Objectives: Curcumin has good biological activity， but its application in food is limited because of its poor solubility， stability and bioaccessibility. Methods: Curcumin loaded Pickering emulsion was prepared by using whey protein isolate (WPI) and soy protein isolate (SPI) as solid particles. The rheological properties， microstructure and secondary structure of the emulsions were characterized and simulated digestion in vitro. Results: The Pickering emulsion stabilized by WPI / SPI had a good embedding rate of curcumin， with a maximum of 74.33%， and had good storage stability. The rheological properties show that the Pickering emulsion exhibits good gel properties under low shear force. The microstructure showed that the curcumin-loaded Pickering emulsion was oil-in-water type. The Fourier results showed that the relative content of protein secondary structure in Pickering emulsion was changed by hydrogen bonding after embedding curcumin. In vitro digestion results showed that WPI/SPI stabilized Pickering emulsion significantly improved the bioaccessibility (from 12.60% to 34.31%) and antioxidant activity of curcumin， and the release of curcumin in vitro conformed to the zero-order kinetic model. Conclusions: The Pickering emulsion stabilized by composite protein particles has good stability and can be used as a delivery carrier of curcumin to improve its bioaccessibility and further provide a reference basis for the stabilization， development and application of curcumin and other bioactive components.

curcumin  /  Pickering emulsion  /  structural characterization  /  bioaccessibility  /  release kinetics