Effects of ultrasound on the techno-functional properties of milk proteins: A systematic review

[Display omitted] •22 articles concerned on effect of ultrasound on the functional properties of milk proteins were included.•Technofunctional properties of milk proteins influence by ultrasound treatment.•Positive effects of ultrasound on functional properties of proteins are dependent on the ultrasound conditions and the type of ultrasound treated protein.•Further studies are needed to reach conclusive results about the effect of ultrasound on functional properties milk proteins. Techno-functional properties of proteins, including foaming capacity, water holding capacity, solubility, emulsifying properties, and gelling formation, are known to play an important role in food processing technologies and be considered significant contributors in the development of new food products. In recent years, research has proven that ultra-sonication can influence the techno-functional properties of proteins through modification of their molecular structure. In this study, Scopus, Web of Science, PubMed, Google Scholar, ProQuest, and FSTA (Food Science and Technology Abstracts) databases were searched to find all related articles from 2000 to 2021. The results showed that the improving effects of ultrasound on each of the functional properties of proteins is entirely dependent on the ultrasound conditions and the type of ultrasound-treated protein. The results of functional parameters of milk proteins also showed that ultrasound could modify these properties. However, further studies are required to reach conclusive results that permit the employment of ultrasound to improve the techno-functional properties of milk proteins.