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[Display omitted] • Less than 3% egg white protein affected the properties of highland barely noodles. • Egg white protein improve protein structure through aggregation and cross-linking. • The working mechanism of egg white protein varied among noodle processing stages. • Effect of egg white protein on the highland barely noodles was does-dependent. • Excessive egg white protein decreased noodles quality and deducted protein network. The effect of egg white protein on the protein structure of highland barely noodles during processing was investigated, and the underlying mechanism was examined. Egg white protein significantly influenced the stress relaxation of highland barley dough. 1% and 2% egg white protein improved the cooking and textural properties of highland barely noodles. During mixing and sheeting, it improved the structure of the protein network by promoting protein aggregation and cross-linking, whereas its effect on non-covalent interactions was quite different. During cooking, egg white protein promoted protein aggregation and cross-linking via heat-induced polymerization, and the distribution regularity of the protein network was improved as its flexibility diminished. The protein structure of highland barely noodles during processing was closely related to the addition amount of egg white protein, and the cooking, textural, and chemical interactions of highland barely noodles during processing changed considerably when more than 3% egg white protein was added. [ABSTRACT FROM AUTHOR]