研究发现，固体粒子的结构、粒径大小和界面特性是影响皮克林(pickering)乳液结构和稳定性的关键因素。本项目在前期的研究基础上，选取食品级且环境友好的可再生材料——大豆纤维为原料，研究采用物理预处理技术制备纳米级/亚纳米级大豆纤维，探讨其粒径、结构完整性及与乙基纤维素或多肽接枝条件对构建具有双亲活性的大豆纤维固体粒子的结构及界面特性的影响；在此基础上研究大豆纤维粒子的结构特征、界面特性与Pickering乳液的结构、稳定性之间的相关性，明确大豆纤维粒子结构与Pickering乳液稳定性之间的构效关系。本项目研究结果将为纤维素绿色化改性制备新型食品级原料提供理论和方法指导，同时对于Pickering乳液化学基础理论具有重要意义。

The structure, size, and interfacial characteristics of solid particles are critical for the structure and stability of Pickering emulsion . On the basis of the our previous research, soybean fiber, which was edible and environment-friendly renewable, will be chosen as the raw material. Nanoscale/sub-nanoscale soybean fiber will be prepared through physical pretreatment. The influences of size, structural integrity, and grafting conditions of ethyl cellulose or peptide on the structure and interfacial characteristics of amphiphilic soybean fiber solid particles will be investigated. The correlations between the structural and interfacial characteristics of soybean fiber solid particles, and stability of Pickering emulsion will be studied to eludicate the structure-function. The results of this study can guide the green modification of cellulose and its usage in preparation of new food grade materials. Meanwhile, the results can bring new knowledge for basic theory of Pickering emulsion.