Accepted Manuscript High pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical properties Seyed Mohammad Taghi Gharibzahedi, César Hernández-Ortega, Jorge Welti- Chanes, Predrag Putnik, Francisco J. Barba, Kumar Mallikarjunan, Zamantha Escobedo-Avellaneda, Shahin Roohinejad PII: S0268-005X(18)30515-0 DOI: 10.1016/j.foodhyd.2018.08.012 Reference: FOOHYD 4593 To appear in: Food Hydrocolloids Received Date: 23 March 2018 Revised Date: 2 August 2018 Accepted Date: 6 August 2018 Please cite this article as: Gharibzahedi, S.M.T., Hernández-Ortega, Cé., Welti-Chanes, J., Putnik, P., Barba, F.J., Mallikarjunan, K., Escobedo-Avellaneda, Z., Roohinejad, S., High pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical properties, Food Hydrocolloids (2018), doi: 10.1016/j.foodhyd.2018.08.012. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.