Abstract: To improve the stability and bioaccessibility of curcumin under diverse food processing environments, this study prepared emulsion gels for encapsulation of curcumin via one-step high speed shearing, using polysaccharides extracted from Auricularia cornea (ACP) and walnut oil. The encapsulation efficiency and retention rate of curcumin were measured to evaluate the protective effects of the ACP emulsion gels. The changes of oil droplets and surface zeta potential of the gels were analyzed during in vitro simulated digestion to assess their digestibility. Furthermore, the bioaccessibility of curcumin was determined. The results showed that emulsion gels formulated solely by ACP showed high encapsulation efficiency for curcumin. The encapsulation rate increased with increasing ACP concentrations, reaching an optimal value of 99.62% at an ACP concentration of 1.0% (w/v). The prepared curcumin-encapsulated ACP-based emulsion gels exhibited significant protective effects on curcumin under heating, ultraviolet irradiation, and pH conditions ranging from 1 to 12, with the highest retention rate of 90.49%、94.88% and 85.39%. During in vitro simulated digestion, these gels exhibited resistance to oral and gastric digestion, while curcumin-containing micelles were formed during the small intestinal phase. These micelles facilitated subsequent digestion and absorption of curcumin, thereby enhancing its bioaccessibility up to 29.36%. In summary, emulsion gels constructed solely with ACP are capable of protecting curcumin and improving its bioaccessibility through effective encapsulation.