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Nanonization of the poorly water-soluble drugs is a promising strategy to improve dissolution and oral bioavailability. To stabilize the drug nanosuspensions, stabilizers are usually used; however, the use of common stabilizers is limited by weak stabilization effect and toxicological concerns for long-term treatment. The present work was to investigate the potential of food proteins as novel safe stabilizers for nanosuspensions using indomethacin as a model drug. The nanosuspensions stabilized by food proteins (soybean protein isolate, whey protein isolate and β-lactoglobulin) were prepared by the nanoprecipitation–ultrasonication method. The particle size could be easily reduced to 100–400nm with bimodal particle-size distribution through monitoring the preparative variables. The exposure of buried hydrophobic moieties due to heat-denaturation and subsequent adsorption onto the surface of drug particles was …