Pickering emulsions have attracted recent research interest due to their superior stability and unique properties in delivering bioactives (such as polyphenols, anthocyanins, carotenoids, fatty acids, lipophilic and hydrophilic vitamins, among others) in food emulsions. Starch can be used as the material of stabilizing particles in this type of emulsion. However, native starch presents limitations due to its natural hydrophilicity and other characteristics that require simple or combined modifications to develop granules or particles that are suitable for stabilizing Pickering emulsions and their application in encapsulating bioactive compounds. This chapter provides two detailed and comprehensive methods, covering two starch modification methods: with octenyl succinic anhydride (OSA) and a combination of heat-moisture treatment (HMT) and antisolvent precipitation, the production of the Pickering emulsions, and its use in curcumin encapsulation.