Nanodispersions can help to increase solubility and stability of bioactive components and food additives. Curcumin nanodispersions were prepared by a novel subcritical water method using eleven emulsifiers, namely, polyethylene glycol, Tween 20, Tween 80, casein, sodium caseinate, lecithin, guar gam, Arabic gum, inulin, beta-cyclodextrin, and maltodextrin. Influences of the emulsifiers on the rheological, physicochemical, antioxidant, and antibacterial properties of the nanodispersion were evaluated. Results revealed that the nanodispersion prepared with Tween 20 showed the smallest particle size and lowest polydispersity index values as well as the highest antioxidant and antibacterial activities. Nanodispersions prepared with lecithin exhibited the highest zeta potential and lowest conductivity values.