Abstract: To effectively regulate the gelling properties of egg white protein (EWP), a wet glycosylation modification system was constructed to add glucose, D-galactose, and D-xylose using EWP as raw material. Under alkaline-heat induction, gels were formed, and the gel strength, water-holding capacity, rheological properties, molecular structure, intermolecular forces, and microstructure of egg white protein gels (EWG) were analyzed to explore the differential effects of different monosaccharide modifications on alkaline-heat-induced gel structures. As the mass fraction of monosaccharides increased, glucose, D-galactose, and D-xylose modified EWG strength increased, significantly from 155.71, 142.11, and 182.94 g to 193.79, 184.368, and 269.04 g (P<0.05), respectively. Storage modulus and loss modulus of glycosylated EWG also increased significantly (P<0.05). Fourier transform infrared spectroscopy (FTIR) analysis revealed significantly increased peak intensity and area of structural carbohydrates and non-structural carbohydrates in glycosylated egg white protein gels (P<0.05), while β-sheet content significantly decreased (P<0.05), with the most pronounced change observed in D-xylose-modified EWG, where β-sheet content decreased from 36.75% to 15.77%. The gels prepared from glycosylated EWP formed stable structures through nonspecific crosslinking and disulfide bond formation. Alkaline and alkaline-heat-induced EWG formed a three-dimensional porous network microstructure, while heat-induced gels formed tightly aggregated microstructures. These findings provide theoretical support for improving the texture of alkaline-induced protein gel products.