Abstract: The seven measurement methods of food emulsions stabilities were reviewed. It included the Optical method ( Laser particle sizer, Turbiscan, Lumisizer, Turbidity) , Zeta- potential analysis, Rheological method, Interfacial adsorption method, Microstructure analysis ( Microscope, Atomic force microscope, Transmission electron microscope) , Centrifugal analysis, Visual observation. Combined with the examples, applications of measurement methods in samples were showed. It provided the methods for the food emulsion research and development.