Aiming to explore the effect of cavitation jet on the emulsion characteristics of soy protein isolate (SPI) glycosylation product, SPI-glucose and SPI-dextranwere used as raw materials, and treated by cavitation jet (20min, 40min, 60min, 80min, 100min and 120min) assisted glycosylation to prepare the emulsion of SPI-glucose conjugates and SPI-dextran conjugates and explore the effect of cavitation jet technology on SPI glycosylation product emulsion, particle size, ζ-potential value, microstructure, protein adsorption fraction, emulsification index and antioxidant properties. The results showed that the average particle size of the glycosylation product emulsion after a certain period of cavitation jet treatment was significantly reduced, the ζ-potential value was increased, the microstructure droplets gradually became uniform, the protein adsorption fractionwas increased, and the emulsification index was decreased. Both the reducing power and DPPH radical-scavenging activitywere increased. Besides, the emulsion characteristics reached the best when the cavitation jet was treated for 80min and compared with the emulsion of SPI-glucose conjugates, the SPI-glucose conjugates exhibited better emulsion characteristics. However, under the increase of cavitation jet treatment time, the average particle size of the glycosylation product emulsion was increased, the ζ-potential value was decreased, and the microstructure began to aggregate. The protein adsorption fraction showed a decreasing trend, and the emulsification index was also gradually increased. Therefore, the cavitation jet can improve the emulsion characteristics of the glycosylated product to a certain extent and improve the storage characteristics and antioxidant properties of the emulsion. The research result can provide a reference for the modification of the glycosylated protein emulsion and the application of cavitation jet treatment in food.