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Highlights BS, NaTC and NaTDC, impact the rheological properties and gelation of MC. NaTDC has a greater impact on the viscoelasticity of MC compared to NaTC. NaTDC desorbs from a MC-stabilised interface at lower concentrations than NaTC. Upon digestion, NaTDC destabilises more readily MC-stabilised emulsion droplets. During MC-stabilised emulsion digestion, NaTDC generates less FFA than NaTC.
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