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Protein‐stabilized emulsion gels were prepared via microbial transglutaminase (mTGase) catalysis, and their physicochemical characteristics were examined. Emulsion oil droplet size and interfacial protein load were measured. The sodium caseinate and soy protein isolate emulsion gels exhibited different microstructures and physical properties. The emulsion gels improved the storage stability of aroma compounds. Rheological measurements of the emulsion gels revealed interesting strength, gelation kinetics, and thermal sensitivity properties. The mTGase‐induced emulsion gels comprised a fine network which led to less release of aroma compounds upon storage than did emulsions. These results suggest that emulsion gels may be used to improve the texture of food emulsions and to control release of food aromas.