Abstract:Octenyl succinate corn starch ester nanoparticles were prepared using the alcohol precipitation method.In addition，a Pickering emulsion was successfully prepared using deionized water and corn oil as the water phase and oil phase，respectively.The effects of factors such as the substitution degree of octenyl succinic starch ester，granule concentration of starch ester nanoparticles，and the oil-water volume ratio of the emulsion after emulsification were analyzed by determining the emulsion index， emulsion particle size， and microstructure of the emulsion droplets.The results showed that the starch ester nanoparticles could stabilize the Pickering emulsion，and the emulsion index increased with an increase in the substitution degree，oil-water volume ratio，and particle concentration.The particle size of the emulsion decreased with an increase in the substitution degree and granule concentration，while the particle size of emulsion increased with the increase of oil-water volume ratio.