Decolorized porcine globin gels produced by heat-induced gelation. Physical and rheological characterization

► Decolorized globin gels have been prepared as potential films to cover food products. ► Rheological characterization of gels globin has been carried out at different pH. ► Thermal behavior of the gels has been studied between 20 and 100 °C. ► Globin gels were more elastic than viscous and generally behaved dilatantly. ► Globin gels at neutral pH were monodisperse with an suitable microstructure.