During the aqueous enzymatic extraction of vegetable oils, a stable emulsion is often formed, which greatly limits the extraction of oil. The structure and properties of the interfacial membrane formed by interfacial proteins, phospholipids and carbohydrates affect the stability of the emulsion. Interfacial proteins are one of the most important components of the interfacial membrane, and their quantity, structure and properties have a significant impact on the properties and stability of the emulsion, and demulsification of the emulsion is the key to increasing the oil content. This article briefly introduces the major components, properties and influential factors of the emulsion, reviews the effects of interfacial protein concentration, structure and properties on the stability of the emulsion, and summarizes the demulsification mechanism of the emulsion from the perspective of changes in interfacial proteins, in order to provide a theoretical reference for future research on the demulsification of the emulsion during the aqueous enzymatic extraction of plant oils.