Abstract: Natural polysaccharides have numerous biological activities, a stable structure, a large molecular weight, and a high level of safety, making them a popular choice for use as emulsifiers in the food business. However, polysaccharides' strong hydrophilicity and insolubility caused them to perform poorly during emulsification in high-temperature and high-salt environments, restricting their widespread use. To improve their ability to form emulsions, polysaccharides can have their molecular weight, structure, hydrophobicity, and other functional qualities altered. This paper reviews the effects of physical, chemical, and biological modification methods on the molecular structure and emulsification properties of polysaccharides, as well as the status and progress of research on the use of modified polysaccharides in emulsions, and also analyzes the issues with the current modification methods and forecasts the future development trend, with the goal of providing a theoretical foundation for further research on improving the emulsification property and broadening their application fields.