Gelation behaviour and rheological properties of acid-induced soy protein-stabilized emulsion gels

► Rheological properties of acid-induced UHSPE and HSPE gels. ► A maximum in tan δ was observed in UHSPE gels but no in HSPE gels. ► A power law relation between storage modulus and protein concentration. ► Fractal model and simple time-scaling model fit for HSPE gels (ϕ = 20-40%). ► Emulsion gels showed a strain weakening.