Abstract: Whole-component foods, as a food processing method to improve raw material utilization and meet consumer demand for healthy and balanced diets, face challenges such as nutrient loss, poor product stability, and poor sensory quality. High-energy fluidic microfluidizer (HEFM) is recognized as an efficient ultrafine grinding technology, with new solutions being provided to solve these problems. The application of HEFM in the development of whole-component foods is discussed in this review, with significant advantages being focused on in terms of particle size reduction, food stability improvement, nutrient retention, sensory quality enhancement, microorganism inactivation, and environmental effect reduction. The physicochemical properties and sensory characteristics of food are effectively modified physically by HEFM, resulting in enhanced food quality and promoted efficient resource utilization. Future research should be focused on equipment design optimization, improving adaptability to different food matrices, and the development of effective temperature control technologies to prevent thermal degradation of food components, thereby driving innovation and sustainable development in whole-component food processing.