Physicochemical stability of citral emulsions stabilized by milk proteins (lactoferrin, α-lactalbumin, β-lactoglobulin) and beet pectin

•Bilayer citral emulsions were prepared with different milk proteins (lactoferrin, α-lactalbumin, β-lactoglobulin) and beet pectin (BP).•Bilayer emulsions exhibited better physical stability against environmental stresses than monolayer emulsions.•Bilayer emulsions could better protect neral and geranial from oxidation during the storage at 25°C.•Lactoferrinn-beet pectin stabilized emulsion exhibited the best physicochemical properties among all secondary emulsions.