［Objective］ This study aimed to develop a modification method to stabilize emulsions using molten -globule state egg white protein (MGEWP ).［Methods］ MGEWP was prepared through partial denaturation of egg white protein via pH induction.The synergistic effects of D-xylose and tannic acid on the emulsifying properties of MGEWP were analyzed.［Results］］ Increasing tannic acid concentration significantly elevated the turbidity and browning degree of D-xylose glycosylated MGEWP (X-MGEWP ) (P<0.05).Tannic acid facilitated the unfolding of X -MGEWP,exposing free sulfhydryl and active groups,which enhanced molecular flexibility,apparent viscosity,storage modulus and loss modulus (P<0.05).However,under extreme pH value treatment,the active groups of MGEWP were passivated,inhibiting the Maillard reaction with D-xylose.As a result,there was no significant difference in emulsification properties between glycosylated X -MGEWP and untreated MGEWP (P>0.05).The addition of tannic acid enhanced the emulsifying activity of X -MGEWP obviously (P<0.05),and it was dose -dependent with tannic acid concentration.［Conclusion］ The synergistic modification of MGEWP with D-xylose/tannic acid represents a promising method for enhancing the emulsifying properties of MGEWP,offering potential applications in emulsion stabilization.