In this study， egg white protein gel particles were used as an emulsifier to prepare Pickering emulsion. The effects of oil phase ratio and particles concentration on egg white protein Pickering emulsion (EWP-PE) were studied. Loaded with β-carotene， the thermal stability and storage stability of the emulsion were studied. The results showed that: 1) When the content of egg white protein was 4% and the oil phase ratio was 40%， the particle size of EWP-PE was 47.37 μm， the Zeta- potential value was -30.3 mV and the emulsion index was 14.2%. At this condition， the EWP-PE had good stability. 2) When EWP-PE was loaded with β-carotene， its particle size increased significantly with temperature increasing (P<0.05). At 80 ℃， the retention rate of β-carotene in emulsion still maintained 65.8%. After 15 days of storage， the retention rate of β-carotene in EWP-PE was 42.8%， which was significantly higher than that in oil phase (27.5%). In conclusion， EWP-PE loaded with β-carotene showed good thermal stability and storage stability. This study provided reference data for the application of β-carotene in food field.