The effect of high-pressure treatments on the gelation of egg yolk dispersions was studied by using differential scanning calorimetry ( DSC) and small amplitude oscillatory shear (SAOS). The influence of pressure of processing and pH were analysed. The DSC results suggest a progressive decrease in thermal denaturation enthalpy as pressure level increases related to protein denaturation. SAOS was used to evaluate the effect of different pressure levels on the linear viscoelastic behaviour of egg yolk dispersions. An increase in the pressure level produces a dramatic change in the linear viscoelastic behaviour undergoing a sol-gel transition. High hydrostatic pressure (HHP) processing was also analysed as a function of pH and solids content. The results obtained confirm that the impact of high pressure on aggregation and network formation can be modulated by pH. HHP processing of egg yolk systems is highly affected by protein concentration particularly when it is compared to heat processing.