Soybean lipophilins are the major components of soybean proteins isolated (SPI) except β-conglycinin (7S) and glycinin (11S). Lipoproteins are composed of phospholipid protein complexes and phospholipid free protein molecules. Under different temperature， SPI is highly similar to latrophilins on solubilization. Thus， soybean latrophilins can solve the problem of SPI functional deficiencies. Soybean latrophilins could lower the content of cholesterol and triacylglycerol. Plant polyphenols are a class of sub-metabolites with a polyol structure that can be found widely in plants， and phenolic compounds are considered as natural antioxidants that can prevent or delay oxidative damage caused by reactive oxygen species. The interaction of soybean lipophilins with polyphenols could modify the structural， functional， and nutritional properties of themselves and results in new complexes. This review summarizes the respective properties of soybean lipophilins and polyphenols， the mechanism of soybean lipophilin polyphenol interactions， and the functions of lipophilin polyphenol complexes to provide a theoretical basis for the complexation， utilization， and applications of soybean lipophilins and plant polyphenols in more food products.