Abstract:As a high kinetic stability system with small particles，nanoemulsions are increasingly used in the food and medicine industries，as a carrier of bioactive compounds to develop low?fat foods and improve the food texture and taste.This paper summarized the composition and formation mechanism of nanoemulsions based on the research achievements in China and abroad，introduced the high?energy and low?energy methods for preparing nanoemulsions，and described their application in food，with a view to providing reference for the further application of nanoemulsions.