Abstract: Vegetable protein emulsion was an unstable system, and the emulsifying properties could be effectively improved by the protein glycosylation reaction. In this paper, the mechanism of glycosylation reaction was introduced, and the effects of glycosylation were reviewed domestic and overseas on functional properties of protein emulsion such as soy protein, peanut protein, oat protein and other kinds of vegetable protein, and meanwhile the methods for emulsion system stability were summarized.