Abstract: The properties of protein gels can provide the texture and stability required for food products, thus protein gel development is attracted much attention. Dual-protein gels prepared by combining animal and plant proteins can realize the complementary nutritional and functional advantages of animal and plant proteins to obtain protein gel products with higher nutritional value. In recent years, researchers enhanced the nutritional value of dual-protein gels while also paying more attention to the improvement of their gel properties. Physical modification methods such as ultrasound, ultra-high pressure, heat treatment, microwave and dynamic high-pressure microjet are characterized by safety and high efficiency, which can significantly change the protein structure and thus affect the gel properties of the gel system. Therefore, more and more physical modification methods are applied to the production and processing of dual-protein gel products in order to promote the unfolding of protein aggregates, expose the protein interior and enhance the interaction between the two proteins, which further improve the properties of dual-protein gels and enhances the quality of dual-protein gel food products. This paper analyzes and summarizes the research progress on the effects of physical modification techniques on the protein structure and gel properties in dual-protein gel systems, and further reviews the formation mechanism of dual-protein gel systems. Through the mechanical force or thermal effect generated by physical modification, the macromolecular protein aggregates are destroyed, the protein secondary and tertiary structure, surface hydrophobicity, etc. are changed due to the exposure of the groups, and the gel properties such as water-holding, texture, rheology, and microstructure are improved, and the cross-linking and aggregation of proteins and inter-protein forces in the gel system are affected, which affects the formation of the dual-protein gel system. The purpose of this paper is to provide reference for the development and quality improvement of dual-protein gel products.