Proteins and polysaccharidesroteins are important components in foods. The properties of polysaccharide-protein complex gels have an important influence on food quality. Therefore， the nutritional quality of polysaccharides and protein composite gels has received extensive attention. This article reviews the construction techniques， rheological properties of the protein-polysaccharide complex gel system， and the microstructure changes and applications during the formation of composite gels. The current problems are presented and prospected. The aim is to provide basis for precise development and quality control of foods rich in polysaccharides.