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Large yellow croaker roe phospholipid (LYCRPLs) is a kind of multi-functional marine phospholipids. Advanced insights into its emulsifying properties and stability require a deeper exploring. In this study, the chemical composition of LYCRPLs, egg yolk phospholipids (EYPLs) and soybean phospholipids (SPLs) were determined, and their emulsifying properties were investigated systematically. Results suggested that the contents of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in LYCRPLs were the highest (39.35 ± 1.05%) and LYCRPLs had a different phospholipid composition compared with EYPLs and SPLs, but FTIR analysis shows there was no significant difference in the composition of the main functional groups among LYCRPLs, EYPLs and SPLs. Meanwhile, the initial astaxanthin nanoemulsions showed small particle size (0.23–0.27 μm) and had the lowest surface tension (34.29 ± 0.33 mN/m). Furthermore, LYCRPLs was the best one when they prevented nanoemulsions aggregation and phase separation. Findings indicate that LYCRPLs might be used as a reasonable emulsifier in the future. • The emulsifying properties of marine phospholipids from large yellow croaker roe were evaluated. • Large yellow croaker roe phospholipids are rich in EPA and DHA. • Lysophosphatidic of marine phospholipids may enhance its emulsifying properties. • The astaxanthin nanoemulsions stabilized by Large yellow croaker roe phospholipids has the best stability. [ABSTRACT FROM AUTHOR]