In most of the recent research on emulsions related to food products containing protein-polysaccharide interactions established via the Maillard reaction have been used as emulsifiers . Key challenges in such studies include long reaction times, uncontrollable extent of reaction, and protein denaturation and aggregation . The living cell is inherently crowded molecularly with biomacromolecules, occupying 20-40% of the total volume . In this study, to mimic cellular crowding conditions, we have used polyethylene glycol as a chemical crowding agent . The degree of glycation and the results of sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) indicated that a crowding environment triggers glycosylation and that the glycosylation degree gradually increases (p <0.05) with increasing PEG concentration, which shortens the reaction time . The surface hydrophobicity of soybean protein isolate (SPI) significant decreased (p <0.05), and the protein structure gradually unfolded from a helix to a random coil to prevent aggregation of SPI in the crowded environment . The solubility and the emulsifying and antioxidant properties improved upon adding the crowding reagent PEG . The chemical, freeze-thaw, and thermal stabilities of the nanoemulsion-stabilized SPI-dextran conjugate improved with increasing PEG concentration . However, the crowding environment had no effect on the salt stability of nanoemulsions.