Starch-lipid composite nanoparticles were prepared by using dry and wet methods. The properties of nanoparticles, such as the lipid composite index, solubility, microscopic morphology, particle size distribution, three-phase contact angle, crystal structure, and emulsifying property, were studied to create a new starch-based Pickering emulsifier. The results show that the lipid composite index of the nanoparticles prepared by using the dry method is significantly higher than by using the wet method, which is related to the combination form between lipids and starch demonstrated by X-ray. Scanning electron microscopy results show that both particles exhibited the aggregated nanoscale distribution, and the average particle size of the dry method is significantly higher than the wet. The contact angle of the nanoparticles prepared with the dry method is significantly higher than that with the wet method. Emulsification property results show that the Pickering emulsion stabilized by nanoparticles prepared with the dry method has a smaller particle size and a more even distribution. Pickering emulsion gels were formed after 7 days of storage with the addition of 3%~5% emulsifier.