Abstract: To enhance the stability of phenolic acids,whey protein,β-cyclodextrin(β-CD)and whey protein-pectin mixed emulsions were used to coat the phenolic acid. The effects of different environments(pH,temperature,light,artificial gastric and intestinal juice)on the stability of the embedding products were investigated in this study. The results showed that,compared with other treatments,whey protein-pectin mixed coating phenolic acid had the best(P<0.05)embedding rate(82.33%). The results of acid-base stability showed that the stability of phenolic acid gradually decreased with the increase of pH,and whey protein-pectin coating showed higher(P<0.05)stability than other treatments. After being treated at a pH of 11.0 for 120 min,the residual relative content of phenolic acid was 52.23%. The results of thermal stability and light stability showed that whey protein-pectin emulsion had highest stability than others,and the residual relative contents of phenolic acid after treatment for 120 min were 68.28%(90℃)and 77.67%(27000 lx),respectively. The results of the artificial gastric and intestinal fluid treatment showed that whey protein-pectin emulsion coating could significantly(P<0.05)improve the stability of phenolic acid. In addition,the optical microscope images showed that the whey protein-pectin mixed coating had a stronger gel network and a thicker coating structure. In summary,whey protein-pectin mixed coating can improve the stability of phenolic acid in adverse environment,which provides a theoretical basis for the application of phenolic acid in functional food.