Dynamic rheological and thermal study of the heat-induced gelation of tomato-seed proteins

► Tomato seed proteins are capable of heat-induced gel formation. ► Based on frequency sweep and tan δ results, gels are classified as weak gels. ► Storage and loss moduli were found to be concentration and frequency dependent. ► DSC showed irreversible endothermic peaks, relating to protein denaturation. ► FTIR confirmed β-sheet and α-helical conformation for tomato seed proteins.