UF) milk proteins, whey proteins concentrate (WPC), and micellar casein concentrate (MCC) to meet the nutritional needs with variety of milk product options. However, the installation of new processing lines and establishing further manufacturing steps requires more consumption of water …
Application Of Nanofiltration To Delactosed Permeate To Produce Food Grade Retentate And Permeate Streams, Lee Alexander
Application Of Nanofiltration To Delactosed Permeate To Produce Food Grade Retentate And Permeate Streams, Lee Alexander
Electronic Theses and Dissertations
Delactosed permeate (DLP), commonly referred to as mother liquor, is a plentiful byproduct in the dairy industry. It is a direct byproduct of edible lactose manufacture produced in cheese and dairy ingredient facilities. Despite being rich in lactose and minerals, DLP is most commonly relegated to an animal feed product due to its high ash content, it inhibits and disallows crystallization of any remaining lactose. Delactosed permeate showed many inconsistencies from supplier to supplier and within lots from the same supplier in the eight DLP samples obtained from four separate mozzarella and cheddar manufacturing facilities. Nanofiltration (NF) opens potential food …
Biodegradable Biomaterials As Suitable Alternatives To Water Treatment Technologies, Most Farzana Yesmin
Biodegradable Biomaterials As Suitable Alternatives To Water Treatment Technologies, Most Farzana Yesmin
Electronic Theses and Dissertations
Nitrates and phosphates are essential nutrients for plants growth. Their excess presence in water, however, could cause eutrophication affecting the water quality and altering the aquatic ecosystem. Algal blooms and the presence of toxins such as microcystin in freshwater bodies are hazardous to humans, animals, and wildlife. Conventional technologies such as ion exchange, distillation, reverse osmosis, and bioreactors aid immensely to remove nutrients; however, they are expensive. Furthermore, building new nitrate and phosphate treatment units, maintenance and post-disposal are costly too. In this regard, there exists an unmet need for alternative processes that are renewable and cost-effective to treat contaminated …
Development Of Methods To Improve Lactose Recovery From Permeate And Drying Characteristics Of Greek Acid Whey, Venkateswarlu Sunkesula
Development Of Methods To Improve Lactose Recovery From Permeate And Drying Characteristics Of Greek Acid Whey, Venkateswarlu Sunkesula
Electronic Theses and Dissertations
Growth of higher protein dairy products and ingredients such as cheese, Greek yogurt, whey protein concentrates, and milk protein concentrates is limited by the amount of co-product generated and the ability to process them into value added ingredients. Finding value for all the co-products will help dairy industry to meet the growing demand for dairy protein products and ingredients. Commercial scale evaluation of new technologies for improving lactose crystallization and drying ability of Greek yogurt acid whey will help dairy industry to better utilize different dairy co-products. Commercially, lactose is manufactured from concentrated permeate by cooling and separating α-lactose monohydrate …
Effect Of Soy Lecithin Concentration On Formulating Dairy Emulsions Through Ultrasound Treatment, Collette Kernyuy Nyuydze
Effect Of Soy Lecithin Concentration On Formulating Dairy Emulsions Through Ultrasound Treatment, Collette Kernyuy Nyuydze
Electronic Theses and Dissertations
The ability of high intensity ultrasound to produce stable emulsions without the addition of surfactant was evaluated in a dairy-based formulation. The formulation consisted of protein (4.33 ± 0.05%, whey protein concentrates (WPC80), carbohydrates (21.52 ± 0.75%, sucrose and maltodextrin), oil (2.90 ± 0.05%, soybean oil), and surfactant (0-.05%). Pre-emulsions formulated with either 0, 0.025, and 0.05% of soy lecithin were treated for 5 min at an acoustic intensity of either 42.58 ± 2.98, 56.83 ± 3.01, or 70.48 ± 2.97 W cm-2. The stability of the emulsions was evaluated through particle size, dynamic rheology, gel electrophoresis, and …