Objective To investigate the influence of three extraction methods (alkaline, enzymatic, and acidic) on the emulsification characteristics of corn fiber gum (CFG).Methods Corn bran was used as the raw material, and CFG was extracted using sodium hydroxide, xylanase, and formic-acetic acid-water solutions. The changes in particle size, Zeta potential, rheological properties, creaming index, appearance, and microstructure of CFG emulsions were measured.Results All three CFG emulsions exhibited shear-thinning behavior, with viscosities decreasing as the shear rate increased. The enzymatically extracted CFG emulsion had the highest viscosity, best gel properties, smallest particle size [(751.6±22.5) nm], highest absolute Zeta potential [(-31.4±0.94) mV], and best creaming index value [(81.0±1.6)%] at the end of storage. These results demonstrated that the extraction method significantly affected the emulsifying properties of CFG (P0.05). The enzymatically extracted CFG had the highest protein content, largest degree of branching, and smallest molecular weight. These characteristics enabled it to exhibit higher interfacial adsorption ability and fluidity in the emulsion, allowing it to quickly reach the oil-water interface and form a stable interfacial film.Conclusion The enzymatically extracted CFG demonstrates the best emulsification performance, making it a promising natural food additive with high efficiency.