Food-grade Pickering emulsions stabilized by edible solid particles have attracted more and more attention due to their wide application prospects in food and pharmaceutical industries. Compared to those emulsions fabricated by food materials such as protein particles and polysaccharide particles， Pickering emulsions stabilized by polyphenol-based particles can have both physical stability and bioactive abilities， which will be vital for exploiting functional foods. Based on the stabilization mechanism of Pickering emulsion， this review mainly elaborated the formation and effect of polyphenol-based particles in Pickering emulsions. Besides， the innovative applications of polyphenol emulsions were also discussed.