The　use　of　biomolecules,　such　as　proteins,　polysaccharides,　saponins,　and　phospholipids,　instead　of　synthetic　emulsifiers　in　food　emulsion　creation　has　generated　significant　interest　among　food　scientists　due　to　their　advantages　of　being　nontoxic,　harmless,　edible,　and　biocompatible.　However,　using　a　single　biomolecule　may　not　always　meet　practical　needs　for　food　emulsion　applications.　Therefore,　biomolecules　often　require　modification　to　achieve　ideal　interfacial　properties.　Among　them,　noncovalent　interactions　between　biomolecules　represent　a　promising　physical　modification　method　to　modulate　their　interfacial　properties　without　causing　the　health　risks　associated　with　forming　new　chemical　bonds.　Electrostatic　interactions,　hydrophobic　interactions,　and　hydrogen　bonding　are　examples　of　noncovalent　interactions　that　facilitate　biomolecules＇　effective　applications　in　food　emulsions.　These　interactions　positively　impact　the　physical　stability,　oxidative　stability,　digestibility,　delivery　characteristics,　response　sensitivity,　and　printability　of　biomolecule-based　food　emulsions.　Nevertheless,　using　noncovalent　interactions　between　biomolecules　to　facilitate　their　application　in　food　emulsions　still　has　limitations　that　need　further　improvement.　This　review　introduced　common　biomolecule　emulsifiers,　the　promotion　effect　of　noncovalent　interactions　between　biomolecules　on　the　construction　of　emulsions　with　different　biomolecules,　their　positive　impact　on　the　performance　of　emulsions,　as　well　as　their　limitations　and　prospects　in　the　construction　of　biomolecule-based　emulsions.　In　conclusion,　the　future　design　and　development　of　food　emulsions　will　increasingly　rely　on　noncovalent　interactions　between　biomolecules.　However,　further　improvements　are　necessary　to　fully　exploit　these　interactions　for　constructing　biomolecule-based　emulsions.