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Pectin, a plant cell wall polysaccharide, is a natural multifunctional ingredientwhich imparts textural and rheological properties to a wide range of food systems. Up to the last decade, most pectin blank applications stemmed from its gel‐forming ability. Nowadays, pectin is gradually gaining acceptance as an effective emulsifier in numerous food applications. Accordingly, the emulsifying and emulsion‐stabilizing properties of this hydrocolloid are increasingly being assessed. These pectin functionalities are controlled by both the properties of the carbohydrate moieties and of the often attached protein groups. Generally, the protein moiety, feruloyl, and acetyl groups, play a major role in pectin emulsifying activities, while the emulsion‐stabilizing properties of the polymer are controlled by the homogalacturonan (HG) domain and the neutral sugar side chains of the rhamnogalacturonan‐I (RGI) structural element …