Resveratrol's disadvantages such as low water solubility and instability limit its bioavailability. The encapsulation properties and in vitro digestion forms of four protein nanoparticles were explored to investigate their effects on resveratrol bioaccessibility. The results showed that resveratrol and various proteins mainly bound by hydrophobic interaction and were encapsulated in an amorphous state. Zein nanoparticles (ZRNP) and sodium caseinate nanoparticles (CRNP) have an encapsulation efficiency of more than 80% due to their good hydrophobicity. During in vitro simulated digestion， ZRNP aggregation reduced the resveratrol release rate to (33.95±0.98)%. Whey protein isolate nanoparticles (WRNP) have strong anti-digestion ability， resulting in the release rate of free amino acids was only (22.84±1.40)%. CRNP and soy protein isolate nanoparticles (SRNP) can significantly improve the in vitro bioaccessibility of free resveratrol by more than 50%. Combined with encapsulation properties and forms of action during in vitro digestion， CRNP is expected to improve its bioaccessibility as an encapsulation carrier for resveratrol. This study provides a theoretical basis for improving the bioavailability of hydrophobic polyphenols and their further application in food and oral drugs.