This article aimed to investigate the stability and the in vitro digestion characteristics of the oil-in-water emulsions stabilized by casein gel particles， comparing with sodium caseinate and tween 20. The droplet size， zeta potential and stability of oil-in-water emulsions were measured using Mastersizer， Zetasizer and Turbiscan lab， respectively. The digestion characteristics of the emulsions stabilized by casein gel particles were investigated by in vitro simulated digestion， making comparison to sodium caseinate and tween 20. The results showed that the Turbiscan stability index of oil-in-water emulsions stabilized by casein gel particles was 0.71 ± 0.09， which was significantly lower than the emulsions stabilized by sodium caseinate （1.43 ± 0.09） and tween 20 （1.62 ± 0.15）， indicating that the stability of the casein gel particles stabilized emulsions was best. This may be attributed to strong steric hindrance and electrostatic repulsion formed by casein gel particles with complete structure on the oil-water interface. The results of in vitro digestion showed that the release of the free fatty acid of the emulsions stabilized by casein gel particles， sodium caseinate and tween 20 was（86.13 ± 3.91）%， （86.79 ± 3.61）% and （91.62 ± 1.31）%， respectively. There was no significant difference in lipolysis among three emulsions， indicating that casein gel particles would not impede lipid digestion of the emulsions. The type of emulsifiers had effects on the initial rate of lipid digestion， but no effects on the final lipid digestion. In conclusion， casein gel particles can improve the stability of oil-in-water emulsions and have no effect on the digestion.