The frequency dependence of the shear modulus of heat denatured beta-lactoglobulin gels at pH 7 at 0.1 M NaCl was studied during the gelation process. It can be characterized by two modes. The fast mode at different protein concentrations is successfully described in terms of the fractal gel model. The slow mode is characterized by a power law frequency dependence and is attributed to structural relaxation of the elastic backbone. The power law exponent is independent of heating time and decreases linearly with decreasing concentration. The evolution of the dynamic mechanical properties during gelation is independent of the heating temperature although the gelation rate increases strongly with increasing temperature. (C) 2004 The Society of Rheology.