Heated whey protein and pectin complexes formed at near neutral pH and high protein ratio are being developed in our laboratory. These complexes have higher negative charge and can potentially be used as emulsifier and stabilizer in clean-label applications. The objective of this study was to assess the emulsification properties of heated whey protein and pectin complex (HCPX) in O/W emulsions at pH 3.5–7 based on a wide pH range of food products. HCPX was prepared by heating mixed solution of 3% whey protein isolate and 0.3% low methoxy pectin at pH 6.2 and at 85°C for 15 min. Emulsions (containing 5% oil and 2% protein) were prepared by homogenizing the aqueous solutions with oil, followed by ultrasonic processing. The pH of the emulsions was adjusted to 4.0–7.0 and the droplet size, zeta potential, and rheological properties were measured. Emulsion stability was determined by measuring creaming on d 1 and 7. For pH 3.5, emulsions were formed by adjusting the pH of the aqueous solution to 3.5 before oil addition and emulsification. Emulsification properties of HCPX were compared with heated WPI without pectin (CONTROL). Results showed that, CONTROL formed stable emulsions without creaming at pH 4.0, 6.0 and 7.0; however, emulsions at pH 4.5, 5.0, and 5.5 separated into 2 layers on Day 1. HCPX formed stable emulsions across pH range of 4.0 to 7.0 and no creaming was observed on Day 7. At pH 4.5, 5.0 and 5.5, emulsions stabilized by HCPX had significantly smaller droplet sizes and larger zeta potential (P < 0.05) compared with those stabilized by CONTROL. Since pH 3.5 is below the pI of the whey protein emulsions were formed by adjusting the pH of the aqueous solution before emulsification. This approach also led to stable emulsion (e.g., no creaming on Day 7) when HCPX was used. Rheological results revealed that improved stability of HCPX-stabilized emulsions could be partly due to an increase in viscosity. It can be concluded that HCPX could be used to emulsify and stabilize the emulsions in a wide pH range. The major benefit of the HCPX is the significant improvement in emulsification properties at pH near pI. HCPX can be developed as WPI-based emulsifier and stabilizer for clean-label applications.