<p>The effect of high energy homogenization methods [high speed (HS) vs. high pressure (HP)] and emulsion composition [oil content (0–15% w/w protein basis) and methylcellulose presence vs. absence (MC; 0 vs. 1% w/w protein basis)] on the functional properties of faba bean protein isolate films was investigated. Coarse emulsions prepared using a HS homogenizer showed higher consistency coefficients (~ 2× higher) and larger droplet sizes (D_3,2 ~10×&#xa0;larger) relative to nanoemulsions produced using a HP homogenizer. Once cast, tensile and puncture testing indicated a plasticizing effect of oil in HS homogenized samples where films containing oil became weaker and better able to elongate upon stretching. Films produced using HP homogenization had slightly lower water vapour permeability. Films became lighter in colour as oil content increased for HP homogenization, whereas HS homogenization showed the opposite trend. HS prepared films swelled ~ 1100–1500% in water, whereas films prepared using HP disintegrated rapidly in water. Confocal microscopy of the films produced with HS emulsions showed large polydisperse droplets with some level of creaming prior to film setting while HP films showed smaller and more stable oil droplets. Overall films produced using HP homogenization tended to be stronger, showed less water vapor permeability, disintegrated readily when immersed in water and demonstrated better emulsion stability. HP homogenization shows potential to improve film appearance and may be more optimally suited to oral delivery applications whereas HS homogenization is a more rapid and economical method of film formation and still shows good tensile properties and may be better suited for packaging applications.</p>