Influence of interfacial composition on oxidative stability of oil-in-water emulsions stabilized by biopolymer emulsifiers

► Three biopolymer types were examined: gum arabic, modified starch, whey protein. ► Biopolymer type affected physical and chemical stability of emulsions. ► Whey protein gave the best stability against lipid oxidation at pH 3 and 7. ► Gum arabic gave the worst stability against lipid oxidation at pH 3 and 7.