Formation of interfacial milk protein complexation to stabilize oil-in-water emulsions against calcium

► Casein and whey protein emulsions were destabilized in the presence of Ca2+. ► Lactoferrin-stabilized emulsion was stable in the presence of Ca2+. ► Lactoferrin binds to the interface of casein or whey protein emulsion droplets. ► Ca2+ stability of emulsions was improved by interfacial lactoferrin complexation. ► Steric repulsion produced by lactoferrin molecules may prevent Ca2+ flocculation.