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In this study, high intensity ultrasound (HIU) was used to produce food protein stabilized emulsions under different ionic strengths (0, 25, 50, 100, 200 and 300 mM NaCl). Five plant and animal food proteins, whey protein isolate (WPI), soy protein isolate (SPI), bovine gelatin, peanut protein isolate (PPI) and corn zein were selected as protein emulsifiers. PPI and zein could not form emulsions using ultrasound emulsification at all ionic strengths (from 0 to 300 mM NaCl). However, ultrasound could induce stable emulsions using SPI, WPI and gelatin as emulsifiers. Moreover, different ionic strengths and protein types influenced the physicochemical properties of HIU induced emulsions obviously. It was found that the droplet sizes of gelatin emulsions were lower than those of SPI and WPI emulsions at salt concentrations of 300 mM NaCl. Furthermore, gelatin emulsions had better stability against environmental …