The effect of homogenizing treatment on protein solubility,foaming properties,emulsifying properties and gel strength of liquid whole egg(LWE) and specific volume of sponge cake produced by LWE were investigated.The results showed that foaming stability and gel strength of LWE were improved when the pressure of homogenizing treatment was increased from 5 to 40 MPa.Foaming capacity,emulsifying activity of LWE and specific volume of sponge cake were decreased when the pressure of homogenizing treatment was increased.Effect of homogenizing treatment on emulsifying stability was complicated.Protein solubility of LWE does not change significantly after homogenizing treatment.Proper pressure of homogenizing treatment should be chosen for the needs of different functional properties of LWE in application.