Abstract: Native pea protein isolate (NPPI) and pH12-shifting pea protein isolate (BPPI) as emuLsifiers, were used to form oil-in-water emuLsions with three vegetable oils (camellia oil, sunflower seed oil, linseed oil) which contained remarkable different unsaturated fatty acid content.The effect of structurally-modified PPI and vegetable oil types on emuLsifying properties, antioxidant activity, rheological properties and microstructure were investigated.The result showed that BPPI was beneficial to improve the physicochemical properties.The oxidative stability of camellia oil emulsion was the best and the emuLsion stability was the worst, which was contrary of linseed oil emuLsion.In practical application, sunflower seed oil could be as the oil phase of emuLsion.The ultimate goal was to develop the expansion of the utility of pea proteins as value-added functional products.