A major part of the past research on food emulsions has focused on the emulsifying processes that produce fine oil droplets and the long-term stability of resultant emulsions, and such research topics are still indispensable. Consumers' preference for more natural and healthier foods, including emulsion products, promotes the development of new emulsifying agents. However, such new types of emulsifying agents should be subjected to testing for emulsifying ability and emulsion stability before commercialization. Furthermore, the current emulsion products should withstand various stresses during the storage, transportation and consumption processes, e.g., freeze-thaw cycles, which need expansion of emulsion stability evaluation. On the other hand, new topics on emulsion research focusing on the phenomena “after ingestion” are attracting increased attention of food scientists. In particular, the attention is focused on the relationship between changes in emulsifying state and sensory evaluation in the mouth and the digestion behavior of emulsions in gastro-intestinal tract (GIT) affecting biological functions such as controlled release and absorption of target materials.<br> In this issue, recent trends in emulsion research covering areas from a novel emulsifying agent, a new method of emulsification, and emulsion stability to phenomena after ingestion are reported in five articles. Sato introduces information about a novel emulsifying agent, gum ghatti from Anogeissus latifolia, emphasizing the superiority in emulsifying activity and emulsion stabiity over gum arabic which is widely used for emulsion products. Ishii et al. describes the application of fine particles as a new emulsifying technique by showing their recent results on emulsions produced via the Pickering and Mickering stabilization mechanism. The application of natural lipid assembly, soybean oil body as an emulsifying agent, is also included in this article. The other three articles are related to the events after ingestion of emulsions. The article of Liu et al. provides an overview of fundamental knowledge, recent findings, and the relation to health promotion with respect to the digestion processes of foods with complex structures including emulsions in the gastrointestinal tract (GIT). The most important viewpoint emphasized by Liu et al. is that the destructuring and restructuring of foods within the GIT plays a key role in the digestion and absorption of food components, including both nutrients and non-nutrients having bioactive functions and subsequent physiological responses. Matsumiya et al. discusses the effects of structural and physical properties of emulsions before ingestion, e.g. , oil droplet size and distribution and rheological and tribological properties on the palatability evaluation after ingestion. In addition, they pointed out the importance of paying attention to the aspect of how food destructuring of emulsions occurring in the mouth affects palatability by referring to the contribution of dynamic change in flavor release behavior. Nakagawa introduces his recent challenge to design lipid-based nanoparticles for targeted delivery of active ingredients to various regions in GIT. He employs a technique to prepare multi-phase lipid particles to attain the controlled release of embedded materials triggered by lipase.