Oxidative degradation and non-enzymatic browning due to the interaction between oxidised lipids and primary amine groups in different marine PL emulsions

► Oxidative stability of emulsions depended on the chemical composition of marine PL. ► Marine PL of high purity, more PL and higher antioxidant produced better emulsions. ► Non-enzymatic browning reactions occurred in marine phospholipids. ► The presence of Strecker aldehydes and pyrroles may affect the emulsions' stability.