Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure

► The oxidation of the emulsions was affected by the homogenization procedure. ► Whey protein and rutin stabilized the emulsions against oxidation. ► Oil purification did not affect the emulsions stability significantly. ► Even without rutin, fine emulsions were more resistant to oxidation than coarse. ► The higher stability of fine emulsions was more marked when rutin was present.