Recently， Pickering emulsions stabilized by cellulose colloidal particles have attracted extensive attention due to their high stability and biocompatibility. In this paper， cellulose was extracted from the corncob waste by gas explosion treatment， and then the TEMPO oxidation method was utilized to accurately oxidize the corncob cellulose， which improved the solubility and reduced the particle size of cellulose. By controlling the oxidation process， two kinds of oxidized cellulose nanoparticles in the forms of nanospheres and nanorods were prepared， and both of them could effectively improve the stability of Pickering emulsion. Compared with cellulose raw materials， the Pickering emulsion composed of oxidized cellulose nanoparticles have higher stability and can inhibit the digestion of oil in vitro. Compared with oxidized cellulose nanospheres， nanorods can delay oil digestion of emulsion better， this may be due to nanorods are more likely to form a network structure on the surface of oil droplets to prevent lipase approaching to oil. This paper provides a new solution for low calorie oil-in-water emulsion foods， and provides technical support for the high value utilization of agricultural waste.