Optimal integration of lignin nanoparticles and whey protein distinctively stabilizes high internal phase pickering emulsions for multiple environmental resistances.

High internal phase Pickering emulsions (HIPPEs) are increasingly explored for sustainable food industries, but they rely on advanced solid particles stabilizers. In this study, we constructed an optimal lignin nanoparticles-whey protein (LNPs-WP) complex system to stabilize Pickering emulsions by forming a viscoelastic membrane at the oil-water interface through electrostatic attraction. The HIPPEs stabilized by LNPs-WP at high ratios (6:8-8:8) exhibited smaller oil droplets (d4,3 < 20 μm), higher viscosity, stronger elastic moduli and better thixotropic recovery. Notably, the optimal LNPs-WP (8:8) nanocomplexes maintained the emulsions with exceptional storage stability for 90 days, high thermal resistance up to 90 °C and strong ionic resistance with 1000 mM NaCl. Furthermore, the HIPPEs with the optimal LNPs-WP enabled 78% curcumin retention after 96 h UV-irradiation. Therefore, this study has demonstrated a powerful and green strategy for evolving desirable Pickering emulsions stabilization by optimal integration of natural bioparticles, providing a broad application in functional foods, pharmaceuticals, cosmetics and beyond.