Kafirin, the prolamin protein from sorghum, was fabricated into spherical nanoparticles and then introduced as a fully natural interfacial stabilizer for Pickering emulsions. Kafirin nanoparticles produced via anti-solvent precipitation method exhibited water over oil wetting preference. The resultant oil-in-water emulsions exhibited resistance against coalescence with internal oil phase fraction ranging from 58.8% to 78.6%. Emulsion droplet size distribution and rheological properties of emulsions stabilized by kafirin particles were influenced by the applied particle concentration, oil fract...
