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Pickering high internal phase emulsion was prepared by using soybean globulin (11S) and soy β-conglycinin (7S) under acidic conditions. The stability of the emulsion was studied by particle size, potential, Fourier transform infrared spectroscopy（FITR）, freeze scanning electron microscopy, optical microscopy and rheology, and its digestion characteristics were also discussed. The results showed that when pH value was 2.0, the emulsion formed by 7S and 11S had higher emulsifying activity and emulsifying stability, and 11S had higher hydrophobicity and emulsifying property than 7S. When the protein concentration was 0.015g/mL and the volume fraction of oil phase was 78%~82%, stable high internal phase emulsion can be formed. By increasing the volume fraction of the internal phase, the emulsion system with stable 7S and 11S protein particles distributed more evenly and was not easy to aggregate, which enhanced the formation of gel network. Compared with 7S stabilized Pickering high internal phase emulsion, 11S formed a stronger gel network structure with stronger gel strength and more stable emulsion system. Simulated in vitro digestion experiments showed that under acidic conditions, the particle size and potential value of the emulsion were lower, and the fat release was less. The high internal phase emulsion formed by the protein could delay the release of lipid to varying degrees. The research result clearly identified the structural characteristics of 7S and 11S under acidic conditions and the digestive behavior of stable high internal phase emulsions in gastrointestinal tract, and provided theoretical support for the research and development of food functional ingredient delivery system.