Abstract: A Pickering particle dry powder and a preparation method are used in food processing. The preparation method includes stirring peanut protein isolate and water as raw materials to obtain peanut protein isolate dispersion, subjecting the peanut protein isolate dispersion to ultrasonic treatment, subjecting the resultant to cross-linking reaction with transglutaminase to obtain a monolithic geld, shearing and homogenizing the monolithic gel to obtain a microgel particle dispersion, spray drying the microgel particle dispersion to obtain the Pickering particle dry powder. The Pickering particle dry powder prepared by the ultrasonic-assisted enzyme method is still in nanometer level after rehydration, which is beneficial to preparing Pickering emulsion with strong stability. The preparation method has the advantages of simple operation and low cost, which is beneficial to actual production in the food industry.