Particle-stabilized emulsion has gained much attention in recent decade because of its wide applications in foods, pharmaceuticals and cosmetics. The use of multiple emulsifiers has been shown to be a promising approach to improve the emulsion stability. Hence, the aim of this work is to compare the stability of emulsions stabilized by both SNPs and ChFs over storage time and different environmental factors: temperature, pH and ionic strength. SNPs were prepared by gelatinization, followed by a non-solvent precipitation method followed by OSA modification; while ChFs were purified and then subjected to acid hydrolysis to produce nanofibers. The effect of sonication on the emulsions was also investigated to compare the stability of regular and sonicated emulsions. Regardless of the nanoparticles used as stabilizers, sonicated Pickering emulsions were found to have significantly smaller droplets compared to non-sonicated emulsion. Furthermore, emulsion stabilized by combining both SNPs and ChFs had smaller droplet size and higher storage stability than when either one was used at equivalent concentrations. With the presence of both nanoparticles, the emulsion was stable at higher temperature and wider pH range, particularly when the pH is 7 or above. These observations indicated a synergistic effect of both nanoparticles on emulsion stability. The addition of NaCl showed limited impact on the emulsion stability, with maximum concentration of 200 mM. Droplet size of emulsions remained almost the same when the NaCl added was higher than 200 mM. The results demonstrated that overall stability of Pickering emulsions could be improved by using multiple solid particles.