The apparent and functional properties of the mixed gel prepared with the thermal and ultrahigh-pressure were compared by rheological, texture, scanning electron microscopy and other analytical methods. The results showed that the β-glucan typical gels formed by ultra-high pressure and thermally induced at the total concentration of 7% and 8%, respectively, and the properties in water hold capacity, gel hardness, elasticity, chewiness and internality of β-glucan mixed gel formed by ultra-high pressure showed the more superior, in which the hardness of gel formed by ultrahigh pressure was significantly stronger than gel formed by thermal-induced gel (P＜0.05), while the oil hold capacity of the ultrahigh-pressure induced gel was obviously lower than that of thermally induced gel (P＜0.05). In addition, the ultrahigh-pressure induced gel showed better freeze-thaw stability, and a smooth, dense microstructure, which contained an uniform pore with a smaller volume than the thermally induced gel.