the last decade for hemp (Cannabis sativa L.). Among hemp components, hemp seed oil bodies are of growing interest in response to the demand of consumers for healthy and natural plantbased food formulations. In this study [1], we used minimal processing including aqueous extraction by grinding and centrifugation to obtain hemp seed oil bodies. We determined their lipid composition, their microstructure, and the impact of the homogenization pressure, pH and minerals on the surface properties of oil bodies and the physical stability of the emulsions. This study will contribute to extend the range of novel food products and designed emulsions containing hemp seed proteins and oil bodies. [1] Lopez, C., Novales, B., Rabesona, H., Weber, M., Chardot, T., Anton, M., 2021. Deciphering the properties of hemp seed oil bodies for food applications: Lipid composition, microstructure, surface properties and physical stability. Food Research International 150, 110759. https://doi.org/10.1016/j.foodres.2021.110759