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Herein, the effects of polysaccharide types (xanthan gum, XG; guar gum, GG; and konjac glucomannan, KGM), reaction time (0–24 h), and reaction pH (5–9) on the fish gelatin (FG)-polysaccharide Maillard products for the stabilization of fish oil-loaded emulsions were studied. FG-polysaccharide complexes also showed better emulsifying properties than pure fish gelatin and pure polysaccharides. Further, the formation, physicochemical properties, and emulsifying properties of FG-polysaccharide Maillard products were dependent on polysaccharide type, reaction time, and reaction pH. Maillard conjugates had the best emulsifying properties (FG-GG: 0% of creaming index (CI); FG-KGM: 21.1% ± 0.7% of CI) among the FG-GG and FG-KGM Millard products, whereas the intermediate products (intermediates and fish gelatin) had the best emulsifying properties (0% of CI) among the FG-XG Maillard products. This work provided useful information to apply FP-polysaccharide Maillard products for the stabilization of fish oil-loaded emulsions in the field of food science. • Maillard products of fish gelatin (FG) with three polysaccharides were obtained. • FG-polysaccharide complexes induced better emulsion creaming stability than FG. • Polysaccharide type, reaction time, and reaction pH affected Maillard products. • Maillard conjugates of FG-guar gum induced the best emulsion creaming stability. • Intermediate products of FG-xanthan gum induced the best emulsion creaming stability. [ABSTRACT FROM AUTHOR]