Many foods including creams, sauces, and dressings exist as an oil-in-water (O/W) emulsion, where small oil droplets are dispersed in a continuous aqueous phase. Food emulsions are usually manufactured by homogenizing immiscible oil and water phases with amphiphilic molecules such as small-molecule-surfactants and proteins as emulsifying agents, which can adsorb on the newly-created oil droplet surfaces to form protective layers on the droplet surfaces. Because O/W emulsions consist of two immiscible phases and thus are thermodynamically unstable, O/ W emulsions inevitably undergo undesirable physical phenomena such as creaming, flocculation, and coalescence to ultimately separate into bulk oil and water phases. Therefore, the kinetic stability of emulsions against these physical phenomena until consumption is critically important for maintaining quality of emulsified food products. While most fundamental research on food emulsions has been carried out using the nano-ordered amphiphilic molecules, trends in food emulsions are shifting toward meso- and micro-scale particles as a novel class of emulsifying agents during the last decade. In this review, recent studies on particle-stabilized emulsions are overviewed, and our work on emulsifying properties of various colloidal particles are reviewed. Our findings indicate that powders derived from agricultural products (e.g., rice grain, mushroom, plum fruits, and avocado fruits), microgels fabricated from polysaccharides(i.e., micron-sized polysaccharide gel particles), and lipid-protein complex particles (i.e., natural soybean oil bodies) can act as emulsifying agents in various model emulsified food systems. The research progress in particle-based emulsion systems will potentially lead to developments of novel emulsifying agents, which can meet diversifying consumers demands for daily food products and social requirements towards Sustainable Development Goals (SDGs).