Abstract:Polyphenols have garnered increasing attention owing to their unique biological activities；however，they have some limitations in application in food.Encapsulation of polyphenols in nanocomposites prepared using proteins and polysaccharides can not only overcome problems of poor water solubility，easy degradation，and low bioavailability of polyphenols and retain their original biological activities，but also achieve their slow release.Four preparation methods，characterization methods，and factors of nanocomposite particle formation were studied to provide a theoretical basis and practical guidance for polyphenol encapsulation.