Abstract: Self-assembly of food proteins into fibrils with meso-scale structure and biocompatibility have provided a possibility of utilization as novel functional ingredients in food. This review described the fibrillar structures, formation mechanism, the characterization process of fibril formation from food protein and applications for the fibrils. In this paper, the mechanism and analysis method of fibril formation was discussed so as to provide some scientific bases for control behavior in complex food protein and application in food industry.