This study investigates the non-covalent interactions between rice protein (RP) and three polyphenols—curcumin (CUR), quercetin (QUE), and resveratrol (RES)—and their potential application in emulsions. The interactions were analyzed using molecular docking, UV-vis absorption, circular dichroism (CD), and Fourier transform infrared (FTIR) spectroscopy. The results show that QUE exhibits the highest binding affinity to RP, followed by CUR and RES. These interactions alter the secondary structure of RP, leading to changes in particle size, zeta potential, and antioxidant properties of the complexes. The complexes formed with QUE or RES result in smaller particle sizes (378–395 nm) compared to pure RP (470 nm), higher absolute potential (37.43–38.26 mV vs. 35.62 mV), and enhanced lipid oxidation stability. The synergistic effect of polyphenols and protein enhances the radical scavenging capacity of the complexes. The study concludes that the complexes can effectively stabilize emulsions with improved stability and functionality, making them suitable for various food applications.This study investigates the non-covalent interactions between rice protein (RP) and three polyphenols—curcumin (CUR), quercetin (QUE), and resveratrol (RES)—and their potential application in emulsions. The interactions were analyzed using molecular docking, UV-vis absorption, circular dichroism (CD), and Fourier transform infrared (FTIR) spectroscopy. The results show that QUE exhibits the highest binding affinity to RP, followed by CUR and RES. These interactions alter the secondary structure of RP, leading to changes in particle size, zeta potential, and antioxidant properties of the complexes. The complexes formed with QUE or RES result in smaller particle sizes (378–395 nm) compared to pure RP (470 nm), higher absolute potential (37.43–38.26 mV vs. 35.62 mV), and enhanced lipid oxidation stability. The synergistic effect of polyphenols and protein enhances the radical scavenging capacity of the complexes. The study concludes that the complexes can effectively stabilize emulsions with improved stability and functionality, making them suitable for various food applications.