Stability and antimicrobial activity of lemongrass essential oil (LEO) nanoemulsions (NEs) as affected by high-intensity ultrasounds, emulsifier type, and concentration were investigated during 14 days of storage. Soy lecithin (SL), whey protein hydrolysates (WPH), and ternary admixture were the most efficient emulsifiers to decrease the droplet size. WPH emulsions, followed by SL, have shown to be the most oxidatively stable with constant levels of PV and TBARS until the end of storage, even SL emulsions showed high TBARS levels. Unlike WPH and SL emulsions, gum Arabic (GA) and ternary stabilized admixtures were only able to lag TBARS level up to 7 days of storage. GA emulsions were the most effective as antimicrobials against all pathogens tested. Samples were treated with emulsions prepared with GA and WPH, although they were not as efficient in log reduction as the pure oil, the microorganism was not able to recover its survivability after 24 h. Novelty impact statement:The present study has shown that soy lecithin (SL), whey protein hydrolysates (WPH), gum Arabic (GA), and their ternary admixture alongside high-intensity ultrasounds can improve the physical, thermal, color, and oxidative stability and antimicrobial activity of lemongrass essential oil (LEO) nanoemulsions (NEs).Although there are some studies on lemongrass essential oil encapsulation in nanoemulsions, using different emulsifiers and their ternary admixtures, the study of lipid oxidation and color deterioration is yet to be considered. This may give an idea of the stability of these emulsions during storage, in case they will be used as beverages, or they will be under conditions of high temperature and light exposure.