Abstract: Curdlan is a natural exopolysaccharide produced by microorganisms without branching structure which is composed of glucose linked with β-1,3 glycosidic bonds, and used as a stabilizer, thickener in the food industry. Curdlan exhibits excellent functional properties such as gelling ability, anti-digestion and immunomodulatory effects, but the water-insoluble property of curdlan greatly limits its wide applications. Modification of curdlan can enhance its functional properties, especially the water-soluble ability of curdlan, which will expand its development and utilization in food area. In this review, the effects of modification methods on the functional properties of curdlan are discussed from three aspects: Physical modification, chemical modification and enzymatic modification. Moreover, this review highlights the recent research trends in curdlan applications in the food industry in recent years from four perspectives: Food packing materials, improving food texture, developing bionic food and functional food carrier. Overall, curdlan has great potential to be used in food industries. This review provides a reasonable reference for the further development and application of curdlan.