In this research， two hydroxybenzoic acids， gallic acid (GA) and vanillic acid (VA)， were covalently cross-linked with whey protein isolate (WPI) to prepare composite particles (WGA and WVA). The sulfhydryl content， surface hydrophobicity and other physical and chemical indicators of the particles were determined， and the secondary and tertiary structures were characterized. Pine nut oil Pickering emulsions (WGAP and WVAP) were prepared with particles as emulsifiers. Effects of the changes in the surface hydrophobicity of particles induced by two phenolic compounds with different structures and dose on the physicochemical properties and lipid oxidation capacity were evaluated. Pickering emulsion was characterized by the particle size distribution， rheological behavior and lipid oxidation products. The results showed that the sulfhydryl content of WGA and WVA was decreased， surface hydrophobicity was significantly increased (P<0.05)； maximum emission peaks of WGA and WVA were both red-shifted to 361.07 nm. The fluorescence intensity quenching rates of WGA were 91.05%， 89.98% and 94.02%， respectively， while the fluorescence intensity quenching rates of WVA were 20.12%， 27.49% and 31.19%， respectively. Compared with control WPP， the main peak position of WGAP particle size distribution was concentrated between 204.1-276.4 nm； the main peak position of WVAP particle size distribution was concentrated between 217.7-256.2 nm. Both WGAP and WVAP were pseudoplastic fluids， the storage modulus (G') was always higher than the loss modulus(G'')， and could inhibit the production of lipid oxidation products. Two hydroxybenzoic acids can increase the surface hydrophobicity to different degrees that improve the physical and chemical properties of the emulsion and reduce the generation of oxidation products in the process of lipid oxidation. The interfacial properties of proteins are improved by hydrophobic aggregation of proteins or the formation of thiol-quinone adducts， so that the particle size distribution of Pickering emulsions is more uniform， the system tends to be stable， and the degree of lipid oxidation is lower.