Pickering emulsion is a new type of emulsion and is highlighted by its excellent safety and stability. The whey protein isolate-pectin complex was through complex coacervation and its application in the preparation of Pickering emulsions was studied. When the two polyelectrolytes mixed in mass ratio， their maximum complexation occurred at pH 3.5. The resultant complex generated at the optimum pH was then used as a surfactant to prepare 10%， 30%， and 50% emulsions by using sweet orange oil as a model oil phase， which were then subjected to rheological analysis and stability evaluation. The results indicated that all the three emulsions were homogeneous and the 10% and 30% emulsions were liquid with good flowability， while the 50% emulsion was gel like. The 10% emulsion could be well dispersed in solutions of various pH and NaCl concentrations， but the other two exhibited poor dispersibility and creamed readily during storage. All the three emulsions showed excellent stability during storage at room temperature， but their stability against other adverse conditions depended closely on the oil fraction. As the oil fraction increased， the stability against cold storage， freezing， freeze-thaw， pH variation， and centrifugation of the emulsions increased as well， while the stability against heating exhibited a reversed trend. NaCl had no effect on the stability of the emulsions. Hence， the whey protein isolate-pectin complex has great potential in the preparation of food-grade emulsions with good dispersibility and stability.