Formulation of nano/micodispersion systems via self-assembly and complexation of edible biomolecules were investigated. In this review, results and findings on (1) formulation of fine particle via self-complexation of chitosan and amphiphilic lipid molecules, (2) stabilization of oil-in-water emulsions by the electrostatic deposition using ionic (positively or negatively charged) polysaccharides, (3) efficient preparation of lipid vesicles encapsulating functional molecules, and (4) formulation of microspheres with controlled diameter using biopolymers were summarized. Preparation procedure of these dispersion systems is relatively simple, without high energy input, severe physicochemical stresses, and use of harmful chemicals. The properties of the nano/microdispersion systems, such as particle size, surface charge, dispersion stability and encapsulation/controlled-release properties, could be designed by properties of used biomolecules and preparation conditions. These dispersion systems would be useful for developing novel foods with high quality, advanced functionality, and good stability.