The majority of synthetic polymer gels are formed by the covalent cross‐linking of linear or branched macro‐molecules using multi‐functional cross‐linking agents. Such gels are networks, or true macromolecules with (nominally) infinite molecular weight and consequently they swell rather than dissolve if immersed in a good solvent. However, there are also a whole class of materials called physical gels where non‐covalent crosslinks occur. These show similarities to covalent networks, but because the cross‐links are not permanent, they will show creep behaviour at very long times. Some of these form on cooling a heated solution, such as gelatin gels, while others form only on heating. Also, some gels are thermoreversible, while others are not.
Physical gels can be formed from synthetic or biopolymers. In the latter case non‐covalent cross‐links often comprise more specific and complex mechanisms involving, rather than point‐like cross‐links, “junction zones” of known, ordered secondary structure such as multiple helices. Typically there is a specific, and often intricate, hierarchy of arrangements, which are more familiar to molecular biologists than to polymer physical chemists. In this paper we introduce viscoelastic techniques for characteristing physical gels, and then relate the properties to the underlying structure at the macromolecular and junction zone level. The parallels between synthetic and biopolymer gels will also be illustrated. Finally we describe recent work on the heat‐set gelation of globular proteins, and an attempt to relate the important parameter of the gelation time, tc, to both polymer concentration and temperature.