In recent years, the interactions of various food components have often been used to improve the functional properties of food systems. Proteins, polyphenols, and starches are widespread and play crucial roles in food systems. Their ternary systems are usually accompanied by complex reactions. The interactions of these components can endow foods with excellent properties and produce functional effects. Understanding the interaction mechanism of proteins, polyphenols and starches is of great significance to the development and application of their ternary systems in foods. Their interactions play a positive role in the development and modification of resistant starch, the development of emulsion-based delivery systems and the preparation of nanoparticle complexes. This paper discusses and summarizes the interactions between proteins, polyphenols, and starches in food systems and their effect on the functional properties of these components, which may provide theoretical guidance for the application of protein-polyphenol-starch ternary food systems.