Abstract:Coconut meal，as a major by-product of coconut oil processing，contains about 20% protein and is a potential source of plant-based proteins with high nutritional values. Emulsification is one of the important functional properties of coconut meal protein for the application in the food industry. However，the application was limited due to the high sensitivity to environmental conditions （e.g.，pH，salt，and temperature）. Modification of coconut meal protein by modern biomodification techniques could improve the emulsifying properties and thus increase the value-added of coconut meal protein. The composition，properties，and emulsification mechanisms of coconut meal protein were introduced. In addition，the latest advances in modification methods were reviewed to lay a theoretical foundation for the application of coconut meal protein in the food processing industry.