Objective： the main purpose of this research was to study the effects of three emulsifiers， whey protein isolate （WPI）， sodium caseinate and octenyl succinic anhydride （OSA） modified starch on emulsion by pH-driven embedding of curcumin in O/W emulsion. Methods： the curcumin emulsions were prepared by pH-driven method with camellia oil as oil phase. The particle properties and encapsulation efficiency of three curcumin emulsions were investigated. The particle characteristics and appearance changes of curcumin emulsions with different pH were determined， and the bioacceptability and gastrointestinal stability of curcumin were determined by in vitro digestion experiment. Results： The OSA modified starch stabilized emulsion had a larger average particle size and entrapment efficiency， which were （327.8 ± 9.2） nm， （81.7 ± 1.5）%， and had good pH stability in the range of pH 4-7. There was no significant difference in gastrointestinal stability between the three curcumin emulsions， among which the bioaccessibility of OSA and WPI stabilized emulsions was higher， which was （43.4 ± 1.4）%， （47.1 ± 4.7）%， respectively. Conclusion： all three emulsifiers can stabilize the emulsion， and curcumin can be embedded in the emulsion by pH driving method， which provides a new idea for the design of bioactive material carrier.