Preparation of highly stable Pickering emulsions stabilized by food grade particles especially with low concentrations is of concern. In this study, the effects of two-step emulsification procedure with different sequential ultrasonic processes on the storage stability, droplets size, zeta potential, microstructures as well as the rheological behaviors of surimi particles-stabilized Pickering emulsions with 0.6 oil–water ratio were investigated. The results showed that the surimi particles based-emulsions prepared by the homogenization-ultrasonic (H-U) or ultrasonic-homogenization (U-H) method both possessed excellent physical stability during 14 days storage. Particularly, the stability index of emulsions all exceeded 99.5% in the U-H groups. The confocal laser scanning microscopy (CLSM) and cryo-scanning electron microscope (cryo-SEM) images provide evidence that more particles attached on the oil–water interfaces and the network structures formed via particle–particle interactions obviously arrested phase separation in H-U and U-H emulsions. Moreover, the Pickering emulsions obtained by two-step method all exhibited higher viscosity and storage modulus values, which were also conducive to the special storage stability of samples. In short, the storage stability of protein based-Pickering emulsions can be enhanced using homogenization-ultrasonic (H-U) or ultrasonic-homogenization (U-H) procedure.

由食品级颗粒稳定的高度稳定的皮克林乳液的制备，尤其是低浓度的乳液是值得关注的。本研究研究了不同顺序超声处理的两步乳化程序对油水比为 0.6 的鱼糜颗粒稳定皮克林乳液的储存稳定性、液滴尺寸、zeta 电位、微观结构以及流变行为的影响。结果表明，采用超声波均质（HU）法和超声波均质（UH）法制备的鱼糜颗粒乳液在14天的储存过程中均具有良好的物理稳定性。特别是UH组乳液的稳定性指数均超过99.5%。共焦激光扫描显微镜 (CLSM) 和冷冻扫描电子显微镜 (cryo-SEM) 图像提供的证据表明，更多的颗粒附着在油水界面上，以及通过颗粒间相互作用形成的网络结构明显阻止了 HU 和 UH 中的相分离乳液。而且，两步法得到的Pickering乳液均表现出较高的粘度和储能模量值，这也有利于样品的特殊储存稳定性。简而言之，可以使用均质超声波 (HU) 或超声波均质 (UH) 程序来增强基于蛋白质的 Pickering 乳液的储存稳定性。