Egg white was chosen as a substrate to compare the changes of functional properties and protein structure after treated by dense phase CO 2( DPCD),pulsed electrical fields( PEF),and heat,respectively.The results showed that DPCD treatment could reduce the solubility,foaming and emulsifying properties of egg white protein to a large extent.PEF treatment decreased the solubility of egg white protein,but in varying degrees to improve its foaming and emulsifying properties.Heat treatment increased the solubility of egg white protein,but lowed its foaming and emulsifying properties.The structure of egg white protein changed and partial proteins denatured after treated by DPCD,PEF and heat,which led to the exposed hydrophobics and the increase in the surface hydrophobicity,in which,heat treatment had the greatest impact and led to nearly double hydrophobic compared with the control.The degree of protein aggregation caused by heat treatment was higher than by DPCD treatment,and the effect of PEF treatment was the slightest.Therefore,as described above,PEF treatment was better than the other treatments.