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This paper reports on creaming and flocculation in 10% (w/w) oil-in-water emulsions, stabilised by β-lactoglobulin (β-lg) and flocculated by dextran. Dextran and an additional amount of β-lg were added at various concentrations after emulsion formation. A substantial effect of the β-lg concentration was observed. At higher β-lg concentrations, a larger dextran concentration was required to induce...
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