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The phase behaviour and mechanical properties of 10wt% oil-in-water emulsions, stabilised by β-lactoglobulin (β-lg) and flocculated by the polysaccharide dextran were studied as a function of sucrose concentration. The sucrose concentration affected neither the polysaccharide concentration above which depletion flocculation occurred, nor the elastic modulus and maximum linear strain of the emulsion...
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