Abstract: Egg albumen powder,a kind of the dried egg products,has a very wide range of applications because not only has the outstanding properties of egg white protein but eliminates the disadvantage of the liquid egg product,such as difficult storage and transportation.In order to further improve the gel property of the egg albumen powder,the researchers have done a lot of research in this field.This paper discussed the composition and the gel formation mechanism of egg white protein,and focused on the progress of improvement in the gel properties of egg albumen powder.This review was to provide a reference to enrich the theory system on gelation mechanism of egg albumen protein and its high effective application.