Abstract: The interaction of phospholipids with proteins in food is one of the focuses in food field. Protein is an important component with physiological functions in foods and its functional properties and structure display an important impact on food quality. Phospholipid is an effective natural emulsifier,a type of zwitterionic surfactant widely used in food processing. The phospholipids can bind to proteins via hydrophobic interactions and hydrogen bonds and have effects on the protein structure and functional properties. In this paper,the interaction mechanism of soy protein,casein,whey protein,myofibril protein and phospholipid in food,the factors affecting these interactions,and their effects on the functional characteristics of proteins are reviewed to provide references for the improving of protein functional characteristics and food quality.