The interactions between whey protein (WPI) and alginate dialdehyde (ADA) identified by UV-vis spectroscopy， fluorescence spectroscopy and infrared spectroscopy were investigated for effects on the in vitro digestive properties of curcumin in O/W emulsions. The influence of the complexes on the emulsions was studied by droplet size， rheological properties， interfacial adsorption rate， emulsifying activity， turbidity and curcumin release characteristics. The results showed that the interfacial adsorption rate， emulsifying activity， droplet size and turbidity of emulsions driven by dynamic reversible covalent bond-Schiff base bond were improved. Compared with WPI emulsions， WPI-ADA complexes emulsions had higher interfacial adsorption rate and emulsifying activity. When the amount of ADA added was 0.8% of WPI， the emulsions had smaller droplet size (214.5 nm)， lower turbidity (30 061.8)， higher emulsifying activity (295.2 m2/g)， and better emulsifying stability (0.617). Furthermore， the WPI-ADA complexes emulsions， which were more stable in simulate gastrointestinal fluid， promoted the bioavailability of curcumin.