In this study, ultrafine grinding whole lotus root powder (LR) was combined with whey protein (WP) to prepare Pickering emulsions. The effects of LR/WP ratio, solid content and oil-water ratio on the stability of the emulsion were investigated, and the underlying mechanisms were explored. Results indicated that ultrafine grinding modification and WP combination significantly enhanced the surface hydrophobicity of LR. When the ratio of LR/WP ranged from 5:1 to 15:1, the solid content was ≥ 6 wt%, and the oil-water ratio spanned from 2:1 to 4:1,...
