Eggs do not only has important nutrition value,but also have emulsifying ability,foaming capacity and gelling property.Effects of dense carbon dioxide on the functional properties of liquid whole eggs were studied.Results showed that functional properties of liquid whole eggs increased with the increase of pressure.But when the pressure was more than 15MPa,solubility,foaming capacity,gelling property and hydrophobicity of liquid whole eggs decreased with the increase of pressure;and emulsifying of liquid whole eggs decreased when the pressure is more than 10MPa.Functional properties of liquid whole eggs increased with the increase of the treatment time.But when the treatment time was more than 20min,solubility,foaming capacity and hydrophobicity decreased with the increase of treatment time;emulsibility and gelling property decreased when the treatment time was more than 25 min.