Protein stabilized oil-in-water emulsions modified by uniformity of size by premix membrane extrusion and their colloidal stability

► β-lg showed better ability to be employed in the ME process than BSA. ► Interfacial activity of protein is crucial to size uniformity of the ME emulsion. ► Protein film strength was important to control size and uniformity after extrusion. ► The better stability was confirmed for the ME emulsion than the non-ME sample.