Liposomes are a kind of carrier with a nanostructure formed by encapsulating substances in the lipid bilayer， which has become a research hotspot in recent years due to the variability of components and superior structural characteristics. Liposomes can form biomembranes similar to bimolecular vesicles on the surface of active substances， improving the stability and bioavailability of active ingredients. Therefore， liposomes have extensive applications in the food industry. This paper reviews the preparation technology of liposomes and its application and research progress in the food industry.