Solid particle stabilized emulsions have gained attention due to their surfactant free nature and high stability. However, insights on the interactions between solid particles stabilizing emulsions and surface active species found in food are important in formulation and use of such emulsions in real food applications. The properties of chitin nanocrystal (ChN) stabilized emulsions in the presence of beta-lactoglobulin (β-Lg), a commonly used emulsifier protein were studied as a function of pH. SDS-PAGE established that the protein co-existed with ChN at the interface. In vitro digestion studies demonstrated that, addition of β-Lg did not alter the rate of lipolysis observed with ChN stabilized emulsions. Electrophoresis on digestion end products also showed evidence for some protection offered by ChN to β-Lg at the interface against proteolysis. The results of cytotoxicity studies using Caco-2 cells, indicate that ChN dispersions do not have a detrimental effect on the proliferation of cells.