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BACKGROUND Protein-polyphenol-polysaccharide ternary complex particles have better emulsion interfacial stability compared to protein-polysaccharide binary complexes. However, knowledge is scarce when it comes to the fabrication of protein-polyphenol-polysaccharide ternary complexes as interfacial stabilizers and the interactions between the three substances. In the present work, ternary complexes were prepared using gelatin, high methoxyl pectin, and epigallocatechin gallate (EGCG) as raw materials. The effect of different influencing factors on the formation process of ternary complexes was investigated by varying different parameters. Including physicochemical stability, emulsifying properties, and structural characteristics, were analyzed. RESULTS The ternary complex had smaller particle size (275 nm) and polydispersity index (PDI, 0.112) when the mass concentration ratio of gelatin to high methoxyl pectin was 9:1, the addition of EGCG was 0.05 %, pH value was 3.0, and ionic strength was 10 mmol/L. Meanwhile, the complex has the highest emulsifying stability index (ESI, 691.75 min) and emulsifying activity index (EAI, 22.96 m2 /g). Scanning electron microscopy (SEM) observation demonstrated that the addition of EGCG promoted the dispersion of ternary complex more uniformly, and effectively reduced the agglomeration phenomenon. The discrepancy in fluorescence intensity suggested that interactions between EGCG and gelatin occurred, which altered the protein spatial conformation of gelatin. Fourier transform infrared spectroscopy (FT-IR) analysis elucidated that hydrogen bond interaction was the primary non-covalent interaction between EGCG and gelatin-high methoxyl pectin binary complex. CONCLUSIONS The aforementioned results purposed to provide some theoretical reference and basis for the rational design of stable protein-polyphenol-polysaccharide ternary complexes. This article is protected by copyright. All rights reserved.