In recent years， Pickering emulsion(PE) has become a hot topic in food industry. There are more and more researches on Pickering emulsion which is stabilized by animal protein (milk， meat and egg protein). This paper reviews the factors affecting the stability of protein-based Pickering emulsion， the kinds of animal proteins that can form Pickering emulsion， and its application in food industry. This paper provides reference for the preparation of Pickering emulsion based on animal protein stability， and can expand its application in food field.