This study investigates the emulsification properties of ovalbumin-fucoidan (OVA-FUC) binary complexes. The OVA-FUC binary complex was prepared through electrostatic self-assembly and evaluated for its emulsifying properties using camellia oil. The results showed that OVA-FUC emulsions have a thicker interfacial membrane, lower mobility, higher viscosity, and better stability compared to OVA emulsions. The OVA-FUC emulsions remained stable and homogeneous during storage, but tended to become unstable with freeze-thaw. However, the oil encapsulated did not leak after coalescence occurred. The addition of Ca²⁺ converted the OVA-FUC emulsion into a gel state. These findings indicate that OVA-FUC binary complexes can be used to prepare high-performance emulsions with great potential for development. The study also examined the effects of different factors on the stability of OVA-FUC emulsions, including storage stability, centrifugal stability, freeze-thaw stability, and ion stability. The results showed that OVA-FUC emulsions exhibited better stability compared to OVA emulsions. The OVA-FUC emulsions showed higher storage stability, with the 1.5% OVA-FUC emulsion remaining free from delamination throughout the storage period. The OVA-FUC emulsions also showed better centrifugal stability, with the 1.5% OVA-FUC emulsion demonstrating excellent emulsion stability with a uniform particle size distribution. The OVA-FUC emulsions also showed better freeze-thaw stability, with the oil encapsulated not leaking after coalescence occurred. The OVA-FUC emulsions also showed better ion stability, with the addition of Ca²⁺ leading to a gel-like state. These findings suggest that OVA-FUC binary complexes have great potential for use as emulsifiers in food applications.This study investigates the emulsification properties of ovalbumin-fucoidan (OVA-FUC) binary complexes. The OVA-FUC binary complex was prepared through electrostatic self-assembly and evaluated for its emulsifying properties using camellia oil. The results showed that OVA-FUC emulsions have a thicker interfacial membrane, lower mobility, higher viscosity, and better stability compared to OVA emulsions. The OVA-FUC emulsions remained stable and homogeneous during storage, but tended to become unstable with freeze-thaw. However, the oil encapsulated did not leak after coalescence occurred. The addition of Ca²⁺ converted the OVA-FUC emulsion into a gel state. These findings indicate that OVA-FUC binary complexes can be used to prepare high-performance emulsions with great potential for development. The study also examined the effects of different factors on the stability of OVA-FUC emulsions, including storage stability, centrifugal stability, freeze-thaw stability, and ion stability. The results showed that OVA-FUC emulsions exhibited better stability compared to OVA emulsions. The OVA-FUC emulsions showed higher storage stability, with the 1.5% OVA-FUC emulsion remaining free from delamination throughout the storage period. The OVA-FUC emulsions also showed better centrifugal stability, with the 1.5% OVA-FUC emulsion demonstrating excellent emulsion stability with a uniform particle size distribution. The OVA-FUC emulsions also showed better freeze-thaw stability, with the oil encapsulated not leaking after coalescence occurred. The OVA-FUC emulsions also showed better ion stability, with the addition of Ca²⁺ leading to a gel-like state. These findings suggest that OVA-FUC binary complexes have great potential for use as emulsifiers in food applications.