Insights into the slow-digestive high internal phase Pickering emulsion stabilized by β-conglycinin-debranched waxy maize starch nanoparticles: Fabrication, characterization and stability evaluation.

Constructing food-grade high internal phase Pickering emulsions (HIPPEs) with superior multifunctional performance remains a significant challenge. Recently, globulin-based binary Pickering particles have demonstrated adjustable amphiphilicity for stabilizing Pickering emulsions. Herein, we experimentally used soybean β-conglycinin (7S)-debranched waxy maize starch nanoparticles to develop stable and slow-digestive HIPPEs. Results revealed the influence of different globulin-to-starch ratios on droplet size, zeta potential, linear rheological properties, and the interfacial distribution of adsorbed particles in HIPPEs. Lissajous plots indicated a delayed viscoelastic transformation at 100 % strain, and non-linear rheological measurements demonstrated superior resistance to external deformations. A dense emulsion network was observed in the HIPPEs. The HIPPEs exhibited excellent long-term stability (>10 weeks) and maintained a low instability index (<0.031). Additionally, HIPPEs demonstrated high encapsulation efficiency (97.9 %) and a slow digestion profile (10.6 %). This work presents a promising strategy for colloidal particles-based Pickering emulsion design.