Comparative study of high intensity ultrasound effects on food proteins functionality

► Changes in functionality of food proteins by high ultrasound treatment (HIUS) were evaluated. ► HIUS promoted a decrease in the consistency index of all protein solutions. ► The gelation properties of the samples were different depending on their structure. ► The aggregates size was reduced for whey and soy and increased for egg samples. ► Surface hydrophobicity was greatly increased after treatment for all proteins.