With the popularization of the concepts of whole grain health cognition and scientific diet, consumers are paying more and more attention to different forms of whole grain food. Whole grain drink is one of the important products made from whole grain, and the physical stability of whole grain drink is a major challenge in the process of research and development. Since whole grain drink is a thermodynamically unstable system of multiphase turbidite liquid with water as the continuous phase and starch, dietary fiber, protein as the dispersed phase, the separation speed of whole grain drink is fast, which seriously affected the acceptability of consumers. Based on literature review, the multiscale characterization methods of macroscopic, mesoscopic, microscopic and nano-scale for the stability of whole grain drink and characterization methods of the characteristic chemical components were summarized. This paper summarized the stability of whole grain drink characterized with multiscale methods, which could provide methodological guidance for the development of whole grain drink and facilitate the rapid development of whole grain foods.