Abstract: This study involved the thermal-induced covalent conjugation of soy protein isolate (Soy protein isolate, SPI, 2%, w/v) with different concentrations of rutin (0%, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, w/v) to prepare rutin-soy protein isolate (Rutin-Soy protein isolate, R-SPI) complex particles. These R-SPI particles were used as stabilizers to prepare high internal phase emulsions (High internal phase emulsions, HIPEs) with soy oil by one-pot homogenization. The effects of different rutin addition amounts on the particle size, Zeta potential, rheological properties, interface protein adsorption rate, thermodynamic properties and microstructure of R-SPI composite HIPEs systems were investigated. The storage stability, thermal stability, acid-base stability, ionic stability, oxidation stability and digestive properties of the emulsion system were also studied. It was found that as the rutin concentration increased, the storage modulus (G') and loss modulus (G'') of HIPEs increased. When the rutin addition amount was 2.5%, the G' and G'' of HIPEs reached the maximum, and at this time, the particle size (1494.23±54.05 nm) and potential (−59.23±1.82 mV) of HIPEs reached the minimum values. At this time, the interface protein adsorption rate and free fatty acid release amount of HIPEs were the highest compared to other treatment groups (P<0.05). Further analysis of the stability of HIPEs revealed that after heating at 100 ℃ for 15 minutes, all treatment groups showed oil precipitation, while the HIPEs stabilized by R-SPI had stronger thermal stability, manifested by higher storage modulus (G'). Moreover, with the increase in rutin concentration, the acid-base stability, ionic stability and centrifugal stability of HIPEs increased. When the rutin concentration was 2.5%~3%, the alkaline stability, ionic stability and centrifugal stability of other treatment groups were better, and HIPEs with this concentration range showed stronger antioxidant capacity after accelerated oxidation. These findings will provide theoretical basis and experimental guidance for the development of new functional food-grade HIPEs.