This　study　employed　high-pressure　microfluidization　(HPM)　to　facilitate　the　Maillard　reaction　between　quinoa　protein　(QP)　and　dextran　(DX),　systematically　examining　the　effects　of　various　pressures　on　the　conjugate＇s　physicochemical　properties.　Fourier　transform　infrared　spectroscopy　confirmed　the　formation　of　QP-DX　conjugates,　characterized　by　a　new　peak　at　1149　cm−1　(covalent　C[sbnd]N　bond).　Secondary　and　tertiary　structure　analyses　revealed　that　HPM-assisted　Maillard　reaction　partially　unfolded　QP　molecules,　enhancing　conformational　flexibility　and　interfacial　properties.　The　QP-DX　conjugate　fabricated　at　150　MPa　demonstrated　the　highest　grafting　efficiency,　interfacial　activity,　and　smallest　particle　size　within　the　studied　HPM　pressure　range　(50–200　MPa).　These　conjugates　were　further　applied　to　stabilize　curcumin-loaded　nanoemulsions,　effectively　enhancing　their　storage　and　creaming　stability　compared　to　that　of　QP.　In　vitro　digestion　tests　illustrated　that　the　150-QP-DX　stabilized　nanoemulsions　exhibited　the　highest　curcumin　bioaccessibility　(46.42　%)　and　the　most　favorable　digestion　characteristics　in　the　simulated　mouth,　stomach　and　intestine　environments.　This　study　highlights　the　potential　of　HPM-assisted　Maillard　reaction　to　enhance　QP　functionalities,　providing　a　practical　strategy　for　developing　high-performance　nanoemulsions　for　bioactive　compound　delivery.　These　findings　may　support　the　development　of　plant-protein-based　functional　foods　and　nutraceutical　formulations　with　improved　stability　and　bioavailability　of　active　ingredients.　©　2024