β-Casein aids in the formation of a sodium caprate-induced β-lactoglobulin B gel

► Fatty acid salts induce a gradual attenuation increase of the mixed protein. ► In contrast, it shows a transient attenuation increase without fatty acid salts. ► The transient increase in attenuation suggests formation of casein micelle. ► It suggests β-casein aids in the gelation of β-lactoglobulin B with fatty acid salts.