Syneresis is a a generic term designing the spontaneous flow of solvent out of a hydrogel matrix during the self-assembly of colloids or polymers. Although it is a long-known phenomenon in food industry (diary product processing into cheese, yoghurts, …) the mechanisms coupling microscopic structural events and macroscopic flow remain elusive. We have recently shown (Baumberger et al. Soft Matter, 2023, 19, 1720) that calcium-alginate gels, one of the most used biomaterials in tissue engineering and drug delivery, exhibit syneresis with a robust behavior when prepared in the strongly entangled regime of these semi-flexible, highly charged polyelectrolytes. We have been able to account for the surprising dynamical features by an unusual closed-loop aging mechanism, coupling network collapse events and the global flow. This prompt us to revisit the non-linear and time-dependent mechanical properties of calcium-alginate gels. We will investigate the parameters affecting the network rigidity (entanglements, electrostatic interactions…). We will investigate how a mechanical stress can affect the kinetics of syneresis.