Salted egg white (SEW) used as feed or discarded directly due to its high NaCl content. Egg yolk granules (EYGs) are natural calcium carrier, and the depolymerization of their dense structure is regulated by NaCl. In this study, the depolymerization of EYGs was regulated using SEW to improve the network structure and digestion behavior of the mixed gel. The results showed a mixed gel with bi-continuous and dense structure. The reduction in gel transition temperatures leads to changes in the construction of the gel network, resulting in an increased G' value. Furthermore, the denser structure of mixed gels exhibited a higher digestion extent. The ratio of 1:1 of mixed gels released more free calcium, resulting in a higher calcium bioavailability of 14.17 %. Our research will provide information for regulating the gelation of mixed protein and enhancing calcium delivery in food.