Emulsions stabilized by food-grade protein particles have been shown to possess exceptional characteristics, including increased stability against coalescence and enhanced stability against lipid digestion.This study investigates the ability of whey protein nanogel particles, pretreated with different amounts of ethanol (30, 50 and 70 % weight/weight), to stabilize oil-in-water emulsions.It also examines the stability of these emulsions upon storage, pH modification (3.0-7.0), addition of NaCl (0-150 mM), and heat treatment.Addnl., the study evaluated the emulsions′ stability during in vitro digestion using the standardized INFOGEST protocol.The results demonstrated that a particle concentration of 0.3 % weight/weight was sufficient to form emulsions (30 % weight/weight oil) that remained stable against coalescence for up to 60 days of storage at ambient temperatureAddnl., the droplet size of the emulsions remained similar regardless of the type of particle used (pretreated with 30 %, 50 %, or 70 % weight/weight ethanol), likely due to the comparable size and morphol. properties of the nanogel particles.The emulsions exhibited good stability when subjected to heating and NaCl concentrations up to 150 mM; however, at pH levels near the isoelec. point, an increase in droplet size was observedFinally, the findings revealed that emulsions stabilized with all three types of whey protein nanogel particles showed delayed lipid digestion compared to conventional emulsions stabilized with whey protein isolate.The most pronounced effect was observed when particles pre-treated with 50 % ethanol were used.Overall, this study suggests that whey protein nanogel particles prepared through ethanol denaturation could be effective in modulating the in vitro digestion of emulsions, offering potential benefits in the development of functional foods.