Abstract: It has been shown that the noncovalent interactions of protein, polyphenol and polysaccharide are partially responsible for the sensory properties, functional and nutritional attributes of food systems. Based on the extensive literature review, the paper overviews the possible mechanisms and structural characteristics involved in the formation of the ternary complexes with protein, polyphenol and polysaccharide. It will allow a better understanding of the functional characteristics of the ternary complexes of protein, polyphenol and polysaccharide on food systems.