The development of new methods for fractionation of cereal grains contributes to the potential for their use as a raw material in many industries, including cosmetics, pharmaceuticals, chemicals, food, and for dietary and medicinal purposes. The dry fractionation technique involves the use of hydrodynamic and mechanical forces to destroy the internal bonds and cause the material to break down. The reduction of particle size to the micron level is accompanied by changes in structural, physicochemical and functional properties. Properties such as solubility, mouthfeel, water absorption, reaction rate, and flavor release are improved at the micron scale due to an increase in the surface area of the material being fed to fractionation. Fractionation involving a micronization step of the raw material leads to desirable changes in insoluble fibers, affecting its physicochemical properties and improving its physiological functions, thus increasing its use in the food industry (improves fecal indices, reduces the activity of undesirable bacterial enzymes, improves water holding capacity (WHC), oil holding capacity (OHC). As a result of increasing the specific surface area of the material, in theory, it will also be possible to increase antioxidant capacity, product stability, reduce syneresis, etc. Other micronization techniques, such as liquid spray freezing and in situ micronization, have not been studied in food, which are well explained in this article with future perspectives. The aim of this review is to provide a critical evaluation of the effects of different micronization techniques on food properties, pigments, antioxidants, extracts and dairy products that can enhance the application of these techniques along with the products modified by them; in the food industry. This review has great potential to provide valuable information to food processors in the selection of an appropriate micronization technique (grinding, supercritical fluid, homogenization and electrospraying) for solid and liquid foods.The dry fractionation method is a solution to improve the rheological properties of food products and the availability of nutrients due to the degree of fineness of the raw material obtained.