The stable Pickering emulsions were prepared from starch nanocrystals (SNC) combined with cationic quaternized chitosan(QCS). And the properties of aqueous dispersion of QCS/SNC and Pickering emulsions were characterized by Fourier transform infrared spectroscopy( FT-IR), surface/interfical tensiometer, rheometer, optical microscope and fluorescence microscope. The results showed that QCS was absorbed on the surface of SNC through hydrogen-bonding interaction and electrical attraction. The dispersion of emulsifier was improved and the surface tension and interfacial tension of the SNC suspension aqueous decreased by the addition of QCS. With the increasing of the mass fraction of QCS, the droplet size of emulsion increased firstly, but decreased then, eventually increased again. When the mass fraction of QCS was 0.4%, the smallest droplet of emulsions was acquired, and the creaming would be not occurred even after a period of 30d storage at room temperature.