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The purpose of this study was to produce an oil-in-water nano-emulsion with different compositions of the continuous and dispersed phases through microfluidization. The aqueous phase was a solution of maltodextrin with five different emulsifying ingredients including modified starch (Capsul and Hi-Cap), sodium caseinate (SC), whey protein hydrolysate (WPH), or whey protein concentrate (WPC), while the oil phase consisted of d-limonene or fish oil. Results showed that micofluidizer was capable of producing nano-emulsions (D32 as small as 150 nm) with a narrow size distribution. Generally, moderate microfluidization pressures (42–63 MPa) and cycles (1–2) were the optimum conditions beyond which, there were adverse changes in the emulsion size. For the two oils tested as the dispersed phase, fish oil emulsions had lower Sauter mean diameters (D32) but with wider size distributions than d …