s to modulate the interfacial wettability, which was dependent on their types and concentrations. The negatively charged surfactants endowed the droplets with electrostatic repulsion and steric hinderance to prevent their flocculation and coalescence. In vitro digestion fate demonstrated that the presence of natural surfactants delayed the lipid digestion of the Pickering emulsions in the small intestine, particularly by decreasing the release rate of free fatty acids from 57.37% to 10.76% and 7