Abstract: Liposomes are spherical vesicles with phospholipid bilayer structure, which are widely used in food industry because of their good biocompatibility and biodegradability, ability to encapsulate hydrophilic and hydrophobic substances, as well as their advantages of protection, transportation, targeting and control release. This paper briefly introduces the classification of liposomes, focuses on the current status of research on liposome preparation technology, characterization of physicochemical properties, surface modification, and summarizes the application of liposomes in the food field. In addition, prospects for the application and future development of liposomes are envisioned.