Curdlan, a polysaccharide known to be used in the food packaging industry that gels out when exposed to higher temperatures, leading to different kinds of gel structures. The triple-helical structural formations of the curdlan gels are studied in the present work with varying concentrations and heating rate. The gel strength and associativeness of the molecules are analysed using rheology as a tool. The gelation behaviour of various curdlan gels that were derived from different species could be distinguished using the modified Hill equation parameters. © 2020, Indian Academy of Sciences.