To investigate the synergistic stabilization effect of β-cyclodextrin (β-CD) and sodium caseinate(SC) on Antarctic krill oil Pickering emulsion. In this paper， Antarctic krill oil Pickering emulsions were stabilized by β-CD， SC and β-CD/SC complexes， respectively. The Pickering emulsions were characterized by macroscopic and microscopic morphological changes， particle size， ζ-potential， and viscosity. The results showed that the emulsion stabilized by β-CD/SC complex had the smallest particle size (13.66 μm)， highest absolute value of ζ-potential (31.90 mV)， and strongest viscosity. In addition， the stability of Antarctic krill oil Pickering emulsions stabilized by different stabilizers was evaluated by centrifugation treatment， thermal treatment， and freeze-thaw treatment. The results showed that the emulsion prepared by β-CD/SC complexes possessed the best overall stability. The complex of β-CD and SC had a significant synergistic stabilization effect on Antarctic krill oil Pickering emulsion and had remarkable potential for application in the emulsion field.