BACKGROUNDVegetable　proteins　are　increasingly　used　to　stabilize　oil-in-water　(O/W)　emulsions.　However,　emulsions　are　thermodynamically　unstable.　Recently,　high-intensity　ultrasound　(US)　has　been　used　to　enhance　the　stability　of　emulsions.　For　these　reasons,　and　considering　almond　(Prunus　dulcis　L.)　as　a　good　source　of　high-quality　proteins,　the　aim　of　this　work　was　to　investigate　the　effect　of　US　treatment　on　the　stability　of　pre-emulsification　O/W　emulsions　coated　with　almond　protein　isolate　(API).　RESULTSThe　influence　of　API　concentration　(0.25-2.0gL(-1)),　ion　strength　(0-500mmolL(-1)　NaCl),　and　pH　(3.0-7.0)　on　the　stability　of　US-treated　emulsions　was　evaluated.　US　treatment　(200-600W,　25kHz,　15min)　led　to　a　significant　reduction　in　the　particles　size　of　droplets　in　emulsions,　increased　critical　osmotic　pressure　and　additional　protein　interfacial　adsorption,　and　thus　the　formation　of　more　stable　emulsions.　The　more　unfolded　and　random　coil　structures　of　the　proteins　were　detected　at　higher　US　power,　facilitating　protein　interfacial　adsorption.　Increasing　API　concentrations　resulted　in　higher　stability　of　US-treated　emulsions　against　untreated　counterparts.　The　US-treated　emulsions　were　more　resistant　to　salt　than　untreated　samples.　In　the　range　from　pH3.0　to7.0,　US　treatment　also　enhanced　the　physical　stability　of　emulsions　compared　with　untreated　emulsions.　CONCLUSIONUS　technology　could　be　applied　to　produce　more　stable　O/W　food　emulsions　stabilized　by　proteins.　(c)　2018　Society　of　Chemical　Industry