Rheological and structural properties of β-lactoglobulin and basil seed gum mixture: Effect of heating rate

► Gelation kinetic of mixed system of β-lactoglobulin-basil seed gum was investigated. ► Gelling point of β-lactoglobulin reduced by decreasing heating rate and adding BSG ► BSG has a synergistic effect on mixed system and modified structure of BLG gels. ► Phase separated network was induced by adding BSG on mixed solutions. ► Heating rate/BLG-BSG ratio are critical factors on phase separation and structure.