This study investigates the impact of pulsed electric field (PEF) treatment on the structural and functional properties of quinoa protein isolate (QPI). The results show that PEF treatment significantly alters the secondary structure of QPI, converting random coils into β-sheets, which enhances structural orderliness and thermal stability. PEF treatment also reduces particle size, induces structural unfolding, and increases surface hydrophobicity, leading to improved solubility, foaming, and emulsifying properties. Specifically, PEF treatment at 7.5 kV/cm for 30 pulses was identified as the optimal condition for modifying QPI. The study provides insights into the precision and range of application of PEF treatment and offers potential for improving the physical and chemical properties of quinoa protein.This study investigates the impact of pulsed electric field (PEF) treatment on the structural and functional properties of quinoa protein isolate (QPI). The results show that PEF treatment significantly alters the secondary structure of QPI, converting random coils into β-sheets, which enhances structural orderliness and thermal stability. PEF treatment also reduces particle size, induces structural unfolding, and increases surface hydrophobicity, leading to improved solubility, foaming, and emulsifying properties. Specifically, PEF treatment at 7.5 kV/cm for 30 pulses was identified as the optimal condition for modifying QPI. The study provides insights into the precision and range of application of PEF treatment and offers potential for improving the physical and chemical properties of quinoa protein.