The　alkali-extracted　tea　residue　protein　(ATRP)　is　a　novel　protein　resource　with　the　potential　to　become　a　food-grade　emulsifier.　This　study　assessed　ATRP＇s　emulsion　type　and　hydrophilic-lipophilic　balance　value,　analyzed　the　effects　of　various　emulsification　factors　(oil-water　ratio,　emulsifier　concentration,　pH,　storage　temperature)　at　room　temperature　(20　℃)　on　emulsifying　performance　(10-minute　settling)　and　stability　(15-day　settling),　followed　by　a　comparison　of　emulsifying　performance　and　stability　of　soybean　isolate　protein　and　whey　protein　emulsions.　The　results　showed　that　the　ATRP　emulsion　was　of　the　water-in-oil　(O/W)　type,　with　a　hydrophilic-lipophilic　balance　of　13.　Under　conditions　of　a　7:3　oil-water　ratio,　4　mg/mL　concentration,　pH　of　7,　and　storage　temperature　of　20　℃,　ATRP　exhibited　good　emulsification　properties.　Under　these　conditions,　the　ATRP　emulsion　showed　an　EAI　of　43.3　m2/g　and　a　CI　of　97%　after　10　minutes　of　settling.　After　15　days,　the　EAI　and　CI　values　remained　strong　at　82.9%　and　88.5%　respectively,　indicating　excellent　stability.　Compared　with　the　emulsion　of　soy　protein　isolate　or　whey　protein,　the　ATRP　emulsion　had　little　change　in　particle　size　during　storage　and　the　ζ-potential　was　double　and　2.5　times,　showing　better　emulsifying　properties.　©　The　Author(s)　2024.