In this review, Pickering stabilization using different type of edible particles, mainly focusing on the proteins, preparation and surface-active properties of these particles were explained. The surface activity properties of colloidal particles can be explained with Pickering stabilization mechanism. Pickering stabilization tells that particles are often more efficient in stabilizing emulsions or foams than low molecular weight surfactants due to the adsorption of particles irreversibly at the interface and creating a mechanical barrier. As emulsions and foams are widely used in food industry, use of food-grade particles has increasing interest. Colloidal food-grade particles, particularly protein particles, can be prepared by a variety of methods including heat-set, cold-set, enzymatic or chemical cross-linking gelation. All these methods allow changing the functional properties of particles, one of which is the surface activity. As the use of food-grade particles is recent in Pickering systems, stabilization mechanism of Pickering emulsions (at oil/water interface) or foams (at air/water interface) was addressed.