In order to improve the stability of Pickering emulsions stabilized by starch nanocrystal (SNC) and quaternary chitosan (QCS) in response to the change of pH, anionic polysaccharides, sodium alginate and pectin, were used to modify the emulsion droplet surfaces by electrostatic interaction. The stability and digestion properties of these Pickering emulsions were characterized by droplet size, zeta potential and in vitro digestion profiles. The results showed that when the concentration of sodium alginate and pectin in water phase was constant at 0.1% by weight, the droplet sizes of Pickering emulsions after modification were almost unchanged at pH 2~7, and the creaming would be not occurred after a period of 90 days storage at 25°C with a constant of droplet size. Besides, the addition of anionic polysaccharides could inhibit the digestion of lipids and SNCs during in vitro digestion.