Abstract: Flocculation is a ubiquitous phenomenon in emulsion systems possibly affecting the emulsification, appearance and rheology of protein-stabilized oil-in-water emulsions. This paper analyzes protein concentration, ionic strength, pH and other important factors that affect the flocculation of an emulsion, interprets the adsorption behavior of protein at the oil-water interface of a protein-stabilized emulsion from an interfacial rheological perspective, and further explains the stability mechanism of the emulsion. Next, this article summarizes the strategies currently available to control the flocculation of protein-stabilized emulsions by optimizing the characteristics of the interfacial adsorption layer, and reviews the mechanism by which binary and ternary complexes formed between protein and polysaccharide and/or polyphenol could improve the emulsion stability. This review is expected to provide a theoretical reference for the preparation of protein-stabilized emulsions with improved stability.

Key words: protein emulsion; flocculation; oil-water interface; protein adsorption layer; interaction