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Figure S1. Storage modulus for gel formation of 10% b-lactoglobulin (BLG) solution over pH 4.5–7.5 (1 Hz; strain 0.5%).

Figure S2. Storage modulus for gel formation of 1% basil seed gum (BSG) solution over pH 4.5–7.5 (1 Hz; strain 0.5%).

Figure S3. Storage modulus changes of 10:1 b-lactoglobulin-basil seed gum (BLG-BSG) over pH 4.5–7.5 (1 Hz; strain 0.5%).

Figure S4. Effect of different Ca ion concentrations on rheological properties of 10% b-lactoglobulin (BLG) solution in time sweep test (1 Hz; strain 0.5%, pH 7).

Figure S5. Effect of different Ca ion concentrations on rheological properties of 1% basil seed gum (BSG) solution in time sweep test (1 Hz; strain 0.5%, pH 7).

Figure S6. Effect of different Ca ion concentrations on rheological properties of 1 blactoglobulin- basil seed gum (BLG-BSG) in ratio 10:1, in time sweep test (1 Hz; strain 0.5%, pH 7).

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