Protein cross-linking, belonging to protein modification, plays an important role in food restructure and new food preparation.Compared with chemical and physical cross-linking methods, enzymatic cross-linking has become the most acceptable cross-linking method of protein due to its mild reaction conditions, no by-products and good cross-linking characteristics. Apart from glutaminase, some oxidases have also been shown to form covalent bond between protein molecules and promote formation of covalent cross-linking. This paper summarizes the enzymatic properties, cross-linking mechanism of phenol oxidase (e.g., tyrosinase, laccase), peroxidase and lysyl oxidase. Lastly, the research status and application potential of these enzymes in food proteins are summarized.