The current investigation sought to evaluate the role of polysaccharide type on the functional and interfacial properties of dielectric barrier discharge (DBD) plasma glycosylated sodium caseinate (SC). This study, for the first time, investigates how the specific characteristics of the polysaccharide fraction affect the functional properties of complexes formed using DBD plasma. Maltodextrin (MD), carboxymethyl cellulose (CMC), and Quince seed gum (QSG) were mixed with SC and subsequently exposed to DBD plasma at 18 kV for 10 min. SC-QSG and SC-CMC conjugates exhibited higher negative ζ-potential values compared to SC, whereas SC-MD showed a similar ζ-potential to SC. Furthermore, SC-CMC and SC-QSG conjugates displayed lower interfacial tension than SC-MD. The surface hydrophobicity decreased following the conjugation of SC with polysaccharides, particularly after conjugation with MD. Protein solubility decreased by approximately 20 % after conjugation with QSG, but reached 100 % in SC-MD. SC-QSG, SC-CMC, and SC-MD demonstrated approximately 24 %, 90 %, and 29 % higher emulsifying activity than SC, respectively. Emulsion stability of SC against NaCl, storage time, and pH 3 and 10 improved following conjugation with polysaccharides. SC-CMC exhibited the highest emulsion stability against 0.2 M NaCl solution and pH 3, while SC-MD displayed the highest emulsion stability at pH 10.