Abstract: Protein and polysaccharide are two major food components with common function property of gelation, and gel can be formed by changing their conformation and further aggregation under processing of ultra-high pressure.In this paper, to provide a further understanding of the effect of ultra-high pressure on gelation property of food, the concept, principle, and characteristics of ultra-high pressure are introduced, and the influences on protein and polysaccharide gelation properties are explored.Furthermore, the possible research directions in this field are proposed based on above introduction, and theory evidence were provided for expanding applications range at the same time.