It is now well established that the combination of proteins and polysaccharides makes it possible to obtain textures that can be used by the food industry. However, consumer demand for more environmentally friendly and healthier foods is leading to the development of new ingredients (particularly plant proteins) for which the know-how acquired on animal proteins cannot be directly transposed. The aim of this review is to take stock of the work published between 2021 and 2023 on gelation of polysaccharide/protein mixtures on their own or in the presence of oil. The emphasis is on structural and rheological studies of these (emul)gels. In addition to the composition and variability of the ingredients, there are a multitude of formulation parameters (pH, salt, temperature, etc.) and shaping parameters (pressure, homogenisation, etc.), which makes it difficult to compare the different studies in order to conclude on general structure/properties relationships.