Pickering emulsions are a new type of emulsion system based on solid particles instead of emulsifiers. After denaturation or rearrangement， Pickering particles are irreversibly adsorbed at the oil-water interface， forming an interface layer with good durability， high viscoelasticity and high strength. Furthermore， the entanglement and cross-linking between Pickering particles can form a three-dimensional network structure capable of supporting oil droplets. Therefore， the Pickering emulsion systems have an intrinsic mechanism that shows significant advantages in texture and oxidative stability， and they are potential alternatives to animal fats or hydrogenated vegetable oils due to their high stability and solid-like textural properties. This paper reviews the recent progress of Pickering emulsion systems as a fat substitutes in dairy， bakery， and meat products， and provides an outlook on their future development directions.