Ultrasonic treatment of rice bran protein-tannic acid stabilized oil-in-water emulsions: Focus on microstructure, rheological properties and emulsion stability.

Meanwhile, both G' and G'' of RBP-TA emulsions showed an increasing trend with increasing ultrasonic power, implying that the ultrasonic treatment played a positive role in contributing to the improvement of the network structure and viscoelasticity of the emulsions.

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With increasing of ultrasonic power, the ESI of the RBP-TA emulsion showed a trend of first increasing and then decreasing, with the maximum point occurring at 400 W.

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