Abstract:Polysaccharide particles are potential Pickering emulsion stabilizers，which prevent emulsion droplet aggregation by generating intermolecular electrostatic interaction and steric hindrance.Based on this，this paper reviewed the preparation methods of polysaccharide particles and the mechanism of Pickering emulsion stabilization by polysaccharides，and summarized the effects of the relative molecular weight and lipophilic groups of polysaccharides on emulsification.This paper provided a reference for the application and development of polysaccharide particle stabilized Pickering emulsion in food.