Natural emulsifier‐stabilized emulsions have garnered a significant amount of attention in many industries including foods, pharmaceuticals, cosmetics, health care formulations, paints, polymer blends and oils. Various methods have been used to improve the bioavailability of functional substances, such as microemulsions, nanoemulsions, Pickering emulsions, and complexes. Over recent years, emulsions have been increasingly investigated due to their potential as drug‐delivery vehicles for a wide range of application. In this review, we discuss some recent publications in the area of various emulsions in the food filed, detailed analysis of the mechanisms for different methods of preparation, compared with the different composition conditions on the stability. In addition, the above conditions affect the properties of the emulsions, but also affect functional activity. According to the current research status, some suggestions are put forward for further study.

• Ovalbumin (OVA)-EGCG conjugates were fabricated by an ultrasound-assisted method. • OVA-EGCG conjugates were studied by experimental assays and computer simulations. • The interaction of OVA and EGCG altered the protein conformation. • The emulsifying property of the conjugates was better than that of native OVA. • Conjugates induced by ultrasound-assisted method showed superiority in antioxidant properties.

• GA could be used as sole shell material for preparing curcumin loaded nanoparticle by the self-assembly effect. • The photostability of curcumin loaded in GA nanoparticle are greatly higher than free curcumin. • The bioavaibility of the curcumin can be significantly enhanced after loading in GA nanoparticle.