Stability and the rheological properties of concentrated emulsions containing gelatin-κ-carrageenan polyelectrolyte complexes

- Polyelectrolyte gelatin-carrageenan complex can be used as a stabiliser of emulsions.
- Concentration of complexes affects the morphology and stability of emulsions.
- Rheology of highly concentrated emulsions depends on carrageenan/gelatin w/w ratio.