Abstract: This study is focus on the physicochemical properties of soybean oil body emulsions for the industry application. Oil bodies were extracted from soybean using an aqueous extraction method and could be used in food process. The influences of pH (2-8), NaCl (0-250 mmol/L), and thermal processing (30-90℃, 30 min) on the properties and stability of the oil bodies were analyzed using Zeta-potential, mean particle diameters, and creaming stability measurements. Rheological properties of soybean oil body emulsions were determined. Zeta-potential of soybean oil body emulsions went from +20 mV to -40 mV as the pH was increased from 2 to 8, and the isoelectric point was around pH 4.5. Soybean oil body emulsions were stable on aggregation and creaming under low (pH ≤ 3) and high (pH ≥ 6) pH values, the particle diameters of which was about 400 nm; but they were unstable at intermediate pH values (3