Abstract:Based on the interaction between zein and pectin， composite nanoparticles of different methoxyl pectins and zein were prepared using the anti-solvent precipitation method， and their emulsification properties were investigated. The results showed that compared with pure zein particles， the composite nanoparticles had a nano-scale， uniform particle structure and an excellent emulsifying capacity. As emulsifier particles， they could form stable Pickering emulsions. The study also demonstrated that the degree of methoxylation of pectin had a significant influence on the emulsifying capacity of the composite nanoparticles， allowing for an effective modulation of the hydrophobicity of the zein surface and thus resulting in composite nanoparticles with a threephase contact angle close to 90°. Furthermore， the Pickering emulsions stabilized by the composite nanoparticles of high methoxyl pectin and zein exhibited smaller emulsion particle sizes， a more uniform distribution of the composite nanoparticles on the surface of emulsion droplets， and better resistance to external pH changes. Experimental results confirmed that the composite nanoparticles formed by zein and pectin could serve as bio-based emulsifier particles for Pickering emulsions， with high methoxyl pectin being the preferred choice.