The gel and functional properties of jellyfish gelatin from Stomolophus meleagris (SG) and Rhopilema esculentum kishinouye (RG) species were investigated, and commercial fish gelatin (FG) was used as a control. In comparison to FG, SG and RG had similar X-ray diffraction (XRD) and fourier transform infrared (FTIR) pattern with shorter amide A band position, representing the formation of triple helices and hydrogen bonds due to polar groups in gelatin, and indicating a more ordered structure. Moreover, FG and RG presented elastic dominance while SG exhibited viscous dominance in a dose-dependent behavior from 10%-20%, with G′ increasing approximately 785-1374 times when comparing SG and RG at 1 Hz due to their different characteristic amino acid composition. RG showed the least water mobility and most abundant hydrogen proton density, thus supporting greater gel strength than SG. Furthermore, SG showed a sparse and loose network with large voids, while FG and RG showed dense and homogeneous gel networks with smaller holes, which was conductive to the resistance of external forces. In addition, SG showed superior foam stability (20%-200% increase) and emulsifying stability index (ESI) (12%-86% increase) than those of FG and RG in a dose-dependent manner due to larger pores and more hydrophobic amino acid contents. The comparable gelation behaviors of RG to FG and remarkable interfacial properties of SG to FG supported the possible application of SG and RG as marine-based gelling, foaming and emulsifying agents in the food sector.