Pickering emulsion (PE) is a type of emulsion that uses tiny solid particles instead of conventional surfactants and offers superior stability, biocompatibility, and low toxicity across food, pharmaceutical, and various other applications. This chapter discusses the application of microfluidization (MF) technology for producing PE and highlights its formation and stabilization mechanism, various particles used, and applications, including their benefits and drawbacks. Key factors influencing PE stability, such as particle size, shape, wettability, concentration, surface coverage, roughness, pH and salt concentration, and aqueous and oil phase properties, are discussed. In PE, the droplets are coated with these tiny solid particles, which show higher stability to coalescence compared to those coated with conventional emulsifiers due to irreversible adsorption and enhanced steric repulsion. The MF technology has been used to produce these tiny particles and PE. The turbulent flow due to high pressure (up to 150 MPa) in MF breaks down the larger molecules, forming a viscoelastic structure at the oil and water interface. Additionally, the impact of MF on structural modifications of macromolecules like proteins and polysaccharides is discussed in relation to their application as PE stabilizers. In conclusion, PEs are now gaining popularity for industrial applications due to their exceptional stability, giving them a practical option for delivering various bioactive compounds and drugs, reducing fat, and developing functional food. Hence, this chapter holds significance in applying MF as a ground-breaking technology for producing stable PE, offering innovative solutions for sustainable applications in the food, pharmaceutical, and nutraceutical sectors.