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Guinea starch nanoparticles (GS-SNP) were developed using ultrasound and nanoprecipitation techniques. The physicochemical, thermal, structural, morphological, pasting, and rheological properties of GS-SNP were examined and compared with native starch. The particle size of GS-SNP was 391.50-206.00 nm, with a PDI of 0.35-0.23 and a zeta potential of -37.5 to -13 mV. The amylose content of GS-SNP increased with a decrease in relative crystallinity, and a V H -type crystalline structure was observed. The GS-SNP were in round shape with some self-aggregated granules. The water and oil absorption capacity, solubility, and gelatinization temperature of GS-SNP increased, but the swelling power was restricted. The viscosity of the GS-SNP dispersion remained almost constant throughout the heating but slightly increased after cooling. A higher degree of shear thinning was observed due to a fluid-like gel network and weak gel structure. The optimum conditions were: 50 % amplitude, 30 min time, and a starch to ethanol ratio (1:4) with 85 % maximum desirability. Overall, the findings suggest that GS-SNP have promising potential for application in a liquid system where viscosity of the system cannot be significantly influenced by temperature., Competing Interests: Declaration of competing interest The authors declare no conflict of interest., (Copyright © 2024 Elsevier B.V. All rights reserved.)