Pickering emulsions has a history of more than 100 years， which mainly have applied on lipid substitutes， baked foods， nutrient delivery and detergents. Many scholars at home and abroad have conducted studies on the production greatly and related mechanism of PEs that made great achievements. However， there is no clear principle for the classification and selection of raw materials. The research was carried out solely according to the needs of the research and the characteristics of the emulsions， which lacked systematic analyze and limited the selection range of materials of complex emulsions. This paper firstly introduced the relationship between different process mechanism of PEs (included physical barrier theory， network structure theory， bridging theory and capillary forces theory). Based on these mechanism， then it introduced PEs which stable by solid particles in different type of materials (included polysaccharides， protein， polyphenols and lipids particles). Finally in order to provide certain thought for researchers， it analyzed all information about the raw materials selection， preparation methods of PEs and food-grade solid particles according to the two part that has introduced.