Abstract27.1 Introduction27.2 Ultrasonically assisted extraction (UAE)27.3 Emulsification27.4 Viscosity modification27.5 Processing dairy proteins27.6 Sonocrystallization27.7 Fat separation27.8 Other applications: sterilization, pasteurization, drying, brining, and marinating27.9 Hazard analysis critical control point (HACCP) for ultrasound in food-processing operations27.10 Conclusions and future trends