Curcumin, a polyphenolic compound with strong antioxidant and antidiabetic effects, faces limited application due to its lipophilicity and chem. instability.This study investigated the use of cellulose nanocrystals (CNCs), derived from jujube seed waste, to stabilize Pickering emulsions for curcumin encapsulation and assess its digestive behavior.CNCs with varying lengths were produced via acid hydrolysis, ammonium persulfate oxidation, and ultrasonic treatment.Structural and functional properties were characterized, and the influence of CNC length, concentration, and oil-to-water ratio on emulsion formation and curcumin digestibility was examinedUltrasonication reduced CNC length, increased hydrophobicity, and improved network formation without altering crystallinity.All CNC variants effectively stabilized emulsions, which remained stable during storage.Emulsions with CNC concentrations above 0.9 % formed dense three-dimensional networks that enhanced overall emulsion stability.In vitro digestion revealed that longer CNCs provided better protection for encapsulated curcumin but reduced its bioavailability.Higher oil phase ratios suppressed free fatty acid (FFA) release by limiting lipase access to lipid droplets.Overall, this study demonstrates that adjusting CNC length and oil content provides an effective approach for controlling lipid digestion and optimizing curcumin bioavailability in Pickering emulsions, supporting their use as functional delivery systems.