Food colloids generally refer to proteins, lipids, carbohydrates and multi-scale micro-nano structures formed by their self-assembly in foods. As the framework structure, food colloids carry out the texture, flavor, taste, stability, nutrition and health characteristics of food products, and are regarded as an indispensable part for maintaining food quality. This review is intended to summarize recent progress in research on food colloids from the perspectives of food colloidcomponent interactions, food colloids-based future food structure design, interaction of food colloids with intestinal cells, and metabolism and safety of food colloids. It is hoped that this review can provide an impetus for promoting the rapid development of this field into a frontier research direction.