This test measures the capacity of a protein to form a gel when it is heated. The solution at a given protein concentration is submitted to a temperature gradient in a rheometer. This device measures the « solid » and « liquid » behaviour of the sample (elastic and loss modulus). This test is used to measure the gelling temperature of the protein, its ability to form a gel and to caracterize the gel obtained. Protein gelling when heated are used to give texture to food products and as binding agents.