Joint effects of enzymatic and high-intensity ultrasonic on the emulsifying propertiesof egg yolk

[Display omitted] •Enzymatic and high-intensity ultrasonic treatment was joint employed to enhance the emulsification capacity of egg yolk.•HIU treatment with 240 W + 10 min resulted in smaller average particle size.•Emulsifying capacity of egg yolk was tightly related to the change of structural characteristics.•Enhanced rheological properties and more elastic gel structure were observed. This study investigated the joint effect of the enzymatic and high-intensity ultrasonic (HIU) treatments on the emulsifying and structural properties of egg yolk (EY). The evaluation was performed under different HIU powers (i.e., 0, 240, and 480 W) and for different durations (10, 20, and 30 min). Results reveal that the emulsification activity and emulsification capacity at 240 W for 10 min significantly increase than that of the samples without HIU treatment (P