Effect of recovery methods on the oxidative and physical stability of oil body emulsions

► The stability of three natural oil body emulsions was examined (45 °C, dark). ► The ultrafiltrated emulsion was by far the most stable oxidative and physically. ► Its high stability was related to the continuous phase proteins. ► Physical stability of green tea extracts and oil body emulsions were also studied. ► Creaming destabilisation of the mixtures was halted by ι-carrageenan addition.