Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking

- It is the first study of thermal cross-linked WPI NPs in Pickering emulsions.
- Heat-resistant WPI NPs allow their use in applications requiring heat treatment.
- WPI NPs have good partial wetting properties for stabilizing o/w emulsions.
- WPI NPs can produce stable o/w emulsions at pH above and below the WPI NP's pI.