Effects of thermal, microwave, and ultrasonic treatments on emulsification of silver carp protein were studied with silver carp as raw material. The results indicated that its emulsifying activity and emulsifying stability increased firstly and then showed a decreasing trend with the increase of the heating temperature, microwave, and ultrasonic power. Compared with the protein at room temperature, the emulsifying activity of protein increased by 3679% at 35℃ for 9min, and the emulsifying stability increased by 142% at 35℃ for 7min. Compared with the protein untreated by microwave, the emulsifying activity of protein treated by 100W microwave for 40s increased by 135 times, and the emulsifying stability of protein treated by 100W microwave for 30s increased by 1585%. Compared with the protein untreated by ultrasound, the emulsifying activity of protein treated by 160W ultrasound for 10min increased by 567%, and the emulsifying stability of protein treated by 200W ultrasound for 15min increased by 985%.