Water-in-oil emulsions, in which water is dispersed in a continuous oil phase, are widely applied in food products, such as margarine, butter and chocolate fillings. To enhance their stability, low molecular weight (LMW) surfactants are commonly used as emulsifiers. In food application, mostly sorbitan esters (Span), polyglycerol polyricinoleate (PGPR) and mono- and diacylglycerols (MAGs-DAGs) are used. However, biopolymers and particles from natural sources (e.g., modified lignin and starch, ethyl cellulose, phytosterols, cocoa butter) have aroused the interest of researchers because of their long-term stabilization. But using sustainable, environmentally friendly particles to effectively stabilize W/O emulsions is still challenging for the food industry. In this framework, gamma oryzanol particles provide potential as emulsion stabilizing particles. As a result, this project aims to develop the stability mechanism and crystal behavior of liquid and semi-solid W/O emulsion systems. In detail, firstly, the gel formation process and the crystallization behavior of GO. The research of microstructure of GO gels and crystal suspensions can give a better understanding of designing more stable W/O emulsions. Secondly, the characterization of water-in-oil emulsions and water-in-oleogel emulsions. Stability mechanism and crystal behavior can be studied based on previous part. What is more, the difference between crystallization on water-oil interface and on bulk phase is the goal that we need to clarify. Finally, the influence of GO crystals on interface to bulk phase in semi-solid emulsion system should be included in this project. This project is focusing on the stability mechanism and crystallization behavior of emulsions stabilized by gamma oryzanol, which has significant implications for the future design of Pickering W/O emulsion systems in pharmaceuticals, cosmetics and food areas.