The Pickering emulsions of four essential oils stabilized by modified citrus and whey pectin composite nanoparticles were prepared by high-pressure homogenization method after irradiation modification of pectin. The emulsions were characterized by Malvern laser particle size analyzer, SEM, FTIR and Haake torque rheometer, and the emulsions and antibacterial effects were evaluated by drug sensitivity tests. The results showed that the emulsification ability of the irradiated modified pectin was significantly enhanced which the emulsion stability was increased to 548.11 m2/g. FITR spectra characterized the groups of the emulsions，corroborating the formation of aggregates and the successful encapsulation of essential oils. The particle size of the emulsions ranged from 829 nm to 1147 nm and were stable after centrifugation and stay more than 90% storage for 77 days. The emulsions encapsulated different essential oils in the range of 5.81% to 21.54% with loadings of 0.81% to 5.81%. The four emulsions showed significant inhibition of two food microorganisms (Escherichia coli and Staphylococcus aureus) with inhibition circles ranging from 7.51 to 34.98 mm. The modified citrus pectin-lactalbumin based Pickering emulsions were stable in structure and encapsulated essential oils with good slow release efficacy and antibacterial activity, which provides theoretical guidance for the establishment of emulsion systems and delivery of antimicrobial essential oils This provides a theoretical guide for the establishment of emulsion systems and the delivery of antimicrobial essential oils and a promising application pathway.