Abstract: In view of the poor HLB value, emulsification ability and wettability of soybean concentrated phospholipids when used as food additive, the application range of soybean concentrated phospholipids is greatly limited. The effect of physical compounding of soybean concentrated phospholipids with emulsifiers such as monoglyceride, diacylglycerol, Tween 20, Tween 80 and compound emulsifier on its properties was studied. The results showed that emulsifiers such as monoglyceride, diacylglycerol, Tween 20, Tween 80 and compound emulsifier had great effects on the HLB value, emulsifying power and wetting ability of soybean concentrated phospholipids. Firstly, the HLB value and emulsifying power of soybean concentrated phospholipids increased with the addition of different emulsifiers. Secondly, the wetting time of soybean concentrated phospholipids decreased first and then tended to be stable or decreased with the increase of the content of different emulsifiers, and the wetting ability increased first and then tended to be stable or increased, and the wetting ability was the highest for about 10 s. Heat map analysis showed that the HLB values of soybean concentrated phospholipids were enhanced by different emulsifiers in this order: Tween 80 > Tween 20 > Tween 80 and Tween 80, monoglyceride and Tween 80, Tween 20 and Tween 80 > monoglyceride > Tween 80 and monoglyceride, Tween 20 and Tween 20, monoglyceride and Tween 20 > Tween 20. The efficiency of improving the emulsifying capacity was: Tween 80 > diacylglycerol and Tween 20, Tween 20 and Tween 80, monoglyceride and Tween 80 > Tween 20, monoglyceride and Tween 20 > diacylglycerol and monoglyceride > monoglyceride > diacylglycerol. The efficiency of improving the wetting capacity was: Tween 20, Tween 80, monoglyceride and Tween 20, monoglyceride and Tween 80, Tween 20 and Tween 80 > diacylglycerol and Tween 80 > diacylglycerol and Tween 20 > monoglyceride > diacylglycerol and monoglyceride > diacylglycerol.