The globulins with varying β-conglycinin (7S)/glycinin (11S) ratios as emulsifiers, tartaric acid (TA) was added to the 7S/11S globulins. The solution was then dialyzed and freeze-dried to prepare 7S/11S globulins and their resulting emulsions. The physicochemical properties, emulsifying characteristics, and microstructure of the emulsions were characterized by employing physicochemical analysis, electrophoresis and spectrophotometric techniques. The effects of TA treatment on the emulsifying properties and emulsion stability of 7S/11S globulins with varying ratios (includes 4:0, 3:1, 2:2, 1:3, and 0:4) were investigated. The results showed that TA significantly improved the solubility, surface hydrophobicity, and flexibility of the 7S/11S globulins, promoting disulfide bond formation and structural unfolding, thereby enhancing oil-water interfacial adsorption capacity. As a result, the emulsifying properties of the 7S/11S globulin complexes were significantly enhanced, leading to the formation of stable and structurally uniform. The emulsification performance of 7S was significantly higher than that of 11S, and according this performance decreased as the 7S/11S ratio decreased. The synergistic effect of TA enhancement and the 7S/11S ratio jointly dominated the emulsification properties of the globulins.