  Protein-stabilised emulsions can be seen as mixtures of unadsorbed proteins
and of protein-stabilised droplets. To identify the contributions of these two
components to the overall viscosity of sodium caseinate o/w emulsions, the
rheological behaviour of pure suspensions of proteins and droplets were
characterised, and their properties used to model the behaviour of their
mixtures. These materials are conveniently studied in the framework developed
for soft colloids. Here, the use of viscosity models for the two types of pure
suspensions facilitates the development of a semi-empirical model that relates
the viscosity of protein-stabilised emulsions to their composition.
