In this study, citrus pectin was used to modify gliadin to prepare complex particles (GCP), and GCP roles in influencing emulsion formation by adjusting pH (3-7) and gliadin/citrus pectin ratio (1:0-1:0.1) was explored. Compared with gliadin particles, the instability of emulsion stabilized by GCP could be improved at pH 3.0-4.0, and GCP could form smaller droplet size of emulsions at pH 5.0-7.0. Under the selected conditions of pH 4.0 and 7.0, the GCP at 1:0.05 had tuned near neutral wettability in comparison of other ratios. Furthermore, the formation mechanism of GCP at 1:0.05 revealed the stabilizing impact on the correlation between structure and emulsions with different GCP concentrations (Cp, 2% ∼ 10%, w/w) and oil phase contents (φ, 20% ∼ 70%, w/w). Exponents (n and m), which characterize the relationship between Cp and φ with respect to the storage modulus (G'), were determined by applying power-law eqs. (G' ∼ Cn and G' ∼ φm), respectively. The network strengths of Pickering emulsions stabilized by GCP particles had varying degrees of dependence on Cp and φ. The crossover point γco serves as a critical indicator of the emulsion structure's ability to resist deformation. For low oil-phase content (20% ∼ 30%, v/v), the stress required for γco showed a notable rise as Cp increased. In the range of medium oil-phase content (40% ∼ 60%, v/v), the stress required for γco rose with the GCP concentration increased, but the rate of increase decreased slightly compared to that of the low oil. In the range of high oil-phase content (70%, v/v), the required stress at the crossover-point decreased with increasing particle concentration.