Can globular proteins be considered as Pickering emulsion stabilizers? In recent years, there has been a growing interest in the study of Pickering emulsions due to their unique properties. Among these, protein-stabilized Pickering emulsions have garnered significant attention, thanks to their environmentally friendly nature and wide-ranging applications across various industries. Pickering emulsions are typically classified separately from surfactant-stabilized emulsions due to their distinct stabilization mechanisms and remarkable resistance to coalescence. Although proteins have long been considered as particles in the context of Pickering emulsions, a debate still exists regarding their classification. In this work, we aim to address this debate by investigating the rheological and interfacial activity aspects of bovine serum albumine (BSA) proteins at silicone oil-water interfaces in the context of silicone oil-in-water emulsions. For rheological analysis and comparisons, emulsions were also formulated with surfactants and particles. Our results show that proteins can present both surfactant-like and particle-like behavior in terms of interfacial activity and microscopic structures with varying formulation parameters (pH). Rheological modelling, additionally, indicate similar behavior between emulsions with particles, surfactants and proteins. Thus, the challenge of categorizing proteins definitively as one or the other persists