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Tri-frequency ultrasound (TFU) at 20-40-60 kHz was used to systematically examine the effects on the multi-scale network structure of an emulsion gel containing orange essential oil prepared with glycosylated whey protein (WP). Treatment intervals of pre-and-post 10, 20, and 30 min were utilized to evaluate the influence and interactions on functional (particle size, zeta-potential), rheological (storage modulus (G′) and loss modulus (G″), and oxidative stability (conjugated diene and peroxide value). The optimized tri-frequency pre- and post-treated sample demonstrated enhanced physical stability as compared to the un-treated sample, as evidenced by droplet size, (from 468.14 ± 0.56 to 214.21 ± 0.42 nm), ζ-Potential (mV) (from −29.67 ± 0.31 to −39.98 ± 1.42), and structural morphology. Structure analysis using FTIR that the aforementioned improvements were made possible through TFU enhanced hydrogen bonds, molecular arrangements with greater order, and improved intermolecular compatibility. XRD results showed gradual shift from 8.32° to 8.64° and from 19.2° to 19.5°, respectively. TFU post-treatment gels exhibited higher viscosity, more pronounced pseudoplastic behavior compare to pre-treatment, attributed to strong interaction forces and three-dimensional gel network. Our results provide valuable insights into the application of multi-frequency ultrasound as a promising technique for designing protein emulsion gels tailored for nutrient delivery systems. [Display omitted] • Tri-frequency ultrasound (TFU) was used to form glycosylated whey protein emulsion gels. • Emulsion gels were prepared without the addition of cross-linking or gelling agents. • TFU avoid protein self-aggregation, thereby enhance emulsion stability. • Pre-and-post treated emulsion gel had a denser and more uniform gel-like structure than un-treated. [ABSTRACT FROM AUTHOR]

Research on the preparation by in-situ modification of antifouling membranes has grown exponentially. Yet, little is known on their formation mechanisms and dedicated studies could help at improving the fine control of their structure. Our purpose here was to investigate the formation of PVDF/F127 membranes (PEG-type PVDF membranes). F127 was blended with PVDF and vapor-induced phase separation process applied to form the membranes. Like for virgin PVDF membranes, morphology of PVDF/F127 membranes is dependent on the dissolution temperature of the casting solution. The thermodynamic and kinetic effects of copolymer were investigated through the establishment of phase diagram and diffusion kinetics of non-solvent during phase separation. In the conditions tested, solutions containing PVDF and F127 are less viscous than those only containing PVDF. Also, as F127 enhances the chemical affinity of the blend with water, it eventually promotes non-solvent diffusion. Additionally, it reduces the stability of the system. However, despite a major role of copolymer on thermodynamic and kinetic of phase separation, crystallization (size of nodules, nature of polymorphs) is unaffected by F127. The morphology and arising bulk properties of low-biofouling PVDF/F127 membranes is only dependent on the initial nucleation density of crystals prior to phase separation, controlled by the dissolving temperature. [ABSTRACT FROM AUTHOR]