Effect of α-lactalbumin and β-lactoglobulin on the oxidative stability of 10% fish oil-in-water emulsions depends on pH

► An increase in pH increased lipid oxidation irrespective of the emulsifier used. ► pH 4: oxidation was not affected by the type of whey protein emulsifier used. ► pH 4: oxidation was not affected by the partitioning of whey protein components. ► pH 7: high β-lactoglobulin protected against oxidation during emulsion production. ► pH 7: high α-lactalbumin protected against oxidation during storage.