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The soy protein isolatephosphatidylcholine (SPI-PC) was used as a composite emulsifier to encapsulate benzylisothiocyanate (BITC). The nanoemulsion was prepared by a jet cavitation machine to improve its freezethaw stability. The effect of jet cavitation press and freezethaw cycle on the freezethaw stability of nanoemulsion was studied by using oil yield and stratification coefficient as stability index. The thermal characteristics of emulsion freezethaw process were used to compare different jetcavitation pressures. The thermal behavior of the modified soy protein isolatephospholipid was taken as an emulsifier emulsion during crystallization and melting of the emulsion during freezing and thawing. The results showed that when the jetcavitation pressure was 0.8MPa, the layering coefficient of BITC nanoemulsion was 51.39% lower than that of the untreated sample, and the oil yield was 83.64% lower than that of the untreated sample. The average particle size was (252±6.2)nm, the PDI was 0.114±0.034, and the zeta potential was (-27.2±0.6)mV. It was observed that BITC was embedded in the composite emulsifier and evenly distributed in the emulsion system, and it was in a relatively stable state. By comparing the difference in thermal characteristics of the sample, it was reflected that the jetcavitation modified proteinphospholipid could significantly increase the freezethaw stability of the emulsion. It provided a certain reference for improving the bioavailability of BITC in food and medicine.