Cricket protein isolate (CPI) prepared through isoelectric precipitation was physically treated by heat (H), high pressure (HP), or ultrasound (US). The effect of the three treatments on structural and functional property (emulsifying capacity, EC) CPI evaluated. Four oil-in-water (O/W) emulsions, control (C-), H-, HP-, US-, were mixing 1% (w/v) with purified rapeseed oil Milli-Q water. emulsio...