Pickering emulsion is a novel dispersion system， which can be stably formed via the directional adsorption of micron or nanoscale solid particles at the oil-water interface. The micron or nanoscale solid particles are usually composed of organic compounds such as starch， chitosan or protein， as well as inorganic substance such as silica， titania or calcium carbonate， etc. In recent years， due to the rapid development of Pickering emulsion and its extensive application in the food field， the research focuses more on the green， safe， and biocompatible organic material rather than inorganic counterparts. Among them， starch nanoparticles （SNP）， which have unique nano-effects， wide range of sources， biodegradability and other advantages. Nano-scale organic particles are made from natural or modified starch， which are processed by physical and chemical methods such as acid hydrolysis， precipitation， grinding and ultrasonic. Compared with traditional emulsier， SNPs can form a powerful physical barrier at the oil-water interface， droplet coalescence is less prone to occur， and have better stability in the encapsulation and delivery of functional nutrients. Therefore， the preparation method of nanostarch and the stabilization mechanism of Pickering emulsion were reviewed in this paper. The application of nanostarch-based Pickering emulsion in food field were elucidated.