Multi-techniques of DLS, Turbiscan and DWS were used.

Microrheological property of curcumin emulsions was changed from purely viscous to viscoelastic by MCC.

MCC resulted in dense gel network formation and spatial rearrangement of curcumin droplets.

MCC helped to stabilize the curcumin emulsions freeze-thaw stability.

Protein hydrolyzate combined with polysaccharide could be effective in protecting bioactive compound in emulsions.