BackgroundProtein‐based nanoparticles have gained considerable interest in recent years due to their biodegradability, biocompatibility, and functional properties. Nevertheless, However, nanoparticles formed from hydrophobic proteins are prone to instability under environmental stress, which restricts their potential applications. Therefore, it is of great importance to develop green approaches for fabricating and improving the physicochemical performance of hydrophobic protein‐based nanoparticles.ResultsGliadin/shellac complex nanoparticles (168.87~403.67 nm) with various gliadin/shellac mass ratios (10:0 ~ 5:5) were prepared using a pH‐driven approach. Compared to gliadin nanoparticles, complex nanoparticles have shown enhanced stability against neutral pH, ions, and boiling. They remained stable under neutral conditions, at NaCl concentrations ranging from 0 to 100 mmol/L, and even when boiled at 100 °C for 90 min. These nanoparticles were capable of effectively reducing the oil‐water interfacial tension (5~11 mN/m), but a higher shellac amount in nanoparticles compromised their ability to lower the interfacial tension. Moreover, the wettability of nanoparticles changed as the gliadin/shellac mass ratio, leading to a range of three‐phase contact angles from 52.41° to 84.85°. Notably, complex nanoparticles with a gliadin/shellac mass ratio of 8:2 (G/S 8:2) exhibited the maximum contact angle (84.85°), along with the highest emulsifying activity (52.42 m2/g) and emulsifying stability (65.33%).ConclusionsThe findings of the study revealed that gliadin/shellac complex nanoparticles exhibited excellent resistance to environmental stress and demonstrated superior oil‐water interfacial behavior, which have great potential for further development as food emulsifiers or as nano‐delivery systems for nutraceuticals.This article is protected by copyright. All rights reserved.