The study investigates the emulsification properties of ovalbumin (OVA)-fucoidan (FUC) binary complexes, which are formed through electrostatic self-assembly. The OVA-FUC complexes were evaluated for their ability to stabilize emulsions with camellia oil, focusing on particle size, interfacial membrane thickness, zeta potential, and emulsion stability. The results show that the OVA-FUC emulsions exhibit thicker interfacial membranes, lower mobility, higher viscosity, and better stability compared to OVA emulsions. Specifically, the 1.5% OVA-FUC emulsion remained stable and homogeneous during storage, with minimal changes in particle size and zeta potential. The addition of Ca²⁺ caused the OVA-FUC emulsion to form a gel state, indicating its potential as a natural emulsifier. The study also examines the effects of different factors on emulsion stability, including centrifugal stability, freeze-thaw stability, storage stability, and ion stability. Overall, the OVA-FUC binary complexes show promise for developing high-performance emulsions with enhanced stability and potential applications in food processing and bioactive compound delivery.The study investigates the emulsification properties of ovalbumin (OVA)-fucoidan (FUC) binary complexes, which are formed through electrostatic self-assembly. The OVA-FUC complexes were evaluated for their ability to stabilize emulsions with camellia oil, focusing on particle size, interfacial membrane thickness, zeta potential, and emulsion stability. The results show that the OVA-FUC emulsions exhibit thicker interfacial membranes, lower mobility, higher viscosity, and better stability compared to OVA emulsions. Specifically, the 1.5% OVA-FUC emulsion remained stable and homogeneous during storage, with minimal changes in particle size and zeta potential. The addition of Ca²⁺ caused the OVA-FUC emulsion to form a gel state, indicating its potential as a natural emulsifier. The study also examines the effects of different factors on emulsion stability, including centrifugal stability, freeze-thaw stability, storage stability, and ion stability. Overall, the OVA-FUC binary complexes show promise for developing high-performance emulsions with enhanced stability and potential applications in food processing and bioactive compound delivery.