Background:　Peptide　self-assembly　as　a　popular　hotspot　in　biotechnology,　originating　from　biological　nature　to　construct　functional　materials,　is　widely　used　in　biomedicine,　food,　and　cosmetics　fields.　However,　due　to　the　multiple　combinations　of　amino　acids,　the　self-assembly　process　is　difficult　to　control　with　minor　changes　in　the　peptide　sequence.　Therefore,　it　is　high　demand　to　understand　the　relation　of　peptide　sequence,　function,　and　self-assembly.　Scope　and　approach:　This　review　provides　a　prospective　analysis　of　the　literature　on　the　different　types　of　self-assembly　peptides　(SAPs),　formed　nanostructures,　functions　and　their　application　on　food　industry.　Key　findings　and　conclusions:　The　design　of　specific　functional　peptide　sequences　is　related　to　the　control　of　self-assembly　morphology,　and　this　is　also　based　on　an　in-depth　understanding　of　the　peptide　structure　and　environmental　factors　that　affect　self-assembly.　Besides,　due　to　the　remarkable　structural　characteristics,　excellent　biocompatibility　and　biodegradability,　SAPs　have　great　potential　in　the　field　of　food.　It　will　be　a　developing　trend　in　this　field　to　find　peptides　with　both　biological　activity　and　self-assembly　ability　to　expand　their　application　in　food　field.　©　2021　Elsevier　Ltd