In-depth understanding of the ability of networks to store energy is of prime importance in tailoring and engineering of food products. In this thesis structural aspects of stranded networks and how they affect the ability of protein-based gel networks to store energy were investigated. Structural aspects such as strand thickness, and stiffness were evaluated. Physical properties studied included the microstructure, large deformation properties of the gels including the recoverable energy. The proteins were assembled into either fine or coarse-stranded networks. Fine-stranded gel networks had higher recoverable energy than coarser gels. This was related to fine-stranded gels being able to hold more water than coarse gels which dissipate more energy via serum flow. The findings discussed in this thesis provide opportunities to control and engineer textural properties of food gels via their microstructure and mechanical properties, and this in turn can influence the sensorial properties of foods and food products.