［Objective］ This paper aims to broaden the application of insoluble dietary fiber from rice bran (RBIDF ) in food.［Methods］ The impact of NaCl concentration (ranging from 0 to 100 mmol/L ) on the stability of high internal phase emulsions (HIPEs ) co-stabilized by RBIDF and soybean protein isolate at pH 2,with RBIDF additions of 0.20 and 0.30 g/100 g,was studied by analyzing ζ-potential,particle size distribution,rheological properties,visual appearance,and freeze -thaw stability.［Results］］ All emulsions under different NaCl concentrations exhibited robust gel -like network structures.When RBIDF was added at 0.20 g/100 g,and NaCl concentration exceeded 25 mmol/L,the viscoelastic behavior gradually intensified with increasing NaCl concentration.Conversely,at an RBIDF addition of 0.30 g/100 g,the increase in viscoelasticity was less pronounced with rising NaCl concentration.The addition of NaCl significantly improved the freeze -thaw stability of the HIPEs with both RBIDF additions.Notably,under relatively high salt conditions of 75 and 100 mmol/L,the HIPEs maintained excellent self -supporting emulsion states even after two freeze -thaw cycles.［Conclusion］ The addition of NaCl can significantly enhance the freeze -thaw stability of HIPEs formulated from a blend of RBIDF and soybean protein isolate.