Abstract:Oil-in-water high internal phase Pickering emulsion （HIPEs）stabilized by edible colloidal particles has a wide range of applications in the food industry.Gliadin/gelatinized starch colloidal particles （G/SCPs）were prepared by the anti-solvent method，and the properties of G/SCPs were investigated.Stabilized HIPEs were obtained by centrifuging the G/SCPs.These results showed that the addition of gelatinized starch increased the absolute value of the Zeta potential of gliadin，while the fluorescence intensity decreased，and the characteristic peaks of gliadin in Fourier transform infrared spectroscopy（FTIR）were blue-shifted，indicating that gliadin was wrapped by gelatinized starch successfully during the formation of G/SCPs.The effects of centrifugal force on oil phase fraction were studied，and the results showed that after treating a pre-emulsion stabilized by G/SCPs under a centrifugal force of 12 000×g，a HIPE with an oil phase fraction of up to 75% was obtained.The prepared HIPEs exhibited shear-thinning properties and had good stability and storage stability at high temperatures（95 ℃），extreme pH，and high ionic strength.The HIPEs could be used as an edible three-dimensional（3D）printing material，which could restore the selected shape of 3D printing with high resolution.