Soy protein modification by heat treatment is helpful to improve the functional properties and biological utilization rate, so as to broaden its application in the food industry as food ingredients. heat treatments on soybean protein may affect its thermal aggregation behavior, thus modifying its functional properties and biological utilization rate. Therefore, this paper focused on the progress of soy protein modification by heat treatment and soy protein thermal aggregation behavior (including soy protein Isolates, soy globulin and soy β-conglycinin), providing some help for the number of scientific researchers and production corporations.