Fabrication, characterization and in vitro digestive behavior of Pickering emulsion incorporated with dextrin

[Display omitted] •Pickering emulsion was stable with dextrin concentrations below 7.5 wt%.•The incorporation of dextrin significantly increased the apparent shear viscosity of Pickering emulsion.•Standardized INFOGEST method was used to examine the in vitro digestive behavior of emulsion.•The presence of dextrin inhibited lipid digestion within the small intestine.•Dextrin slightly reduced the bioaccessibility of β-carotene. Whey protein-stabilized Pickering emulsion was incorporated with dextrin under different concentrations, and their physicochemical properties and in vitro digestive behavior were examined. The result showed that these emulsions were relatively stable at low dextrin addition (