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BACKGROUND High-pressure homogenization (HPH) is commonly used as a non-thermal processing technique for soybean and soy protein products, and the preparation of soy protein gel products often requires the synergistic effect of HPH and heat treatment. The dissociative association behavior of 11S is the key to the protein gel formation state. Therefore in this study, the 11S thermal gels were prepared by high-pressure homogenization and co-induction (90°C, 30min) (adding Ca2+ for promote gel formation before heat treatment), and the effects of different high-pressure homogenization pressures (0-100MPa) and co-treatment on the dissociative association behavior of 11S protein, gel properties and microstructure of 11S gels were investigated. RESULTS The results showed that HPH at higher pressures led to the breakage of disulfide bonds of formed aggregates and disrupted non-covalent interactions in protein aggregates, leading to collisions between protein aggregates and reduction of large protein aggregates. HPH treatment at 60 MPa improved the gel properties of 11S better. The HPH combine with heating changed the di- and tertiary structure of 11S soy globulin and enhanced the hydrophobic interaction between 11S molecules, thus improving the gel properties of 11S. The change in intermolecular forces reflected the positive effect of HPH treatment on the formation of denser and more homogeneous protein gels. CONCLUSION In conclusion, high-pressure homogenization combined with heating can improve the properties of 11S gels by changing the structure of 11S protein, providing data and theoretical support for soy protein processing and further applications. This article is protected by copyright. All rights reserved.