To improve the emulsifying capacity of starch particles, soybean oil-in-water Pickering emulsions were prepared using compound modified areca taro starch with ball milling and esterification. The appearance, droplet size, microscopic morphology, and dynamic rheological properties of Pickering emulsions were characterized using laser scattering analyzer, research-grade upright microscope, rheometer, etc. The effects of starch particle mass concentration (1,5, 10,20, 30mg/mL) and oil phase volume fraction (10%, 20%, 30%, 40%, 50%) on stability and rheological properties of emulsion were investigated. Results indicated that the increment of the particle concentration increased the emulsified phase volume and decreased the droplet size. The emulsified phase volume and droplet size of Pickering emulsions increased with the increase of the oil phase volume fraction. When the particle mass concentration was 20mg/mL, and the oil phase volume fraction was 40%, the Pickering emulsion exhibited a great improvement in separation of emulsion. Compound modified areca taro starch particles were adsorbed at the oil/water interface and effectively resisted droplet coalescence, which led to good stability of the emulsion after 30 d storage. The rheological properties indicated that there was an elasticity-dominated gel-like network structure at inside of the emulsion. With the increasing of particle mass concentration and oil phase volume fraction, the emulsion droplets might pack in a denser manner, which increased the emulsion viscosity and gel-like strength, and enhanced its resistance to deformation. These findings demonstrated that compound modified areca taro starch with ball milling and esterification exhibited good potential as a stabilizer for Pickering emulsion stabilizer.