In order to improve the stability and application potential of corn oil emulsion and explore the influence of insoluble citrus fiber on the properties of corn oil emulsion，the corn oil Pickering emulsion was constructed with insoluble citrus fiber as stabilizer，and the rheological properties，morphological structure，stability and other properties of the emulsion were characterized and analyzed to improve the stability and application potential of corn oil emulsion and study the effects of insoluble citrus fiber on the properties of corn oil emulsion. The results showed that the viscosity，energy storage modulus and loss modulus increased with the increase of the content of insoluble citrus fiber in corn oil Pickering emulsion. The emulsion had the properties of pseudoplastic non-Newtonian fluid. The network structure formed by insoluble citrus fiber in the system resulted in the gradual increase of the particle size of the system. When the content of insoluble citrus fiber was 0.2%（w/w） and 0.3%（w/w），the absolute potential of Pickering emulsion exceeded 30 mV，and the effect of emulsification was better. The centrifugal stability and freeze-thaw stability of emulsion increased with the increase of the content of insoluble citrus fiber. When the content of insoluble citrus fiber in the emulsion was greater than 0.1%，no stratification occurred in the emulsion for 30 days. It is indicated that insoluble citrus fiber has good stability of emulsification. 0.2%-0.3% insoluble citrus fiber can be mixed with corn oil emulsion to build stable Pickering emulsion. It will provide a new direction for the application of corn oil emulsion.