Food is a complex combination of chemically diverse structures, influenced by composition and processing. The nutritional quality of food cannot be solely based on individual contents in nutrients as food structure will strongly modulate the bioaccessibility of nutrients upon digestion. In previous studies, the most common approach for measuring the extent of proteolysis and nutrient uptake was to compare the initial macroscopic features of ingested food to final concentrations in the bloodstream. However, there is limited literature to the support underlying mechanisms of the digestion of food in the stomach and enzyme diffusion in solid food substrates. In the present work, the influence of casein protein gel microstructure on enzymatic digestion was investigated for the future development of personalised foods. Casein gels with an identical composition, but differing by the coagulation mode, were characterized and submitted to simulated gastric digestion. The changes in gel structure over time were studied using confocal microscopy and small angle x-ray scattering (SAXS). The molecular interactions that occur as a gel network is formed, and subsequently broken down under digestive conditions will be discussed.