Polyphenolsare important natural antioxidants and rich in tea and coffee. They can form complexes with proteins through hydrophobic interaction,hydrogen bonds,π bonds ionic bonds,glycosidic bonds or covalent bonds. Therefore,it can improve the functional characteristics of the proteins. The research progress of the interaction between protein or emulsion and polyphenols from tea or coffee has been a hot topic,but the appication should be followed in the research for the food industry.