In this study, the effect of whey protein concentrate (WPC) concentration, WPC dispersion pH, ultrasonic power and irradiation time on gel properties of WPC was explored. Results showed that gel properties of WPC gradually increased with increasing intensity of ultrasonic treatment in a certain range. The WPC dispersion at neutral pH had the best gel properties after ultrasonic treatment. Therefore this study concluded that the combination of ultrasonic treatment with pH adjustment of WHC dispersion could effectively improve the gel properties of WPC.