Fabrication and characterization of Pickering emulsion stabilized by soy protein isolate-chitosan nanoparticles.

•Soy protein isolate/chitosan (SPI-CS) nanoparticles were obtained as stabilizers.•SPI-CS nanoparticles could stabilize Pickering emulsions at a low concentration.•Particle content and oil fraction affect properties of SPI-CS Pickering emulsions.•SPI-CS Pickering emulsions were stable at high ionic strength and temperature.