In order to explore the synergistic action of β-cyclodextrin (β-CD) and sodium caseinate (SC) to stabilize the seal oil Pickering emulsion. Seal oil emulsions were prepared by β-CD (β-CD-E), SC (SC-E) and hybrid particles (β-CD@SC-E). Appearance and microscopic morphological analysis, particle size, ζ-potential and viscosity were used to characterize the emulsions. Droplets in emulsion stabilized by the hybrid particles were evenly, with smallest particle size (16.31μm), largest absolute ζ-potential (27.85 mV) and higher apparent viscosity. Then, stability of the emulsions was evaluated by storage stability, centrifugation stability, pasteurization stability and salt stability. The results showed the appearance, microscopic morphology, particle size, creaming index (CI) of β-CD@SC-E were the least affected after storage, centrifugation, pasteurization and different salt concentration treatment. The interaction analysis indicated that blue shift happened in the maximum absorption wavelength, amide I of β-CD@SC. The α-helixes in β-CD@SC transformed to the β-fold and significant changes occurred in the crystal form and microstructure of β-CD@SC. All these results indicated that self-assembly occurred during the binding of β-CD and SC, which changed their original structures and enhanced their emulsification performance. Besides, hydrogen bonding and hydrophobic interaction played the vital roles during the self-assembly.