Oxidative stability of oil-in-water emulsions stabilised with protein or surfactant emulsifiers in various oxidation conditions

► Oil-in-water emulsions stabilised with reduced amounts of emulsifiers were prepared. ► Emulsifiers included proteins and a non-ionic surfactant. ► Emulsions were incubated under various temperature and oxidation conditions. ► The surfactant protected more emulsions against lipid oxidation than the proteins. ► Complex interrelationships between emulsifiers and initiators were highlighted.