Food-grade Pickering emulsion is a new type of emulsion stabilized with natural food macromolecular solid particles instead of traditional surfactants. Pickering emulsion has the advantages of high stability， low production cost and environmental friendliness， which makes up for the disadvantages and deficiencies of traditional emulsion， such as poor stability， high production cost and potential safety hazards. It has a good prospect of development and application in the field of food， and it is a research hotspot at present. In this paper， the effects of different processing conditions such as particle conditions， drying， preparation and digestion on the stability of Pickering emulsions were systematically reviewed. The aim was to propose the future development direction of the research on the influence of different processing factors on the preparation of food grade Pickering emulsion， and provided support for the wider application of Pickering emulsion in the food field.