The aim of the paper was to investigate the effect of ultrasonic emulsification treatment on the fabrication mechanism and stability of the emulsion. The covalent conjugate made with rice bran protein hydrolysate (RBPH) and ferulic acid (FA) was used as the emulsifier. The effects of high intensity ultrasound (HIU) power with different level (0 W, 150 W, 300 W, 450 W and 600 W) on the stability of emulsion were evaluated. The results showed that ultrasonic emulsification can significantly improve the stability of the emulsions (p < 0.05). The emulsion gained better stability and emulsifying property at 300 W. It was able to fabricate emulsion with smaller particle size, more uniform distribution and higher interfacial protein content. It was confirmed by fluorescent microscopy and cryo-scanning electron microscopy (cryo-SEM) furtherly. And it was also proved that the emulsion treated by proper HIU treatment at 300 W had better storage stability. Excessive HIU treatment (450 W, 600 W) had negative effects on the stability of emulsion. The stability of emulsion (300 W) against different environmental stresses was further explored, which established a theoretical basis for the industrial application of emulsion in food industry.

本文旨在研究超声乳化处理对乳液制备机理和稳定性的影响。使用米糠蛋白水解物（RBPH）和阿魏酸（FA）制成的共价偶联物作为乳化剂。评价了不同级别（0 W、150 W、300 W、450 W和600 W）的高强度超声（HIU）功率对乳液稳定性的影响。结果表明，超声乳化可以显着提高乳液的稳定性（p < 0.05)。该乳液在300 W下具有较好的稳定性和乳化性能，能够制备出粒径更小、分布更均匀、界面蛋白含量更高的乳液。进一步通过荧光显微镜和冷冻扫描电子显微镜（cryo-SEM）证实。并且也证明了在300W下经过适当HIU处理的乳液具有更好的储存稳定性。过度的HIU处理（450 W、600 W）对乳液的稳定性有负面影响。进一步探讨了乳液（300 W）在不同环境胁迫下的稳定性，为乳液在食品工业中的工业应用奠定了理论基础。