High internal phase emulsion refers to the emulsion with dispersed phase volume fraction over 74.05%， which has been widely used in food， cosmetics， pharmaceutical， materials and petroleum industries. In recent years， the method of using biological macromolecules and solid particles instead of small-molecule surfactants to stabilize high internal phase emulsions has attracted the attention of researchers. Among them， the exploration of biologically derived solid particles is one of the research hotspots in this field. In addition， High internal phase emulsion as a delivery system of functional factors has shown unique advantages， which can effectively improve the stability and bioavailability of functional factors. Based on previous research， this paper reviews the types of emulsifiers for stabilizing high internal phase emulsions， preparation methods and applications in the food field， and prospects for its development.