Starch and protein, two important nutritional components of foods, have a significant effect on their physicochemical properties and quality. Starch-protein mixed systems (complexes, gels and mixtures) have better physicochemical properties than either alone, and have attracted extensive attention from food, medicine and other industries. This review summarizes the preparation methods for starch-protein mixed systems and their effect on the physicochemical properties of foods, as well as recent progress in their application. This review may provide a theoretical basis for extending the applications of starch and protein in the food industry.