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The contribution of emulsion rheological properties to soy protein isolate and whey protein isolate mixtures O/W emulsion were investigated. The whey protein isolate (WPI) was taken as emulsifier. The effects of different protein mixing ratios and concentrations on the stability and rheological properties of the composite emulsions were investigated by particle size, Zeta potential, emulsification activity index (EAI), emulsification stability index (ESI), emulsion stability coefficient, scanning electron microscopy and rheology. The results showed that when the quality score of SPI-WPI emulsion protein was 2.0% and the SPI and WPI quality ratio was 1∶9, the average volume of the emulsion was 288.56nm, the absolute value of Zeta potential was 35.0mV, and the maximum emulsification activity index (EAI) value was 108.23m2/g. The maximum emulsification stability index (ESI) was 3.78471min, and the stability coefficient was up to 93.59%. Under this condition, the emulsion stability was the best. When the concentration of SPI-WPI emulsion protein was 20% and the ratio was 9〖DK〗∶1, the viscosity of the emulsion was the largest, the shear stress of the emulsion was the largest, and the rheological properties were the best. In summary, the addition of whey protein isolate increased the stability of the emulsion and reduced the viscosity and shear force of the emulsion. The research result provided theoretical guidance for the improvement and application of emulsion stability.