In this study, the effect of sodium citrate (TSC) on the characteristics of transglutaminase (TGase) goat milk gels was analyzed using multiple light scattering, multiple speckle diffusion wave spectroscopy, and dynamic light scattering spectroscopy. TSC was added to skimmed goat milk to concentrations of 0, 20, 40, 60, and 80 mmol·L-1, and the milk was acidified by gluconolactone (GDL) after TG enzyme treatment. Dynamic light scattering spectra indicated that on increasing the TSC concentrations in the range of 0 to 80 mmol·L-1, the diameter of casein micelles decreased from (142.0±11.2) to (24.4±2.1) nm; The intensity of the backscattered light was increased from 41.9%±0.3%, 35.8%±0.4%, 25.3%±0.5%, 10.6%±0.3%, and 5.3%±0.4% to 55.8%±0.6%, 49.5%±0.5%, 41.9%±0.4%, 37.8%±0.4% and 30.8%±0.3%, respectively, indicating that the higher the concentration of TSC, the smaller the size of the particles in the gel system, and the smaller the gel building units formed; At the same time, the mean square displacement curves of the multi-speckle diffuse wave spectrum showed that the gel mutation time was 31, 74, 98, 151 and 226 min, respectively, indicating that the higher the concentration of TSC, the longer gelation time. The water holding capacity and hardness values of the resulted gels was negatively related to the TSC concentrations.