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By using whey protein isolate as the target, some treating conditions affecting the hardness, elasticity and water holding capacity of the whey protein gels were investigated by the single-factor experiments, among which the electric field strength, pulse numbers and heating temperature varied from 15 to 55kV/cm, 2 to 8 and 50 to 90℃, respectively. The research found that properties of the formed gel have shown significant change after being treated by the high intensity pulsed electric field. Compared with whey protein without effect from the high intensity pulsed electric field, the hardness, elasticity and water holding capacity of gel decreased when the electric field strength varied from 15 to 25kV/cm, increased significantly when the electric field strength was 35kV/cm, but decreased again when the electric field strength was 45kV/cm. When the electric field strength was 35kV/cm, the hardness, elasticity and water holding capacity of gel strengthened with the increase of pulse number, but the later amplification was not remarkable. When heating temperature was 80℃, the hardness and elasticity of gel reached their best. The water holding capacity showed optimal performance when heating temperature was 70℃.