“…In addition to the impact of various acids and pH values, as studied by Oechsle et al (Oechsle, Wittmann, Gibis, Kohlus, & Weiss, 2014), co-gelling proteins affect collagen gel properties that might improve the film quality of the co-extruded collagen casings. In this study, food grade proteins, namely whey protein isolate, blood plasma protein, soy protein isolate, and gluten, were incorporated into the collagen gel matrix to modify microstructure and rheology.…”