Pectin and protein are the predominant natural biopolymers that are widely present in food systems.， The phase behavior of pectin-protein composite system can significantly affect the physicochemical properties， macro-structures & micro-structures of the final complex products. In this paper， we reviewed the formation mechanism of pectin-protein composite system and its application in food industry. Additionally， the effect of processing conditions on the characteristics of pectin-protein composite system is also discussed. Herein， we aimed to provide guidance for the design and development of pectin-protein complex products with special micro-structural characteristics and functions.