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Pulsed electric fields (PEF) possess high potential and a promising future in food processing to pasteurize pumpable foods and reduce enzymatic activity.Compared with conventional thermal pasteurization methods, foods were less affected initially after PEF processing and were maintained in higher quality throughout storage period.Currently, this technology is progressing from laboratory and a pilot plant scale levels to commercial scale.In the last few years, the increasing number of studies in the inactivation of endogenous enzymes in the real food systems by PEF demonstrated that PEF processing is effective in inactivating most endogenous enzymes in foods.Although PEF processing caused less effects changes onto food quality attributes when compared with thermal pasteurization, many studies on the PEF processing of protein-based foods have looked at the changes in stability and functions of food proteins after PEF processing.