Display omitted •Ternary complexes of WPI with calcium and gum Arabic stabilized O/W emulsions.•Gum Arabic and calcium improved the resveratrol content at the oil-water interface.•Gum Arabic counteracted negative effect of CaCl2 on the stability of resveratrol.•Resveratrol increased the oxidative stability of emulsified sunflower oil.•WPI-Ca-GA emulsions could be used to co-encapsulate functional oils and polyphenols. In protein-stabilized oil-in-water emulsions, a co-emulsifier may also be an antioxidant, increasing the oxidative stability of the oil and adding nutritional value to the formulation. We investigated the impact of gum Arabic on the partition and stability of resveratrol in sunflower oil emulsions produced using whey protein isolate in the absence and presence of calcium. Gum Arabic increased the protein and resveratrol contents at the oil-water interface and the stability of resveratrol, which was enhanced by calcium. Resveratrol increased the oxidative stability of the oil. These results indicate that resveratrol is stable in the interfacial membrane of emulsions made with whey protein isolate, calcium and gum Arabic and suggest that oil-in-water emulsions could be used as potential carriers of co-encapsulated functional oils and polyphenolic antioxidants.