Objective To improve the emulsifying stability of soybean lipophilic proteins and broaden their application in the field of functional foods.Methods Based on the glycosylation reaction, the processing conditions for glucose-mediated glycosylation modification were optimized using grafting degree and emulsifying stability as evaluation indices. Meanwhile, the structure and functional properties of the glycosylated proteins were characterized by SDS-PAGE, particle size analysis, Fourier transform infrared spectroscopy (FTIR), foaming stability, surface hydrophobicity, and oil-holding capacity.Results The optimal glycosylation conditions were a protein-to-glucose mass ratio (m_protein∶m_glucose) of 1∶1, a treatment time of 2 h, a temperature of 75 ℃, and pH 8. Glycosylation did not alter the primary structure of soybean lipophilic proteins; however, the contents of α-helix and β-sheet structures decreased. The infrared absorption peaks shifted to higher wavenumbers, and the ultraviolet absorption intensity decreased. Glycosylation significantly reduced protein surface hydrophobicity, while significantly enhancing foaming stability, emulsifying stability, and oil-holding capacity.Conclusion Under appropriate conditions, glycosylation modification of soybean lipophilic proteins can significantly improve their emulsifying stability.