Effects of sodium caseinate concentration and storage conditions on the oxidative stability of oil-in-water emulsions

► Oxidation products in oil were not detected when oil was emulsified with casein. ► Temperature may increase hydrophobic interactions of protein and oxidation products. ► Migration of lipophilic oxidation products to the emulsion interfacial layer is important. ► Higher emulsifier level (O/W emulsions) increased apparent oxidative stability.